*  Exported from  MasterCook  *
 
                         BEEF AND VEGETABLE SOUP #2
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Microwave
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         BEEF STOCK: Made one day
                         -ahead
    5       lb           Short ribs of beef
    1       lg           Onion skin left on
    2       ea           Whole cloves
    3       ea           Cloves of garlic
    2       ea           Stalk celery with leaves
    1       lg           Carrot
    3       c            Low/no sodium beef broth
                         VEGETABLES:
    3       lg           Carrots cut in 1/2 inch
                         -dice
    2       lg           Parsnips cut in 1/2 inch
                         -dice
    2       ea           Stalk celery cut in 1/2 inch
                         -dice
    6       ea           Sprigs fresh dill
      1/2   lb           Green beans 1 inch lengths
    2       ea           Leeks cut into thin strips
      1/4   c            Chopped parsley
      1/4   c            Chopped dill
                         Salt and pepper to taste
 
        Place short ribs in a soup pot. Halve onions and
   stud with
      cloves. Add garlic, celery, carrot and broth. Add
   water to
      cover by 1 1/2 inches. Cook, covered, for 1 1/2
   hours or until
      meat is tender. Remove meat, cool slightly and
   shred from the
      bones, trimming and discarding all fat. Cool meat
   completely.
      Wrap well and refrigerate until ready to use.
   Discard bones.
      Strain stock, discarding solids, and cool
   completely.
      Refrigerate overnight. Remove and discard alll the
   fat that has
      risen to the top before using. To make soup, return
   defatted
      stock to large soup pot. Add diced carrots,
   parsnips, celery
      and dill sprigs. Bring to a boil slowly. Reduce
   heat and
      simmer, covered, for 15 minutes. Bring reserved
   meat to room
      temperature. Add green beans and leeks; simmer for
   an
      additional 10 minutes. Remove dill sprigs. Add
   reserved meat
      and half the chopped parsley and dill. Season with
   salt and
      pepper; cook 3-4 minutes more to heat through. Add
   remaining
      chopped parsley and dill, then serve steaming hot.
  
 
 
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