Berry Soup

Berry Soup Ingredients

1 1/2 lb (1" thick) chuck steak;	3 c Basic brown soup stock (see
3 tb Peanut oil	1 c Blackberries; fresh or
1 md White onion; peeled	1 tb Light honey
2 -(up to)	Salt to taste

Instructions for Berry Soup

This unusual dish would have been quite familiar to a Sioux family. It is actually a buffalo-and-blackberry stew, though good results can be obtained with a beef steak. I have tried to eliminate the heavy animal fat that would have been used in this dish by substituting peanut oil. Broil the chuck steak in the oven until brown on both sides. In the old days this would have been done over the fire, so you might wish to quickly barbecue the meat in order to increase the flavor. Set the meat aside to cool. In a Dutch oven heat the oil and brown the onions. Cut the meat into bite-size pieces and add to the pot. Add the blackberries and enough beef stock to barely cover the meat. Stir in the honey and simmer the meat, covered, until it is very tender, about 1 hour. If the berries are too tart add more honey to taste. Add salt and serve in bowls. This is great with Bacon Corn Bread and Hominy Baked with Cheese. From . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BeefCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Blackberries	Honey	Onion	Salt
Steak

Desserts Onion Steak Beef Lunch

for flavor and categorization

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