directions
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1
Dredge ribs in flour mixed with salt
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2
Heat oil in skillet and brown meat
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3
Place browned meat in a soup kettle with water, paprika, peppercorns, bay leaf and parsley
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4
Bring to a boil and skim fat from surface
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5
Cover and let simmer for 2-1/2 hours
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6
Lift ribs from kettle, let cool and remove meat
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7
Discard fat and bones
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8
Chop up meat into bite-sized pieces and return to kettle
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9
Add vegetables and Worcestershire sauce
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10
Continue cooking over low heat until vegetables are tender
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11
Serve in deep bowls with freshly made warm, sourdough bread.
OLD-TIME BEEF-VEGETABLE SOUP
ingredients
- 2 pounds beef short ribs
- 1/2 cup flour
- 1 teaspoons salt
- 4 tablespoons of vegetable oil
- 3 quarts of water
- 1 teaspoon of paprika
- black peppercorns
- 1 bay leaf
- 3 sprigs fresh parsley
- 2 chopped onions
- 4 stalks chopped celery
- 3 sliced carrots
- 3 ripe tomatoes, peeled and quartered
- 1 potato, peeled and diced
- 1 cup whole kernel corn
- 1 teaspoon Worcestershire sauce