Kazakh Beef Soup Recipes
KAZAKH BEEF SOUP
Make and share this Kazakh Beef Soup recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place soup bones in a stock pot with enough water to cover them by 2 inches. Bring to a boil, and cook uncovered for about 1 hour to make a beef stock. Remove bones, and cool.
- Heat one tablespoon of oil in a large skillet. Saute sauerkraut for a few minutes, then add just enough water to cover the sauerkraut, cover the pan, and let simmer over low heat for about 30 minutes, until the sour taste is gone. Drain, and set aside. Heat remaining olive oil in a small skillet over medium-high heat. Saute onion in the hot oil until tender.
- When the bones are out of the stock, add potatoes, and boil for about 15 minutes, until potatoes are tender. Stir in the sauerkraut, onions, and any meat that can be picked from the bones. Season with chili sauce and salt to taste. Simmer over low heat for about 15 minutes. Ladle into bowls, and serve with a dollop of sour cream.
Nutrition Facts : Calories 105.9, Fat 4.7, SaturatedFat 0.7, Sodium 590.6, Carbohydrate 15.2, Fiber 3.5, Sugar 2.7, Protein 1.9
KAZAKHH BEEF PLOV RECIPE BY TASTY
Here's what you need: corn oil, beef, carrot, onion, long grain rice, water, garlic bulb, cumin, small bay leaf, turmeric, curry sauce, salt, black pepper
Provided by Marina Kirsch
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 340° F (171° C). Skip this step if cooking on the stove top.
- Heat the oil in a Kazan or heavy-bottom dutch oven. Add cut-up meat into the oil and sauté until the meat is no longer red. Reduce heat to low and let cook, stirring periodically, until the water cooks out (about an hour). Then, add sliced onions to the meat and sauté until translucent.
- In the meantime, heat a separate skillet on medium-high heat and add a tablespoon of oil. Sauté carrots until slightly softened but still has a bite.
- When the onion is done cooking, add all the spices (cumin, garlic, black pepper, salt, bay leaf). Let cook for one minute. Add rice and water and bring to low boil.
- "Straighten" out rice and add carrots on the top, spreading them out evenly. Cover with lid and bake in the oven for 40-45 minutes. If using the stove top, reduce heat to medium-low and cook for 40-45 minutes.
- Remove from the oven once cooked. Let sit for 15 minutes before opening.
- Mix the carrots into the rice and serve.
- Enjoy!
Nutrition Facts : Calories 576 calories, Carbohydrate 68 grams, Fat 22 grams, Fiber 3 grams, Protein 23 grams, Sugar 7 grams
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