Follow these steps for perfect results
beef, short ribs
onions
skin left on
cloves
whole
garlic cloves
celery stalks
with leaves
carrots
large
beef stock
low - no sodium
carrots
cut in 1/2 inch dice
parsnips
cut in 1/2 inch dice
celery stalks
cut in 1/2 inch dice
dill weed sprigs
fresh
green beans
chopped 1 inch lengths
leeks
cut into thin strips
parsley leaves
chopped
dill weed
salt
to taste
black pepper
to taste
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.
Cover and cook for 1 1/2 hours or until meat is tender.
Remove meat, cool slightly, and shred from bones, discarding fat.
Cool meat completely.
Wrap well and refrigerate until ready to use.
Discard bones.
Strain stock, discarding solids, and cool completely.
Refrigerate stock overnight.
Remove fat from the top of the refrigerated stock before using.
Return defatted stock to a large soup pot.
Add diced carrots, parsnips, celery, and dill sprigs.
Bring to a slow boil.
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 for 3 to 4 minutes more to heat through.
Add remaining chopped parsley and dill, then serve steaming hot.
Expert advice for the best results
For a richer flavor, brown the short ribs before adding them to the pot.
Add a bay leaf to the broth for extra depth of flavor.
Adjust the amount of salt and pepper to your liking.
Everything you need to know before you start
20 minutes
Soup can be made 1-2 days in advance, allowing flavors to meld.
Serve in a rustic bowl. Garnish with a dollop of sour cream or a sprinkle of fresh parsley.
Serve with crusty bread for dipping.
Pair with a side salad.
Complements the beefy flavor.
Discover the story behind this recipe
Comfort food classic, often made in home kitchens.
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