Beef and Radish Soup

comments (0) August 4th, 2008     

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Ingredients:
3 to 4 tbsp. olive oil
1 lb. stewing beef cubes
1 large onion, peeled and diced
3 large cloves garlic, minced
6 oz. sliced mushrooms
2 quarts water
1/2 cup red wine
3 to 4 tsp. fresh rosemary, chopped
1 medium rutabaga, peeled and cut into 1-in. cubes
1 tsp. salt
1/2 tsp. pepper
Two 2-in. ‘Red Meat’ winter radishes
Two 2-in. to 3-in. black radishes
8 oz. fresh egg noodles

8 servings

Heat 3 tbsp. oil in a large Dutch oven. Add the beef cubes and brown over medium-high heat, about 10 min. Remove the beef to a platter. In the same pan, brown the onions slowly over medium heat, about 10 min. Add another tablespoon of oil if necessary. Add the garlic and mushrooms and finish the browning, about 5 min.

Add the beef, water, wine, rosemary, rutabaga, salt, and pepper. Bring to a boil, then cover and simmer over low heat 30 min. Add more water if needed.

Meanwhile, scrub the radishes. Slice them 1⁄2 in. thick, and then cut the slices into quarters. Add the radishes to the soup and simmer, with the lid ajar, 20 min. or until they are tender. With 7 to 10 min. to go, add the noodles and cook until al dente.

Recipe by Cynthia Hizer
April 1997
from issue #8

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posted in: radishes, soup, rutabaga

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