![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Welsh Cawl
May. 11th, 2025 05:57 pmLamb shoulders
Topside beef steak
Lamb or beef broth
Swedes (rutabaga)
Parsnips
Carrots
Turnips
Leeks
Potatoes
Marjoram
Thyme
Black pepper
Cut all the veggies into cubes of about the same size.
Pan-sear the beef in oil (in the bottom of the soup pot).
Remove the beef and cut it into cubes of the same size as the veggies.
Put the beef back into the pot.
Add swedes, parsnips, carrots, lamb shoulders, and broth.
Simmer for at least an hour.
Stir in potatoes, leeks, marjoram, thyme, and black pepper.
Simmer for twenty more minutes.
Remove the lamb shoulders. Cut the meat from the bones and put the meat back in, or alternately, feed them to people who don't mind bone-in meat.
I first read about this soup on Facebook, but as is Facebook's wont, the post disappeared before I could record the details, but I remember mention of parsnips and swedes. The recipes I then found on the Internet all had swedes and leeks. And the recipe I eventually settled on emphasized lamb neck as the meat base for the soup, which would add gelatin and flavour.
Mostly I was interested in learning how to make yet another root veggies soup (in addition to borscht and maafe). This one has several that I've not worked with before. My first attempt used beef instead of lamb (because Brett doesn't like anything other than beef, especially if there are bones or gristle involved), and beef broth to compensate for the lack of bones. Top round seared in oil and then cut apart works out pretty well. It also didn't have turnips because I didn't find any.
Next time around, I'm figuring to do it with lamb shoulders as described in the above recipe, and depending how that goes, I might omit the broth on the third try. There were lamb shoulders at the supermarket so I assume those are easily available, while lamb neck might not be.
Other reference of note: I found out how to prep leeks via Recipe Tin Eats and swedes via this video from Utah State University.
Topside beef steak
Lamb or beef broth
Swedes (rutabaga)
Parsnips
Carrots
Turnips
Leeks
Potatoes
Marjoram
Thyme
Black pepper
Cut all the veggies into cubes of about the same size.
Pan-sear the beef in oil (in the bottom of the soup pot).
Remove the beef and cut it into cubes of the same size as the veggies.
Put the beef back into the pot.
Add swedes, parsnips, carrots, lamb shoulders, and broth.
Simmer for at least an hour.
Stir in potatoes, leeks, marjoram, thyme, and black pepper.
Simmer for twenty more minutes.
Remove the lamb shoulders. Cut the meat from the bones and put the meat back in, or alternately, feed them to people who don't mind bone-in meat.
I first read about this soup on Facebook, but as is Facebook's wont, the post disappeared before I could record the details, but I remember mention of parsnips and swedes. The recipes I then found on the Internet all had swedes and leeks. And the recipe I eventually settled on emphasized lamb neck as the meat base for the soup, which would add gelatin and flavour.
Mostly I was interested in learning how to make yet another root veggies soup (in addition to borscht and maafe). This one has several that I've not worked with before. My first attempt used beef instead of lamb (because Brett doesn't like anything other than beef, especially if there are bones or gristle involved), and beef broth to compensate for the lack of bones. Top round seared in oil and then cut apart works out pretty well. It also didn't have turnips because I didn't find any.
Next time around, I'm figuring to do it with lamb shoulders as described in the above recipe, and depending how that goes, I might omit the broth on the third try. There were lamb shoulders at the supermarket so I assume those are easily available, while lamb neck might not be.
Other reference of note: I found out how to prep leeks via Recipe Tin Eats and swedes via this video from Utah State University.
