Meat Soup

February 21, 2013 | Filed Under Soups 

I like this soup very much.   Easy to make.  Perfect if you’re in the mood to eat a meaty soup — in this case, short ribs.  I loved the parsnips in the soup, which is so different from potatoes that I normally have in soup.   I also love the lima beans (and the egg noodles!).   Clearly, there’s lots to love in this soup.   Perfect for a cold winter day.

Paz

 

 

Meat Soup
as seen on Taste with the Eyes
3 1/2 lbs. short ribs
4 carrots
2 onions
2 parsnips
3 celery stalks
1 parsley root
1 c. dried large lima beans
Egg noodles
These are the ingredients my Mother has listed on her old recipe index card from notes she took years ago while watching her mother-in-law make meat soup.
 
Here is how I made my Nana’s soup:
 
Put short ribs in a soup pot full of water, heat on high until the water boils, then turn down the heat to a simmer. Skim off the scum and fat constantly. After 1 1/2 hours add rough chopped vegetables and beans. (I couldn’t find parsley root so I used a bunch of parsley). Simmer another hour or so, until the beans are cooked and the meat is butter-tender and falling off the bone. Season with salt and pepper. (I also added some beef base). To serve, put cooked egg noodles in a bowl and ladle soup on top.

 

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Comments

8 Responses to “Meat Soup”

  1. Rosa
    on February 21st, 2013 at 2:26 am

    Comforting and warming, mmmhh!

    Cheers,

    Rosa

  2. Paz UNITED STATES
    on February 21st, 2013 at 2:20 pm

    Hi Rosa: Very comforting and warming. I may make it again, today. ;-)

    Paz

  3. Nasreen kabir
    on February 21st, 2013 at 11:19 pm

    must make it but have to wait as we do not get parsnips so must wait till my next US visit

  4. Paz UNITED STATES
    on February 22nd, 2013 at 3:54 am

    Hi Nasreen: Welcome! Perhaps you can substitute the parsnips with something else you like until you’re able to buy the parsnips. I admit that I really like the parsnips, however. :-)

    Paz

  5. Simona UNITED STATES
    on February 25th, 2013 at 12:48 am

    I like parsnips too! Just the other day I used a parsnip instead of a potato in a soup. That is some soup bowl, Paz. Quite nourishing.

  6. Paz UNITED STATES
    on February 25th, 2013 at 2:01 am

    Hi Simona: I’m going to start using more parsnip than potatos in my soup from now on. Thanks!

    Paz

  7. liisamarja FINLAND
    on February 27th, 2013 at 3:47 am

    winter and soups, must be a marriage made in heaven…

    i usually use parnips, carrots, celeriac, parsley root, leeks and turnips, and a good stock. i think the most used combo of soup veggies in finland is carrot/parsnip/rutabaga.

    what i usually do after cutting up the veggies is to heat the pot, add some oil (1 tbsp) and the cubed veggies, keep mixing the veggies until some of them are slightly caramelized, then add the liquid. this process adds a sweet nutty flavor, makes all the difference in my book…

    haven’t done a meat soup in ages…hmmm…

  8. Paz UNITED STATES
    on March 4th, 2013 at 1:24 pm

    Liisa: I love the sound of your soup. Love the sound of the paring of carrot/parsnip/rutabaga! Mmm! Delicious!

    Paz

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