Title: Baked Beef and Vegetable Soup
Categories: Meat Soup
Yield: 6 Servings
| 4 | lb | Short ribs of beef |
| 1 | | Onion skin on studded with 2 cloves |
| 3 | cl | Garlic peeled and lightly crushed |
| 4 | | Whole black peppercorns |
| 4 | c | Beef broth |
| 3 | sm | Leeks roots trimmed and 1 inch of green left on cut into 1/4 |
| 3 | | Carrots cut into 1/4 x 2 inch julienne strips |
| 3 | | Celery ribs cut into 1/4 x 2 inch julienne strips |
| 8 | | White mushroom caps cut into thin slices |
| 2 | c | Shaped pasta cooked until just tender |
| | | Salt and fresh ground black pepper to taste |
| 2 | tb | Chopped dill |
| 2 | tb | Parsley |
Preheat oven to 350 degrees. Place beef, onion, garlic,
peppercorns and broth in an oven-proof casserole. Add water to
cover by 1 1/2 inches. Bring to a boil. Cover and bake in the
oven about 2 hours, until beef is very tender. Remove meat and
cool. Shred from bones, discarding any fat and the bones.
COver. Pour broth through a fine mesh strainer into a gravy
separator or bowl. Allow to cool. Pour or skim off fat and
return defatted broth to the casserole. Add leeks, carrots and
celery to casserole. Bring to a boil; reduce heat and simmer,
covered, 3 minutes. Add shredded beef to broth with mushrooms,
pasta, salt and pepper. Bake, covered, for 5 minutes. Remove
from oven and stir in dill and parsley. Serve immediately in
deep soup bowls.