Clear Beef Rib Soup
The broth must stay clear. Skim the foam in the first ten minutes and never let it boil hard.
- Time
- 2 h
- servings
- 5
- Spice level
- Not spicy
- Estimated cost per serving
- Rp 18.500
Equipment used:StovePot
Ingredients
Quantities adjust automatically.
- 600 gBeef ribsNot yet
- 2 pcCarrotNot yet
- 2 pcPotatoNot yet
- 2 stalkSpring onionNot yet
- 3 stalkCeleryNot yet
- 5 cloveGarlicNot yet
- 4 cloveShallotNot yet
- 1½ tspPepperNot yet
- ¼ tspNutmegoptionalNot yet
- 3 pcCloveoptionalNot yet
- 2½ tspSaltNot yet
- 2 tbspFried shallotsoptionalNot yet
Method
- 1
Boil the ribs in plenty of water. Keep skimming the foam for the first ten minutes — this alone decides whether the broth stays clear.
- 2
Lower the heat until the broth only shivers, never rolls. Cook until the meat pulls from the bone.
- 3
Fry the chopped garlic and shallots, then tip into the broth with pepper, nutmeg, and cloves.
- 4
Add carrot and potato, cook until tender. Season with salt.
- 5
Finish with spring onion, celery, and fried shallots as you serve.
Estimated nutrition per serving
- Energy
- 423 kkal
- Protein
- 23 g
- Carbohydrate
- 17 g
- Fat
- 29 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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