We went to a Turkish restaurant on Saturday night. It’s right across from the apartment, so we went over to check it out. Although the food seemed to be toned down for Germans, it was okay and the waiter was very nice. When he found out that we couldn’t speak any “Germany”, he found a customer who spoke both German and French so that we were able to order.
Undaunted by my lack of Germany, I went to the neighborhood grocery store this morning thinking to make a nice warming soup from whatever looked familiar. The grocery store, Netto, can also be found in France. Really basic. I found a package of meat that looked like stew meat and was marked rindersuppenfleisch. Child’s play! Rinderpest is a cattle disease; rinder = cow, pest =pest. Suppen; the Germans like to put an “en” at the end of words like “toiletten”, so that would leave us with sup or to take soup. And fleisch sounds like flesh to me. Beef soup meat!
I kid you not. I looked it up when I got home I’m reading Germany!
In France and here you can buy a package of vegetables for soup or stews, maybe in the U.S. too. The package I bought had 3 carrots, parsley, a small slice of celeriac and the white part of a leek. To this I added garlic and an onion. I didn’t have a bay leaf but I would have added that. At first I was going to use potatoes, forgetting that I had bought a package of suppen pasta.
Over the weekend, the spouse and daughter were complaining that they couldn’t get Harry’s bread here in Germany. Harry’s bread is sliced bread, American style that’s available in France. Looks like I’ve found a substitute. This bread declares itself American in 3 different ways on the wrapper. You have to appreciate that
Beef Vegetable Soup
2 tbsp sunflower oil
1 lb of stew beef
1/2 cup celeriac, cubed
1 leek, halved vertically and thinly sliced
3 fresh garlic cloves, chopped
1 onion, halved and sliced
1 handful of parsley leaves
Salt and pepper
2 quarts of water
3 carrots, coarsely diced
1/2 cup small, dried pasta
Brown the beef in the oil, remove from pan and set aside. Add the celeriac, leek, garlic an onion to the same pan and saute until the onion is soft. Return the beef to the pan, along with the parsley, salt, pepper and water. Bring to a boil and simmer for 1 1/2 hours. Add the carrots and continue to cook for 20-30 minutes. Add the pasta and cook until the pasta is done.
Beverage suggestion: beer