VEGETABLE/BEEF/CABBAGE SOUP

VEGETABLE/BEEF/CABBAGE SOUP image

Yield 8 Servings

Number Of Ingredients 12

3 pounds beef flanken or short ribs
1 pound beef marrow bones
2 1/2 to 3 quarts water
1 1/2 teaspoons salt (or more to taste)
2 large onioins, peeled and coarsely chopped
3 cloves garlic, minced
1 16-ounce can chopped tomatoes with their liquid
1 head green cabbage, shredded
3 tablespoons butter
3 tablespoons flour
Juice of 1 large lemon, or more to taste
4 tablespoons brown sugar, or more to taste

Steps:

1. Place the beef flanken and marrow bones in a large soup pot and cover with the water. Bring to a boil and continue to boil about 10 minutes. A grayish foam will come to the surface. Skim it off, lower the heat, cover, and simmer about 45 minutes more. 2. Add the onion, garlic, the chopped tomatoes with their liquid, and the shredded cabbage. Simmer 30 minutes more. 3. Remove the beef from the soup and let it cool. Remove the bones and gristle from the meat. Cut into small cubes and add the meat back to the soup. 4. Make a roux by melting the butter in a small saucepan. Add the flour and cook, stirring for several minutes, until it starts to darken in color. Over low heat, gradually add several tablespoons of the soup stock, stirring constantly, until you have about 1/2 cup total. The roux shouldn't be too stiff. Add roux to the soup pot and stir. It will melt into the soup and become uniformly incorporated. 5. Add the lemon juice and brown sugar. Taste to make sure you like the sweet and sour balance and the amount of salt. 6. Simmer about 30 minutes more. 7. The soup will keep up to two days. If you make it in advance, refrigerate and remove any fat that comes to the surface.