Daikon and beef soup

Daikon and beef soup

Category: First meal

Kitchen: chinese

Ingredients
beef	0.5-1 kg
chicken meat (wing) or broth	2-3 pcs. (1 tbsp.)
daikon	1 PC.
carrot	2 pcs.
bulb onions	2 pcs.
leeks (shallots or petioled celery)	1-2 pcs.
green onion	2 pcs.
fresh tomatoes	2 pcs.
fresh ginger	3-5 plates
black peppercorns	5-7 pcs.
ground black pepper	taste
rice wine (or rice vinegar) optional	3 tbsp. l. (0.5-1 tbsp. L.)
salt	taste
parsley or green onions for serving	taste
water

Cooking method

• Put the meat in a saucepan, add cold water so that the meat is completely covered. Add 3 plates of ginger to the meat (very thin slices of chopped ginger root), a few leeks, if cooking with wings, add to the pan, and black peppercorns.

  Place the pot on the stove and bring to a boil, remove the foam, reduce heat slightly and cook the meat for 3 minutes. Turn off the stove.

  Transfer the meat to another saucepan and add a fresh batch of clean, cold water. Place on the stove, bring to a boil, remove the foam and cook until the meat is almost cooked over low heat with a minimum boil of water, taking out the chicken about 40-60 minutes before the end of cooking.

  Rinse under running water and peel vegetables. You can substitute garlic for ginger by adding an additional 1-2 bay leaves.

  Cut the carrots into cone-shaped slices to better preserve the shape and flavor of the carrots during cooking.

  Cut the daikon into circles ~ 2 cm.

  Remove the lid from the pan, add carrots, daikon, onions and tomatoes cut into 4 parts, roll the green onions into a knot (it will be easier to remove them from the broth later) and add to the rest of the ingredients. Pour in the rice wine, add the remaining plates of ginger, salt, black pepper and, if you didn't use chicken meat, chicken broth. Bring the soup to a boil, remove the foam, and cook the soup for another 30-40 minutes, until fully cooked. Turn off the stove. Do not open the pot lid right away, let the temperature drop gradually over 1 hour or longer, so the beef will taste softer. Open the lid, take the tomato skins with chopsticks and discard.

  Transfer the meat from the soup to a board and cut into chunks.

  Put the vegetables in a deep plate, chunks of meat on top, add the broth, sprinkle with chopped parsley or chopped green onions and serve the soup to the table.

Note

According to Rosalina's Kitchen recipe. Thanks to the author!
* Using a pressure cooker significantly reduces the cooking time for the soup, it also reduces the cooking time for cooking meat cut into small cubes, but the meat may lose its juiciness and softness, as well as the taste of the finished dish.
For a more transparent broth, it is recommended to rinse the meat after a short boil in water and filter the broth after cooking the soup.

Koreans have a similar mild, delicious soup called Kalbithan (Korean 갈비탕, 갈비 湯, Galbi tang, kalbi t'ang), made from beef ribs and daikon, but without tomatoes. Sometimes, depending on the mood, I do it. I'll have to post the recipe too. There are differences in the recipe, and along with chopsticks, Koreans serve this dish with a spoon, plus a bunch of all kinds of snacks (panchans) are served to the soup: rice, kimchi, etc.
Thank you! I wonder what the Chinese call such a soup?

[Kapet]

Kapet, Constantin, thanks for your attention to the recipe!

Koreans have a similar mild delicious soup

However, I was more interested in another similar option - with the addition of seaweed, which, sometimes, is supplemented with mushrooms and tofu.

I'll have to post the recipe too. There are differences in the recipe, and along with chopsticks, Koreans serve this dish with a spoon, plus a bunch of all kinds of snacks (panchans) are served to the soup: rice, kimchi, etc.

fill out the recipe on the website. the taste of Korean soup is indeed different from that of Chinese soup. The Korean version is more bland, therefore it is considered an excellent basis for other additives to taste.
In general, the Chinese also serve soup with a spoon when serving, but etiquette does not prohibit them from eating soup with chopsticks, choosing pieces of meat and vegetables, and they drink broth directly from a plate, which is essentially a deep bowl without a handle.

I wonder what the Chinese call such a soup?

This is a difficult question, since this soup is as widespread and familiar to the Chinese as chicken broth is for us, and therefore does not have beautiful and poetic names, like, for example, West Lake soup or Buddha's Temptation soup. Basically, the name of the soup sounds like "Beef Soup" (清燉 牛肉 湯) or "Beef Broth" (牛肉 湯), and in fact the recipes can be very similar, as the soup, depending on personal preference, can be prepared and without pre-frying meat and vegetables, that is, the way beef broth is usually prepared.
The Chinese are quite attentive to the preparation of the soup, they consider it important not to add too many spices, which can switch the taste focus on themselves, which will make the soup taste thin and empty. To maintain and accentuate the sweetness of the soup, they consider it important to add vegetables such as daikon, carrots, onions and celery, while, in their opinion, the natural spicy-sweet taste of daikon not only eliminates the beef flavor, but also improves the nutritional value of the broth making the taste softer. soup.
From the point of view of Chinese medicine: "beef soup or beef broth is considered useful in the autumn-winter season, it is also useful for strengthening the body, especially for weakened or sick people, those who have pale lips and face color, have symptoms such as cold hands and feet, for those recovering from a serious illness, it is recommended to add about 10 red dates when preparing the soup, which can replenish vital energy, help muscle growth and promote wound healing. "(c) In general, all those qualities , which Europeans usually attribute to chicken broth.

Sometimes, depending on the mood, I do it.

Usually, the idea of ​​boiling a daikon is perceived with a fair amount of mistrust, but in order to understand it, it would be good to taste it. Interestingly, the taste is described in different ways, for example, someone reminded someone of a boiled daikon carrots with the taste of mushrooms.

Usually, the idea of ​​boiling a daikon is perceived with a fair amount of mistrust.

And in vain! In liquid dishes in the boiled daikon, there is absolutely no pungency left, and it tastes a little sweet. In soups, it does not boil to death, since it contains a lot of fiber, absorbs the aromas of broth, and tastes and smells pleasant!

[Constantin]

And in vain!

I agree, but everyone has their own taste habits and it all depends on the desire to expand the usual range of tastes and the usual menu. From the reviews, you can hear that the soup really tastes good and satiates well, somewhat unusual due to the lack of potatoes, but only in the first couple of spoons of soup, then it doesn't matter whether this ingredient is present or not.
Constantin, I will be glad if the recipe is useful to you and it will be interesting for me to get acquainted with your (Korean) version of making soup.

[Corsica]

Corsica, Ilona, I will try to...