On Wed, 12 Mar 2014 14:45:40 -0400, Brooklyn1
> wrote:

>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
>
>Use to make any soup calling for beef stock; beef barley mushroom,
>vegetable beef/minestrone, French onion, etc. So how many gallons is
>"oodles"? I'd use it to make borscht.
>With the stock you're already way ahead:
>http://allrecipes.com/recipe/beef-and-beet-borscht/
>http://easteuropeanfood.about.com/od...pe-Borshch.htm

I've got 5 of those 5# plastic containers that cottage cheese and sour
cream come in for commercial use. I only want to make a batch of soup
that will be eaten at most for 2 meals. I don't enjoy having lots in
the freezer. I actually enjoy puttering around and making soup. But
it does have to taste good. With the beef barley and the vegetable
beef I would need to have more meat, wouldn't I? I'd like to go with
what I have and make a sort of vegetarian soup (with beef broth)
Thanks for the borscht recipe. When I make that, it will have to be
for myself. My husband is in the dirt-chunks category with Barb.
Janet US