Beef soup

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This is a simple, an extremely simple soup. A very good one too. And easy to make. And a bit different. Like so: I got some beef bones, some of them with marrow. I also got two pieces of meat, not large, of veal breast. I scalded them for a short while (it involves less skimming), then I put them in cold water with a bit of salt. When they had boiled for half an hour, I added the following to the pot (washed and cleaned): 4 carrots, 4 parsley roots, one large parsnip, a fennel bulb, one small celery, celery leaves, parsley leaves. I let it boil on very low heat, until the meat softened completely. I should also mention that after placing the soup on the stove, I put a pack of rice noodles to soak in cold water. I then boiled them for two-three minutes in the sieved soup (the vegetables in the soup belong to tomorrow’s story).

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In each plate I put just a teaspoon tip of wasabi paste and a tablespoon of soy sauce. And a bit of dill.

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I put the noodles in the plate. With tweezers (or with tongs) that can be done a lot easier. They fall from the ladle.

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I also added a few pieces of meat to each plate and then I poured hot soup over the noodles. That was it.

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A simple, yet very enjoyable experience.

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Stay healthy!

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Special thanks to
Oana Bodnariuc, Authorized Translator
oana.bodnariuc@gmail.com
facebook.com/oana.bodnariuc

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