Short Ribs Sour Soup (Sinigang) with Vegetables

I still have plenty of short ribs from a friend of ours. Most of my roast recipes came from him too, including one recipe of meat loaf. It did not take very long to make it tender, and I removed the bones. Can you see the fat on my broth? My Dad would say that it will keep him warm during colder months. I did not bother skimming it because I know this meat is organic, and people a long time ago ate with this type of diet. Please remember that moderation is the key. I don't eat like this everyday, and I do try very hard to eat a mixture of food.


I ate my first bowl with nothing. I enjoyed sipping the hot broth and the sourness cleared my throat very nicely. The green vegetables came from my vegetable garden. No, they are not fresh, they were blanched and freeze from last summer or two. DH use to eat them but if he is not hungry, he will not eat anything he is not familiar with.


I used the tamarind soup mix you can buy from any Asian store. There are also the guava soup mix, and santol (?? in English) if they grow locally. Most of this mix, serves the purpose of having sour soup.


Thank you Willa, for featuring my Valentine's Day sugar cookies this week. Willa is the host of Food Trip Friday where this entree belong.