It was Family day long weekend here in Vancouver, BC. There was snow in the forecast so it was just nice to stay in the warm and comfort of our house. Soup was the preferred meal so I made two kinds of soups for my family. One soup that I made was this beef soup which my siblings and I grew up eating. Along with sinigang (Filipino sour soup), this soup was one of our favorites. Now that I have a family of my own, I make them as often as I could. And the good thing is, my husband and kids love this soup too. While sinigang uses tamarind to flavor the soup, this beef soup uses lemon juice. Normally this soup has only potato and tomato as the main vegetables but I added spinach for more nutrition. A bowl of this tangy beef soup is the perfect meal on a cold dreary night.
- 4 lbs beef short ribs or beef shank or beef brisket
- 1 large potato, peeled and cubed
- 4 tbsp soy sauce
- Juice of 2-3 lemons
- 2 tomatoes, sliced into wedges
- A handful or two of baby spinach
- Salt to taste
- Place beef in a soup pot and add enough water to cover them. Bring to a boil over high heat. Skim off scums accumulated on the surface, reduce heat to medium, cover and simmer for an hour and a half, or until meat are fall off the bone tender. Add more water as needed.
- Add cubed potatoes and soy sauce and cook for another 10 minutes, or until potatoes are fork tender.
- Add lemon juice, tomatoes, spinach and salt to taste.
- Serve and enjoy!
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