Grandma’s Prune Soup
- Yield: 10 servings
"When I was a little girl, my grandmother used to serve this soup along with homemade bread. It brings back fond memories for me."
- 2pounds beef chuck roast
- Salt and pepper, to taste
- Canned beef broth
- 4 potatoes, peeled and diced
- 1medium onion, chopped
- 1cup quartered prunes
- 1cup raisins
- Cider vinegar
- Wash the beef and place it in a 4-quart saucepan, generously covering it with water. Add salt and pepper. Over high heat, bring the water to a boil. Cover and reduce the heat to a simmer. Cook for 2 hours, until the beef is tender. Remove the beef from the broth, and place it on a platter to cool. Skim the fat from the top of the broth. Reserve 1 1/2 quarts of broth. (If there isn’t enough, add canned beef broth.) Trim and chop the beef into bite-sized pieces. Discard any bone.
- Place the beef back in the pot with the potatoes, onion, prunes, and raisins. Add extra beef broth if needed to keep the liquid level to at least 1 1/2 quarts. Cover and simmer for 1 hour, until the vegetables and beef are very tender. Adjust the seasonings at this time. Serve in bowls with hearty bread. Use the vinegar as a condiment.
Tips From Our Test Kitchen: This outstanding German stew should be called Grandma’s Delight! The seasonings can be adjusted by adding a bit of garlic or more salt and pepper. Experiment with different vinegars. Pear and balsamic are good choices.
Recipe by Merna Hanson, Juniata, Neb.