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Apple Carrot Beef Rib Soup Recipe

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A nourishing and flavorful soup that combines tender beef ribs, sweet apples, and carrots in a savory broth. Perfect for cooler weather, this soup is comforting, hearty, and packed with natural sweetness and umami.

Ingredients

Scale

Serves 6:

  • For the soup:
    • 2 lbs (900 g) beef short ribs
    • 1 large onion, peeled and quartered
    • 2 medium carrots, peeled and cut into chunks
    • 2 medium apples, peeled, cored, and cut into wedges (use Fuji, Gala, or Honeycrisp)
    • 2 celery stalks, cut into chunks
    • 6 cups (1.5 liters) water or beef broth
    • 2 cloves garlic, crushed
    • 1-inch (2.5 cm) piece of ginger, sliced
    • 2 tablespoons soy sauce
    • 1 teaspoon salt (adjust to taste)
    • 1/2 teaspoon black pepper
    • 1 tablespoon honey or brown sugar (optional, for added sweetness)
  • For garnish:
    • Fresh parsley or cilantro, chopped
    • Green onions, sliced

Instructions

  1. Prepare the beef ribs:
    • Rinse the beef ribs under cold water to remove any bone fragments.
    • In a large pot, bring water to a boil. Add the ribs and boil for 5 minutes to blanch and remove impurities. Drain and rinse the ribs under cold water.
  2. Build the broth:
    • In the same pot, combine the blanched ribs, onion, garlic, ginger, carrots, celery, and water or beef broth.
    • Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the beef is tender. Skim off any foam or fat that rises to the surface.
  3. Add apples and seasoning:
    • Add the apple wedges, soy sauce, salt, pepper, and honey (if using) to the pot. Simmer for an additional 20-30 minutes, until the apples and carrots are soft and the flavors are well blended.
  4. Adjust seasoning:
    • Taste the soup and adjust the salt and pepper as needed.
  5. Serve:
    • Ladle the soup into bowls, ensuring each serving has a generous portion of beef, apples, and carrots. Garnish with fresh parsley or green onions. Serve hot.

Notes

  • For a richer broth, use beef broth or stock instead of water.
  • Add daikon radish or potatoes for extra heartiness.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently before serving.

Find it online: https://ukfinda.com/apple-carrot-beef-rib-soup-recipe/