Monday, March 10, 2008

Tibetan Spring Soup

Serves: 4


  • 1 chopped onion
  • 1 tb mixed chopped garlic and -ginger
  • 1 lb diced beef
  • 1 pt water
  • 1 handful chopped mooli root -vegetabl; e, (or 1 radish, chopped)
  • 1 c plain pastry chopped into -tiny piec; es
  • 1 handful lettuce
  • 1 tblspoon chopped coriander

Fry the onion, garlic and ginger together for a minute and add the beef until it is sealed. Pour in the water and simmer for 5 minutes. Add the mooli and the small pastry pieces and cook a minute longer. At the end, drop in the lettuce and coriander and serve good and hot.

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