Slovenian Beef and Fresh Green Bean and Potato Soup (AJMOHT)
by Bonnielea Martinez
(Colorado Springs, CO)
My parents, being both of Slovenian decent made delicious soup and other Slovenian dishes. I grew up eating many bowls of wonderful soup, because my father and grandfathers were coal miners and always had a bowl of soup before dinner was served.
They said that the homemade soup warmed their souls after working in the cold coal mines of Colorado. This is one of my most favorite Slovenian soup recipes. Originally this soup was made with veal, since veal is very pricey we use beef stew meat.
Slovenian Beef and Fresh Green Bean and Potato Soup (AJMOHT)
Ingredients:
3-4 lbs of lean stew meat cut into 2-3-inch bite-size pieces
2 large onions, sliced thinly
1 lb. fresh green beans, tips cut off or 1 large bag of frozen whole green beans
4-5 white or red potatoes, peeled and cut into bite size pieces
2 garlic cloves, minced finely
1 container of beef stock (not broth)
1 cube unsalted butter or 1/2 cup lard or shortening
1/2 cup flour
Several squirts of tomato Ketchup (about 1/4 cup)
1 Tablespoon sugar
Salt and pepper to taste
When serving pass around bottle of cider vinegar to drizzle in soup if you like it and serve with crusty bread.
In 8 quart dutch oven put stew meat and 5 quarts water together and bring to a boil. When mixture comes to a boil, skim off the foamy mixture that has formed on the top with a fine mesh hand -held strainer. When soup looks pretty clear, add onions, garlic, sugar, beef stock, salt, and pepper. Turn heat on low and simmer for 2 1/2 -3 hours., until meat is tender.
Add green beans and potatoes and simmer on medium heat for 35 - 40 minutes, or until green beans and potatoes are tender. While you are waiting for the green beans to cook, start making your roux. In medium saucepan melt butter or lard or shortening and flour and cook on low heat until mixture becomes a dark nutty smelling deep brown color. Add very carefully to simmering soup , do not add all at once pour in a little at a time, being careful to not let mixture bubble up and most of all so that it will not burn you. Stir soup constantly while doing this. Add ketchup and simmer 10 more minutes. Serve and pass the vinegar at the table.
This soup is not hard to make, just a little time consuming but well worth it.
