Ingredients and Weight:
- 2 tbsp. olive oil
- 3.5 lb. beef short ribs
- 1 1/2 medium yellow onion, chopped
- 3 carrots, chopped
- 7 cups beef broth
- 2 tbsp. tomato paste
- 1 cup shredded red cabbage
- 1 1/2 cups diced potatoes
- 1 cup diced beets
- 1/2 cup diced celery
- 3 cloves garlic, minced
- 1 bay leaf
- 1/4 cup fresh parsley, chopped
- Salt and fresh ground pepper to taste
Preparation Time:
15 minutes
Cooking Time:
2 hours 30 minutes
Difficulty Level:
3
Preparation Method Steps:
- In a large pot over medium heat, heat olive oil. Season beef short ribs with salt and pepper. Add beef short ribs to the pot and sear on all sides.
- Transfer beef short ribs to a slow cooker. Add onion, carrots, and beef broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to develop flavors.
- Pour the mixture from the pot to the slow cooker. Stir in tomato paste, red cabbage, potatoes, beets, celery, garlic, and bay leaf.
- Cover and cook on low for 2 hours or until beef is tender.
- Remove beef ribs from the slow cooker and cut into bite-sized pieces. Return to the slow cooker.
- Stir in parsley, season with salt, and pepper to taste.
Nutritional Information (per serving):
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Sugar: 10g
- Protein: 25g
- Fiber: 5g
- Sodium: 1000mg
Dish Characteristics:
- Hearty and flavorful
- Traditional Ukrainian soup
- Made with tender beef short ribs and vegetables
- Reddish-purple color from beets
User Comments:
- "Tastes like a warm hug on a cold night!"
- "The beef is so tender, it melts in my mouth."
- "The perfect comfort food for a chilly evening."
- "I love the sweet and tangy flavor of the beets."
- "This soup is a great way to get your daily dose of vegetables."
Special Precautions and Tips:
- If you can't find beef short ribs, you can substitute another type of beef roast or stew meat.
- To speed up the cooking time, you can use a pressure cooker.
- Serve with a dollop of sour cream and a side of crusty bread.
