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Yield: 8 portions
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Ingredients
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Amount
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Beef shank, cleaned, 1/2-inch
cubes
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2 lb
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Salt and black pepper
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to taste
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Flour
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2 Tbsp
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Duck fat
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½ C
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Onion, julienned
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4 C
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Paprika, Hungarian
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5 Tbsp
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Garlic cloves, minced
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3 ea
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Caraway seed
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1 tsp
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White wine, dry
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1 C
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Chicken stock
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1 qt
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Water
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1 qt
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Tomato, crushed
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1 ½ C
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Thyme
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6 sprigs
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Bay leaf
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3 ea |
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Green bell pepper, 1/2-inch-wide
slices
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1 ea
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Potatoes, waxy, in 1/3-inch
dice
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2 C
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| Marjoram, fresh
chopped |
4 Tbsp |
| Lemon juice |
as needed |
| Sour cream |
½ C |
| Lemon zest, finely
grated |
¾ tsp |
| Cream |
3 Tbsp |
| Carrot julienne,
blanched |
½ C |
| Italian parsley,
chopped |
2 Tbsp |
| Dill, chopped |
1 Tbsp |
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1. Dry the beef well and
season with salt and pepper. Dredge with flour,
shaking off excess. Heat a medium soup pot
over high heat with 1/4 cup duck fat. When
the fat smokes, add the beef and brown it
well on all sides. Set the meat aside and
discard the fat in the pot.
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2. Add the remaining duck
fat to the pot and reduce the heat to moderate.
When the fat begins to smoke, add the onions
and cook until they are soft, a deep golden
brown and translucent, about 15 minutes.
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3. Reduce the heat to low
and add the paprika, garlic, and thyme. Allow
the flavors and aromas to blossom in the hot
fat but do not let the seasonings burn or
they will become bitter. Add the wine and
allow it to reduce by three-fourths. Add the
chicken stock, water, tomatoes and thyme and
bring to a boil. Skim any scum that rises
to the surface, add the bay leaves and reduce
the heat to maintain a bare simmer. Cook until
the meat is tender, about 1 hour, skimming
as needed.
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4. Add the peppers, the
potatoes and the marjoram, and simmer until
the vegetables are tender, about 20 minutes
longer.
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5. Season with salt and pepper and add lemon
juice if the soup seems flat, too rich or too
sweet. The flavor of the soup will improve if
refrigerated overnight.
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| 6.
Mix together the sour cream and the lemon zest.
Season to taste with salt and pepper. Adjust the
consistency with enough cream to make it thick
but pourable. |
| 7.
Serve the soup hot in warmed soup bowls, garnished
with sour cream, a pinch of carrot julienne and
a sprinkling of chopped parsley and dill. |
Back to Main Recipes Page
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