Grandma’s Chinese Vegetable Soup
1 pound pork neck bones
10 cups water
2 large potatoes
cut into chunks
2 large tomatoes
1 large carrot
1 teaspoon white sugar
salt to taste
Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain.
Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt.
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