Recipes Included On This Page Vietnamese-Style Beef & Noodle Broth - 5 pts Visha - Russian Red Cabbage Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Vietnamese-Style Beef & Noodle Broth - 5 pts Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons canola oil 1 pound beef flank steak -- very thinly sliced against the grain (see Tip) 4 cups chopped bok choy [1 small head, about 1 pound] 4 cups reduced-sodium chicken broth 1 cup water 4 ounces wide rice noodles 2 teaspoons reduced-sodium soy sauce 1 1/2 cups mung bean sprouts 4 tablespoons chopped fresh basil -- or to taste 1. Heat oil in a Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot. 2. Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the beef to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot. Makes 6 servings, 1 1/3 cups each. Tip - If you have a little extra time before dinner, put the flank steak in the freezer for about 20 minutes to help make it easier to slice thinly. Description : "5 pts" Yield : "8 cups" Contributed to the FareShare Gazette by Chupa; 3 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 23 Calories; 2g Fat (56.5% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 69mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Visha - Russian Red Cabbage Soup Recipe By : Vicki Fraser Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 large red cabbage 1 1/2 cups frozen corn 1 large onion -- diced 3 large potatoes -- cubed 4 tablespoons white vinegar 1 tablespoon dried dill 1 1/2 teaspoons basil Water Combine all ingredients in a large soup pot; add water and boil until potatoes are tender and broth is a purple colour. Serve 4-6 people. Author : Vicki Fraser. Source : RussianFoods.com Formatted by Chupa Babi: 12.26.07 Author - This is a very basic vegetable Schi [cabbage soup] told to me by my Baba. It is excellent served with cheddar cheese and Russian black bread on the side. It makes an easy but very filling meal. Contributed to the FareShare Gazette by Chupa; 20 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 1g Fat (3.9% calories from fat); 4g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

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