BEEF CORN SOUP | Shahzad Recipes For Healthy Foods

• Yield: 2
• Servings: 5
• Prep Time: 25m
• Cook Time: 3:00 h
• Ready In: 3:25 h

Nutritional Info

This information is per serving.

• Calories
• 125
• Carbohydrates
• 25g
• Cholesterol
• 1g
• Fat
• 3.5g
• Sodium
• 700mg

Pour four kilograms of water into an open-mouthed saucepan and add the beef to the bones, along with the potatoes, carrots, onion pieces, salt, and black pepper. Let it cook on low heat for three hours till the yakni is ready then filter and separate the yakni. Put the qima in the pan, cook more and add corn kernels, carrot and cabbage pieces. Let them cook till they are semi-cooked. Now add ajinomoto and salt in them. When it comes to a boil, add a small amount of beaten eggs and shake the spoon quickly. In the soup, egg yolks will form. When the solution thickens, take it off. Delicious beef corn soup is ready.

Originally published at https://shahzadtips.com.