Seaweed soup with beef stock and vegetables

Rich in minerals and vitamins, dried seaweed soup is a very light meal and can be prepared in combination with a few vegetables on hand. This recipe contains beef stock made with pieces of beef stew meat.
Seaweed beef soup with mushrooms and carrots


4 cups of beef stock (I used beef stock made with beef stew meat)
2 tablespoons dried seaweed (dried tangled seaweed plant)
3 cloves crushed garlic
1 medium size carrot (optional)
4-5 mushrooms (optional)
small pieces of boiled stew meat (optional)
salt to taste

Place dried seaweed in a small bowl with lukewarm water and let it sit for 5-10 minutes until tangled plants unfold and become soft. Drain water and set aside.
In a medium pot add beef stock, crushed garlic, and small cut vegetables and cook over medium heat for 10-15 minutes. Then add seaweed and pieces of boiled stew meat to the pot. Continue cooking for another 10-15 minutes. Add salt to taste and serve with freshly steamed bowl of rice.

Bon appetit!

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