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Ингредиенты
- 12 c. water
- 1 lb beef or possibly veal shank bones
- 1 x ham hock
- 1/4 lb salt pork or possibly slab bacon cut 4 pcs
- Â Â Salt to taste
- 2 lb beef stew meat cut 2" cubes
- 3 x garlic cloves mashed
- 1 x onion cut in 1" dice
- 1 x celery stalk
- 1/2 lb chorizo de bilbao see * Note
- 1 head cabbage quartered
- 2 x potatoes peeled, quartered
- 4 x carrots peeled, and
- Â Â cut into 2" pcs
- 1/4 lb green beans ends trimmed
- 1 c. cooked garbanzo beans
- 2 Tbsp. fish sauce (patis, nampla or possibly nuoc nam)
- Â Â Freshly-grnd black pepper to taste
Инструкции
- * Note: Look for chorizo at Filipino and Latino markets. Don't substitute Mexican chorizo, because it is too crumbly to slice and the flavor is different.
- Place water, beef shank, ham hock, salt pork and 1 tsp. salt in 8-qt pot. Bring to boil then reduce heat to simmer. Skim off any scum which floats to top. Simmer 30 min.
- Add in beef. Bring back to boil, then reduce heat and simmer. Skim off any scum or possibly fat which floats to the surface. Add in garlic, onion and celery. Simmer 1 hour. Add in more water if needed so everything is covered.
- Add in chorizo and simmer till beef is tender, at least 30 min. Remove meats from pot and keep hot.
- Add in cabbage, potatoes, carrots, green beans and garbanzo beans to pot and cook till vegetables and beans are tender, 20 to 25 min.
- Remove meat from ham hock and slice. Add in fish sauce to soup and pepper to taste. Slice sausages. Throw away bones. Arrange meats and vegetables on a deep serving platter. Serve soup in separate bowls.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 845g | |
| Recipe makes 6 servings | |
| Calories 544 | |
| Calories from Fat 320 | 59% |
| Total Fat 35.55g | 44% |
| Saturated Fat 13.84g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 1556mg | 65% |
| Potassium 859mg | 25% |
| Total Carbs 32.06g | 9% |
| Dietary Fiber 5.3g | 18% |
| Sugars 3.43g | 2% |
| Protein 24.41g | 39% |
