Saturday, January 31, 2015
Old World Tomato Soup
3 quarts water
4 bone-in beef short ribs (2 pounds)
2 to 3 meaty soup bones (beef shanks or short ribs , about 2 pounds)
1 can (28 ounces) diced tomatoes , undrained
3 celery ribs , halved
1 large onion , quartered
1/2 cup chopped fresh parsley , divided
1 tablespoon salt
1-1/2 teaspoons pepper
4 carrots , cut into 3-inch pieces
2 parsnips , peeled and quartered
2 cups (16 ounces) sour cream
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg , optional
1 package (8 ounces) egg noodles , cooked and drained
1 . In a large kettle , combine the water , ribs , soup bones , tomatoes , celery , onion , 1/4 cup parsley , salt and pepper . Slowly bring to a boil , about 30 minutes . Cover and simmer for 2 hours . Add carrots and parsnips ; cover and simmer for 1 hour or until meat is tender .
2 . With a slotted spoon , remove meat , bones and vegetables . Strain broth and skim off fat ; return all but 1 cup broth to kettle . Set reserved broth to kettle . Remove meat from the bones ; dice and return to kettle . Discard celery and onion . Cut parsnips , carrots and tomatoes into 1/2-inch pieces and return to kettle . Add remaining parsley .
3 . In a large bowl , combine the sour cream , flour , nutmeg and reserved broth ; stir into soup . Add noodles . Cook and stir until thickened and heated through (do not boil) .