beef and turnip soup

Categories
Soup
Yield
4 Servings
MeasureIngredient
½ pounds Beef shank
6 cups Water
1 pounds Chinese white turnips
White onions
1 teaspoon Salt
1 dash Pepper

1. Cut beef in 1-inch cubes. Place in saucepan with cold water and bring to a boil. Then reduce heat and skim several times to clear. Simmer, covered, 1 hour.

2. Peel and dice turnips; peel and quarter onions. Add to pan and simmer, covered, 30 minutes more.

3. Season with salt and pepper. Simmer another minute.

VARlATIONS: For the beef, substitute pork or an uncooked chicken carcass.

Add with beef 1 Piece dried tangerine peel (soaked).

Add with vegetables 1 tomato, peeled and diced; and either 1 carrot or 4 water chestnuts, diced.

Add with seasonings 1 tablespoon soy sauce and/or 1 teaspoon sherry.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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