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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the short ribs to get any surface fat and place on bottom of soup pot. | 2. Add barley, garlic, onions, leeks, and optionally mushrooms. (I like to add, rather that straight mushrooms, mushrooms and peppers fried in bacon grease.) You can also, at this point, add any other vegetable you have on hand. | 3. Pour in the filtered water. Let simmer on the back of the stove for a minimum of three hours. | 4. At the end of simmering, skim off the fat, take the short ribs out, cut the meat from the bones, chop it and put it back in the soup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	2		cut	2485.728	0.0	158.8507	200.21900000000002
pearl barley	1/2	cup		352.0	77.72	9.91	1.16
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
onion	2		chopped	128.0	29.888	3.52	0.32
leek	3		cut	162.87	37.7805	4.005	0.8009999999999999
mushroom	2	cups	chopped	-	-	-	-
water	8	cups	filtered	4416.0	106.368	43.968	457.728
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.