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| The locally-sourced and produced Brooklyn Bouillon |
The second favorite recipe at the soup party was this Russian beef and cabbage soup that was submitted by Rachael Mamane as an entry for the fall soup contest. Coincidentally Rachael also happens to the founder of a new locally-sourced broth company called Brooklyn Bouillon that includes a product line of beef, chicken, duck, lamb, bison, turkey, lobster and vegetable stock and veal demi-glace from farms such as Grazin' Angus and DiPaolo Turkey. So not only would I be trying a 100 percent brand new soup, I would be testing out her bouillon that is expected to hit the shelves at Eataly as well as launch later this year.
I used grass-fed beef, which Rachael stated provides a richness to the soup that when paired with the cabbage and vinegar provides a natural tang - as opposed to using sauerkraut. I also used a mixed variety of heirloom tomatoes and an interesting combination of sugar, red pepper flakes and simple flavorings like salt and pepper. For this recipe, I started making the soup a day before the party and allowing it to sit overnight in its juices really enhanced the flavoring and texture of the soup causing it to easily fall apart, which Rachael also said this allows for any excess fat to make its way to the surface. Although this was the second soup voted in the taster's choice poll, it was the first one to go at the party and a recipe that is easy to make on your first try. I also found that the bouillon naturally enhanced the soup -- complementing the beef and added a rich and vibrant taste to the soup. Sadly with the franticness of making four soups over of the course of two days, I didn't manage to take a picture of the completed process, but I do have step-by-step pictures of how to make it. I hope you enjoy the hearty fall soup, and as soon as Brooklyn Bouillon is up and running you'll have a delicious stock to work with.
