The lactic acid in pickled cabbage stimulates appetite, refreshes the mind, alleviates hangovers, and cuts through greasiness. It also boosts digestion and enhances iron absorption. Beef's rich protein content, with amino acid profiles closer to human needs than pork, strengthens the body's disease resistance. Beef and Pickled Cabbage Soup is an excellent recipe for pregnancy.
Beef and Pickled Cabbage Soup - Pregnancy Recipe
Main Ingredients: 1000g pickled cabbage, 250g beef
Additional Ingredients: 250g potatoes, 250g carrots, 250g onions, 100g butter
Seasonings: 250g tomato paste, 250g butter, 10g salt, 6g MSG, 3g bay leaves, 2g ground pepper
Preparation
1. Peel and julienne carrots. Julienne onions. Peel and dice potatoes. Melt butter in a pot, sauté onions and bay leaves until fragrant. Add carrots, cover briefly, then stir in tomato paste.
2. When the oil turns red, add shredded fermented cabbage. Simmer over medium heat for 20 minutes. Pour in clear broth, add potato chunks, bring to a boil, then season with salt and MSG to taste.
3. When serving, add 250g of cooked beef to the soup. Top the fermented cabbage with 100g of sour cream and sprinkle with pepper.
Cooking Note: Approximately 3000g of clear broth is required for this dish.