A day with temperatures forecast in the high 70s to low 80s isn’t exactly soup weather, but predictions sometimes fall short of expectations, and then all bets are off.
I knew that meteorologists (the fancy name TV weather people now go by) were predicting summerlike temperatures for Friday, Saturday and Sunday, but that didn’t stop me from going ahead with my soup-making plans.
And with some nice cabbage awaiting harvest in my garden, home-grown carrots already in the refrigerator and a package of elk meat in the freezer, I was well on my way. All I had to do was go to the store and get a rutabaga, pearled barley and eggs for homemade noodles.
The recipe that I was using was one that my dad, Hap, often made. I fondly recall those days whenever making the soup myself. And this time, it was no different.
Here’s Dad’s recipe, which I hope you will enjoy as much as my family does.
Vegetable Beef Soup with Homemade Egg Noodles
12 cups water
1 to 2 pounds beef roast or stew meat
2 ribs celery, coarsely chopped
1 onion, diced
1 small cabbage, chopped
3 carrots, thinly sliced
1 rutabaga, cubed
1 cup medium pearled barley
1 28-ounce can whole tomatoes, with juice
1 quart tomato juice
Salt and freshly ground pepper
6 to 8 tablespoons flour
For soup: Cook meat in pot of water until tender. Remove and cut up into bite-size pieces if using roast. Set aside.
Cut up vegetables and place in water along with tomato juice, meat and pearled barley. Heat to boiling. Reduce heat and simmer for 1 to 2 hours.
For noodles: While soup is simmering, beat two eggs in a small bowl. Add flour and salt to taste. Mix with a fork until batter is a little stiff.
Once vegetables are cooked thoroughly, add egg and flour mixture to pot, 1 tablespoon or so at a time. When finished adding batter, cook for about 10 minutes or until noodles are firm.
Serve with crackers or crusty bread.