Total Time
Prep 30 mins
Cook 2 hrs 30 mins

You know how good a sandwich tastes, any sandwich at all, but particularly a roast beef sandwich on rye, with caraway? That’s what’s going on in this soup. It’s what I’d eat if I were a weary, homesick Scandinavian spending time in Texas. Inexpensive, satisfying and, a nice change from Beef and Barley.

Ingredients Nutrition


  1. In a large pot, saute shin bones or steak in a small amount of oil, until they brown.
  2. Remove from pot and set aside.
  3. Saute onions, celery and carrots , until they begin to brown, about 5-7 minutes, over medium-high heat.
  4. Add garlic, and saute for another 1-2 minutes.
  5. Add water, whatever beef product your little heart has desired, and bring to a boil.
  6. Let it boil for several minutes until some of the “scum” has collected at the top.
  7. Now is the time to skim, skim, skim! Get rid of those impurities.
  8. Add all remaining ingredients at this point, let boil for about 5 minutes, then drop to a simmer for 1 1/2 – 2 hours.
  9. Serve with a good, crusty bread.
Most Helpful

5 5

Super soup. Italian DH is now a caraway-flavor fan. Because we like a more liquid soup, I halved the amount of lentils and barley. Thanks for the posting; this is a real winner.