Ever heard of portable soup before? You might be surprised to learn that it was very popular back in the 18th century. It’s basically a solidified broth to which you can add hot water and quickly make soup. It’s also called portable broth, pocket soup, veal glue, and many other things.
As you can imagine, portable soup is very convenient. It’s lightweight and very portable, yet it’s packed with enough flavor to make some really delicious soup. You can also use it as a flavor enhancer in other dishes. In this video, Townsends explains how to make it.
Want to save this post for later? Click Here to Pin It on Pinterest!
Here’s what you’ll need:
- A medium-size slow cooker.
- Beef shank.
Here’s what to do:
- Add your meat to the slow cooker and fill it up the rest of the way with water.
- Put the slow cooker on low for 8 to 10 hours.
- Now remove the meat and pick out the bones and gristle.
- Strain the remaining broth through some cloth to remove all the little bits and pieces.
- Pour the broth back into your slow cooker. Put it on low and leave it for 18 to 24 hours.
- Be careful not to overcook it or it will burn.
- Once it has cooked down to a gel, remove it and put it on a cloth.
- Flip it over several times a day for 10 to 14 days.
- Eventually, you’ll have a very stiff paste almost like leather.
- Cut it up into small chunks and store it.
- When you’re ready, mix it with water to make soup or add it to other dishes.
Watch the video below to see how it’s done: