Apple Carrot Beef Rib Soup is a delicious and nutritious dish perfect for a comforting family meal. This hearty soup combines the sweetness of apples and carrots with the rich flavors of beef ribs, creating a balanced and flavorful broth. Ideal for chilly days, this soup is not only tasty but also packed with nutrients.
Ingredients
- 1 lb (500 g) beef ribs, cut into pieces
- 2 medium carrots, peeled and chopped into large chunks
- 2 medium apples, peeled, cored, and quartered
- 1 medium onion, peeled and quartered
- 2 celery stalks, cut into chunks
- 8 cups (2 liters) water
- 1 tablespoon soy sauce (optional)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1-2 slices of ginger (optional, for added warmth)
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Prepare the Beef Ribs:
Rinse the beef ribs under cold water to remove any impurities. Blanch them in boiling water for 5 minutes to further remove excess fat and blood. Drain and set aside. - Prepare the Vegetables:
Peel and chop the carrots, apples, and onion into large chunks. Cut celery stalks into manageable pieces. - Start the Broth:
In a large pot, bring 8 cups of water to a boil. Add the blanched beef ribs, ginger slices (if using), and onion. Let it simmer for 30 minutes over medium heat. - Add Vegetables:
Add the carrots, apples, and celery to the pot. Lower the heat to maintain a gentle simmer and cook for another 1–1.5 hours until the beef is tender and the flavors are well combined. - Season the Soup:
Stir in soy sauce (if desired), salt, and black pepper to taste. Adjust seasoning as needed. - Serve:
Ladle the soup into bowls, garnish with fresh cilantro or parsley if preferred, and serve warm.
Serving and Storage Tips
- Serving: This soup is best served warm and can be enjoyed as a standalone meal or paired with a side of steamed rice or crusty bread.
- Storage: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. For longer storage, freeze the soup for up to 3 months. Reheat gently on the stove or in the microwave before serving.
FAQs
1. Can I use a slow cooker for this recipe?
Yes, you can. Simply blanch the beef ribs first, then add all ingredients to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
2. Can I substitute the apples with another fruit?
Pears or Asian pears work well as substitutes. They provide a similar sweetness and complement the soup’s flavors.
3. How can I make the broth richer?
For a richer broth, you can add a beef bone or oxtail along with the ribs. Simmering for a longer time also helps intensify the flavors.
4. Is this soup suitable for a gluten-free diet?
Yes, as long as you omit the soy sauce or use a gluten-free version, this soup is gluten-free.
Apple Carrot Beef Rib Soup Recipe
This hearty and nourishing soup combines tender beef ribs, sweet apples, and vibrant carrots for a perfect balance of savory and slightly sweet flavors. It’s a comforting dish that’s great for family dinners or when you need something warm and filling.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 4 servings 1x
- Category: Soups & Stews
- Method: Simmering
- Cuisine: Asian-inspired
- Diet: Gluten Free
Ingredients
- 1.5 lbs (700g) beef ribs
- 2 medium apples, peeled, cored, and quartered
- 3 medium carrots, peeled and cut into chunks
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 6 cups (1.5L) water or beef broth
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tbsp soy sauce (optional, for extra flavor)
- 1 tbsp rice wine or cooking wine (optional)
- 1–2 pieces of ginger (about 1 inch), sliced
- Fresh parsley or green onions for garnish
Instructions
- Prepare the Beef Ribs:
- Rinse the beef ribs under cold water to remove any impurities.
- Place the ribs in a pot of boiling water for 5 minutes to blanch. Drain and rinse thoroughly.
- Cook the Soup Base:
- In a large pot, add the blanched beef ribs, water or broth, onion, garlic, and ginger. Bring to a boil over medium-high heat.
- Simmer:
- Reduce the heat to low and simmer the soup for 1 hour, skimming off any foam or impurities from the surface.
- Add Apples and Carrots:
- After 1 hour, add the apples and carrots to the pot. Continue to simmer for another 30-40 minutes, or until the beef is tender and the vegetables are soft.
- Season the Soup:
- Stir in salt, pepper, soy sauce, and cooking wine (if using). Adjust seasoning to taste.
- Serve:
- Ladle the soup into bowls, garnish with parsley or green onions, and serve hot.
Notes
- For a richer flavor, you can use beef broth instead of water.
- Fuji or Honeycrisp apples work well for their natural sweetness.
- If you prefer a clearer soup, strain the broth before adding the apples and carrots.