| Ingredients:
3 or 4 servings of cubed Beef
or Silverside.
1 medium carrot.
1 onion.
2-3 tbsps oil.
1 tsp salt.
1 tbsp tomato paste.
6-7 cups of boiled water.
2 handfuls of mung beans.
6 peppercorns.
2 bay leaves.
1 medium potato.
1/2 a handful of rice.
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Method:
Cut the beef, onion and carrot
into 1cm cubes. Heat the oil in a frying pan on
medium-high heat. Fry the meat and vegetables
until the meat is crispy on the outside. Stir
with a wooden spoon to prevent the meat sticking
and burning.
Add salt to taste. Stir in
the tomato paste. Pour over the just-boiled water
until you have the desired amount of liquid, around
6-7 cups depending how thick you like your soup
and how many you plan on serving.
Add in the mung beans straight after adding the
water. Reduce to low heat. Add the peppercorns
and bay leaves.
Simmer the soup until the beans start to open
up.
Cut one potato into even cubes and add with the
rice to the soup.
When the potato is cooked, the soup is ready.
Serving
Serve with a tablespoon of
sour cream or mayonnaise.
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