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HELEEN SE BEES- EN GROENTESOP

HELEEN SE BEES- EN GROENTESOP

(My eie resep – Heleen Brümmer Nel)

  • 4 groot bees- of lamskenkelvleis
  • ½ kool, gekerf, opsioneel
  • 3 groterige tamaties, ontvel en in blokkies gesny
  • 1 pak botterskorsie (butternut), in blokkies gesny
  • 4 wortels, gerasper
  • 4 aartappels, in blokkies gesny
  • 3 preie, in ringetjies gesny of 1 ui fyn gesny
  • 2 knoffelhuisies, fyn gekap
  • 1 bossie pietersielie, fyn gekap
  • 1 of 2 koppies grof gekapte seldery, stingels en blare
  • 2 Knorr “Beef stock pots”
  • 1 teelepel sout
  • 1 teelepel pepper
  • ½ teelepel naeltjies
  • 5 liter kookwater of kookwater met beesekstrak blokkies gemeng
  • 1 teelepel kerriepoeier
  • 50 ml tamatiesous / tamato paste
  • 30 ml Worcestersous
  • 2 pakke “Mutton and Vegetable” soppoeier met koppie kouewater aangemaak

Sit die skenkelvleis met bene, al die groentes, seldery, preie en pietersielie en die 2 stock pots in ‘n pot of prutpot ( slow cooker).
Vul pot aan met beesaftreksel  tot al die groente en vleis toe is en prut tot sag is, ongeveer 3 – 4 ure.
Haal vleis uit en haal van bene af, sny vleis in stukke.
Plaas gesnyde vleis terug by sopmengsel in pot.
Meng die naeltjies, kerriepoeier, sout, peper, tamatiesous/pasta en Worcestersous by en prut vir nog ongeveer ‘n half uur.
Meng soppoeiers met water en voeg by die sopmengsel in die pot.
Prut vir ongeveer 15 minute.
Bedien met broodjies of broodrolletjies en geniet.

Wenk:
Prutpot (Slow Cooker):
Ek het al my sop bestanddele (behalwe soppoeier, sout en peper, tamatie en Worcestersous) in my slow cooker gesit en oornag gekook. Soppoeier aangemaak met koue water en sout en peper, tamatie en Worcestersous kom by nadat sop oornag gekook het. Voeg die mengsel by en prut vir ongeveer 20 minute.

Resep en foto:  Heleen Brümmer Nel

VEGETABLE AND BEEF OR MUTTON SOUP
(My own recipe)

  • 4 beef or mutton shin
  • 750 ml of shredded cabbage.
  • 3 big tomatoes, skinned and diced
  • 1 packet butternut, diced
  • 4 grated carrots
  • 4 potatoes, diced or grated
  • 3 leeks, cut in rounds or 1 onion diced
  • 1 teaspoon minced garlic
  • 1 bunch of parsley, chopped
  • 1 or 2 cups of celery,  stems and leaves, chopped
  • 2 Knorr beef stock pots
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon cloves
  • 5 liter boiling water or boiling water mixed with the BEEF stock
  • 1 teaspoon curry powder
  • 50 ml tomato sauce
  • 30 ml Worcester sauce
  • 2 packets Mutton and Vegetable dry soup powder, mixed with cold water

Place the shin meat, all the vegetables, celery, leeks, parsley and 2 stock pots in a pot or slow cooker.
Fill up the pot with water or beef stock, simmer on High until meat is tender approximately 3 – 4 hours.
Take meat out of the pot and cut the meat of the bones into chunks and take out the marrow.
Place the meat and marrow back in pot or slow cooker.
Mix the dry soup powder with cold water and stir into soup mixture.
Season with cloves, curry powder, salt, pepper, tomato and Worcester sauce and simmer for another half an hour.
Serve with bread or bread rolls.

Tip:
When using the slow cooker, I place all the soup ingredients in the slow cooker (except for the soup powder, salt, pepper, tomato and Worcestershire sauce) and let it simmer overnight. The next morning I will season with salt and pepper, tomato and Worcestershire sauce and simmer for another 20 minutes.

Recipe and photo:  Heleen Brümmer Nel

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