The winters are here and what better to nourish the body and soul with some piping hot soup! We don't make a lot of soup at home but decided that it was a great way to get the kids to benefit from the bone marrow which is believed to be very strengthening. As a child I remember my mother boiling meat (beef or mutton) with some onions, tomatoes and salt and we would enjoy the broth which she would reserve for us. Likewise, the hubby had his share of enjoying this during his childhood and he wanted to recreate it. Everytime he makes this soup its for dinner and I either forget to click pictures or lament that the lighting isn't good. Well, this time I decided that I will go ahead and take whatever shots I can manage to in and make the most of it. Apologies for the crappy pictures but yeah, can't deprive you of this amazing and hearty soup can I? Go ahead, enjoy!
Have you tried these other soups?
Prep time: 10 mins | Cooking time: 25-30 mins | Servings: 4
- 1 kg beef with marrow bones
- 2 medium sized onions, finely chopped
- 2 medium sized tomatoes, quartered
- 5-6 cups water (1 cup = 250 ml)
- 1 inch ginger, cut julienne (for garnish)
- chopped coriander (for garnish)
- 2-3 teaspoons of ghee (for garnish)
- salt to taste
- 1/2 cup coriander leaves
- 1/2 cup mint leaves
- 15 peppercorns - adjust to taste
- 2 green chillies - adjust to taste
- 3-4 fat cloves of garlic, peeled
- 1" piece of ginger
- juice of 1/2 lime
- 1/4 teaspoon garam masala powder
- salt to taste
1. Wash and drain the marrow bones. Grind all the ingredients mentioned under 'For the Masala' to a coarse paste using a little water. Apply this paste to the meat and transfer them to a pressure cooker. Place the marrow bones at the bottom so that they don't bob up.
2. Add the finely chopped onions & the quartered tomatoes and about 5-6 cups of water (depending on how thick/clear you wish your soup to be). Adjust salt to taste (remember you have already added salt to the marinade)
3. Pressure cook on a full heat for about 20-25 mins or till the meat is tender. Garnish with chopped coriander, ghee and ginger julienne and serve piping hot with croutons/garlic bread/baguette slices or plain bread.