Sinigang na Baka sa Bayabas
With a slight sweetness from ripe guavas, this traditional Filipino soup is a delicious, refreshing recipe that's perfect for any season.
Servings: 4 servings
- 2 pounds boneless beef shanks cut into serving pieces
- 10 cups water
- 1 onion peeled and quartered
- 1 tablespoon fish sauce
- 3 Roma tomatoes chopped
- 7 to 8 large ripe guavas peeled, quartered and seeded
- salt and pepper to taste
- 1 small bunch kangkong
In a pot over medium heat, combine beef ribs and water. Bring to a boil, skimming scum that floats to top. When broth has cleared, add onions and fish sauce. Lower heat, cover and cook for about 1-½ to 2 hours or until meat is fork tender.
Add tomatoes and cook for about 2 to 3 minutes. Add guavas and continue to cook for another 7 to 10 minutes or until softened and has imparted flavor to broth. Season with salt and pepper to taste.
Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Add kangkong and continue to cook for about 1 minute or until just wilted. Serve hot.
Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 388mg | Potassium: 163mg | Fiber: 1g | Sugar: 3g | Vitamin A: 385IU | Vitamin C: 8.4mg | Calcium: 30mg | Iron: 0.2mg