Ingredients: |
Ingredients: 2 pounds of short ribs
2 quarts of water
1 carrot, cut into large chunks
1 stalk and additional leaves of celery
1 onion, cut in half (leave outer skin on if a darker soup is desired)
1 parsnip, cut into large chunks
a few sprigs of parsley
1 tbsp. kosher salt
black or white pepper to taste
1 cup thin egg noodles, uncooked
boiled beef, diced or shredded (optional)
fresh parsley or chives, chopped fine, as garnish (optional)
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Directions: |
Directions: Wash meat under cool running water. Place meat and water in a 4-quart heavy-bottomed soup pot. Bring to a simmer over medium heat.
Add the vegetables, lower heat to a low simmer and cover. Cook 2-3 hours. Add salt and pepper.
Remove the soup from heat and cool. Remove the short ribs and place in a separate bowl - cover and refrigerate. Strain soup through a sieve (if the soup is not clear enough to your liking, use a sieve lined with several layers of damp cheesecloth). Cover and refrigerate overnight.
The next day, remove the layer of solidified fat from the surface of the soup and discard.
Return soup to the pot and set over low heat.
The reserved meat, diced or shredded, can be added to the soup. Alternatively the boiled beef, hot or cold, will make a tasty meal with horseradish.
While the soup is reheating, boil water in a separate pot and cook noodles according to package instructions. Drain. Add noodles to soup.
Serve soup, sprinkled with chopped parsley or chives in each bowl, if using. |
This recipe for Beef Soup With Noodles is from