Soups & Stews
This biltong soup recipe transforms South African biltong into a hearty, smoky broth that’s rich with deep flavors and satisfying textures. The secret lies in slow-cooking dried beef with aromatic spices and vegetables until the broth becomes velvety and the biltong melts into tender, flavorful strands.
I developed this recipe after craving the bold, savory essence of biltong but wanting a comforting, soup-like dish to enjoy on chilly evenings.
The magic happens in the broth—where the smoky, spiced biltong infuses with vegetables like celery, carrots, and onions, creating a fragrant base. A touch of tomato paste deepens the color and adds a subtle tang, while a splash of red wine enhances complexity.
The celery crown crunch adds a refreshing bite that cuts through the richness, making every spoonful a balance of warmth and freshness.
What you’ll end up with is a soup that’s deeply satisfying yet light enough for any meal. The biltong dissolves into the broth, leaving behind a savory depth that’s impossible to resist.
Serve it with crusty bread to soak up every last drop or pair it with a crisp white wine to complement the smoky notes.
This recipe is perfect for meal prep—it tastes even better the next day as the flavors meld together. The slow-cooked method ensures tender beef and a rich, aromatic broth that will have everyone asking for seconds. Let’s get started!
Ingredients for biltong soup
Six cups of rich broth, smoky beef, and fresh celery crowns create this hearty biltong soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Biltong 🥩 | 12 oz | High-quality, smoky variety |
| Celery Crowns 🧅 | 1 cup | Fresh, crisp for crunch |
| Carrots 🥕 | 2 medium | Peeled, chopped into chunks |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Celery Stalks 🧅 | 3 stalks | Chopped, for base |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Tomato Paste 🍅 | 2 tbsp | Smooth, for depth |
| Red Wine 🍷 | ½ cup | Dry, bold variety |
| Beef Broth 💧 | 6 cups | Homemade or quality store-bought |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Bay Leaves 🌿 | 2 whole | Fresh, for aroma |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Thyme 🌿 | 1 tsp | Dried or fresh sprigs |
| Celery Seeds 🌿 | ½ tsp | Optional, for extra depth |
Biltong is the star here—look for thick-cut, smoky varieties at specialty meat counters or online. South African imports or high-quality jerky-style biltong work best. If you can't find it, dried beef strips (like those used in salads) are a decent substitute, though they lack the same depth. The celery crowns should be bright green and crisp—avoid any with browned ends. For the broth, homemade beef stock elevates the flavor, but quality store-bought brands like Kitchen Basics or Pacific Foods work well too. The tomato paste is non-negotiable—it deepens the color and adds a savory tang that balances the smokiness.
No red wine? Dry white wine or extra beef broth works in a pinch, though the color will be lighter. Fresh thyme is ideal, but dried thyme at one-third the amount gets you close. The celery seeds are optional but add a subtle, earthy note—skip them if you’re sensitive to strong flavors. For a quicker version, pre-chopped frozen vegetables save time, though fresh veggies have better texture. The biltong can be pre-cut into smaller pieces for faster cooking, but larger chunks add more texture and flavor as they dissolve. If you’re using pre-shredded carrots, drain and pat them dry to avoid a watery soup.
This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze portions in glass jars or airtight containers for up to 3 months. Reheat gently on the stove, stirring occasionally, and add a splash of water or broth if it thickens too much. The celery crowns can be added back in at the end to maintain their crunch. Portion into individual containers for easy lunches—just reheat and garnish with extra celery crowns for that refreshing bite.
Why You'll Love This Recipe
- Pantry-Friendly Start: I swear by this one—no fancy ingredients, just what’s already lurking in my fridge. That celery crown? It’s the secret weapon—sweet, crunchy, and it softens just enough to soak up the biltong’s savory punch without turning mushy.
- Umami Bomb: The biltong doesn’t just sit there—it melts into the broth like a salty, meaty hug. Between us, that first spoonful of carrot-and-onion base simmered with celery stalks? It’s the kind of flavor that makes you pause mid-sip and go, “Wait, why haven’t I done this sooner?”
- Leftovers That Don’t Suck: Honestly, this soup begs to be made in bulk. The flavors deepen overnight, and the next day? Even better—especially with a sprinkle of fresh herbs or a dash of vinegar to cut through the richness. My freezer’s full of it, and no one’s ever complained.
- Weeknight Workhorse: Twenty minutes, one pot, zero stress. I chop the onion and carrots while the kids argue over homework, toss everything in, and let the biltong do the heavy lifting. Not the prettiest, but the taste makes up for it—and my dinner table’s happier for it.
Step-by-step instructions for biltong soup with celery crown crunch
A rich, smoky beef broth meets crisp celery crowns in this hearty soup.
Sauté the Vegetable Base
Heat the 2 tablespoons olive oil in a large pot over medium heat. Add the 1 whole yellow onion, 3 stalks celery stalks, and 2 medium carrots, all chopped into even pieces. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Add the 4 cloves minced garlic and 2 tablespoons tomato paste, stirring constantly for 1 minute until fragrant. The tomato paste will darken slightly—this adds depth to the broth. Don't let it brown too much, or it may become bitter. Keep the heat at medium to maintain even cooking.
Deglaze and Build the Broth
Pour in the ½ cup red wine and scrape the bottom of the pot with a wooden spoon to release any browned bits. Let it simmer for 2-3 minutes until the wine reduces by half and its alcohol aroma dissipates. Add the 6 cups beef broth, 2 whole bay leaves, 1.5 teaspoons salt, ½ teaspoon black peppercorns, 1 teaspoon thyme, and ½ teaspoon celery seeds. Stir well to combine.
Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 20 minutes. This allows the flavors to meld and the broth to develop its rich, smoky character. Skim off any foam that rises to the surface during this time for a cleaner broth.
Add the Biltong and Simmer
Cut the 12 oz biltong into ½-inch thick slices or small cubes, depending on your preference. Add the biltong to the simmering broth and cook for 15-20 minutes on low heat. The biltong should soften slightly but retain some texture—it will continue cooking as the soup rests.
Taste the broth and adjust seasoning if needed. The biltong adds a deep, smoky flavor, so you may not need additional salt. If the soup tastes too acidic, add a pinch more salt or a splash of water to balance it. Keep the heat at low to prevent the broth from boiling vigorously, which can make it cloudy.
Finish with Celery Crowns
In the last 5 minutes of cooking, add the 1 cup celery crowns to the pot. These should remain crisp for texture contrast. Stir gently to distribute them evenly. The celery crowns will absorb some of the broth but should still provide a satisfying crunch when served.
Remove the pot from heat and let the soup rest for 5 minutes before serving. This allows the flavors to settle and the celery crowns to fully absorb the broth's richness. Ladle the soup into bowls, ensuring each serving includes a few crisp celery crowns for that satisfying bite.
Pro Tips For Making Biltong Soup
- Sear the Biltong First: Before adding it to the pot, hit those biltong slices with a hot pan or skillet—just 30 seconds per side until they’re lightly browned. I used to skip this, and the soup always tasted flat; now it’s got this deep, smoky richness that makes all the difference. (Yes, even if you’re impatient like me.)
- Cut Celery Crowns Small: Those leafy celery crowns? Dice them tiny—think rice-sized pieces. Big chunks turn to mush and make the soup look messy. My grandmother swore by this, and she was right: they’ll soften just enough to add flavor without disappearing into the broth.
- Don’t Drown the Onions: Sauté the yellow onion until it’s actually translucent—about 5 minutes on medium heat—before adding liquid. Rushing this step means the onions stay raw-tasting and the soup lacks that sweet, caramelized base. (Your future self will thank you.)
- Use Carrot Circles, Not Slices: Cut carrots into thin rounds (about ¼-inch thick) instead of chunks. They’ll cook faster and stay intact, adding texture without turning into mush. I was skeptical until I tried it—now I won’t make soup any other way.
Flavor customization for biltong soup
Smoky Heat Boost
For an extra kick, add 1 teaspoon smoked paprika or ½ teaspoon cayenne pepper when sautéing the vegetables. This enhances the biltong’s natural smokiness and adds depth to the broth. If you love heat, try 2-3 slices of dried chili peppers (like arbol) for a slow-release spice infusion. 🌶️
Creamy Comfort Twist
Stir in ½ cup coconut milk or ¼ cup heavy cream at the end for a velvety texture. This balances the smoky flavors while adding richness. For a lighter option, blend ½ cup of the soup with a splash of cream and swirl it back in.
The contrast of creamy and smoky is irresistible!
Herb Variations
Swap thyme for rosemary or oregano for a Mediterranean twist, or add fresh sage leaves for an earthy note. A pinch of ground coriander (about ¼ teaspoon) brightens the broth with citrusy warmth. Fresh herbs like parsley or cilantro added at the end brighten the dish beautifully.
Umami Depth
Add 1 tablespoon soy sauce or 1 teaspoon fish sauce when deglazing with wine for an extra umami punch. For a deeper savory note, stir in 1 teaspoon miso paste during the final 5 minutes of cooking. These additions elevate the biltong’s meaty flavor without overpowering the broth.
Spiced Wine Infusion
Infuse the red wine with spices before adding it to the pot. Simmer ½ cup red wine with 1 cinnamon stick and 2 cloves for 5 minutes before using it in the recipe. This adds subtle warmth and complexity that pairs perfectly with the smoky biltong. 🍷
Crunchy Add-Ins
For extra texture, toss in ¼ cup toasted almonds or crispy fried shallots before serving. A handful of water chestnuts adds a nutty crunch that holds up well in the broth. These toppings keep the soup exciting with every bite.
Nutrition facts
Frequently asked questions
Can I substitute biltong with another dried meat?
Yes, but quality matters! For the best results, use high-quality dried beef strips (like those used in salads) or even beef jerky without added sugars. Avoid overly sweet or heavily seasoned varieties, as they can alter the smoky-savory balance. If using jerky, soak it in warm water for 10 minutes to rehydrate slightly before adding to the soup.
Why does my biltong soup taste too salty?
The biltong itself is often quite salty, so taste as you go! If the soup is too strong, dilute it by adding ½ cup extra beef broth or a splash of water. For a quicker fix, stir in 1-2 tablespoons of milk or cream—the fat helps balance the saltiness. Always taste the broth before adding the biltong to adjust seasoning early.
How can I make this soup spicier?
Boost the heat by adding ½ teaspoon cayenne pepper or 1 teaspoon smoked paprika when sautéing the vegetables. For a smoldering kick, stir in 1-2 slices of dried chili peppers (like arbol) during the simmering phase. If you love bold flavors, a dash of hot sauce at the end works too—just add it after serving to control the intensity.
Can I prepare this soup in an Instant Pot?
Sauté the vegetables and garlic as directed, then add the wine, broth, and spices. Cook on high pressure for 10 minutes, followed by a natural release. Add the biltong and celery crowns at the end, cooking for an additional 3-5 minutes on low heat to keep the celery crisp. The Instant Pot cuts cooking time to about 30 minutes total!
What’s the best way to reheat leftovers?
Reheat gently on the stove over low-medium heat, stirring occasionally to prevent scorching. Add a splash of water or broth if the soup thickens too much. For extra flavor, stir in a pinch of smoked paprika or a splash of red wine while reheating. Avoid microwaving—it can make the celery crowns soggy and the broth unevenly hot.