Quick Recipes and Easy

Soup or Stew – If It Is In a Pot I Call It Mojakka

Cooking from scratch is fun and satisfying. To say that you made it yourself usually generates compliments. When it comes to making soup or stew there is a difference in the way each is made.

For example, soup is a thin watery dish, usually quite clear with vegetables and meat. To make a excellent tasting soup you first have to boil soup bones. Sometimes it is hard to find soup bones in the huge supermarket so I question the butcher for knuckle bones. I place the bones in a large pot of water with bay leaf, whole allspice, whole peppercorns and salt. I let them simmer for about two to three hours, adding more water if needed. Then I discard the bones and strain the liquid. Now you have the base for vegetable beef soup. I place cubes of beef in and cook for about half an hour. Sometimes a scum will form on top. If that happens just skim it off. Then I add diced vegetables. Potatoes, onion, celery, rutabaga, carrots and tomato are the basic ones I use. Bring the soup to a boil then let it simmer on low heat for two hours. Adjust the taste if you need more salt or pepper It will be tasty.

Stew on the other hand is a thick gravy with meat and vegetables. To make stew, first you have to cube your meat and dredge it in flour seasoned with salt and pepper. Next, brown it well in a heavy pot
with olive oil or your choice of stout. Bacon stout adds a small more flavor. At this time I like to add liquid. Sometimes I use red wine or a beer or two, but use water if you like. Whatever liquid you use make sure to let it cook enough to loosen the tasty brown stuff on the bottom of the pan. Then you place diced onions, celery, tomato, potato, carrots or whatever vegetables you like. Make sure to cover the ingredients with liquid and stir it up excellent so nothing is stuck to the bottom of the pot. Place the cover on and let it bake in the oven on medium heat for two hours. A bowl of stew and a slice of hot bread is a most welcome dinner on a cold wintry day.

I am a self-taught cook. Most of what I know is remembered from watching my fantastic grandmother, my grandma and my mother. I do not use recipes very often and when questioned for one I really have to reckon about it. You can find more tips at pothaven.com/ www.pothaven.com.

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