Beef And Chinese Cabbage Soup Recipes

CHINESE CABBAGE AND GINGER SOUP

Steps:

• Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.

CABBAGE AND BEEF SOUP

Steps:

• In large pot or dutch oven, brown beef and onion.
• Add all ingredients except parsley.
• Bring to boil.
• Reduce heat and simmer, covered, for 1 hour.
• You may add extra water if you like a thinner soup.
• Garnish with parsley to serve.

CABBAGE AND BEEF SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

CABBAGE BEEF SOUP

Steps:

• Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
• Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

BEEF AND CHINESE CABBAGE SOUP

Steps:

• Boil water. Cut cabbage into shreds and add to boiling water. Add salt and MSG. Boil for 10 minutes.
• Mix beef with light soy sauce, cornstarch, sesame oil and sherry. Add meat mixture and boil for 2 more minutes. Serve hot.

ASIAN VEGETABLE-BEEF SOUP

Steps:

• In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.

GINGERY BEEF AND CABBAGE SOUP

Steps:

• Place mushrooms in a bowl, cover with water and allow to stand for 30 minutes to soften. When the mushrooms are soft remove the stems and slice the caps. Reserve the soaking liquid.
• Meanwhile, heat the oil in a heavy saucepan or casserole, add the ginger and garlic and saute over medium heat for several minutes. Do not allow the garlic to brown. Sprinkle with five-spice powder and stir.
• Add the onion and cabbage and continue to cook, stirring from time to time, until the vegetables have wilted. Add the beef, the mushrooms, the mushroom-soaking liquid and the stock or water. Bring to a simmer and cook gently, partly covered for one-and-a-half hours. Skim the surface a few times in the beginning. When the beef is tender, season the soup to taste with salt and pepper and serve. If desired, the soup can be served over cooked brown rice or egg noodles.