Description
This hearty and flavorful Apple Carrot Beef Rib Soup is a comforting meal perfect for chilly days. The combination of tender beef short ribs, sweet apples, and earthy carrots creates a delicious and satisfying dish that will warm you from the inside out.
Ingredients
Scale
Beef Short Ribs:
- 2 pounds beef short ribs
Vegetables:
- 2 large carrots, peeled and chopped
- 2 medium apples, peeled, cored, and cut into chunks
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 1 thumb-sized piece of ginger, sliced
Other:
- 8 cups water
- 1 tablespoon soy sauce
- 1 tablespoon rice wine (optional)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Chopped green onions for garnish
Instructions
- Blanch the Beef Ribs: Place the beef short ribs in a large pot and cover with water. Bring to a boil and cook for 5 minutes to remove impurities. Drain and rinse the ribs under cold water.
- Cook the Soup: In a clean pot, add 8 cups of water, the blanched beef ribs, onion, garlic, ginger, soy sauce, and rice wine. Bring to a boil, then reduce heat to low and simmer for 1.5 hours.
- Add Vegetables: Add the carrots and apples, and continue simmering for another 30 to 40 minutes until the meat is tender and the vegetables are soft.
- Season and Serve: Season with salt and pepper to taste. Skim any excess fat from the top. Ladle into bowls and garnish with chopped green onions before serving.
Notes
- Fuji or Gala apples work well for a slightly sweet flavor.
- You can substitute pork ribs for beef if desired.
- This soup is great served with steamed rice on the side.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 630mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
