Beef soup has always been our favorite hot dish. one of the variations is this beef and kidney bean soup. made from beef tetelan, carrot, and kidney beans, it can be a special choice for your suhoor meal in ramadan.
Beef and Kidney Bean Soup
Ingredients
300 grams beef tetelan(meat, fat, and tendon scraped from beef bone)
2000 ml water
100 grams fresh kidney beans,boiled for 10 minutes, drained
150 grams carrot,coined
1 tomato, chopped
1 scallion, cut into 1 cm pieces
1 celery, knotted
6 cloves shallot,finely sliced
3 cloves garlic,finely sliced
2½ teaspoons salt
½ teaspoon white pepper powder
½ teaspoon nutmeg powder
1 tablespoon margarinefor sauteing
Cooking Steps
- Bring water to boil. Add beef. Cook it until it is tender and the liquid is bubbling. Add in kidney beans, tomato, and celery. Bring it to boil.
- Heat margarine on the pan. Sauté shallot and garlic until fragrant. Pour it into the beef soup.
- Add salt, pepper, and nutmeg. Stir well.
- Add in carrot. Cook until it is softened.
- Slightly before removing it from heat, add in scallion. Stir well. Remove from heat.
- Beef and Kidney Beans Soup is ready to serve.
Dina
Dina
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