Vegetable Kova soup with top hot and a wink

The most important thing you need to know about Kansas City steak soup is not the chili nor the beef stew– If there is something, the vegetable pate soup, the top hat and the wink.

The food comes from Plaza III, a 1963 Steakhouse, which over the decades has become better known from the soup than steak. The Plaza III closed in 2018, but the soup survives: variants are nowadays many Kansas City Steak House menus.

The original recipe is still a secret, despite the fact that there are many statements to crack the code in cookbooks and newspapers from Hartford to Orlando. But the soup elements of good Kansas City steak are easy to identify. The broth must be shiny and bitter-roux-thin, but not muddy and browned, chewy crumbs.

With these principles in mind, I quickly rejected both earthly backgrounds -in Copycat recipes, but not in KC steak houses -and traditional beef traditional stew cuts such as Chuck, which baked more containers than Porterhouse.

After testing almost all cuts for the butcher, I landed on a clear answer. The best steak of Kansas City Steak Soup is the Kansas City Strip (New York tape for you coastal elite). Ribbon steak has even less fat than other cuts, making them ideal for pieces of consistent taste and chewed bite -sized pieces.

If you tan these pieces into butter, you will be leaning on the steakhouse mood while lending nuts to the soup. In order to focus on steak, the vegetables are simple: a standard part of a standard mirpoix and a meaty part of the sliced ​​mushrooms.

A quick note of beef soup, which is noticeably missing from the vessel. Kenji wrote about the superiority purchased in the shop Chicken and beef set Earlier, but nevertheless, I tested the soup versions with a combination of beef, beef, beef, or beef and chicken sets. All versions of the beef soup purchased in the store had the dominant Bouillon-Esque flavor for the canned soup. If you have a few pounds of good soup bone in the freezer and you want to make your own cattleI won't stop you. But for most of us, the chicken kit will be a better basis. I promise not to miss the beef, thanks to the rest of the soup.

These flavors can be scrubbed: dried pork mushrooms, a frequent flyer in steakhouse rubbers, is the umami spine, which brings the acidity of tomato -rich broth to the ground. Numerous recipes for calling Kansas City Steak Soup Kitchen bouquetA liquid seasoning, which is mostly caramel color, volume, with the dominant flavor of burnt pillars. I rejected it quite early during the test and experimented with other Umami Booster: Maggi, Marmite and Soy Spring. They were tasteful alone, but they resulted in a soup that was less taste than Kansas City steak soup, and rather, well, maggi, marmite and soy sauce.

Finally, I arrived with another “liquid spice” with the medium-term moods, which was already in my refrigerator: A-1 steak sauce. Although I do not necessarily recommend it to steak, a small amount of soup lends this extra body, color and steakhouse. Equal amounts of worcestershire help boost vinegar and raw tickets.

The other trick? The sherry generous casting, an addition inspired by Steak soup inspired by another classic KC steakhouse, is gold oxon. The Oloroso Sherry offers delicious, plum -like flavors for the bolder supplement of the food, the Brassier notes. You can miss it, but the soup will not have the same depth.

This is vegetable beef soup, top hat and wink, right? The sherry is the top hat. A-1 is the wink.

Cooking method
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