Best soups in the world
Living in Japan for almost 6 years, I had the opportunity to enjoy some of the best soups in the world. The Japanese make rich, deep and complex stock. It changed the way I viewed soup and definitely raised the bar. There’s no going back for me. If I make soup it has to approach the high quality of soup I have come to enjoy. This non-alcoholic version is rich and the short ribs are simmered to luscious tenderness. Enjoy this soup over freshly cooked egg noodles.
Recipe: Beef Bourguignon Soup
Prep Time: 20 Minutes | Cook Time: 3 hours | Yield: 16 Cups | Level: Easy
- 2 lbs short ribs, bone-in
- salt and pepper
- 2 tsp cornstarch
- 3 Tbsp olive oil
- 8 oz crimini mushrooms, quartered
- 3 carrots, rough chunk chopped
- 1 medium onion, finely diced
- 2 celery stalks, coarsely chopped
- 2 strips bacon, thinly sliced crosswise
- 1 Tbsp tomato paste
- 1 cup apple juice
- 2 thyme sprigs
- 1 dried bay leaf
- 8 cups beef stock
- 2 cups water
- cooked egg noodles with parsley
Instructions 3 To the pot, add onion, celery and bacon and caramelize, about 6 minutes. Stir in tomato paste.
1 Season ribs with salt and pepper then coat with cornstarch. Heat oil in a large pot on medium-high heat. Brown ribs, about 3 minutes on each side, then transfer to a plate.
2 Add mushrooms and carrots to the pot and brown, about 4 minutes. Remove to a bowl.
4 Add juice and stir to deglaze the pot.
5 Return ribs with plate juices to pot plus add thyme, bay, stock and water. Bring to boil then, reduce heat and simmer or stash in a preheated 350 degree oven, partially covered for 2 to 2 ½ hours.
6 Remove ribs and separate meat from bones. Discard bones and cut meat in bite size pieces and return meat to pot.
7 Add mushrooms and carrots and cook until carrots are tender, about 10 minutes. Season to taste with salt and pepper.
8 Serve in an open bowl over cooked egg noodles garnished with parsley.
3 To the pot, add onion, celery and bacon and caramelize, about 6 minutes. Stir in tomato paste.
Tomato Paste – Use small portions of tomato paste from a convenient squeeze tube.
Beef Stock – Substitute Better Than Bouillon for the stock. It comes in a jar and is very potent. Use 1 teaspoon of bouillon for each cup of water. It is much richer and easier to use than bouillon cubes.
- Exchange crimini for button mushrooms.
- Exchange apple for grape juice.
- Exchange egg noodles for fettuccine.
Inspiration – Lucinda Scala Quinn
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 2, 2012