This soup may involve a little work, but it has a big payoff in the end. A rich broth that’s unmistakably homemade makes this soup special.
3 quarts water
2-1/2 pounds beef ribs
2 teaspoons salt
3/4 teaspoon ground black pepper
1 large onion, chopped
2 cups chopped cauliflower florets
3 turnips, peeled and diced
2 carrots, sliced
1 cup chopped leek, white part only
1 celery rib, sliced
2 tablespoons chopped fresh flat-leaf parsley
2 bay leaves
1 teaspoon dried thyme
Place water, ribs, salt and pepper in a large pot. Bring to a boil and remove from heat. Remove ribs from pot with tongs and rinse under cold water. Skim surface of cooking liquid. Return rinsed and drained ribs to pot, return to a boil, partially cover and reduce heat to low. Simmer for 1-1/2 hours,
Skim surface before adding onion, carrots, turnip, cauliflower, leek, celery, bay leaves, parsley and thyme. Continue to cook for 40 more minutes, or until both meat and vegetables are tender.
Remove ribs from soup, picking off meat and discarding bones. Cut or shred meat into bite-sized pieces. Return to soup, heat thoroughly and serve.
Makes 10 servings.