SHORT RIB AND CABBAGE SOUP

Short Rib And Cabbage Soup image

Provided by Florence Fabricant

Time 3h30m

Yield 4 large servings

Number Of Ingredients 19

2 1/2 to 3 pounds short ribs with bones, in 2-inch pieces
1 1/2 cups beef stock
4 1/2 cups chicken stock
2 cups dry red wine
2 large sprigs fresh thyme
3 medium-size carrots, peeled
Freshly ground black pepper
3 tablespoons unsalted butter
1 small white turnip, peeled and diced
1 rib celery, peeled and diced
2 leeks, white part only, sliced
1 cup diced onion
1 baking potato, peeled and diced
1/2 medium-size head Savoy cabbage, sliced thin
1 bay leaf
Salt
4 slices baguette, 1/4 inch thick, toasted
4 ounces Gruyére cheese, finely shredded
1 tablespoon minced flat-leaf parsley

Steps:

Early in the day, or a day in advance, combine short ribs, beef stock, 1 1/2 cups chicken stock, wine, 1 sprig thyme and 1 carrot, quartered, in saucepan. Add black pepper to taste and 4 cups water, bring to simmer and cook very gently, partly covered, until ribs are tender, about 2 hours.
Transfer to large bowl, cool to room temperature, cover and refrigerate about 6 hours or overnight. Discard solidified fat. Remove meat, bones, carrot and herbs. Place cooking liquid in saucepan. (You should have about 4 cups; if not, add water.) Bring to simmer and set aside.
Discard bones, fat and gristle. Cut meat into 3/4-inch dice. Set aside.
Dice remaining carrots. Heat butter in large saucepan. Add turnip, celery, leeks, onion, potato, cabbage and carrots. Sauté until soft and barely colored. Add bay leaf, remaining thyme, liquid from cooking ribs and remaining chicken stock. Simmer, partly covered, 40 minutes. Add meat; simmer 15 minutes. Season with salt and pepper.
To serve, ladle soup into warm soup plates, and place slice of toast topped with cheese on each portion. Dust with parsley.