Beef Rib Soup
Description
Hearty and aromatic soup. Beef has been my favorite type of meat since childhood. I still remember my mom's borscht made with strong, rich beef broth. In every bowl—there was a huge, "individual" piece of beef, weighing at least 200 grams! I would quickly finish the cabbage, potatoes, and broth just to get to the meat undisturbed—tearing off the fibers almost one by one and chewing them slowly and thoroughly, closing my eyes in delight... Apparently, my body was craving protein. Today I eat meat much less often than I did as a child—I prefer fish. But when I do buy meat, especially for myself rather than guests, I choose beef to make a thick vegetable soup. Beef tenderloin is pricey, and the best broth comes from bone-in meat, so I usually go for brisket or ribs. This recipe for soup made with beef ribs is one of the simplest in my "arsenal." Light yet filling at the same time—what more could you want? I hope you'll enjoy it. The soup is ready to serve.
Instructions
- 1
Step 1
Wash the ribs, separate them from each other with a sharp knife, cover with water, and place over medium heat. Once it comes to a boil, reduce the heat. Skim off the foam. Add bay leaf and one whole peeled onion. Add salt. Simmer, covered, until the meat is tender.
- 2
Step 2
Peel the carrots and slice them.
- 3
Step 3
Potatoes - cut into cubes.
- 4
Step 4
Remove the stem from the pepper, clean out the seeds. Cut into strips or squares.
- 5
Step 5
Wash the herbs, dry them, and chop finely.
- 6
Step 6
Remove the ribs from the broth. Also remove the onion and bay leaf. Add the potatoes and carrots to the pot. Cook for 10 minutes.
- 7
Step 7
Add broccoli and pepper. Cook for another 2-3 minutes, then season with pepper, return the meat removed from the bones to the soup, turn off the heat, and let the soup rest, covered, for 10-15 minutes. Serve hot, sprinkled with fresh herbs.