Fall Favorites
We partnered with Columbus State Community College’s culinary program and the director of operations at the School of Hospitality and Culinary Arts, Chef Joshua Wickham,&...
My mother would make this soup when our garden started to shift into fall vegetables. With the exception of the beef, broth and juice this recipe would change from week to week depending on what we had in the garden. This soup is best when it is allowed to cool overnight and then reheated for dinner the next day. As a child it was torture to smell this soup cooking all afternoon knowing you couldn’t eat it until tomorrow. By Joshua Wickham
Ingredients
SERVINGS: 10-12 Serving(s)
- 2 tablespoons olive oil
- 1 pound lean beef sirloin, medium diced
- 1 quart beef or veal stock
- 1 quart V-8 or tomato juice
- 1 small cabbage, cut to spoon size
- 2 medium carrots, diced
- 1 large white onion, large diced
- 3 celery ribs, large diced
- 2 turnips, large diced
- 2 parsnips
- Salt, pepper and cayenne pepper
Instructions
In a heavy-bottom pot, heat the olive oil to shimmering. Add the beef and sauté until evenly browned.
Add the cabbage and cook briefly while continually stirring.
Add the stock and juice and bring to gentle simmer. Cover the pot with a tight-fitting lid and allow to GENTLY simmer for 1 hour.
Add the rest of vegetables and continue to cook covered for another hour or so.
Season to taste with salt pepper and cayenne pepper.
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