Brenebon Soup Dutch Recipe

Brenebon Soup Dutch Recipe is made with beef ribs, fresh ginger, cinnamon, cloves, nutmeg, celery, shallots, garlic, white pepper powder, kidney beans, carrots, spring onion, tomato, salt, sugar (optional), and olive oil or butter/margarine. This traditional Brenebon Soup – Dutch Recipe creates a hearty dish that takes about 2 hours to prepare and can serve up to 4-6 people.

Brenebon Soup Dutch Ingredients

• 500 grams beef ribs, preferably with some marrow
• 2 liters (8 cups) water
• 2 cm fresh ginger, peeled and thinly sliced, bruised
• 3 cm cinnamon stick
• 4 cloves
• 1/2 teaspoon ground nutmeg
• 3 small celery stalks (1 knotted, and the others sliced)
• 9 shallots, peeled and thinly sliced
• 3 cloves garlic, peeled and thinly sliced
• 1/2 teaspoon white pepper powder
• 1 can (around 15 oz) kidney beans, drained
• 2 medium carrots, peeled and cut into bite-sized pieces
• 1 spring onion, cut into 2 cm pieces
• 1 medium tomato, quartered
• Salt, to taste
• Pinch of sugar (optional)
• 2 tablespoons olive oil or 1 tablespoon butter/margarine

Brenebon Soup Dutch Instructions

1. Wash the beef ribs thoroughly under cold water and place them in a deep cooking pan. Pour in the water and add the thinly sliced and bruised ginger, cinnamon stick, cloves, nutmeg, and the knotted celery.
2. Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pan partially, and allow the soup to simmer.
3. Meanwhile, in a separate pan, heat the olive oil or butter/margarine over medium heat. Sauté the thinly sliced shallots and garlic until fragrant, about 3 minutes.
4. Transfer the sautéed shallots and garlic to the soup. Season with white pepper powder, salt, and sugar to taste. Continue to simmer the soup, partially covered, for approximately 1.5 hours.
5. About 10 minutes before the soup is done, add the drained kidney beans and carrot pieces.
6. Two minutes before the soup is finished cooking, add the quartered tomato, spring onion pieces, and sliced celery stalks.
7. Turn off the heat, cover the pan completely, and let the soup rest for 5-10 minutes before serving to allow the flavors to meld.

Recipe Tips

• Add Vegetables in Stages: Add firmer vegetables like carrots earlier in the cooking process to ensure they cook through. Softer vegetables like tomatoes and spring onions can be added towards the end to retain their texture and freshness.
• Use Bone-In Beef for Flavor: Opt for beef ribs with bone-in for richer flavor. The marrow from the bones adds depth to the soup as it simmers.
• Toast Whole Spices: Before adding cinnamon stick and cloves to the soup, lightly toast them in a dry pan over low heat. This enhances their aroma and flavor.

How To Store Brenebon Soup Dutch

Refrigerate: Once the Brenebon Soup has cooled completely, transfer it into an airtight container or cover the pot with a tight-fitting lid. Place the soup in the refrigerator and store it for up to 3-4 days.

Freeze: For longer storage, portion the soup into freezer-safe containers or heavy-duty freezer bags. Ensure the soup is cooled before sealing. Label the containers with the date and freeze for up to 2 months. To enjoy later, thaw the soup overnight in the refrigerator before reheating on the stove or in the microwave.

How To Reheat Leftover Brenebon Soup Dutch

On the Stove: Transfer the leftover Brenebon Soup to a saucepan or pot. Heat over medium heat, stirring occasionally, until the soup is heated through. Add a splash of water or broth if needed to prevent sticking or drying out.

In The Microwave: Place a portion of the soup in a microwave-safe dish and cover it loosely with a microwave-safe lid or paper towel. Heat on high for 2-3 minutes, stirring halfway through for even warming.

In The Oven: Preheat the oven to 350°F (175°C). Transfer the soup into an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until the soup is hot all the way through.

What To Serve Brenebon Soup Dutch

Brenebon Soup Dutch Recipe pairs well with crusty bread, steamed rice, garlic bread, and a fresh green salad. It also can be served alongside mashed potatoes, roasted vegetables, cornbread, and a warm bowl of couscous for better savoring of the meal.

Frequently Asked Questions

Can I use a different type of meat instead of beef ribs?

Yes, you can substitute beef ribs with other cuts of beef suitable for soups, such as beef shank or brisket. Adjust the cooking time accordingly based on the cut of meat you choose.

Can I use dried beans instead of canned kidney beans?

Yes, you can use dried kidney beans instead of canned beans. However, you will need to soak and cook the dried beans separately before adding them to the soup.

Can I make this soup vegetarian or vegan?

To make a vegetarian version of this soup, you can omit the beef ribs and use vegetable broth instead of water. Add more vegetables like potatoes, mushrooms, or squash for heartiness. For a vegan version, ensure that the spices and ingredients used are free from animal products.

Try more recipes:

• Randall Beans Soup Recipe
• Jason’s Deli Broccoli Cheese Soup Recipe
• Kraft Taco Soup Recipe