Directions:
- Combine first 3 ingredients in a large stock pot; bring to a boil. Skim surface frequently with a flat ladle to remove grayish scum. Reduce heat; cover and simmer 4 hours. Remove from heat, and set aside to cool.
- Remove short ribs from stock; set stock aside. Remove meat from ribs; discard bones. Chop meat; cover and refrigerate.
- Line a sieve with several layers of damp cheesecloth. Strain stock through cheesecloth into a bowl. Cover and refrigerate overnight. Carefully lift solidified fat from top of stock; discard fat.
- Return stock and meat to stock pot; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. Remove and discard cloves. Spoon soup into individual soup bowls; serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2473.34 Kcal (10355 kJ) | ||
| Calories from fat | 1888.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 209.84g | 323% | |
|---|---|---|---|
| Cholesterol | 532.26mg | 177% | |
| Sodium | 3983.88mg | 166% | |
| Potassium | 2090.41mg | 44% | |
| Total Carbs | 38.07g | 13% | |
| Sugars | 12.4g | 50% | |
| Dietary Fiber | 6.98g | 28% | |
| Protein | 112.9g | 226% | |
| Vitamin C | 35.8mg | 60% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 15.6mg | 87% | |
| Calcium | 324.2mg | 32% | |
| Amount Per 100 g | |||
| Calories | 102.27 Kcal (428 kJ) | ||
| Calories from fat | 78.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 323% | |
|---|---|---|---|
| Cholesterol | 22.01mg | 177% | |
| Sodium | 164.72mg | 166% | |
| Potassium | 86.43mg | 44% | |
| Total Carbs | 1.57g | 13% | |
| Sugars | 0.51g | 50% | |
| Dietary Fiber | 0.29g | 28% | |
| Protein | 4.67g | 226% | |
| Vitamin C | 1.5mg | 60% | |
| Iron | 0.6mg | 87% | |
| Calcium | 13.4mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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