- 750 grams lean Cross ribs
- 1 tablespoon granulated Beef broth
- 1 bunch Soup vegetables (carrot, leek, parsnip)
- 1200 grams fresh Peas
- 1 Onion
- 2 tablespoons Vegetable oil
- Salt and freshly ground pepper
- 1 bunch Parsley
Add the cross rib, 1 1/2 liters (approximately 6 cups) of water and the granulated beef broth to a large pot and bring to a boil. Reduce the heat to medium-low, cover and simmer for about 1 hour.
Rinse, peel and dice the soup vegetables. Peel and dice the onion.
Heat the vegetable oil in a large pot and sauté the onions until softened. Add the soup vegetables and sauté briefly. Remove the cross rib from the broth, strain the broth through a fine mesh sieve and pour over the soup vegetables and onion. Cover and simmer for about 10 minutes. Add the peas and continue simmering for 20 minutes.
Cut the cross rib into bite-sized cubes. Season the soup with salt and pepper to taste. Rinse the parsley, pat dry and finely chop the leaves. Add the cross rib and parsley to the soup and simmer for another 10 minutes. Ladle the soup into bowls and serve.