Post by blackcrowheart on Oct 11, 2006 16:43:28 GMT -5
Lakota Pow Wow Soup
Ingredients:
Short Ribs
Beef Boulion
Dried Corn
Onion
Carrots
Celery
Pepper Mill Pepper
Salt
Olive Oil or Canola Oil
Worcestershire Sauce
Potatoes or Wide Egg Noodles
Preparation: Soak the dried corn for a couple of hours before cooking to soften it so it will finish cooking when the soup is done. Fill pot with fresh cold water and add dried corn and two or three beef boulion cubes and start to heat water to a boil. Trim any large pieces of fat from short ribs and discard. Cut meat into bite size cubes. Save bones. Stew meat can be used as an alterntive in this recepit, but short ribs offer superior taste and texture. Heat skillet and add olive or canola oil then add diced short ribs and also throw in bones. Add three or four dashes of worcestershire sauce and fry meat until it browns and is about half done. Just before removing meat from skillet add onions to pan and saute the onions for a couple minutes to
enhance the flavor. When meat is browned and onions are complete add to pot of water and bring to boil. Be sure to add the bones to the soup as they make for a rich broth. I purposly leave some meat on the bones because I like to eat the meat directly off the bones. At this time add tomatoes. Be careful not to add to many tomatoes as you don\'t want a soup with a strong tomatoe taste, only a very slight hint of tomatoes taste. When I cook soup for my family of three I only add two of the tomotoes from the can. And don't add the tomatoe juice from the can. Dice celery and carrots and add to the soup pot. Salt and pepper to taste. I normally go heavy on the pepper. Don\'t be afraid to add enough salt to soup pot, that way your not constantly adding salt to your bowl of soup as you are eating. Cover pot and and lower the temperature to bring soup to a simmer and cook for an hour or two or until the dried corn is tender and meat is done. About thirty minutes before
soup is finished cooking, peel and quarter potatoes and add to soup pot and cook until potatoes are cooked. You can cook the potatoes or noodles in a seperate pot if necessary and add to soup bowls when serving. Note: And of course some good ole\' Indian Fry Bread is a standard with this recipe, innet!!
Ingredients:
Short Ribs
Beef Boulion
Dried Corn
Onion
Carrots
Celery
Pepper Mill Pepper
Salt
Olive Oil or Canola Oil
Worcestershire Sauce
Potatoes or Wide Egg Noodles
Preparation: Soak the dried corn for a couple of hours before cooking to soften it so it will finish cooking when the soup is done. Fill pot with fresh cold water and add dried corn and two or three beef boulion cubes and start to heat water to a boil. Trim any large pieces of fat from short ribs and discard. Cut meat into bite size cubes. Save bones. Stew meat can be used as an alterntive in this recepit, but short ribs offer superior taste and texture. Heat skillet and add olive or canola oil then add diced short ribs and also throw in bones. Add three or four dashes of worcestershire sauce and fry meat until it browns and is about half done. Just before removing meat from skillet add onions to pan and saute the onions for a couple minutes to
enhance the flavor. When meat is browned and onions are complete add to pot of water and bring to boil. Be sure to add the bones to the soup as they make for a rich broth. I purposly leave some meat on the bones because I like to eat the meat directly off the bones. At this time add tomatoes. Be careful not to add to many tomatoes as you don\'t want a soup with a strong tomatoe taste, only a very slight hint of tomatoes taste. When I cook soup for my family of three I only add two of the tomotoes from the can. And don't add the tomatoe juice from the can. Dice celery and carrots and add to the soup pot. Salt and pepper to taste. I normally go heavy on the pepper. Don\'t be afraid to add enough salt to soup pot, that way your not constantly adding salt to your bowl of soup as you are eating. Cover pot and and lower the temperature to bring soup to a simmer and cook for an hour or two or until the dried corn is tender and meat is done. About thirty minutes before
soup is finished cooking, peel and quarter potatoes and add to soup pot and cook until potatoes are cooked. You can cook the potatoes or noodles in a seperate pot if necessary and add to soup bowls when serving. Note: And of course some good ole\' Indian Fry Bread is a standard with this recipe, innet!!