The weekend already demands a more elegant and festive soup/Walla system!, Liat Shirit
Winter is the beautiful time for soups - legumes, vegetables, chicken or all together.
During the week there is always a pot in the fridge and whenever you feel like hot and satisfying food, you pull it out and heat it up.
This soup would be great as a perfect, warming lunch if you happen to work from home (or just want to heat something up at the office), but it's obviously more than suitable for the weekend.
This is a more elegant and festive soup, pieces of meat that are seared well, thyme, bay leaves and miso to strengthen the flavors, and a lot of red wine in which they are slowly cooked on a low heat in the oven.
A rich and thick soup, which can start the Shabbat meal and can also be a complete meal in a bowl for the following days.
Something delicious to warm up with.
Meat soup and red wine/Liat Shirit
Ingredients for the recipe
-
2 tablespoons olive oil
2 - 1.5 kg beef shoulder cut into 3 cm cubes
3 purple onions cut into quarters
3 carrots, peeled and cut into medium pieces
7 whole garlic cloves, peeled and crushed
6 - 4 sprigs of thyme
2 bay leaves
2 tablespoons white miso
3 - 2 tablespoons of flour
Salt
Ground black pepper
1 bottle of red wine
2 cauliflowers / chicken stock / beef stock
submission
1 chopped parsley
1 grated garlic clove
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Preparation
How do you make meat and red wine soup?
1
Heat the oven to 150 degrees.
2
Heat a heavy pot over a high flame, add the olive oil and sear the meat cubes well.
The operation is carried out in 2-3 rounds in order not to lower the heat of the pot.
The pieces should be seared nicely for at least 5-7 minutes on each side, so that they get a brown, beautiful and tasty coating.
Remove the pieces to a plate or bowl, and repeat the process with another round.
3
Lower the stove heat to medium and add the onion quarters to the pot in which we seared the meat, cut side down.
Sear for 2-3 minutes, turn and sear the other side.
Try not to touch the onion too much during the roasting.
4
Add the carrots, garlic, thyme, bay leaves and miso puree to the pot and mix well, so that the miso covers all the vegetables.
5
Season with a little salt and ground black pepper and cook while stirring for 2-3 minutes.
6
Sprinkle 2-3 tablespoons of flour over the vegetables, mix well and pour the wine.
Scrape the bottom of the pot with a wooden spoon, so that all the sediment and flavor hidden at the bottom will be released.
Cook for a few minutes until the alcohol evaporates.
7
Return the meat cubes to the pot and add water or stock, so that the liquid will cover almost the entire contents of the pot, and only the pieces of meat will stick out a little.
8
Bring the soup to a gentle boil, cover the pot and place in the oven for two hours and even up to four hours, the longer it spends in the oven, the thicker it will be and the more tender the meat.
9
Before serving, add chopped fresh parsley to the pot and grate in a clove of garlic.
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