chuck roll and root vegetable soup.
This is one of the more traditional hearty swedish soups, ideally made from scratch using meat and bone, no pre-bought stocks, so I’ll take you through the whole two-day recipe.
Nonono, stay with me here, it’s worth it, and not all that time consuming. It’s all in the planning.
one whole piece of chuck roll of about 600 grams.
beef bones, about half a kilo.
root celery, 1 large head
4 large parsnips
4 large carrots
4 large potatoes, firm.
whole white pepper, one tablespoon
6 bay leaves
whole wheat flour, about 2 deciliters.
fresh leaf parsley
Place chuck roll whole into a large pan along with bones, cover with cold water and place pan on stove. Once the water starts boiling, reduce heat and wait until foam starts forming on the surface. carefully remove foam with a perforated ladle until the bones and meat produce no more foam.
Add half of the root celery, parsnips and carrots cut finely. halve the onion and add along with white pepper and 3 bay leaves.
Cook until the meat is tender (approx. 3-4 hours) on a low heat. remove meat from broth and cool both broth and meat.
Cut chuck roll, and remaining vegetables into 2 centimeter cubes.
Remove any fat floating on the surface of the cool broth.
Heat broth and strain through a cheese cloth or similar straining cloth.
Add vegetables along with remaining 3 bay leaves, season with salt and white wine as needed, let simmer on a low heat. Remove a few deciliters of broth in a smaller pan.
Mix the flour with a bit of water and salt into a thick paste, spoon pieces into the smaller pan of hot broth to make “klimp”, remove when the pieces floats to the surface. the klimp should resemble potato gnocci in consistency.
add the meat to the soup once the vegetables are done, salt to taste. Add klimp, and serve.