Recipes for the Web

Barrington Software Incorporated

Short Rib and Cabbage Soup

Adapted from Village

Time: 3 1/2 hours, plus chilling

2 1/2 to 3 pounds short ribs with bones, in 2-inch pieces

1 1/2 cups beef stock

4 1/2 cups chicken stock

2 cups dry red wine

2 large sprigs fresh thyme

3 medium-size carrots, peeled

Freshly ground black pepper

3 tablespoons unsalted butter

1 small white turnip, peeled and diced

1 rib celery, peeled and diced

2 leeks, white part only, sliced

1 cup diced onion

1 baking potato, peeled and diced

1/2 medium-size head Savoy cabbage, sliced thin

1 bay leaf

Salt

4 slices baguette, 1/4 inch thick, toasted

4 ounces Gruyère cheese, finely shredded

1 tablespoon minced flat-leaf parsley.

1. Early in the day, or a day in advance, combine short ribs, beef stock, 1 1/2 cups chicken stock,

wine, 1 sprig thyme and 1 carrot, quartered, in saucepan. Add black pepper to taste and 4 cups

water, bring to simmer and cook very gently, partly covered, until ribs are tender, about 2 hours.

2. Transfer to large bowl, cool to room temperature, cover and refrigerate about 6 hours or

overnight. Discard solidified fat. Remove meat, bones, carrot and herbs. Place cooking liquid in

saucepan. (You should have about 4 cups; if not, add water.) Bring to simmer and set aside.

3. Discard bones, fat and gristle. Cut meat into 3/8-inch dice. Set aside.

4. Dice remaining carrots. Heat butter in large saucepan. Add turnip, celery, leeks, onion, potato,

cabbage and carrots. Sauté until soft and barely colored. Add bay leaf, remaining thyme, liquid

from cooking ribs and remaining chicken stock. Simmer, partly covered, 40 minutes. Add meat;

simmer 15 minutes. Season with salt and pepper.

5. To serve, ladle soup into warm soup plates, and place slice of toast topped with cheese on each

portion. Dust with parsley.

Yield: 4 large servings

NYT 3/14/2001

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