Baked Beef and Vegetable Soup
- 4 lb Short ribs of beef
- 1 Onion skin on studded with
- -2 cloves
- 3 cl Garlic peeled and
- -lightly crushed
- 4 Whole black peppercorns
- 4 c Beef broth
- 3 sm Leeks roots trimmed and 1
- -inch of green left on cut
- -into 1/4 x 2 inch julienne
- -strips well washed
- 3 Carrots cut into 1/4 x 2
- -inch julienne strips
- 3 Celery ribs cut into
- -1/4 x 2 inch julienne
- -strips
- 8 White mushroom caps cut
- -into thin slices
- 2 c Shaped pasta cooked until
- -just tender
- Salt and fresh ground black
- -pepper to taste
- 2 tb Chopped dill
- 2 tb Parsley
Preheat oven to 350 degrees. Place beef, onion,
garlic,
peppercorns and broth in an oven-proof casserole.
Add water to
cover by 1 1/2 inches. Bring to a boil. Cover and
bake in the
oven about 2 hours, until beef is very tender.
Remove meat and
cool. Shred from bones, discarding any fat and the
bones.
COver. Pour broth through a fine mesh strainer into
a gravy
separator or bowl. Allow to cool. Pour or skim off
fat and
return defatted broth to the casserole. Add leeks,
carrots and
celery to casserole. Bring to a boil; reduce heat
and simmer,
covered, 3 minutes. Add shredded beef to broth with
mushrooms,
pasta, salt and pepper. Bake, covered, for 5
minutes. Remove
from oven and stir in dill and parsley. Serve
immediately in
deep soup bowls.
garlic,
peppercorns and broth in an oven-proof casserole.
Add water to
cover by 1 1/2 inches. Bring to a boil. Cover and
bake in the
oven about 2 hours, until beef is very tender.
Remove meat and
cool. Shred from bones, discarding any fat and the
bones.
COver. Pour broth through a fine mesh strainer into
a gravy
separator or bowl. Allow to cool. Pour or skim off
fat and
return defatted broth to the casserole. Add leeks,
carrots and
celery to casserole. Bring to a boil; reduce heat
and simmer,
covered, 3 minutes. Add shredded beef to broth with
mushrooms,
pasta, salt and pepper. Bake, covered, for 5
minutes. Remove
from oven and stir in dill and parsley. Serve
immediately in
deep soup bowls.
