There is a light coating of snow on the grass this morning. We are hoping against hopes that soccer has been cancelled for today. I want to stay home and make my mother-in-law’s soup. You serve it with boiled potatoes and a yummy white onion gravy. I have no idea how to spell it but it is prounounced “hee-yet-sue-puh“. It takes a long time to cook and makes the house smell divine on a cold day. It is delicious!
3 marrow bones
1-1/2 – 2 lbs chuck or london broil with fat trimmed
5-6 carrots, peeled, chopped into 1/4″ pieces
1 large rootabega (you can also use turnips), peeled, chopped into 1/4″ pieces
1 medium green cabbage, quartered and sliced into 1/8″ slices
Simmer bones in water (a lot of water, let your pot be your guide) in gigantic stock pot with plenty of salt and pepper for 2 hours. Cut meat into several large pieces and add to broth. Simmer meat until tender, about 45 minutes to an hour. Skim any fat along the way. Add rootabega and carrots. You can remove the bones at this point if you need to make room. After about 30 minutes, add cabbage and simmer until all vegetables are tender. Approximately one hour more. Serve with boiled (or mashed) potatoes and onion gravy.
4T melted butter
15 oz jar whole white onions (make sure they are not pickled onions), pureed in a blender
sugar and white vinegar to taste
Whisk flour into melted butter. Add pureed onions. Whisk over low heat until all lumps are gone and it boils. Add broth from soup if it is too thick. Add 1T sugar and 1T white vinegar to taste.
I have also made this gravy with a pound or so small white onions that I peeled and roasted myself. It gives the gravy a whole other dimension of smoky yumminess. I think Besta liked it but she’s a traditionalist. My oven is kaput so it’s bottled onions for me this time.
Vær så god!