Today I am joining the Creative Sunday initiative.I woke up early and headed to the farmer's market to buy some beef ribs and red bones, as well as fresh vegetables and everything I would need to make this delicious and comforting soup to enjoy for lunch on this sunny Sunday. I hope you like this soup and that it nourishes us both physically and spiritually!
Without further ado, here are the ingredients and the step-by-step:
*-400 grams of beef ribs
-200 grams of red bones
-1 kilo of fresh vegetables: 1 carrot, 2 celery, 2 cassava, 1 piece of yam, 2 octopus, 1 piece of pumpkin, 1 potato.
-2 beans
-1/2 bell pepper
-1 onion
-1 sweet pepper
-Garlic to taste
-Water needed
-Salt, seasoning, garlic powder cumin and pepper to taste
-Fresh herbs: celery, cilantro, chives and parsley
-1 squeeze of lemon juice
-1 dash of oil
𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧: 𝕊𝕖𝕡𝕥 𝕓𝕪 𝕤𝕥𝕖𝕡:
- We start by rinsing the beef ribs and red bones well. Then, place them in a large pot with enough water to cover the meat and bones, and bring the pot to the stove over high heat.
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- While the meat softens, I will wash and peel the vegetables in small pieces. I start with the jojotos, cut them in four each, then the carrot and the yuccas. Since they take longer to soften, I add them all at once to the pot.*
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- We continue cutting the other vegetables into pieces and add them to the soup. Once the meat is semi-soft, we cut the yams, pumpkin, celery and potatoes. Also, I changed the pot because the one I used to tenderize the meat was too small.
- Add to the soup all the vegetables previously cut into pieces.
- Wash the vegetables in abundant water: the paprika, the onion, the sweet bell pepper and the chives. First cut into julienne strips and then into small squares. Next, we crush the garlic. We take everything to the frying pan with a drizzle of oil, sauté and season with the powders: salt, seasoning, garlic powder, cumin and pepper. Finally, add this mixture to the soup pot and stir.
- Then, wash the herbs and add the celery, the chives and a bunch of parsley and cilantro.
Finally, chop more parsley and cilantro finely and add it to the soup when serving, with a splash of lemon juice.
- We enjoyed this delicious Sunday soup.
- A thousand blessings.
