Beef and Radish Soup
A comforting soup featuring tender beef and the subtle sweetness of daikon radish, perfect for family meals or when you're feeling under the weather.
Ingredients
Main Ingredients
- 500 g beef (preferably chuck or brisket) Cut into bite-sized pieces.
- 1 large daikon radish, peeled and cut into chunks Ensure even chunk sizes for even cooking.
- 1.5-2 liters water Use beef stock for richer flavor if preferred.
- to taste salt Adjust according to taste.
- 1-2 tablespoons soy sauce (optional) Adds depth of flavor.
- 1-2 slices ginger, thinly sliced For aromatic flavor.
- 2-3 cloves garlic, minced (optional) Add for additional flavor.
- Green onions (scallions) for garnish
Instructions
Preparation
- Rinse the beef and cut it into bite-sized pieces. Optionally, sear the beef briefly in a pan for added flavor.
- Place the beef, radish, ginger, garlic (if using), and water in a pot or slow cooker.
Cooking
- Bring to a boil, then reduce heat and simmer for at least 1.5-2 hours until the beef is tender.
- For slow cooking, cook on low for 6-8 hours or high for 3-4 hours.
- Add soy sauce (if using) and salt to taste. Adjust seasonings as needed.
Serving
- Garnish with chopped green onions and serve hot.
Notes
To store leftover soup, let it cool down to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for about 3-4 days. For longer storage, you can freeze the soup; it will stay good for up to 3 months. Just make sure to thaw it in the refrigerator before reheating. For deeper flavor, consider marinating the beef in soy sauce for 30 minutes before cooking. You can add other vegetables to the soup, such as carrots or potatoes, for more texture and flavor.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 30gFat: 10gSaturated Fat: 4gSodium: 500mgFiber: 2gSugar: 3g
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