Turkish Beef Herb Soup With Sour Plums Recipes

Steps:

• In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
• Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

Steps:

• Bring to boil the beef cut into medium sized pieces together with water and salt.
• Remove the scum several times, then add some salt.
• Clean and chop or grate the veggies and add them to the soup.
• Later add the tomatoes . Let it boil for another 10 - 15 minute.
• Separately boil the pickled cabbage juice then add it to beef soup.
• Add the noodles.
• Boil the sour soup for another few minutes, add the tomato paste, put salt and lemon juice to taste.
• When is cooked, add parsley and lovage leaves.

Steps:

• Chop one onion and saute in oil until golden brown. Add turmeric, peas and water.
• Bring to a boil and then simmer for 20 minutes.
• Grate the second onion and mix into the ground beef. Form ground beef and onion mixture into small walnut sized balls and add to simmering soup mixture.
• Simmer for 10 minutes. Add the rice, parsley, cilantro, chives and spinach.
• Simmer for 30 minutes, stirring frequently. The rice should be tender at this point.
• In another pan, melt butter and stir fry the garlic for 2-3 minutes making sure it does not burn. Add the mint, giving it a quick stir and then sprinkle over the soup. Serve.

Steps:

• Peel beets; grate; put in water with stew beef, chopped onion, and stewed tomatoes.
• Cook for 1 hour until stew meat is tender.
• Add lemon juice, sugar, salt and pepper.
• Cook for 30 minutes more.
• Beat one egg in bottom of 4 separate bowls.( i did this but had to microwave the egg and i wouldnt add again ).
• Pour soup over the egg slowly; serve at once.

Steps:

• Warm the oil in a saucepan on medium heat. Add the onions and saute until tender.
• Add the chopped plums, half the dill, the mint, half the parsley, rice, lemon juice, sugar, tomato paste, and beef. Stir well and add meat stock or water to cover. Bring to a boil. Reduce heat to low, cover and simmer until the rice is fully cooked, around 20-30 minutes.
• Season with salt and pepper, and sprinkle with the remaining dill and parsley.

Steps:

• In a large stock pot, bring at least 4 quarts of salted water to a boil. Add pasta and stir gently a few seconds. Maintain a rolling boil and cook to your preferred texture. Drain and rinse.
• Brown ground beef and drain.
• Heat oil on medium in a large skillet or dutch oven. Add onion, bell pepper, and green beans and saute until softened, about 8 minutes.
• Add garlic to skillet and saute another minute.
• Add salt, parsley, basil, pepper, and water to skillet and stir to incorporate.
• Stir cooked and drained ground beef into onion mixture.
• Bring mixture to a boil, then reduce heat to medium-low, cover and simmer for 5-10 minutes.
• Serve, a helping of noodles in the bottom of each of your bowls, spooning the meat mixture on top with a decent amount of broth.
• If you wish, sprinkle grated cheese on top of each serving and melt under broiler or in microwave.

Steps:

• Peel and devein shrimp, reserving shells.
• Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
• Strain broth mixture through a sieve into a bowl; discard solids.
• Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.