Basic Meat & Veg Soup You Can Riff On
Basic Meat & Veg Soup You Can Riff On

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, basic meat & veg soup you can riff on. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

A basic understanding can help you cook juicier chicken breasts and more tender steaks. Meat is cut from the muscles of mammals and birds. For some reason, fish muscle is not considered meat by.

Basic Meat & Veg Soup You Can Riff On is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Basic Meat & Veg Soup You Can Riff On is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook basic meat & veg soup you can riff on using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Basic Meat & Veg Soup You Can Riff On:
  1. Make ready meat (chicken, pork, or beef, preferably with some fat on it) cut into 1-inch pieces. I used pork today
  2. Get water
  3. Prepare large onion, peeled and diced into 1/2 inch pieces
  4. Get medium carrots, peeled and cut into 1/2-inch thick disks
  5. Get canned tomatoes (crushed, diced, sauced, pureed are all fine)
  6. Get + 1 teaspoon salt
  7. Take medium potatoes, peeled and cut into 1-inch cubes
  8. Get Other veg, spices, and starches as you like. See last steps for some variations

Follow along for the instructions for a basic meatloaf, and feel free to make changes. Everyone needs a basic meat sauce recipe. Sautéed onion, garlic mixed with ground beef, tomato sauce and herbs. Everyone needs a basic meat sauce recipe in their back pocket.

Instructions to make Basic Meat & Veg Soup You Can Riff On:
  1. In a large pot, add meat and water, turn on heat to medium high and cook, covered, for about 20 minutes. Meat takes longer to cook to tenderness than veg does, so you want to give it a head start. - - When the meat has come to a boil for two or three minutes, you might like to skim the scum (just loose proteins and other particulate stuff from the meat rising to the surface). You don't have to, but it looks better.
  2. Turn the heat down to medium low and add carrots and onions.
  3. Then add tomatoes and salt, give it a few gentle stirs, cover, and simmer for another 15 minutes. - - This is a good step to add your optional herbs and spices. (See last steps for suggestions.)
  4. Add potatoes, cover, and simmer another 20 minutes or so. - - If you want to add a maybe 3/4 cups of white rice or a cup of pasta for more starch and body, this would be a good time to add it. If you do, you'll probably also want to add 1/4 to 1/2 teaspoon more salt.
  5. Looks super basic, but it's pretty tasty! I like to garnish with a little green onion and fresh herbs
  6. OPTIONS: - - For something Minestrone-ish, you could add another cup of tomatoes, 1 Tablespoon of Italian herbs, a can of beans, and a little pasta. - - For Tortilla soup-ish flavor, you could add 2 teaspoons cumin, 1 Tablespoon oregano, 1 bay leaf, half a bell pepper chopped, some chopped cilantro, and a few good squeezes of fresh lime.
  7. MORE OPTIONS: - - If you like kale, you can just throw a bag of it in Step 2 of the process (kale takes a while to get tender). Add a package of Italian sausage either cut or pulled into bite sized pieces, a cup of cream, and 1 teaspoon of garlic powder in Step 3 and it'll remind you of Zuppa Toscana. - - **Keep in mind all these optional suggestions will probably require an additional teaspoon or so of salt. - - Enjoy! :)

It's a basic meatloaf recipe that's a classic comfort food that never goes out of style. Brown beef, onion and pine. several batches of meat mixture and freeze part. Meat soboro (niku soboro) keeps for about a week in the refrigerator, and freezes beautifully, making it a great bento johbisai or staple for the omnivore. Basic Gravy (W/O Pan Drippings) Recipe - Food.com. I adapted this recipe from THE JOY OF COOKING and have been making it for more years than I care to remember.

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