Bitter sweet cabbage soup

Ingredients


1 lb of diced ox meat

1 tbsp. of coriander grains

A pinch of cinnamon

A pinch of nutmeg

1 clove

1 tbsp of powdered ginger

1 tbsp of sugar

1 tbsp. of soy sauce

Broth, necessary amount

2 tbsp. of wine vinegar

Salt and pepper




To garnish:


1 oz of butter

1 lb of white cabbage cut in julienne

1 sliced shallot

6 medium onions

1 tbsp of minced parsley




For the meatballs:


3.5 oz of boiled rice

1 egg yolk

2 tbsp of flour

2 oz of assorted pickled products



Preparation


Boil the ox meat in a saucepan with the broth and seasoned with the coriander, cinnamon, nutmeg, clove, ginger, sugar, salt and pepper.


Simmer it for an hour and a half considering the meat consistency. A little before you finish cooking add the soy sauce and vinegar.


Heat the butter in a saucepan and simmer the cabbage cut in thin strips along with the sliced shallot and whole onions for five minutes.


After stirring it for a few times, pour everything in the saucepan and then add the minced parsley.



Meatball preparation:

Mix the boiled rice with the egg yolk and assorted minced pickles. Shape small meatballs, pass them through flour and place them in the saucepan.


Once they have simmered for a couple of minutes, serve the soup.