Tomato Beef Soup (Luosong Tang)
Equipment
Ingredients
Main Ingredients
beef chuck roast (cubed)
680 g
whole canned tomatoes
794 g
carrot (peeled, sliced)
1 piece
fresh tomatoes (diced)
2 piece
onion (diced)
1 piece
celery (sliced)
2 piece
cabbage (shredded)
1 piece
potato (cubed)
2 piece
butter
14 g
salt
5 g
black pepper
2 g
Instructions
Prepare ingredients
Cube beef, dice onion and tomatoes, slice carrot and celery, shred cabbage, cube potatoes.
Brown the beef
Melt butter in a large pot and brown the beef cubes on all sides over medium heat.
Add vegetables
Add onion, carrot, celery, fresh tomatoes and canned tomatoes to the pot. Cook down without adding water.
Simmer the soup
Add cabbage and potatoes. Season with salt and pepper. Simmer covered on low heat for 1.5 hours, stirring occasionally.
Serve
Ladle hot soup into bowls and serve immediately.
Original recipe
Storage
Soup tastes even better the next day. Cool completely before refrigerating.
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