Meat soup

For a rich broth, use bone-in beef chuck, shin or short ribs; their connective tissue gives the soup body after a long simmer. Chicken thighs or a whole chicken make a lighter soup and cook much faster.

Simmer beef chunks gently for about 1½–2 hours, until tender; bone-in pieces may need longer. Chicken pieces usually take 30–45 minutes, so add them later if you are cooking them with beef.

Bring the pot just to a boil, skim off the foam, then turn the heat down so the liquid barely simmers. Avoid stirring vigorously, which breaks up the foam and can make the broth cloudy.

Add firm vegetables such as carrots, turnips and potatoes for the final 20–30 minutes, so they soften without falling apart. Add leafy greens or peas in the last few minutes.

Cool it promptly in shallow containers and refrigerate within two hours of cooking. Use it within three to four days, reheating only the portion you need until steaming hot throughout.

Yes. Cool it, portion it into airtight freezer-safe containers and leave a little space for expansion; it keeps its best quality for about two to three months. Potatoes can turn grainy after freezing, so you may prefer to add them when reheating.

Crusty bread or rolls are good for soaking up the broth; dumplings, noodles or barley can make it a more filling meal. Add fresh parsley or dill just before serving for a bright finish.