Beef Vegetable Soup 2

Ingredients

1 beef stock: made one day ahead 5 lb short ribs of beef 1 large onion skin left on 2 each whole cloves 3 each cloves of garlic 2 each stalk celery with leaves 1 large carrot 3 cup low/no sodium beef broth 1 vegetables: 3 large carrots cut in 1/2 inch dice 2 large parsnips cut in 1/2 inch dice 2 each stalk celery cut in 1/2 inch dice 6 each sprigs fresh dill 1/2 lb green beans 1 inch lengths 2 each leeks cut into thin strips 1/4 cup chopped parsley 1/4 cup chopped dill 1 salt and pepper to taste

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Preparation
 
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 alll 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.

 

 
Servings: 6

 

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