Short Rib and Cabbage Soup

Yield:
4 large servings

Preparation Time:
3-1/2 hours plus chilling

Ingredients:

  1. 2 to 3 lbs. short ribs with bones, in 2-inch pieces
  2. 1-1/2 cups beef stock or substitute canned beef broth
  3. 4-1/2 cups chicken stock, divided or substitute canned chicken broth
  4. 2 cups dry red wine
  5. 2 large sprigs fresh thyme, divided
  6. 3 medium-size carrots, peeled, divided
  7. Freshly ground black pepper
  8. 3 tablespoons unsalted butter
  9. 1 small white turnip, peeled and diced
  10. 1 rib celery, peeled and diced
  11. 2 leeks, white part only, sliced
  12. 1 cup diced onion
  13. 1 baking potato, peeled and diced
  14. 1/2 head medium-size Savoy cabbage, sliced thin
  15. 1 bay leaf
  16. Salt
  17. 4 slices baguette, 1/4-inch thick, toasted
  18. 4 ounces Gruyere cheese, finely shredded
  19. 1 tablespoon minced flat-leaf parsley
  20. 4 cups water
Directions:

One day in advance, combine short ribs, beef stock, 1-1/2 cups chicken stock, wine, 1 sprig thyme and carrot, quartered, in saucepan. Add black pepper to taste and 4 cups water, bring to simmer and cook very gently, partly covered, until ribs are tender, about 2 hours.

Transfer to large bowl, cool slightly, cover and refrigerate about 6 hours or overnight. Discard solidified fat. Remove meat, bones, carrots and herbs. Place cooking liquid in saucepan. (You should have about 4 cups; if not, add water.) Bring to simmer and set aside.

Discard bones, fat and gristle. Cut meat into 3/4-inch cubes. Set aside.

Dice remaining carrots. Heat butter in large saucepan. Add turnip, celery, leeks, onion, potato, cabbage and carrots. Saute until soft and barely colored. Add bay leaf, remaining thyme, liquid from cooking ribs and remaining chicken stock. Simmer, partly covered, 40 minutes. Add meat; simmer 15 minutes. Season with salt and pepper.

To serve, ladle soup into warm soup plates and place slice of toast topped with cheese on each portion. Sprinkle with parsley.


TDS 3