Brilla Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of beef, vegetables and onions. The full recipe is presented here and I hope you enjoy this classic British version of: Brilla Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
166. INGREDIENTS.—4 lbs. of shin of beef, 3 carrots, 2 turnips, a large sprig of thyme, 2 onions, 1 head of celery, salt and pepper to taste, 4 quarts water.
Mode.—Take the beef, cut off all the meat from the bone, in nice square pieces, and boil the bone for 4 hours. Strain the liquor, let it cool, and take off the fat; then put the pieces of meat in the cold liquor; cut small the carrots, turnips, and celery; chop the onions, add them with the thyme and seasoning, and simmer till the meat is tender. If not brown enough, colour it with browning.
Time.—6 hours. Average cost, 5d. per quart.
Seasonable all the year.
Sufficient for 10 persons.
Modern Redaction
Ingredients:
1.8kg shin of beef, strip the meat off the bone and cut into generous cubes
3 carrots, finely chopped
2 turnips, finely chopped
1 large sprig of thyme
2 onions, chopped
1 head of celery, finely chopped
salt and freshly-ground black pepper, to taste
4l water
Method:
Combine the shin bone and the water in a large pan. Bring to a boil and continue boiling for 4 hours. Strain the resultant stock then set aside to cool. At this time skim off all the fat from the surface and pour the cold liquid into a stockpot. Add the cubed meat along with the carrots, turnips, celery, onion, thyme and seasonings.
Bring to a simmer and cook for about 75 minutes, or until the meat is completely tender. If the resultant stock is not brown enough for your liking add a little burnt sugar or gravy browning.
