Berry Soup Recipe

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   This unusual dish would have been quite familiar to a Sioux family.

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   It is actually a buffalo-and-blackberry stew, though good results can be obtained with a beef steak.

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   I have tried to eliminate the heavy animal fat which would have been used in this dish by substituting peanut oil.

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   Broil the chuck steak in the oven till brown on both sides.

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   In the old days this would have been done over the fire, so you might wish to quickly barbecue the meat in order to increase the flavor.

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   Set the meat aside to cold.

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   In a Dutch oven heat the oil and brown the onions.

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   Cut the meat into bite-size pcs and add in to the pot.

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   Add in the blackberries and sufficient beef stock to barely cover the meat.

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    Stir in the honey and simmer the meat, covered, till it is very tender, about 1 hour.

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    If the berries are too tart add in more honey to taste.

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    Add in salt and serve in bowls.

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    This is great with Bacon Corn Bread and Hominy Baked with Cheese.

No additional tips available.