Beef Short - Rib Soup

Photo: flickr user stu_spivack

Ingredients

2 lbs. beef chuck short ribs, cut into 2-inch pieces

8 cups water

1 cup chopped onion

1/4 cup dry sherry (optional)

4 teaspoons salt

1/2 teaspoon pepper

1/4 teaspoon MSG

2 med. potatoes, diced

3 med. carrots, diagonally sliced into bite-size pieces

1 lg. can tomatoes

1 (4 oz.) bottle horseradish

Preparation

About 3 hours before serving: In 6-quart Dutch oven or saucepot over high heat, heat short ribs and water to boiling. With spoon, skim off foam. Add onion, sherry, salt, pepper, MSG; heat to boiling.

Reduce heat to low; cover and simmer 1 1/ 2hours. Add potatoes, carrots and cabbage; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until meat and vegetables are tender. Add tomatoes and heat through. Serve soup and let persons dip meat in horseradish. Serves 6.