Seaview Marketplace Recipes
https://www.seaviewmarket.com/Recipes/Detail/4539/Short_Rib_and_Cabbage_Soup
Short Rib and Cabbage Soup
Customer Rating:
4.5
2 Ratings
0 Comments
Yield: 4 large servings
Preparation Time: 3-1/2 hours plus 6 hours chilling
Ingredients
| 2 to 3 |
pounds |
short ribs with bones, in 2-inch pieces
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|
|
| 1 1/2 |
cups |
beef stock or substitute canned beef broth
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| 4 1/2 |
cups |
chicken stock, divided or substitute canned chicken broth
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|
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| 2 |
cups |
dry red wine
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|
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| 2 |
|
large sprigs fresh thyme, divided
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| 3 |
|
medium-size carrots, peeled, divided
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freshly ground black pepper
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| 4 |
cups |
water
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| 3 |
tablespoons |
unsalted butter
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| 1 |
|
small white turnip, peeled and diced
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| 1 |
rib |
celery, peeled and diced
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| 2 |
|
leeks, white part only, sliced
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| 1 |
|
onion, diced
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| 1 |
|
russest potato, peeled and diced
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| 1/2 |
head |
medium-size cabbage, sliced thin
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| 1 |
|
bay leaf
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| 1 |
teaspoon |
dried dill
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salt and pepper to taste
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| 4 |
slices |
baguette, 1/4-inch thick, toasted
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| 4 |
ounces |
Gruyere cheese, finely shredded
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minced flat-leaf parsley
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shredded carrot
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Directions:
One day in advance, combine short ribs, beef stock, 1-1/2 cups chicken stock, wine, 1 sprig thyme and carrot, quartered, in saucepan. Add black pepper to taste and 4 cups water, bring to simmer and cook very gently, partly covered, until ribs are tender, about 2 hours.
Transfer to large bowl, cool slightly, cover and refrigerate about 6 hours or overnight. Discard solidified fat. Remove meat, bones, carrots and herbs. Place cooking liquid in saucepan. (You should have about 4 cups; if not, add water.) Bring to simmer and set aside.
Discard bones, fat and gristle. Cut meat into 3/4-inch cubes. Set aside.
Dice remaining carrots. Heat butter in large saucepan. Add turnip, celery, leeks, onion, potato, cabbage and carrots. Saute until soft and barely colored. Add bay leaf, remaining thyme, dried dill and liquid from cooking ribs and remaining chicken stock. Simmer, partly covered, 40 minutes. Add meat; simmer 15 minutes. Season with salt and pepper.
To serve, ladle soup into warm soup plates, sprinkle with parsley and shredded carrot. Serve with slices of toasted bread with melted gruyere cheese.
Please note that some ingredients and brands may not be available in every store.
Seaview Marketplace Recipes
https://www.seaviewmarket.com/Recipes/Detail/4539/Short_Rib_and_Cabbage_Soup