Súp bò is a clear beef soup with chunks of carrot, potato and leek. Despite the taste of the leek, the soup is still sweet, thanks to the beef and vegetables together. It takes five steps, and the vegetables are easy to swap: chayote, kohlrabi, beetroot, white or green cauliflower all work. Ingredients 500–600 g beef: hind shank, tail or rib 2 potatoes 2 carrots 1 branch of leek Salt, sugar alum, pork/chicken broth mix, pepper 2.5 litres water, plus more for blanching How to make súp bò 1. Blanch the beef Bring a pot of water to the boil with a small spoon of salt. Add the beef and cook it briefly, then take it out and rinse it under cold water to wash off the foam. Cut it into square pieces. 2. Prepare the vegetables Peel the potatoes and carrots and cut them into square pieces about the same size as the beef. Soak them for 30 minutes in water with a little salt, then pour off the water and let them drain. Wash the leek and cut it into small pieces. 3. Simmer the beef This is the step to be careful with. Bring 2.5 litres of water to the boil, add the beef and keep the heat high. Once the water boils again, turn the heat down so the meat cooks gently. Skim off the foam as it rises; that is what keeps the soup clear. Season with 2 small spoons of salt, 1 spoon of pork/chicken broth mix and 2 spoons of sugar alum. 4. Add the vegetables in order When the beef is cooked, add the carrots and cook for 5 minutes. Add the potatoes and cook for another 6 minutes, then add the leek and cook for 2 minutes. Taste and adjust the seasoning. Serve with a little pepper sprinkled over the top. It’s good hot or once it has cooled. Share:
