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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 pounds beef short ribs -- with bones

  3. 5 cups water

  4. 1 3/4 cups tomatoes -- canned, diced,

  5. -- undrained 1 medium onion -- chopped

  6. 1 teaspoon salt -- optional

  7. 1/8 teaspoon pepper

  8. 2 cups carrots -- sliced

  9. 1 cup celery -- sliced

  10. 1 cup cabbage -- chopped

  11. 2/3 cup pearl barley -- quick cooking

  12. 1/4 cup minced fresh parsley

Instructions Jump to Ingredients ↑

  1. In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove ribs; cool. Skim fat from broth. Remove meat from bones and cut into bite-size pieces; return to broth. Add carrots, celery, and cabbage; bring to boil. Reduce heat, cover and simmer 15 minutes. Add barley return to boil. Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley.

  2. (you might want to omit the salt and add low sodium beef broth cubes)

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