Vermicelli Soup
A clear beef broth soup enriched with delicate vermicelli pasta, made from a slow-simmered shin of beef stock and clarified with egg whites for a crystal-clear finish.
Ingredients
- 2 pounds Beef shin (bone-in) (With bone for rich flavor)
- 10 cups Water (For stock)
- 1 large Onion, quartered
- 2 medium Carrots, roughly chopped
- 2 stalks Celery stalks, roughly chopped
- 2 leaves Bay leaves
- 6 whole Black peppercorns
- 2 teaspoons Salt (Or to taste)
- 4 ounces Vermicelli pasta (Broken into 2-inch pieces)
- 1 large Egg white (For clarifying the soup)
- 1 shell Egg shell, crushed (From the egg white, helps clarification)
- 2 tablespoons Fresh parsley, chopped (For garnish, optional)
More recipes using Beef shin
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A rich, traditional beef soup made from shin of beef, simmered until thickened and clarified with egg white, finished with Worcestershire sauce and sherry.
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Macaroni Soup
A hearty beef soup enriched with tender macaroni pasta, made from a rich shin of beef broth that's been clarified to a clear, golden finish.
Instructions
- 1Rinse the beef shin under cold water and pat dry. If desired, brown the shin in a large pot over medium-high heat for better flavor, about 3-4 minutes per side.
- 2Add the water, onion, carrots, celery, bay leaves, peppercorns, and salt to the pot with the beef shin. Bring to a boil over high heat, then reduce heat to low and simmer gently, partially covered, skimming any foam that rises to the surface during the first 30 minutes.
- 3Remove the beef shin and vegetables from the stock. Strain the stock through a fine-mesh sieve or cheesecloth into a clean pot, discarding the solids. You should have about 8 cups of stock.
- 4Bring a separate pot of salted water to a boil. Add the vermicelli and cook for 3-4 minutes until partially cooked but still firm. Drain and rinse under cold water to stop the cooking. Set aside.
- 5In a small bowl, beat the egg white with the crushed egg shell until frothy. Bring the strained stock to a gentle simmer. Slowly pour the egg white mixture into the simmering stock while stirring gently. Stop stirring and let the stock simmer undisturbed for 10 minutes. The egg white will rise to the surface, collecting impurities and forming a raft.
- 6Carefully ladle the clear stock through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean pot, leaving the egg white raft behind. The stock should now be crystal clear.
- 7Bring the clarified stock to a boil. Add the parboiled vermicelli and boil for 3-4 minutes until the vermicelli is tender. Taste and adjust seasoning with salt if needed.
- 8Ladle the hot soup into warmed bowls, ensuring each serving has a good portion of vermicelli. Garnish with fresh parsley if desired and serve immediately.
