1991, Kofinou. Outside, it's raining non-stop, and inside our kitchen, the beef soup is steaming on the stove. My mother skims the meat and adds carrots, celery, and potatoes. She cooks the soup for hours over low heat, and just before we sit down at the table, I take on the task of baking the bread in the fireplace. To this day, beef soup remains one of my favorite recipes because it perhaps associatively transports me back to those winter days filled with family warmth. But beyond the family moments, the flavor of beef soup, cooked with the marrow from the shank, has remained vividly etched in my mind. Personally, I add a little glazed rice to my mother's recipe to make the soup more filling...
