ribs soup
Material:
1 kg of fatty beef ribs
100 grams of green pepper (partly crushed, the rest leave intact)
2 cloves
2 cm cinnamon
4 leeks (roughly sliced)
2 celery stems (sliced Rough)
1/4 nutmeg (crushed)
1 block of beef flavor broth
2 bay leaves
2 liters of water
Ground spices:
6 onion grains
4 cloves garlic
1 cm ginger
1 tsp grain pepper
How to make:
- Boil beef ribs with cinnamon, cloves & nutmeg until the meat is soft (me: presto 15 minutes), take the ribs, filter the remaining boiled water in the pan, set aside.
- Stir fry the spices until fragrant, enter the bay leaf & half the leek, stir until the seasoning is cooked, pour into the broth & ribs.
- Reheat the pot containing broth & ribs, seasoning salt, sugar & beetroot broth block, enter the green cayenne, cook until the spices soak, lift, sprinkle the remaining onion, fried onion & celery, serve immediately.
