Tomato Potato with Beef Stock Recipe
The ripe tomato and tender potato combine to make a healthy, and very delicious soup, which is simple to master and works every time. This tomato potato with beef soup is perfect to serve along side rice or noodles.
Prep time: 5 minutes.
Cook time: 12 minutes.
Utensils:
Saucepan, serving bowl.
Serves 2-3
Ingredients:
1 potato, peeled, cut into small cubes
1 tomato, skinned, cut into small cubes
1 cabbage, chop into pieces
1 cup beef stock
2 tbsps. chopped scallion
2 tbsps. grated fresh ginger root
2 tbsps. sesame oil
1 tsp. salt, or to taste
Directions:
1. Place a saucepan over medium heat, add beef stock, scallion, ginger, potato cubes and cabbage shreds, bring them to a boil over high heat.
2. Then add tomato cubes, reduce heat to low, continue to cook for another 5-8 minutes until the potato turns soft.
3. Taste and season with salt, splash with sesame oil if desired.
4. Remove to a bowl and let cool for 3 minutes before serving.
Nutritional information:
Servings per recipe: 2-3
Amount per serving:
| Protein: 5.97 g |
| Total fat: 2.69 g |
| Carbohydrate: 16.5 g |
| Calories: 113.4 kcal |
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