A rich comforting soup that’s hearty enough for dinner, with tender beef, potatoes, vegetables and nutritious buckwheat. Gluten-free.
If you decide to use short ribs, I found that 4 1/2 pounds of short ribs (6 meaty ribs) yields 2 pounds of meat. I suggest cutting the meat off the bones and cubing it up. When you add the broth in step #3, add as many bones as comfortably fit in the pot. I added 3 and froze the rest for future broths.