10/31/2026
Since the pool is down and I had a day off. Getting a start on Christmas! 🤣. Long process but so worth it. I make this about twice a year and enough to last me through colds and flus. Danish Soup
3 large leaks
About 2 lbs of beef bones
2 shank steaks
4-6 small parsnips
2 bunches of curly parsley
1 full bunch of celery (leave the leaves on
2cooking onions
I bunch of carrots. (I used frozen from our stock earlier in the season)
Kosher salt
Simmer on low for about 24 hours.
Remove all the bones and meat
Place all veggies in a cheese cloth and squeeze out the yumminess left
Toss the veggies
Strain the broth though cheesecloth until clear with minimal sediment. (Takes a few times)
Return to simmer for another 12 hours or so. Add more salt to taste. The soup will simmer down into a rich dark broth. You can freeze it if you like. We pressure can it.
Reheat add anything you want to it. Traditional Salish soup has flour balls and the meat that was pulled from the broth added into a bowl with the broth ten poured over
I toss in cappelliti or mini tortellini.