Cabbage and beef rib soup recipes often originate in Eastern Europe
Beef short ribs are a specific cut of rib which are also know as tiny rib in the UK. The thin rib is a cut of meat which comes from the cow slightly behind the thick rib. It is located directly above the brisket cut and below the fore rib. Cabbages are part of a large family of vegetables which have a wide range of uses from salads to soups and comes in a wide range of colors.
Ingredients
To make a beef short rib and cabbage soup, you will need three to four pounds of beef short ribs, olive oil, beef stock, canned or fresh diced tomatoes, sugar, onions, a large cabbage, parsley, garlic, salt, pepper and around four quarts of water.
Method
Fry off or roast the beef ribs with the onion, garlic and olive oil in a large pan. This is to generate a base for the soup. Once the ribs are cooked, slice up and add the other ingredients and the water. Let the soup simmer for around two hours, season to taste.
Service and storage
Serve the soup with some warm crusty bread and a deep, heavy red wine. This is the best compliment to this kind of recipe as it compliments the flavors of the beef and cabbage without being overwhelming. The soup can be stored in airtight containers in a fridge for up to a week, or it can be stored in a freezer for several months.
Tags: short ribs, wide range
