top of page

Bitch Soup

(by Thylias Moss)


1 c. canola oil

1 lb. beef, preferably tongue, cut into cubes

4 c. water

10 cloves garlic

2 sticks (8 oz.) butter

1 c. onion, chopped

1 c. leeks, chopped

1 c. fennel, chopped

sriracha to taste

Aleppo pepper, to taste

handful of crushed mint

sliced mango, to taste

miniature marshmallows to taste

brown sugar to taste

Heat oil in a large pot.

Add beef and simmer until cooked but still pink.

Add garlic and butter, stirring to get some shimmy in the pot.

Add onion, leeks, fennel, sriracha, and Aleppo pepper to taste.

Be sure to lick the stirring spoon for it will be dancing.

Add mint.

Arrange mango, marshmallows, and brown sugar on top.

Preheat oven to 350 F. and bake for 30 minutes.


(Read Bitch Soup, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Comments


bottom of page