RECIPES FROM BARBARA'S KITCHEN
SWEET & SOUR BEEF SOUP
Yield:
INGREDIENTS:
1 kilo beef short ribs, cut into bite size pieces.
2 cooked whole beets, peeled and cubed
1 peeled apple, cubed
4 c. shredded red cabbage (or white)
1 medium onion, chopped
12 c. beef stock (1 tbsp. kosher beef stock powder per 4 c. boiling water)
1/2 c. apple cider vinegar
1/2 c. packed dark brown sugar
1/2 tsp. salt
1/2 tsp. celery seed
1/2 c. dark raisins
Butter flavored margarine
INSTRUCTIONS:
- BROWN the short ribs in a small amount of olive oil in a heavy soup pot. Remove the ribs.
- MELT two tablespoons of margarine into the pan. Lace the apple and the onion into the melted margarine and cook for five minutes.
- ADD the cabbage to the pot and cook until softened.
- POUR 8 cups of beef stock and the vinegar in to the pot, bring to a boil.
- RETURN the meat to the pot. Add the brown sugar, salt, pepper, celery seed and raisins. Bring to a boil, then reduce to a simmer and cook for two hours. Remove any scum that collects on the top of the soup.
- ADD 4 more cups of beef broth and the cubed beets. Continue cooking for another hour. Test meat to ensure that it is tender. If not soft enough, cook another 30-60 minutes until happy with the texture.
- SKIM the fat once again before serving. Remove the ribs and separate the meat from the bone. Cut the meat Into 1-2 inch pieces and return to the soup, discarding the bones.
NOTE: Excellent served with garlic bread.
BONUS:
BEETS SALAD WITH APPLE
If you have extra beets and apples, combine two cubed beets and one apple, peeled and cubed, in a bowl. Add shaved red onion to your taste. Sprinkle all with Kosher Salt and white pepper. Mix well. Add grated fresh ginger to taste. Mix well. Add enough Greek Yoghurt to cover well when mixed. Serve chilled.