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Soured Beef Broth

By: Ramona Cuisine from
Soured Beef Broth
Soured Beef Broth

"Broth is something that I grew up with, and various types of meat can be used. This broth is such a comforter, a real soul warmer and a true hugger. Generally, whenever I come across things, foods that take me back to my childhood it is so special. I realize that olfactory sense is often the one that does that very well. This soup is one of those that brings so many memories back making me feel like I teleport myself back in time."

NotesThe vegetables are again something you can pick and choose according to your liking and what you have in the fridge or, simply what you fancy on the day ??
Other vegetable options that could be used are: leeks, swede, yellow, green or orange pepper, green beans, peas.
Try to always choose seasonal ones as they are the best.
Enjoy it guys!


Preparation Time15 min

Cooking Time55 min

Cooking MethodCasserole, Pressure Cooker


  • 1.2 l water
  • 700 g beef meat (on the bone)
  • 1-2 medium onions (organic)
  • 1/2 small leek (organic)
  • 1 small parsnip (organic)
  • 1 large carrot (organic)
  • 2 sticks celery (organic)
  • 1 can tomatoes (organic)
  • 2 tbsp tomato paste
  • sprigs parsley a few, fresh
  • 1-2 lemons (juice only)
  • 3 medium potatoes (organic)
  • 1/2 tsp pepper freshly ground
  • 1/2 tbsp sea salt or Himalayan salt


  1. Cut the meat into desired chunks, wash and place in a pot with the water. Bring to boil, add 1 spoon of salt and cover. Boil it for about 30-40 min. Be around the first 10 minutes to remove the foam that forms shortly after it starts boiling.

  2. Meanwhile, chop the washed vegetables into small cubes or bigger chunks if you prefer. Place them all in a large bowl and set aside until they are ready to go in.

  3. When the meat has cooked for the 30-40 minutes, add all the chopped vegetables to the meat, cover the pot again in the first 5 minutes and then let uncover. Let it cook for another about 20 minutes on medium heat.

  4. Add the tomato paste and the chopped tomatoes and allow to cook (uncovered) on medium heat until it starts boiling again when you could reduce the heat to low and cook for a further 20 mins.Put salt and pepper to taste.

  5. Switch off the heat and let it rest for about 10-15 minutes. Add the juice from one or two lemons and stir.

  6. Serve the soup in soup bowls and sprinkle a good pinch of chopped parsley and enjoy!

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