Beef And Turnip Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Beef shank |
| 6 | c | Water |
| 1 | lb | Chinese white turnips |
| 2 | White onions | |
| 1 | t | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
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. Peel and dice turnips; peel and quarter onions. Add to pan and simmer, covered, 30 minutes more. 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 75
Total Fat: 8.3g
Cholesterol: 45.4mg
Sodium: 626.6mg
Potassium: 233.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 17.4g