Soup with beef, water chestnuts and rice

For 4 persons

INGREDIENTS
350 g lean beef (such as steak or ground)
1 l fresh beef broth
1 cinnamon stick, crushed
1 star
2 el dark soya sous
2 el dry sherry
3 el tomato
115 g water chestnuts, drained and strips
175 g cooked white rice
1 tl grated orange peel
6 el orange juice
salt and pepper

Garnish:
grated orange peel
2 el chives, finely cut

Remove all fat from the meat. Cut the beef into thin strips and place them in a large pan

Pour the broth over the meat and add the cinnamon, star anise, soy sauce, sherry, tomato puree and water chestnuts again. Bring all to boil. Foam with a spoon the fat from the surface. Put the lid on the pan and let the soup simmer about 20 minutes or until beef is cooked.

Foam the soup again. Remove the cinnamon and star anise from the soup.

Stir the rice, orange peel and orange juice by the soup. Add salt to taste and pepper. Heat the soup still 2 to 3 minutes, and scoop it into warm soup bowls. Garnish the soup with orange peel and chives.

VARIATION
If you omit the rice, you need a lighter soup that is ideal as a starter in eastern maaltijdl. Do you want a real meal soup, add extra vegetables such as carrots, peppers, corn or zucchini