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beef short ribs olive oil onions garlic beans carrots beets celery root green cabbage dill scallion salt freshly ground pepper red wine vinegar sour cream
Viewed: 69 - Published at: 2 years agoIngredients
- 3 pounds beef short ribs
- Olive oil for browning meat
- 2 onions, finely chopped
- 4 cloves garlic, thinly sliced
- 1 cup dried lima beans or other large dried white beans, soaked overnight
- 4 carrots peeled and cut into 3/4-inch rounds
- 6 beets peeled and cut into 1-inch chunks
- 2 parsnips peeled and cut into 3/4-inch rounds
- 1 knob celery root peeled and cut into 1/2-inch cubes
- 1 pound green cabbage, thickly shredded
- 1 bunch of dill, roughly chopped
- 1 bunch scallion, finely cut
- Salt
- Freshly ground pepper
- Red wine vinegar
- Sour cream for garnish
Method
- Salt the short ribs and, if possible, allow them to sit overnight or for several hours in the refrigerator.
- (If you don't have time for this step, salt the short ribs and proceed directly to the next step.)
- Heat one tablespoon of olive oil in a stockpot on high heat, and brown the short ribs in batches.
- Remove the ribs from the pot, turn the heat down to medium-high, then add the onions and garlic, which will deglaze the pan.
- Stir occasionally.
- Brown the onions and garlic.
- Put the meat back into pot, cover with water (approximately 8 cups), and simmer for one hour.
- Add the soaked lima beans, and simmer for another 30 minutes.
- Add the cut vegetables and enough water to generously cover them.
- Simmer for 45 minutes or until the vegetables are softened and their flavors are melding together.
- Add some of the dill now (reserve the rest for a garnish when you serve the soup).
- The meat should be pulling off the bone at this point, and the bones can be discarded.
- If the meat has not yet reached this stage of doneness, it can be cut up into chunks and put back into the soup to finish cooking.
