Sweet & Sour Beef, Beet Cabbage Soup
Recipe: #20179
July 16, 2015
Categories: Ribs - Beef, Short Ribs, Beet, Fathers Day, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat, more
"A VERY delicious rich soup that only gets better if left in the fridge. Adapted from a recipe by Laura Frankel"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (788.7 g)
- Calories 639.6
- Total Fat - 29.7 g
- Saturated Fat - 11.6 g
- Cholesterol - 187.5 mg
- Sodium - 267.6 mg
- Total Carbohydrate - 53.9 g
- Dietary Fiber - 11.4 g
- Sugars - 38.7 g
- Protein - 41.8 g
- Calcium - 167.5 mg
- Iron - 6.3 mg
- Vitamin C - 109.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat the oven to 400 degrees F.
Step 2
Heat oil in a large pot. Season the short ribs with salt and pepper. Brown ribs in oil until very well browned, about 12-15 minutes. Remove and set aside.
Step 3
To the pot (adding in more oil if needed) add the onions and continue cooking until the onions are lightly browned and are quite limp about 10-12 minutes, add in the garlic the last few minutes of cooking
Step 4
Add the remaining ingredients including the browned meat. Bring to a boil, the Allow to simmer part covered over med-low heat for 1 1/2 hours or until beef is tender. Adjust seasoning with salt and freshly ground black pepper.
Tips
No special items needed.
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