I cooked this beef soup a while ago, just don’t have chance to put the words together on the blog. The recipe is adopted from William Sonoma. Who doesn’t like his recipe and all those beautiful pictures? Never get bored to read his book over and over again.
I did some changes of the recipe though.
3slbs of meaty beef
3 large yellow onions, chopped
6 pcs of carrot, peeled and chopped
4 celery stalks, chopped
1 cup of tomato puree
1 can of sweet whole corn
1 potato, peeled and chopped
6 tablespoons of unsalted butter
1/2 teaspoon minced garlic
salt and ground pepper to taste
4 tablespoons of chopped fresh dill
1/4 cup of chopped fresh flat-leaf parsley
6 tablespoons of sour cream
Place the beef in a saucepan and add water to cover generously. Bring to a boil over high heat, skimming often to remove any foam that forms on the surface. Add about two-thirds of the chopped onions, for about 1 hour. Add the tomato puree, carrot, potatos, whole corn and continue to cook over low heat.
While the soup is cooking, a large sauté pan over medium heat, melt the butter. Add the remaining chopped onions and sauté, stirring occasionally, until pale gold, 10-12 minutes. Raise the heat to high, add the mushrooms. And sauté, stirring often, until softened, 6-8 minutes. Add the garlic, reduce the heat to medium, and sauté until soft but not brown, about 3 minutes longer. Season with salt, pepper, and 2 tablespoon of the dill.
Remove the beef from the pan and, when cool enough to handle, cut the meat.
Add the mushroom mixture and the beef to the pan and stir to heat through. Season with salt and pepper.
Ladle into warmed bowls and sprinkle with the remaining 2 tablespoons dill and the parsley. Top each serving with a dollop of sour cream, if desired.