Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

January 1, 2015


BROWN WINDSOR SOUP Brown Windsor soup is a hearty meat soup which is a legacy of the British to us. […]
Brown Windsor soup is a hearty meat soup which is a legacy of the British to us. Its generally prepared with either Beef or Lamb Steaks, and vegetables such as carrots, parsnips, turnips etc. Traditionally a cup of Red Wine or Madeira is to be stirred into the soup before serving it at the table. This soup is a whole meal in itself with a couple of slices of toast.
 Serves 6     Preparation and Cooking Time : 1 hour
2 tablespoons butter
½ kg tender beef or lamb cut into steaks
2 medium onions, peeled and sliced
2 carrots, peeled and sliced
2 or 3 parsnips or turnips peeled and sliced (optional)
1 cup cauliflower florets
2 tablespoons plain flour / maida
2 pieces of cinnamon
3 tablespoons butter
Salt to taste
1 teaspoon ground pepper / pepper powder
1 teaspoon chili powder
1 cup Red wine (optional)
Cut the beef and mutton into small very pieces and then roll in the flour. Heat the butter in a suitable pan and add the sliced onions and cinamon and fry till the onions turn light brown. Add the cut vegetables and  the beef or mutton steaks and stir fry for about 5 minutes till the meat turns brown.  Add all the other ingredients and about 8 to 10 cups of water and simmer on low heat for about one hour or till the meat is well cooked. Remove the meat and keep aside. Puree the soup through a sieve or strainer. Mix in the cooked meat and a glass of red wine or maderia. Serve the soup piping hot with assorted breads and rolls. 
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Article written by Bridget White-Kumar
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