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.
Cooking Tips for Beef Short Ribs in Lemon Soup
Start by selecting the right cut of meat. Beef short ribs have a good amount of fat and connective tissue, which makes them perfect for slow cooking. This allows the flavors to meld beautifully. When browning the beef, make sure to do it in batches. If you crowd the pan, the meat will steam instead of sear, and you won’t get that rich color and flavor. After browning, deglaze the pot with a splash of broth or water, scraping up those delicious browned bits from the bottom. This adds depth to your soup. For the lemon juice, fresh is always best. It provides a bright, zesty flavor that bottled lemon juice can’t match. Add the lemon juice towards the end of cooking to keep that fresh taste. Lastly, taste as you go. Adjust seasoning with salt, pepper, or even more lemon juice to get it just right.
Serving Suggestions
This beef short ribs soup is hearty enough to stand on its own, but serving it with some crusty bread can elevate the meal. A nice sourdough or baguette pairs well with the tangy soup, perfect for dipping. If you want to make it a full meal, consider serving it alongside a simple green salad. A salad with mixed greens, cucumbers, and a light vinaigrette can balance out the richness of the soup. For a touch of freshness, sprinkle some chopped fresh herbs like parsley or cilantro on top of the soup before serving. This adds color and an extra layer of flavor. If you’re looking for a side dish, steamed rice works great too, as it can soak up the delicious broth. For a casual family night, serve the soup in big bowls and let everyone help themselves.
Storage Instructions and Variations
This soup stores well, making it perfect for meal prep. Let the soup cool completely before transferring it to an airtight container. It can be stored in the fridge for up to three days. If you want to keep it longer, consider freezing it. Pour it into freezer-safe containers, leaving some space at the top for expansion. It can last in the freezer for up to three months. To reheat, simply thaw in the fridge overnight and warm it up on the stove. For variations, feel free to add other vegetables like carrots or green beans. You can also swap out the spinach for kale or Swiss chard. For a spicier kick, toss in some chili flakes or fresh chili peppers. Experimenting with different herbs like thyme or rosemary can also give the soup a different twist that’s still delicious.
Frequently Asked Questions
What can I substitute for beef short ribs?
Beef shank or beef brisket work well as alternatives. They both have good flavor and tenderness when slow-cooked, so you won’t lose out on that rich taste.
How should I store leftovers?
Let the soup cool completely before transferring it to an airtight container. It can be stored in the fridge for up to three days or frozen for a couple of months.
Can I make this soup ahead of time?
Yes, this soup actually tastes even better the next day as the flavors meld together. Just reheat it on the stove when you’re ready to serve.
What can I serve with this soup?
A side of crusty bread or rice pairs perfectly with the soup. They help soak up all that delicious broth.
What should I avoid when making this soup?
Avoid overcrowding the pan when browning the beef. If you add too much at once, the meat will steam instead of sear, and you won’t get that nice color and flavor you want.
Beef Short Ribs in Lemon Soup
Ingredients
- 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
Instructions
- 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!
Nutrition
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