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Baked Beef And Vegetable Soup Recipe
   
Recipe Categories: Meat Dishes
Yield: 6 servings
 
Ingredients
  4  lb Short ribs of beef  
  1  ea Onion skin on studded with  
    -2 cloves  
  3  cl Garlic peeled and  
    -lightly crushed  
  4  ea 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  ea Carrots cut into 1/4 x 2  
    -inch julienne strips  
  3  ea Celery ribs cut into  
    -1/4 x 2 inch julienne  
    -strips  
  8  ea 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  
 
Instructions
 
  1. 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.

 
  2. 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.

 
   


 
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