Teufelssupe translates from the German to Devil’s Soup. The reason they call it the Devil’s Soup does not only come from its red coloring, but the kick in heat that it has from Sambal Oelek. Sambal Oelek is a fresh red chilie paste that you can find in most supermarkets in the “asian/indian” isle. It can be used on just about anything that you want to give a kick of heat to. Just use it sparingly as a little goes a really long way. I used 1 tsp to start then after tasting it added another. That second tsp increased the heat of the soup by quite a bit.

The soup is also made with Gulasch meat (a mixture of pork and beef stew meats) which when I think about it isn’t all that surprising since it is very much like a German Gulasch just with some vegetables and a kick.

The preparation is super simple and the whole thing cooks for about an hour depending on how tender you want the beef to be. It thickens up over time but doesn’t quite get as thick as a stew would.

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I pulled out Maine Coastal Cooking, a cookbook that my mother purchased 2 years before I was born, and decided to make something out of it. The cook book has recipes dating all the way back to 1664 and contains a small book at the end titled The Accomplished Cook: The Art and Mystery of Cookery.

I decided to make an Irish Stew. There were two variants of this recipe and I chose to go with the beef and vegetable version. Yet again I decided to make a recipe that required the use of a vegetable that I hadn’t worked with before, the turnip. I used a regular turnip instead of a yellow turnip because when I bought turnips I didn’t know that yellow turnips were actually ruddebegga. The things I learn about when I decide to look in my cookbooks…

I used half the amount of beef and smaller potatoes. The next time I think I will increase the amount of carrots. I let the meat and onions simmer for about 2 hours before adding the remaining vegetables and simmering for another half hour. The meat was tender and the vegetables had just enough firmness to them.

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