Dutch Brown Ragout Soup

"This is another favorite traditional Dutch soup recipe. We often had this on a cold winter night with a hearty bread. We had a lot of soups growing up, and Mom would make basic small meat balls, and keep them in the freezer to toss into the various soup recipes."
 
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photo by PanNan photo by PanNan
photo by PanNan
Ready In:
55mins
Ingredients:
17
Yields:
2 quarts
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ingredients

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directions

  • Saute the first five ingredients with bacon in butter until tender.
  • Add the flour and stir constantly for about 4- 5 minutes.
  • Add 3 cups of the broth, stirring to avoid any lumps.
  • Add the rest of the broth and push through a sieve, or use immersion blender to make a thick broth.
  • Add the seasonings, the wine, meatballs and mushrooms.
  • Simmer for 20 minutes, or until the mushrooms are barely cooked and the meatballs are heated through.

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Reviews

  1. An excellent soup no doubt with the presentation of a hearty stew and the taste of a finer soup. I made one change I substituted the meatballs with thin strips of tenderloin. Sometime the meatballs have a high fat content and I did not want a thin layer of grease topping my soup. However with bread and potatoes its very comforting. Cheers.
     
  2. This was a very good soup. The only change I made was to use cran-grape juice mixed with some white cooking wine instead of the Madeira/Port. I used frozen meatballs and served this with mashed potatoes and dinner rolls.
     
  3. This is a VERY comforting soup! All the chopping was a little tedious, but the rewards are definitely there when the soup is done. I think next time I would use more tomato I had 3 plum tomatoes and I think I might like more. The seasonings blend perfectly, I used the Worcestershire and Port. I cannot wait to try the leftovers as I think the flavor will only improve on sitting! This will be repeated often here, another winner from PanNan! Thanks!
     
  4. Exceptional soup! This is one of the best soups I have ever made. I used recipe #8060 for the meatballs substituting 1/2 of beef with ground pork. This took some time to prepare, but I will do it again, and often! I used the port wine and Worcestershire sauce options. Try this. I can not convey how good it is. Just as good the next day heated up. Thanks PanNan!
     
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Tweaks

  1. An excellent soup no doubt with the presentation of a hearty stew and the taste of a finer soup. I made one change I substituted the meatballs with thin strips of tenderloin. Sometime the meatballs have a high fat content and I did not want a thin layer of grease topping my soup. However with bread and potatoes its very comforting. Cheers.
     
  2. Exceptional soup! This is one of the best soups I have ever made. I used recipe #8060 for the meatballs substituting 1/2 of beef with ground pork. This took some time to prepare, but I will do it again, and often! I used the port wine and Worcestershire sauce options. Try this. I can not convey how good it is. Just as good the next day heated up. Thanks PanNan!
     

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