Provided by Florence Fabricant
Categories dinner, one pot, soups and stews, main course
Time 3h30m
Yield 4 large servings
Number Of Ingredients 19
Steps:
- Early in the day, or a day in advance, combine short ribs, beef stock, 1 1/2 cups chicken stock, wine, 1 sprig thyme and 1 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 to room temperature, cover and refrigerate about 6 hours or overnight. Discard solidified fat. Remove meat, bones, carrot 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 dice. Set aside.
- Dice remaining carrots. Heat butter in large saucepan. Add turnip, celery, leeks, onion, potato, cabbage and carrots. Sauté 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. Dust with parsley.
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Ashmi Shahi
[email protected]I was disappointed with this soup. The short ribs were tough and the cabbage was overcooked. The broth was also very bland. I followed the recipe exactly, so I'm not sure what went wrong.
Mamun Hossen
[email protected]This soup was a bit bland for my taste. I added some extra salt and pepper, and that helped a lot. The short ribs were tender and the cabbage was cooked well, but the broth was just missing something. I think next time I'll add some more vegetables,
Mia Mattless
[email protected]I followed the recipe exactly and the soup turned out great! The short ribs were fall-apart tender and the cabbage was cooked perfectly. The broth was flavorful and had a nice depth of flavor. I will definitely be making this soup again.
Mritun Joy
[email protected]This soup was easy to make and very delicious. The short ribs were tender and the cabbage was cooked perfectly. The broth was flavorful and had a nice balance of spices. I would definitely recommend this recipe.
Franko Night
[email protected]I made this soup for a potluck and it was a hit! Everyone loved it. The soup was hearty and filling, and the flavors were amazing. I will definitely be making this soup again.
Danish Bhatti
[email protected]This soup was delicious and comforting. The short ribs were melt-in-your-mouth tender, and the cabbage added a nice crunch. The broth was flavorful and well-seasoned. I would definitely recommend this recipe to anyone who loves a good bowl of soup.
Waqar Chohan
[email protected]I'm not usually a fan of cabbage soup, but this recipe changed my mind. The short ribs added a richness and depth of flavor that I didn't expect. The soup was also very easy to make, and it was ready in less than an hour. I'll definitely be making th
Prashant Gurung
[email protected]This short rib and cabbage soup was an absolute delight! The beef was fall-apart tender, and the cabbage was perfectly cooked - not too soft and not too crunchy. The broth was rich and flavorful, with a perfect balance of herbs and spices. I followed