Tomato Beef Soup (Luosong Tang)

145Min

6Servings

380Cal

MediumLevel

Kid friendlygluten_free

#cabbage soup#beef#tomato#easy recipe#comfort food

Equipment

Chef's knife

Cutting board

Heavy-bottomed pot

Stove

Tongs

Spatula

Ladle

Serving plate

Ingredients

beef chuck roast (cubed)

680 g

whole canned tomatoes

794 g

carrot (peeled, diced)

1 piece

fresh tomatoes (diced)

2 piece

onion (diced)

1 piece

celery (diced)

2 piece

cabbage (chopped)

1 piece

potato (peeled, cubed)

2 piece

butter

14 g

salt

10 g

black pepper

5 g

Instructions

Prepare all ingredients

Cut beef into 3-4 cm chunks, dice onion, carrot, celery, and tomatoes. Peel and cube potatoes. Roughly chop cabbage.

15 min

Keep vegetable pieces fairly large so they hold their shape during the long cooking

Brown the beef

Melt butter in a heavy pot, then sear beef chunks in batches until well browned on all sides.

10 minMedium-high heattimer 10 min

Do not overcrowd the pot; work in batches to get a nice crust

Sauté aromatics

Add onion, carrot, and celery to the pot with the browned beef and cook until vegetables begin to soften.

5 minMedium heattimer 5 min

Add tomatoes

Crush canned tomatoes with your hands or a spoon and add them along with fresh diced tomatoes to the pot.

3 minMedium heat

Crushing whole tomatoes by hand releases their juices and flavor

Simmer the soup

Cover the pot and let everything simmer gently without adding any water for about 90 minutes, stirring occasionally.

90 minLow heattimer 90 min

The key is NOT adding water; the vegetables release enough liquid and the flavors concentrate beautifully

Add potatoes and cabbage

Stir in cubed potatoes and chopped cabbage, then continue simmering until vegetables are tender, about 20 minutes.

20 minLow heattimer 20 min

Season and finish

Taste and season generously with salt and freshly ground black pepper. Serve hot.

2 min

The soup should taste rich and concentrated; season boldly

Original recipe

InstagramRecipe by @scallion__baby

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 2-3 minutes or stovetop over medium heat

Flavors improve after a day in the fridge; freezes very well

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