Beef And Vegetable Soup #2 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
BEEF STOCK: MADE ONE DAY AHE
5 lbs: Short ribs of beef,
1 large: Onion skin left on,
2: Whole cloves,
3 centiliter: Garlic,
2 Stalk: celery with leaves,
1 large: Carrot,
3 cup: Low/no sodium beef broth,
VEGETABLES
3 large: Carrots cut in 1/2 inch,
Dice,
2 large: Parsnips cut in 1/2 inch,
Dice,
2 Stalk: celery cut in 1/2,
Inch dice,
6 Sprigs: fresh dill,
1/2 lbs: Green beans 1 inch lengths,
2: Leeks cut into thin strips,
1/4 cup: Chopped parsley,
1/4 cup: Chopped dill,
Salt and pepper to taste,
Directions:
Place short ribs in a soup pot. Halve onions and stud with cloves. Add
garlic, celery, carrot and broth. Add water to cover by 1 1/2 inches.
Cook, covered, for 1 1/2 hours or until meat is tender. Remove meat,
cool slightly and shred from the bones, trimming and discarding all
fat. Cool meat completely. Wrap well and refrigerate until ready to
use. Discard bones. Strain stock, discarding solids, and cool
completely. Refrigerate overnight. Remove and discard all the fat
that has risen to the top before using. To make soup, return defatted
stock to large soup pot. Add diced carrots, parsnips, celery and dill
sprigs. Bring to a boil slowly. Reduce heat and simmer, covered, for
15 minutes. Bring reserved meat to room temperature. Add green beans
and leeks; simmer for an additional 10 minutes. Remove dill sprigs.
Add reserved meat and half the chopped parsley and dill. Season with
salt and pepper; cook 3-4 minutes more to heat through. Add remaining
chopped parsley and dill, then serve steaming hot.
Source from luhu.jp
garlic, celery, carrot and broth. Add water to cover by 1 1/2 inches.
Cook, covered, for 1 1/2 hours or until meat is tender. Remove meat,
cool slightly and shred from the bones, trimming and discarding all
fat. Cool meat completely. Wrap well and refrigerate until ready to
use. Discard bones. Strain stock, discarding solids, and cool
completely. Refrigerate overnight. Remove and discard all the fat
that has risen to the top before using. To make soup, return defatted
stock to large soup pot. Add diced carrots, parsnips, celery and dill
sprigs. Bring to a boil slowly. Reduce heat and simmer, covered, for
15 minutes. Bring reserved meat to room temperature. Add green beans
and leeks; simmer for an additional 10 minutes. Remove dill sprigs.
Add reserved meat and half the chopped parsley and dill. Season with
salt and pepper; cook 3-4 minutes more to heat through. Add remaining
chopped parsley and dill, then serve steaming hot.
Source from luhu.jp
Tags
Soup/stew