Anchovy Cabbage Soup Recipe
Ingredients
| Oil | 3 Tablespoon | |
| Onions-1 cup-chopped | ||
| Garlic | 3 Clove (5gm) | |
| Cabbage-3 cups-shredded | ||
| Anchovy paste | 1 Tablespoon | |
| Chili peppers-1/2 teaspoon- dried ground | ||
| Tamarind | 2 Teaspoon | |
| OR | ||
| Lemon juice and plum jam-2 teaspoons | ||
| Salt | 2 Teaspoon | |
| Tomatoes-2 -finely chopped | ||
| Beef broth | 6 Cup (16 tbs) | |
Directions
MAKING
1. In a large saucepan, heat the oil and add the onions and garlic to the hot pan. Cook on high for five minutes
2. Add the cabbage to the hot pan and sauté for 10 minutes while stirring continuously
3. In a bowl, blend the anchovy paste, tamarind, chili peppers, salt, tomatoes, and broth to make a smooth sauce. Check the seasoning
4. Tip over the vegetables and cook on low heat for 30 minutes.
SERVING
5. Serve hot
1. In a large saucepan, heat the oil and add the onions and garlic to the hot pan. Cook on high for five minutes
2. Add the cabbage to the hot pan and sauté for 10 minutes while stirring continuously
3. In a bowl, blend the anchovy paste, tamarind, chili peppers, salt, tomatoes, and broth to make a smooth sauce. Check the seasoning
4. Tip over the vegetables and cook on low heat for 30 minutes.
SERVING
5. Serve hot
Chef
