Beef And Lotus Root Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1 | lb | Short ribs of beef |
| 1 | lb | Fresh lotus root |
| 6 | Chinese red dates | |
| 6 | c | Water |
| 1 | T | Soy sauce |
| 1 | t | Salt |
INSTRUCTIONS
Chop beef ribs in 11/2-inch sections. Peel lotus root; cut in 1/4-inch slices. Place beef and lotus root in a saucepan with red dates and cold water. Bring to a boil. Reduce heat at once, skim surface to clear, then simmer, covered, 45 minutes. Stir in soy sauce and salt. Simmer another minute. VARIATION: Add with beef, etc., any or all of the following: 1 leek stalk, cut in sections; 2 slices fresh ginger root; 1 piece dried tangerine peel (soaked). From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 423
Calories From Fat: 231
Total Fat: 25.7g
Cholesterol: 113.4mg
Sodium: 1123.4mg
Potassium: 693.5mg
Carbohydrates: 18.5g
Fiber: 3.5g
Sugar: <1g
Protein: 30.9g