Mortaine’s Blog

Beef has improved the smell and probably flavor of the soup considerably.

I just added the veggies: turnips, white carrots, and onions. I decided to save the rest of the beets for steaming and eatin’. Borscht is good, but since I don’t really know how to make it, it’ll wait for another day. Or I’ll scam some off of and .
I also added barley, because I really needed an excuse for why there’s a few roux lumps in the bottom of the pot.

So, I left the veggies in the broth overnight, and this morning I removed them. They truly had given their all to the soup.

Then I made a roux, which is cooling on the stove right now, just to get down to the same temp as the crock pot.

I took out some beef to brown that up and toss it into the soup. I may add barley. I will steam some more veggies and put them into the soup a few hours before serving, probably just before going to a party this afternoon.

I never expected to get quite so many responses– I guess there are a LOT of ways to improve a soup!

PS: I have not bones to make stock from. All our meat arrives in boneless pre-packed frozen packages.

Click here for the movie! (MPEG-4 format)

The betta fry are doing well, growing a little slowly, but growing nonetheless.

Technorati tags: geotagged geovlogged vlog videoblog

Technorati Tags: geotagged, geovlogged, videoblog, vlog

My soup is always more watery and watery-tasting than I like. Why? I have a lot of good cooks on my Flist. What’s the secret to good soup?