“Russian” Soup

Our menu is often dictated by what I find at the market.  This week, at our Japanese wholesale market, they had beef shanks that were marked down (the expiration date was the next day).  If at all possible, we try to use meat as soon as possible (especially if we purchase it marked down).  I decided to make what The Cat calls “Russian” soup.  The basics for The Cat’s “Russian” soup is beef stock and tomatoes.  Optional additions include carrots, onions, potatoes, and head cabbage.    I had onions, carrots, and a can of diced tomatoes in our refrigerator and pantry. 

After sauteing the onion, I added the beef shank, and water to cover.  I set the stove to low heat and covered the pot to simmer.  After about two-and-a-half hours, I added the cut carrot.  After another hour, I added the can of diced tomatoes.  Just before serving, I added salt to taste. 

To complete the meal, I stir-fried mustard greens and steamed rice.  The Cat rated the soup as four paws (excellent!).  The first thing she went for was the marrow in the bone (if you haven’t figured it out by now, The Cat loves to eat the stuff off of bones: marrow, tendons, and cartilage over actual meat.  My soup almost erased the memory of eating at the “French” restaurant in Shanghai. 

"Russian" Soup, Mustard Greens, and Steamed Rice with Furikake

This post is being sent to Deb at her Kahakai Kitchen blog (http://kahakaikitchen.blogspot.com/) for her Souper Sunday feature. 

The Cat is still trying to get every bit of marrow from the bone. 😉 

Here’s the website of the Japanese warehouse market: http://www.marukaihawaii.com/english/index.html

Enjoy. 

The Mouse