Ingredients

• 1 cup sour cabbage, chopped roughly
• 250 grams beef short ribs, cut into smaller pieces
• 1 cup chicken or vegetable stock
• 1/2 cup green beans, fresh or frozen
• 1/2 cup brussel sprouts
• 2 cans tomatoes
• 1 small can tomato paste
• Salt
• Red chili pepper flakes

Prep Instructions

• In a pot heat up the stock, add the brussel sprouts, green beans, tomatoes and tomato paste.
• On a skillet on high heat brown the beef ribs from each side (around 5 minutes each side). With a bit of water de-glaze the browned bottom of the pan and saute the ribs for additional 3 minutes.
• Add the browned ribs into the pot with the veggies, set the heat on low and simmer for 30 minutes.
• Season with a pinch of salt to taste and add some red chili pepper flakes (optional) to add some spiciness.
• After the simmering take out around 1 cup of the soup with some solid elements of the veggies (green beans, tomato and brussel sprouts) and blend well in a blender. Be extra careful when blending hot stuff.
• Pour back the blended portion of the soup into the pot. Mix well and simmer for additional 10 minutes.
• When serving top with a few drops extra virgin olive oil. Be careful with quantity of oil bearing in mind that 1 gram of fat equals 9 calories and it is extremely easy to sneak in a lot of energy into a meal by adding too much fat.

Nutrition Facts & Tips