Sabaw
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California Farm Wedding Soup, baka at atay na pinakuluan magdamag sa gintong sabaw, may vermicelli, gulay at sherry.
Sa isang mabigat na dutch oven soup pan, iprito ang karne at atay sa olive oil, haluin hanggang mabango. Magdagdag ng dalawang tasa ng malamig na tubig, pakuluin, patayin. Magdagdag ng apat na tasa ng malamig na tubig, ang bula at taba ay magtitipon sa ibabaw, i-skim hanggang maging malinaw ang sabaw.
Brown the meat and liver in a heavy Dutch oven or soup pot with olive oil. Stir until they become fragrant. Add two cups of cold water and bring it to a rolling boil, then turn off the heat. Pour in another four cups of cold water; this will cause foam and fat to congeal on the surface. Skim this off until your broth appears clear.
Simulan ang pag-simmer ng sabaw, magdagdag lamang ng mga sangkap na nagpapahusay ng sabaw: celery, celeriac root, mace, leek, lovage.
Now, start simmering the broth. At this point, only add the ingredients intended to enhance the broth: celery, celeriac root, the crown of mace, leek, and lovage.
I-simmer ng buong gabi hanggang mabawasan ang sabaw sa apat na tasa. Depende sa uri ng baka, ang sabaw ay maaaring malakas o mahina. Sa umaga, tikman ang sabaw. Dapat mukhang gintong kulay sa iyong tasting spoon. Kung hindi sapat ang lakas, magdagdag ng isang beef Maggi cube, i-simmer ng isang oras. Tikman. Magdagdag ng isa pang cube kung gusto mong mas malakas na lasa ng baka. Tikman!
Allow the broth to simmer overnight until it has reduced to about four cups. The strength of the broth can vary depending on the type of beef used. In the morning, taste the broth; it should have a golden color on your tasting spoon. If you find the flavor isn't intense enough, add one beef Maggi cube and simmer for another hour. Taste again. If you prefer an even stronger beef flavor, you can add a second Maggi cube. Always taste as you go!
Isang oras bago ihain, alisin ang bundle ng lovage, alisin ang taba, buto, utak ng buto, mace, pagkatapos ay i-cube ang karne at atay, magdagdag ng paminta ayon sa panlasa. Idagdag ang cubed na karne at atay, vermicelli, sariwang pulang matamis na sili, karot, green beans, repolyo, ground black pepper, huwag pakuluin, ituloy ang pag-simmer.
About an hour before you plan to serve, remove the bundle of lovage, along with any fat, bones, marrow, and the mace. Cube the cooked meat and liver. Add pepper to your liking. Return the cubed meat and liver to the pot, along with the vermicelli, fresh red sweet pepper, carrots, green beans, cabbage, and ground black pepper. Be careful not to boil the soup; simply keep it simmering gently.
Para ihain, maglagay ng isang tasa ng malinaw na sabaw sa serving bowl, idagdag ang kalahati ng vermicelli, kalahati ng mga gulay, karne at atay. Budburan ng sariwang perehil sa itaas. Magdagdag ng 1.5 ounce shot ng California sherry sa mga matatanda kapag naghahain. Ihain kasama ang sariwang tinapay na Pranses, mantikilya at garnish ng preserved na olibo, atsara, boiler onion, jalapeno pepper, pickled karot at French mustard para kainin kasama ang karne at gulay ng sopas. Pagkatapos, maghain ng ikalawang mangkok ng sopas. Masustansya!
To serve, pour one cup of the clear broth into each serving bowl. Add half of the vermicelli, half of the vegetables, and half of the meat and liver to each bowl. Garnish with a sprinkle of fresh parsley on top. For adults, add a 1.5-ounce shot of California sherry to each bowl when serving. This soup is traditionally served with freshly baked French bread and butter, accompanied by a garnish of preserved olives, pickles, boiler onions, jalapeño peppers, pickled carrots, and French mustard, which are meant to be eaten with the soup's meat and vegetables. After finishing the first, a second bowl of soup is then served. It's truly a hearty meal!
