Description
Hearty but not heavy soup based on a beef broth with soy sauce and fried vegetables with the addition of crispy pieces of pumpkin pie. If you wish, you can complement the taste of sun-dried tomatoes. Greens when applying mandatory, ideally green onions. Help yourself, my dear!!!
Ingredients
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Beef
500 g
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Celery root
0.25 piece
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Carrots
1 piece
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Onion
1 piece
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Soy sauce
30 ml
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Pumpkin
1 slice
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Potatoes
1 piece
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Carrots
1 piece
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Green onions
1 coup
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Tomato
-
Vegetable oil
Cooking
In a suitable pot to cook the broth. I usually added when cooking the broth, onions, carrot and piece of celery. Of course, you can add any favorite spices.
10 minutes until cooked soup add soy sauce. Since everyone in my family eat meals with different degree of salinity, I add Light soy sauce TM Kikkoman.
To prepare the vegetables. Wash and peel the pumpkin, carrots and potatoes.
Grate vegetables on a grater for Korean carrot. Pumpkin and potatoes separately, wash and dry on a towel.
Heat vegetable oil and fry the pumpkin till crispy. I used the slow cooker mode "frying". Dry cooked pumpkin on a napkin.
Fry the carrots and potatoes until tender. To remove excess oil.
Remove meat from broth and cut into serving pieces. Add the meat to the plate. Put desired amount of vegetables, add the chopped green onions. If you wish to put in a plate of sun-dried tomatoes. Pour the broth, add the chips in the pumpkin and serve immediately. Bon appetit!!!
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