On Wed, 12 Mar 2014 13:37:08 -0700, Whirled Peas >
wrote:

>On 03/12/2014 09:49 AM, Janet Bostwick wrote:
>> I'm really comfortable working with chicken stock or ham bones for
>> making soup. Right now I have oodles of plain beef broth that I don't
>> know how to handle. The broth is totally unseasoned and defatted as I
>> am cooking chuck steaks, beef shank and the like to add to Baxter's
>> dinners.
>> I'd like to make soup, but I have no idea what kinds of things to do.
>> I did pull the Spanish Beef Soup recipe from Food Network and it looks
>> yummy, but I am shy too many ingredients right now. So, help, please?
>> Thanks
>> Janet US
>>
>Chances are very high that any beef-based soup will already call for
>beef broth. If it only lists water, consider adding broth instead. Some
>of my very favorite beef soups are Beef, Barley and Mushroom soup, Steak
>Soup (with real leftover steak. This doesn't happen often!), Beef
>Vegetable soup and Beef and Cabbage soup. Cholent could possibly
>included. Nancy's Hungarian Short Ribs call for water. I don't see any
>reason why you couldn't use your homemade broth, though I haven't
>actually tried it. Another thought is to reduce the broth a bit and
>season it for cold consommé or bouillon to sip. Just a few ideas. I
>think you have a treasure there.

I'm interested in the Beef and Cabbage soup. Could you post your
recipe, please? I checked the 'Net, but the recipes are quite
different one to another.
Thanks
Janet US