- 2 1/2 gallons water
- 1 (6-pound) beef rump roast, cut into 1/2-inch cubes
- 2 tablespoons salt
- 1/2 teaspoon pepper
- 4 large turnips, peeled and cubed
- 1 pound carrots, scraped and sliced
- 1 (12-ounce) package vermicelli, broken into 1/2-inch pieces
How to Make It
Combine water, beef, and salt in a large stock pot; bring to a boil. Reduce heat; cook, uncovered, 1 hour, skimming surface frequently with a flat ladle to remove grayish scum. Stir in pepper, turnips, and carrots; continue to cook, uncovered, 1 1/2 hours, stirring occasionally.
Stir in vermicelli; cook, uncovered, 30 minutes. Ladle into individual soup bowls; serve warm.