Cherokee Pepperpot Soup Recipes

CHEROKEE PEPPERPOT SOUP

Steps:

• Put meat in a large soup kettle and cover with water until it is about 1 inch higher than the meat.
• Cover and bring to a boil over high heat.
• Reduce heat and simmer for 2 1/2 hours.
• Remove meat, let cool.
• Discard bones, returning meat to pot.
• Put in all vegetables, cover and simmer for 1 to 1 1/2 hours.
• Season to taste with salt and pepper.

CHEROKEE PEPPER POT

Steps:

• Note: use short ribs or shanks.
• Put the first three ingredients in heavy soup kettle. Cover and bring to boil over high heat then reduce heat to low and simmer 3 hours.
• Remove meat, let cool and discard bones.
• Return the meat to the pot. Stir in remaining vegetables then simmer for 1 1/2 hours partially covered. Season to taste.

AUTHENTIC PEPPER POT SOUP

Steps:

• Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
• In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
• Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
• Add the diced potato and carrots, and cook for an additional 20 minutes.
• Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.