Beef short ribs soup

Soup time ♥ one observation is that western soup is usually served thick, whilst those eastern ones are usually clear broth. I remember thick Irish stew and clear samgyetan, Korean ginseng chicken soup.

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Clear samgyetan broth below the air bubbles on the soup surface
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A friendly fishmonger in famous The English Market in Cork city, Ireland.
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Irish stew, blurry photo due to lighting

Ingredients

Today, I intend to add herbs and edible plants from our garden to fragrance up. So this soup is a fusion of Asian plants and western beef short ribs with potatoes and butternut squash.

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Butternut squash, beef short ribs, leeks
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Kiffir, pandan (screwpine), bay leaves, ginger, black beans, potatoes added

Method

1) The pressure cooker made my job easy, I washed and cut the vegetables and placed all ingredients with 3 cups of water to cover all ingredients in the pot.

2) After 1 hour, the outcome of beef short ribs soup was ready for serving.

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3) The fragrance is exceptional, it has the sourness, fresh smell of kiffir leaves. The pleasant pandan leaves fragrance.

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4) One of the most light and refreshing beef short ribs soup I’ve had.

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