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1. How Do I Make Homemade Beef Broth Recipe - Yahoo Recipe Search

   Food52

   Liver dumpling meatballs in a heavenly broth

   I have to confess when I was a girl the only recipes that really interested me were desserts! So I did pay very close attention to what my Hungarian grandmother was doing with all of those. I learned how to make her apricot cookies and the ones with the ground walnut and raisin filling in the yeast pastry, glazed with egg yoke.....but when it came time for dumplings, I did not watch closely enough. And Gram had the most amazing repertoire of dumplings to offer, not to mention her homemade perfect noodles! It may take me the rest of my life to recreate some of these, but I am going to try. So to start here is my effort with her liver dumplings. I will just describe how she taught me to make soup as well here. Basically, what you do is save every scrap of your basic vegetables and collect all the bones from your cooking to simmer to a broth. Save every peel from a potato, every top from a carrot, every skin from an onion, and every leaf from celery, and so on. Gram also taught me to make friends with the butcher: Ask for bones for soup to add to your own collection of bones! A ham bone will add music to your chicken and beef broth, which typically become one blended broth. Nothing was ever specified or measured, but each and every time Gram's soup was phenomenal! So just chuck all your veggie wastes in a pot with all your bones and lots of filtered water with sprigs of several fresh herbs and simmer away. Then after 6-10 hours, scrunch up the veggies, "wring" them into the broth, and discard. Throw away the bones and strain the broth so you have a clear, perfect broth.You really can't go too far wrong: Don't use broccoli though without specific intention. The main measure of your effectiveness: that the soup will turn to a gel in the fridge overnight. Then you know you have done well. This is a recipe about liver dumplings for a soup, well within the meatball family. There is no other way I can even stand to eat liver! I think all meatball recipes are about family somehow or other. This is a modest attempt to include the biggest inspiration in my cooking life: my Hungarian grandmother. Up until her death in her late 90s Gram continued to maintain a vegetable and herb garden. She is my real inspiration for cooking. She even got me to stand eating liver every once in a while this way.

   Food52

   Inside-Out Stuffed Cabbage Roll Soup

   This is a wonderful soup dish that can be served as a small first course, side if you lessen the liquid, or as a complete dinner. I have never made stuffed cabbage rolls in my life. For years and years I have drooled over pictures of them, but the long process to stuff the cabbage leaves and braise for several hours always intimidated me. So I did the next best thing. I turned them inside out and made soup instead! While researching what ingredients go into a stuffed cabbage roll dish, I discovered that every Eastern European country has their own version of this dish. Ukranians typically make theirs with pork, sauerkraut and onions, while the Romanians add a generous amount of fresh dill to their sauce. Polish cuisine mixes ground beef or pork with rice, which is the common Americanized version. Hungarians add paprika to theirs, which I did too. Most of the sauces are tomato-based, except for in Sweden where they typically serve it with Lingonberry jam. Trying to decide what to put in the soup took me several hours of scouring recipes (in which I could have been actually making the traditional dish!), and finally just had to start making it by the seat of my pants otherwise we’d never eat. I wrote a list of most common ingredients, then started adding them one by one, tossing in a bit of this and a pinch of that. I kept a notepad nearby so I could document what actually ended up in the soup, and how much. Another thing I did was try to healthy it up a bit by using ground turkey and brown rice, and used some homemade no-sodium turkey broth. And please don’t get intimidated by the long ingredient list, it comes together fairly quick and easy. You can also make the cooking time much shorter if you use white rice instead of brown. Brown rice takes a long time to cook at high altitude.