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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 1/2 gallons water |
1 (6-pound) beef rump roast, cut into 1/2-inch cubes |
2 tablespoons salt |
1/2 teaspoon pepper |
4 large turnips, peeled and cubed |
1 pound carrots, scraped and sliced |
1 (12-ounce) package vermicelli, broken into 1/2-inch pieces |
Directions:
1. Combine water, beef, and salt in a large stock pot; bring to a boil. Reduce heat; cook, uncovered, 1 hour, skimming surface frequently with a flat ladle to remove grayish scum. Stir in pepper, turnips, and carrots; continue to cook, uncovered, 1 1/2 hours, stirring occasionally.
2. Stir in vermicelli; cook, uncovered, 30 minutes. Ladle into individual soup bowls; serve warm.
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