Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/4539/
Short Rib and Cabbage Soup
Customer Rating:
4.5
2 Ratings
0 Comments
Yield: 4 large servings
Preparation Time: 3-1/2 hours plus chilling
Ingredients
| 2 to 3 |
lbs. |
short ribs with bones, in 2-inch pieces
|
|
|
| 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
|
|
|
| 2 |
cups |
dry red wine
|
|
|
| 2 |
|
large sprigs fresh thyme, divided
|
|
|
| 3 |
|
medium-size carrots, peeled, divided
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|
|
|
|
Freshly ground black pepper
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|
|
| 4 |
cups |
water
|
|
|
| 3 |
tablespoons |
unsalted butter
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|
|
| 1 |
|
small white turnip, peeled and diced
|
|
|
| 1 |
rib |
celery, peeled and diced
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|
|
| 2 |
|
leeks, white part only, sliced
|
|
|
| 1 |
cup |
diced onion
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|
|
| 1 |
|
baking potato, peeled and diced
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|
|
| 1/2 |
head |
medium-size Savoy cabbage, sliced thin
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|
| 1 |
|
bay leaf
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|
|
|
|
Salt
|
|
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| 4 |
slices |
baguette, 1/4-inch thick, toasted
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|
|
| 4 |
ounces |
Gruyere cheese, finely shredded
|
|
|
| 1 |
tablespoon |
minced flat-leaf parsley
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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, 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 and place slice of toast topped with cheese on each portion. Sprinkle with parsley.
Please note that some ingredients and brands may not be available in every store.
Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/4539/