John Myers
Chinese Cabbage Soup
The perfect chinese cabbage soup recipe with a picture and simple step-by-step instructions.
- 1 Pc. Chinese cabbage fresh
- 2 l Salted water
- 300 g Beef
- 3 Pc. Beef bones
- 2 medium sized Fresh onions
- 3 Pair Wiener sausages
- 3 Pc. Spring onions fresh, cut
- 2 size Finely diced potatoes
- 3 size Sliced carrots
- 1 pinch Salt and pepper
- 1 pinch Ground caraway
- 1 pinch Nutmeg
- 1 tbsp Tomato paste
- Simmer the beef with the beef bones in 2 liters of salted water for about 2 hours. Then remove the bones and meat from the pot. Discard the bones, cut the meat into small 1 cm pieces, quarter the fresh peeled onions and place in the saucepan. A special flavor and color note can be achieved by stirring in the tomato paste in the meat broth.
- Cut the spring onions and carrots into small slices, dice the potatoes (can also be boiled and mashed), add to the saucepan, cook for 10 minutes. In the meantime, remove the Chinese cabbage from the outer leaves, cut into 2 cm thick slices and crumble in the pot. Cook for another 10 minutes. Add the wiener sausages cut into small slices. Season to taste with pepper & salt, caraway seeds and nutmeg. Serve hot.
Facebook Comments