🥘 Fresh Beef Rib Soup Recipe
Ingredients:
1 kg beef ribs, cut to taste
2 liters of water
3 carrots, peeled and cut into thick rounds
2 medium potatoes, cut into large cubes
1 stalk of celery, tied in a knot
1 stalk of spring onion, cut into 2–3 cm pieces
2 red tomatoes, cut into quarters
2 tablespoons fried onions (for garnish)
1 tablespoon cooking oil (for sautéing)
Ground Spices:
6 shallots
4 cloves of garlic
1 teaspoon peppercorns (coarsely ground)
Whole Spices:
2 cardamom pods
2 cloves
1 cinnamon stick (approximately 3 cm)
1 star anise (optional, for a distinctive aroma)
2 cm ginger, bruised
1 teaspoon ground nutmeg
Salt to taste
Sugar to taste
Powdered beef stock (optional, if you prefer a more savory flavor)
Method:
Boil the Ribs
Wash the beef ribs thoroughly, then boil them in 2 liters of water until boiling.
Skim off any floating scum to ensure a clear broth.
If you prefer a clearer broth, briefly blanch the ribs, discard the water, and then boil them again in fresh water.
Sauté Ground Spices
Heat 1 tablespoon of oil and sauté the ground shallots, garlic, and peppercorns until fragrant.
Add the whole spices (cardamom, cloves, cinnamon, star anise, and ginger). Sauté briefly until fragrant.
Cook the Soup
Add the sautéed spices to the pot containing the ribs.
Add ground nutmeg, salt, and sugar to taste.
Cook over low heat until the ribs are tender (approximately 1.5 to 2 hours, or use a pressure cooker for 30 minutes).
Add the Vegetables
Once the ribs are tender, add the carrots and potatoes. Cook until half-cooked.
Add the celery, spring onions, and tomatoes. Cook briefly until all the vegetables are cooked through but not too soft.
Finishing
Adjust the seasoning (add salt, sugar, or bouillon powder to taste).
Serve the beef rib soup hot with fried onions sprinkled on top.
Tip:
If you prefer a fresher flavor, add a squeeze of lime when serving.
This soup goes well with green chili sauce or soy sauce.
For a more aromatic flavor, use a little cinnamon and nutmeg, but don't overpower the original flavor of the ribs.
