Gourmet Galley for Jan. 8, 2009
Rustic Czechoslovakian soup makes hearty meal
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My good friend Lynn Hall, of Naperville, Ill., shared this recipe with me. This is one of those good, hearty, rustic soups. I’m banking on the weather getting cold tonight. Along with the soup, be sure to serve the Swiss-Onion French Bread.
Some refer to this type of soup as Czechoslovakian Cabbage Soup because there is fresh cabbage in it, plus a little sauerkraut. In addition to the cabbage, there are onions, carrots, tomatoes and garlic in the soup and a good blend of seasonings. I like that hint of sourness and the richness of the broth.
The recipe calls for 1 pound of beef bones (soup bones) and 1 pound of cubed stew meat or roast. The bones, meat and some of the vegetables are first browned in a hot oven. The bones add richness to the broth. Once the meat is browned, the rest of the cooking is on the stove. This is very easy to make; it just takes a little time.
The French bread is layered with caramelized onions and Swiss cheese.
Some refer to this type of soup as Czechoslovakian Cabbage Soup because there is fresh cabbage in it, plus a little sauerkraut. In addition to the cabbage, there are onions, carrots, tomatoes and garlic in the soup and a good blend of seasonings. I like that hint of sourness and the richness of the broth.
The recipe calls for 1 pound of beef bones (soup bones) and 1 pound of cubed stew meat or roast. The bones, meat and some of the vegetables are first browned in a hot oven. The bones add richness to the broth. Once the meat is browned, the rest of the cooking is on the stove. This is very easy to make; it just takes a little time.
The French bread is layered with caramelized onions and Swiss cheese.
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