Beef soup on sugar bones

1. Sugar bones are washed under running water, chopped into segments, put in a saucepan. Beef shanks are also carefully washed, chopped into pieces so that later in the finished dish it was convenient to divide into portions and eat. We put the shanks in a saucepan to the bones, pour cold water so that it completely covers them.

2. We send the pan to the fire, bring the water to a boil, then reduce the heat. At this stage, foam forms on the surface, it is not necessary to remove it, since we will drain the first broth. So, carefully drain all the water, fill the bones and shanks with clean cold water, re-send it to a weak fire and bring it to a boil.

3. Peel the garlic, pass it through the press. Onions are also cleaned, cut into cubes. Put it in the soup, add the fish sauce, cover the pan with a lid, simmer on low heat until the beef becomes soft. In terms of time, it will take about one and a half to two hours.

4. Salt the soup, add ground black pepper to taste. Corn cobs are washed, cut into two or three parts, depending on the size of the cob, put in a saucepan with soup, cook for 10 minutes. My bok choy is washed under running water, spread 10 minutes after the corn. Cook on low heat for another 3 minutes.

5. I wash the green onions, cut them across into two parts, put them in the soup, cook for another minute or two, then remove the pan from the heat.

We arrange the soup in portions and serve it on the table. Bon appetit!