The concept of a “soup sauce” blurs the lines between a traditional soup and a sauce, offering a versatile and richly flavored addition to various dishes. This hybrid culinary creation can be thought of as a concentrated soup that’s used to add depth and moisture to other dishes, much like a sauce. The idea likely stems from the practice of using broths and reductions to enhance the flavors of meats and vegetables. Given its nature, a soup sauce is particularly well-suited for heartier meats like beef and pork, where it can complement and amplify the main ingredients’ natural flavors. This recipe will focus on a beef soup sauce, which can be served over roasted or grilled meats, adding a comforting, savory element to the dish.
- Beef broth 500 ml
- Onion 100 g
- Carrot `100 g
- Celery 50 g
- Garlic 2 cloves
- Tomato paste 30 g
- Red wine 50 ml
- Worcestershire sauce 15 ml
- Fresh thyme 5 g
- Olive oil 20 ml
- Salt 5 g
- Black pepper 2 g
- Flour 20 g
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are soft and the onions are translucent, about 5-7 minutes.
- (Optional) Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half, which will concentrate the flavors.
- Stir in the tomato paste, cooking it with the vegetables for a minute or two until it begins to darken slightly.
- Add the beef broth to the saucepan, along with the Worcestershire sauce and fresh thyme. Bring the mixture to a simmer.
- Sprinkle the flour over the simmering liquid, whisking continuously to prevent lumps from forming. Cook for an additional 5-10 minutes, or until the sauce has thickened to your liking.
- Taste the sauce and adjust the seasoning with salt and black pepper.
- For a smoother sauce, strain it through a fine-mesh sieve to remove the solid bits, pressing on the solids to extract as much liquid as possible.
- Pour the beef soup sauce over your prepared meats, enhancing their flavors with this rich, savory addition.
Storage Tips
This beef soup sauce can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Thaw and reheat gently, adding a bit of water or broth if the sauce has thickened too much during storage.
Useful Properties of the Main Ingredient
Beef broth, the base of this sauce, is rich in minerals like calcium, magnesium, and phosphorus, which are essential for bone health. It also contains gelatin, which may support joint health, and amino acids that can aid in digestion.
Interesting Facts
- Versatility: The concept of using a soup as a sauce showcases the versatility and creativity inherent in culinary traditions, allowing for the repurposing of one dish to enhance another.
- Historical Practice: The practice of using broths and reductions in cooking dates back centuries and is a staple in many cuisines around the world, illustrating the universal desire to maximize flavor in food.
- Nutritional Benefits: Beef broth is often touted for its health benefits, including supporting gut health and providing a nutrient-rich base for soups, stews, and sauces.
This beef soup sauce recipe offers a delicious way to add moisture and flavor to meats, combining the best aspects of soups and sauces into a single, versatile condiment.
