Biltong Soup

Ingredients

• 120 gbeef biltong
• 600 gunsalted beef stock
• 1 largeonion, finely diced
• 3 clovesgarlic, minced
• 50 gunsalted butter
• 8 golive oil, for sweating the onions; alternatively, beef dripping or cooking oil
• 50 gplain flour
• 200 gcream, at least 33% fat
• 80 gcheddar, grated
• 30 gblue cheese (optional but recommended)
• 8 gDijon mustard
• 8 gWorcestershire sauce
• 2 gcoriander seeds, toasted
• 3 gblack peppercorns, toasted
• to tastesalt (optional; add at the end)

Instructions

1. 1

   Slice the biltong

   Slice the biltong thinly. Set aside 20 g for the garnish and reserve 100 g for the infusion.

2. 2

   Infuse the stock

   Put the stock and 100 g of biltong in a pot. Warm until just before it simmers, then remove from the heat and leave to infuse for at least 30 minutes, or longer if you can. Leave the biltong in the stock.

3. 3

   Toast the spices

   Toast the coriander seeds and peppercorns in a dry pan over medium heat until fragrant and nutty, then grind them freshly.

4. 4

   Soften the onion

   Add the onion and garlic to the oil with a pinch of salt. Cover and sweat over low heat until soft and translucent, without browning.

5. 5

   Cook the roux

   Add the butter, Dijon mustard and ground spices. Cook over low heat for about 1 minute. Stir in the flour and cook for 30 to 60 seconds.

6. 6

   Add liquid and cream

   Gradually add the infused stock, including the biltong, stirring until smooth between additions. Stir in the cream and Worcestershire sauce.

7. 7

   Simmer gently

   Simmer gently, stirring, keeping the soup at a lazy bubble rather than a rolling boil.

8. 8

   Blend the soup

   Stir in the grated cheddar and blue cheese until melted, then take the pot off the heat. Blend until smooth; if using a jug blender, vent it.

9. 9

   Season and serve

   Taste the blended soup before adding salt. Ladle into hot bowls and finish with the reserved biltong and fresh black pepper.

What is biltong soup?

Biltong is a South African cured and dried meat, and this soup uses its concentrated beef flavour as the basis for a creamy bowl. The method begins by infusing biltong in stock, then builds the soup with onion, spices, cream and cheese.

The infusion gives the stock time to take on the biltong’s savoury character, while blending makes the finished soup smooth. A little blue cheese adds a sharper note alongside the cheddar.

Nutrition and macros by portion

The nutrition label shows one serving as written: 561 calories, 29g protein, 20g carbs, 42g fat.

The flour provides most of the carbohydrates, while butter, oil, cream and cheese contribute much of the fat. Biltong, stock and cheese provide protein; serve a bowl with vegetables or a crisp salad for a more balanced plate.

Infusing the biltong

Thin slices: cut the biltong thinly so it can release flavour into the stock during the resting time. Keep the 20 g garnish separate before adding the remaining 100 g to the pot.

Gentle heat: warm the stock until it is just about to simmer, then take it off the heat. The recipe calls for at least 30 minutes of infusion, and the biltong stays in the stock for the next stage.

Building the base

Soft aromatics: sweat the onion and garlic under a lid over low heat until translucent, without browning. This keeps the base mellow rather than adding toasted flavours.

Flour and butter: once the spices and Dijon have cooked briefly, stir in the flour and give it 30 to 60 seconds. This forms the thickening base before the stock goes in.

Keeping the soup smooth

Gradual additions: pour in the infused stock a little at a time and stir until smooth after each addition. Adding it steadily helps incorporate the flour mixture evenly.

Gentle simmer: keep the soup at a quiet bubble and stir as it cooks. Avoid a rolling boil, particularly once the cream is in the pot.

Choosing the cheeses

Cheddar: grated cheddar melts readily into the soup and gives it a rounded, savoury flavour. Stir it in after simmering, rather than boiling it with the stock.

Blue cheese: this is optional, but its tang adds contrast to the rich cream and cheddar. Use the listed amount for a noticeable accent without making it the only cheese flavour.

Blending and serving

Blend off the heat: wait until the cheeses have melted, then remove the pot from the heat before blending. If using a jug blender, vent it as directed in the method.

Finish: taste for salt only after blending, since the biltong, stock and cheeses all contribute savouriness. Serve in hot bowls with the reserved biltong and fresh black pepper.

Recipe notes & tips

• Slice the biltong thinly so it infuses the stock more readily.
• Keep the onion and garlic over low heat so they soften without browning.
• Grind the toasted coriander and peppercorns just before adding them.
• Add the infused stock gradually, stirring smooth between additions.
• Let the cheese melt into the soup before blending.
• Taste before salting, as the cured meat and cheeses are already savoury.

Variations

• Skip the blue cheese: leave it out for a milder, cheddar-led soup.
• Change the cooking fat: use beef dripping or cooking oil instead of olive oil.
• Adjust the pepper: add less freshly ground pepper for a gentler finish.
• Make it extra cheesy: increase the cheddar, keeping in mind it will make the soup richer.
• Add more biltong garnish: reserve a little extra sliced biltong for a more pronounced topping.

Common mistakes to avoid

• Boiling the stock hard: it can make the infusion less gentle; warm it only until just before simmering.
• Browning the onion: this changes the base flavour; sweat it over low heat until translucent.
• Adding stock all at once: the flour mixture may turn lumpy; pour gradually and stir smooth between additions.
• Rapid boiling: the soup should have a lazy bubble, so keep the heat gentle and stir.
• Salting too early: biltong and cheese add savouriness; taste after blending before seasoning.
• Sealing a jug blender: trapped steam can build up; vent the blender when blending the hot soup.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring and avoiding a rolling boil; blend or stir again if the soup separates slightly.

Frequently asked questions