Beef Vegetable and Dumpling Soup

This soup is comforting and filling on a cold winter day. It is adapted from one my mother makes. It takes some time to prepare, but you can divide the steps by making the soup stock one day and finishing it with the vegetables and dumplings the following day. The stock can also be frozen. I like to use Russian Pelmeni for the dumplings (I get them from a Russian market) but you can use a meat filled tortellini or small ravioli if you prefer.

Beef Vegetable and Dumpling Soup
Soup Stock
3 Tbsp. Olive oil
2 large beef shanks
garlic powder
onion powder
salt and pepper
1/2 large onion, quartered
1 large carrot, peeled and rough chopped
2 stalks celery including leaves, rough chopped
1 clove garlic, peeled and sliced
14 cups water
2 Knorr chicken bouillon cubes
1 Knorr beef bouillon cubes
1/4 c. dehydrated vegetables
1/2-1 tsp. kosher salt
10 whole peppercorns
2 fresh bay leaves
1 tsp. dried thyme
1 tsp. dried marjoram
1/2 bunch fresh Italian flat leaf parsley

Heat oil in an 8-quart stockpot on medium high heat. Sprinkle beef shanks with salt, pepper, garlic powder and onion powder on both sides. Sear shanks until browned. Add vegetables and saute 5 minutes. Sprinkle with salt and pepper to taste. Add water, bouillon cubes, dehydrated vegetables, salt, herbs and spices. Bring to a simmer then lower heat. Skim foam from top from time to time. Simmer for 1-1/2-2 hours until meat is fall off the bone tender. Strain the stock. Cut meat from the shank into bite size pieces then return cut up meat to the stock.

Finishing the Soup
1/4 large onion, chopped
2 carrot, peeled and sliced or diced
1 potato, peeled and cubed
1 c. chopped Savoy cabbage
1/2 c. sliced portobello or chanterelle mushrooms
1 tsp. dried thyme
salt and pepper to taste
25-30 veal Pelmeni (Russian dumplings) or meat-filled tortellini

In a large stockpot heat meat stock on medium low heat until it simmers. Add onion, carrots and potato. Cook for 5 minutes. Add cabbage, mushrooms, thyme, salt , pepper and Pelmeni. Partially cover and cook 10-15 minutes or until dumplings and potatoes are tender when pierced with a fork. Serves 6.


This entry was posted in Beef, Meat Dishes, Soups, Thanksgiving, Vegetables. Bookmark the permalink.

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