Name: Short Ribs Vegetable Soup
Yield: 6 portions
Cuisine: Asia
Ingredients: Salt and freshly ground black pepper, to taste; 1 leek (white part and 1 inch green), well rinsed and cut into 1 inch julienne; 8 fresh cultivated mushrooms, thinly sliced; 2 tablespoons Chopped fresh Italian (flat-leaf) parsley; 1 tablespoon chopped fresh dill; 2 ribs celery, cut into 1 inch julienne; 2 carrots, peeled and cut into 1 inch julienne; 4 cups homemade beef stock or canned broth; 4 pounds short ribs of beef, cut into pieces; 1 onion, halved

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A delicate yet highly flavored version of beef and vegetable soup that is somewhat Asían in presentation. Allow chilling time so that you can degrease the broth. Add fresh herbs just before serving.

Ingredients

4 pounds short ribs of beef, cut into pieces
1 onion, halved
4 cups

Method

Place beef ribs and onion halves in a large soup pot. Add the stock and enough water to cover the beef by 1½ inches.
Bring to a boil, reduce the heat, and cover. Simmer for 2 hours, skimming occasionally. The beef should be very tender and falling off the bones. (Do not overcook the beef, however, or it will lose its flavor.) Remove the short ribs and allow the

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