Tomato Beef Vegetable Soup Recipe

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Ox bone soup (Seolleongtang: 설렁탕)

http://www.maangchi.com/recipe/ox-bone-soup Music: Windy city's Elnino Prodigo Ox bone soup is very popular all year round in Korea, but especially in the winter. Ingredients (for 6 servings): 2.5 pounds of ox bones, 2 pounds beef flank (or brisket or round), water, Korean radish (or Daikon radish), onion, green onions, salt, black ground pepper, sesame oil. See my site for pictures and descriptions of ingredients: http://www.maangchi.com/ingredients Directions: 1. Soak the ox bones and the beef in cold water for 20 minutes to remove any blood. 2. Rinse bones in cold water a couple of times to remove any bone chips. Drain the water. 3. Boil 14 cups water (3 ½ quarts) in a large pot 4. Put the bones and beef into the pot of boiling water. Boil for about 10 minutes. 5. Turn off the heat and take out the bones and beef. Get rid of the water. 6. Rinse and drain the meat in cold water to remove the excess fat. 7. If you only have one pot to use, clean it thoroughly with kitchen soap. 8. Put the bones and the beef back into the pot 9. Add about 12 cups of water (3 quarts), 1 medium size onion, and 1½ pounds of peeled radish to the pot. Bring to a boil over medium heat. 10. When it starts boiling about 20-30 minutes later, lower the heat to simmer for 3 hours 11. Turn off the heat and take the beef and radish out of the pot. Put them into a bowl or container. There may be some white milky broth left in the pot. If so, pour it into a large bowl. Over time we're going to boil the bones and collect the milky broth in this bowl. *tip: Use your chopstick to check the beef and radish are cooked well. Poke the meat with the stainless chopstick or fork. When it is smoothly going through the meat, the meat is tender enough. If it's still tough, add more water and boil it until tender. 12. Fill the pot with water (about 3 quarts) and boil over medium high heat for about 20 minutes. When it starts boiling, lower the heat to simmer for about 2 ½-3 hours. 13. Turn off the heat and open the lid. Pour any white milky broth to the large bowl from step 11. 14. Fill your pot with more water and boil another 2-3 hours. Then pour any milky broth into the bowl. 15. Cool down the bone soup and cover it with plastic wrap. Keep it in the refrigerator for several hours until all the fat floats to the top and gets solid. Let's serve! 1. Take the bone soup out of the fridge. Remove the solid fat from the top with a spoon or strainer. 2. Slice the cooked beef thinly, about 1/8 inch thick. Cut radish into ¼ inch thick slices 3. Reheat the bone soup and ladle the soup into a serving bowl. 4. Add a few slices of the beef and radish to the soup. Serve with warm rice and kimchi, along with chopped green onions, minced garlic, salt, and black ground pepper. 5. Add some salt, chopped green onion, and black ground pepper to the soup. Mix it well with your spoon. You can add warm rice to the soup and enjoy! *tip: The amount of salt you put in depends on your taste, but I suggest starting with 1 ts and adding more if it's too bland. Spicy version: 1. Tear about 1 cup worth of cooked beef into thin strips. Put them in a mixing bowl. 2. Add 2 tbs chopped green onion, 2 ts soy sauce, 2 ts hot pepper flakes, a pinch of black ground pepper, and 2 ts sesame oil. Mix it well with a spoon. 3. Ladle the boiling soup into a serving bowl and add a few slices of radish and the mixture of seasoned beef. 4. Serve with warm rice, salt, and kimchi.

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I’m introducing delicious and nutritious yukgaejang to you today: spicy beef and vegetable soup. This soup is smoky, spicy, and rich, with healthy hunks of sliced beef and plenty of vegetables that are soft, but not mushy—they’re full of earthy mountain flavor from gosari (fernbrake). Served with rice, it’s a satisfying, warming meal. Full recipe: http://www.maangchi.com/recipe/yukgaejang My cookbook: http://www.maangchi.com/real

How to make Vegetable Stock at home? - Quick and Easy Recipe

Ever wonder making vegetable stock at home is a time consuming process and needs lots of patience! No give a break to that, as you can make your own home made vegetable stock in less than 30 minutes. This can be used to make any soup or can be useed in marinades, dressings, and sauces (good for vegetarian gravy) Watch detail recipe at http://www.madhurasrecipe.com/dipping-sides/Vegetable-Stock Subscribe to our YouTube channel and leave your thoughts in the comments below. Join us on Facebook https://www.facebook.com/pages/madhurasrecipecom/205608129500198 Website URL - http://www.madhurasrecipe.com Ingredient list 2 Onions peeled and cut in to big cubes Spring Onion 2 stocks 1 big Tomato cut in to quarters 1/2 Green Pepper cut in to big cubes 1 Green Chilli 1 Carrot peeled and cut in to small big chunks 4 big cloves of garlic, cut in to thin slices 2 Bay leaves 5 to 6 Black Peppercorns 1/2 tsp Salt Thank you for watching! See you next time!

Tomato Ketchup Recipe | Homemade Tomato Sauce | Sweet Spicy n Tangy Tomato Ketchup | kabitaskitchen

Ingredients: Tomato-700 gm(washed) Sugar-100 gm White vinegar-3 tbsp Tamarind juice-2 to 3 tbsp(optional) Kashmiri red chilli powder-3/4 tsp Salt-1/4 tsp For written recipe: Website- http://kabitaskitchen.com/ Blog- http://kabitaskitchen.blogspot.in/ Twitter - http://twitter.com/kabitaskitchen Facebook - http://www.facebook.com/pages/Kabitas-Kitchen/669963776455851 Music by Kevin MacLeod; Source-http://incompetech.com/ Licensed under Creative Commons: By Attribution 3.0

Homemade beef soup recipes - tomato beef vegetable soup. Easy beef soup recipe with tomato broth and vegetables, simple to make at home.

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