Farmhouse Broth

Name: Farmhouse Broth
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g tendon of cow; 35g carrot; 20g Celery Stalk; 130g White radish; 110g onion; 25g Barley; 25g soy; Some water; Some parsley; Some Crushed black pepper; Some salt

by Xiaojun_Joanne

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

This basic soup is known by many names: cottage broth, farm broth, or farmhouse soup, etc. It is a classic Western stew. It is typically constructed with random ingredients, and finally any dried or fresh vegetables found at home can be added, and it can be made with beef or lamb. Florence Irwin, a cooking teacher in Northern Ireland in the early twentieth century, wrote: "This was once a Christmas dinner for farmers, and perhaps the only day of the year when they could eat fresh meat."

Farmhouse Broth

1. Soak soybeans in water overnight.

2. Cut beef tendon into bite-sized pieces.

3. Put the beef tendon into the pot with cold water, then pour out the water and wash it after the fire is boiled.

4. Put the beef tendon, soybeans, and barley into the pot and add appropriate amount of water.

5. Select the "Laohuotang" program, which takes 2 hours.

6. Cut carrots, white radishes, and celery stalks into small pieces.

7. Peel the onion and cut into small pieces.

8. After the soup has boiled for half an hour, add the vegetables and stir well.

9. For the last 5 minutes, season with salt and pepper.

10. After the program is over, add chopped parsley leaves.

Tips:
1 Any dried vegetables can be used.
2 Beef can be replaced with favorite meats such as lamb.
3 There is no need to add salt too early, otherwise the beef will become firewood.