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Dutch Groentesoep




Source of Recipe


the web


Recipe Introduction


Groentesoep is a typical "family recipe", each family will have its own

style of making it.

In our family, we call it "Sunday soup" as it is something (especially

for my grandmothers) that was made every weekend for the Sunday dinner.


List of Ingredients




Approx. 1 lb of beef (with a bone and some fat); I don't know the

US/UK way of cutting meat, but the dictionary says it's a shin of beef

1 small/medium onion (optional)

1/2 lb ground beef (you can also use a mix of pork and beef)

some angel hair vermicelli or other noodles (optional)

1 leek, cut in small rings

1 small carrot, cut in (half) slices

some cauliflower, cut in small pieces

2 celery stalks, cut in slices or cubes

celery green, cut up coarsely

1/2 red bell pepper, cubed

any other veggie you'd like to add

Recipe



In a large pot (Dutch oven?), put 3-4 quarts of water, the onion (whole,

just take the skin off) and the piece of beef. Heat quickly, skim off

any foam, leave to steep on low heat for 2-12 hours. My mother starts

the soup on Saturday evening and leaves it on for almost 24 hours, i

start in the morning and leave it on during the day.

There's really nothing to it, but just keep an eye on it if your stove

is not to be trusted alone :) Do not let the soup simmer or boil.

Remove onion, discard.

Remove meat, cut off any fat, cut the meat in small pieces.

Strain the broth through cheesecloth or kitchen towels and put into

a clean pan (a glass pan is nice!).

Add some bouillon cubes to the soup (as I don't know the size of your

bouillon cubes, I don't know how many you'd want to use).

Mix the ground beef with a little pepper and salt.

While the soup is simmering, add the beef which you roll into marble-

sized balls.

Optional: you can add some noodles (angel hair vermicelli is what

I like best) to the soup. Boil softly until the noodles are almost

done.

Add the vegetables, simmer for a couple of minutes (you still want

them to have some 'bite').

Serve with breadsticks, toast, French bread or whatever you have or

want. It's *very* Dutch to put a dry rusk in your soup bowl, and cover

it with the soup so it gets all soggy, then eat it all. My grandfather

used to crush a rusk in his soup, like putting half a cup of dry plain

breadcrumbs in your soup :-} Both options look awful, but are very near

the ultimate comfort food.