Hough Soup
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef shanks
|
* |
| ½ | cup |
carrots
sliced |
|
| ½ | cup |
onions
sliced |
|
| 1 | small |
turnip
diced |
*
|
| 1 | ounce |
drippings
beef |
|
| 1 | ounce |
sago
|
* |
| 6 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef shanks
|
* |
| 118 | ml |
carrots
sliced |
|
| 118 | ml |
onions
sliced |
|
| 1 | small |
turnip
diced |
*
|
| 28.9 | ml/g |
drippings
beef |
|
| 28.9 | ml/g |
sago
|
* |
| 1.4 | l |
water
|
|
Directions
Cut the meat into small peices.
Melt fat in a saucepan and add the meat and vegetables.
Fry slowly until browned. Add the water. Bring to the boil and skim off excess fat.
Cover and simmer gently for 3 to 4 hours.
Skim and then strain soup into a clean saucepan.
Add sago to soup.
Quickly bring soup to the boil.
Cover and simmer gently until Sago is cooked.
Season with salt and pepper to taste.
