Freeze Your Soup Into Cubes and Forget About Hunger for 2 Years. Great Depression Survival Food.

Ingredients

• 1.5 lb Bone‑In Beef (cut with bone and visible fat layers; use a cheap chuck or short rib)
• 2 medium Onion (cut into large chunks for blending)
• 1 large Carrot (cut into large chunks; adds sweetness and beta‑carotene)
• 4 cloves Garlic Cloves (added whole to the pan for aroma)
• 2 tbsp Unsalted Butter (used for basting and flavor; melt in pan)
• 3 tsp Salt (acts as preservative and flavor enhancer)
• 1 cup Hot Water (just enough to help blend into a smooth mass)

Instructions

1. Sear the Beef

   Pat the bone‑in beef dry, season lightly with salt, and sear in a hot skillet with butter over maximum heat until a deep brown crust forms on all sides.

   Time: PT10M

   Temperature: high heat on stovetop

2. Prep Vegetables

   While the beef browns, cut the onions and carrot into large chunks; peel the garlic cloves.

   Time: PT5M

3. Add Garlic and Baste

   Add the garlic cloves to the pan, let them release aroma, then baste the meat continuously with melted butter using a spoon.

   Time: PT2M

   Temperature: medium‑high

4. Rest Meat in Foil

   Transfer the seared beef to a sheet of aluminum foil, wrap loosely and let rest for 2‑3 minutes.

   Time: PT3M

5. Blend Vegetables

   Place the onion, carrot, and garlic (with pan juices) into the blender, add about 1 cup hot water, and blend until smooth.

   Time: PT5M

6. Add Beef to Blender

   Unwrap the rested beef, cut into small chunks, add to the blender and pulse until the mixture becomes a uniform thick puree.

   Time: PT3M

7. Season with Salt

   Stir in 3 teaspoons of salt; this acts as a preservative for long‑term storage.

   Time: PT1M

8. Prepare Baking Dish

   Line a 13×9‑inch baking dish with parchment paper, pour the puree in, and spread to an even layer about ½‑1 inch thick.

   Time: PT5M

9. Initial Freeze

   Place the dish in the freezer for about 2 hours until the mixture is firm but not solid.

   Time: PT2H

   Temperature: 0°F (‑18°C)

10. Cut into Cubes

    Remove the slab, lift it using the parchment, and cut into uniform cubes roughly 2" × 1" × 1¼".

    Time: PT5M

11. Wrap Individual Cubes

    Wrap each cube tightly in its own piece of aluminum foil to protect against freezer burn.

    Time: PT10M

12. Serve

    When ready to eat, unwrap a cube, place it in a bowl and pour boiling water over it. Let sit 1 minute; the cube dissolves into a thick, aromatic soup.

    Time: PT6M

    Temperature: boiling water (212°F / 100°C)

Nutrition Facts

Calories

185

Protein

12 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g