Grandma's No-Water Tomato Beef Soup (罗宋汤)
Grandma's No-Water Tomato Beef Soup (罗宋汤)
Ingredients
- 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
- 28 ounces whole peeled tomatoes, 1 can, undrained
- 1 carrots, peeled and chopped into 1/2-inch pieces
- 2 fresh tomatoes, chopped into 1-inch pieces
- 1 small onion, chopped
- 2 celery stalks, chopped into 1/2-inch pieces
- 1 head green cabbage, cored and roughly chopped
- 2 small potatoes, peeled and chopped into 1-inch cubes
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare all vegetables: Peel and chop the carrot into 1/2-inch pieces. Chop the fresh tomatoes into 1-inch pieces. Chop the small onion. Chop the celery stalks into 1/2-inch pieces. Core and roughly chop the head of cabbage. Peel and chop the small potatoes into 1-inch cubes. Cut the beef chuck roast into 1-inch bite-sized cubes.
⏱️ 25 min
- 2
In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium-high heat.
⏱️ 1 min
- 3
Add the cubed beef to the pot. Season generously with salt and freshly ground black pepper. Brown the beef on all sides, working in batches if necessary to avoid overcrowding the pot. This should take about 5-7 minutes. Remove the browned beef from the pot and set aside.
⏱️ 7 min
- 4
Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot.
⏱️ 4 min
- 5
Add the chopped carrots and celery to the pot. Sauté for another 5 minutes until they start to soften slightly.
⏱️ 5 min
- 6
Return the browned beef to the pot. Add the chopped fresh tomatoes and the can of whole peeled tomatoes (crushing them with your hands as you add them, or with a spoon in the pot). Stir to combine.
⏱️ 3 min
- 7
Add the chopped potatoes and the chopped cabbage to the pot. The pot will be very full, but the cabbage will cook down. Stir everything together as best as you can.
⏱️ 2 min
- 8
Cover the pot with a tight-fitting lid. Reduce the heat to low. Let the soup simmer gently for at least 1 1/2 to 2 hours, or until the beef is very tender and the vegetables have cooked down into a rich, concentrated broth. Stir occasionally to prevent sticking, especially in the first hour. No water should be added; the vegetables will release their own liquids.
⏱️ 100 min
- 9
Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Grandma's No-Water Tomato Beef Soup (罗宋汤)
- 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
- 28 ounces whole peeled tomatoes, 1 can, undrained
- 1 carrots, peeled and chopped into 1/2-inch pieces
- 2 fresh tomatoes, chopped into 1-inch pieces
- 1 small onion, chopped
- 2 celery stalks, chopped into 1/2-inch pieces
- 1 head green cabbage, cored and roughly chopped
- 2 small potatoes, peeled and chopped into 1-inch cubes
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare all vegetables: Peel and chop the carrot into 1/2-inch pieces. Chop the fresh tomatoes into 1-inch pieces. Chop the small onion. Chop the celery stalks into 1/2-inch pieces. Core and roughly chop the head of cabbage. Peel and chop the small potatoes into 1-inch cubes. Cut the beef chuck roast into 1-inch bite-sized cubes.
⏱️ 25 min - 2
In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium-high heat.
⏱️ 1 min - 3
Add the cubed beef to the pot. Season generously with salt and freshly ground black pepper. Brown the beef on all sides, working in batches if necessary to avoid overcrowding the pot. This should take about 5-7 minutes. Remove the browned beef from the pot and set aside.
⏱️ 7 min - 4
Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot.
⏱️ 4 min - 5
Add the chopped carrots and celery to the pot. Sauté for another 5 minutes until they start to soften slightly.
⏱️ 5 min - 6
Return the browned beef to the pot. Add the chopped fresh tomatoes and the can of whole peeled tomatoes (crushing them with your hands as you add them, or with a spoon in the pot). Stir to combine.
⏱️ 3 min - 7
Add the chopped potatoes and the chopped cabbage to the pot. The pot will be very full, but the cabbage will cook down. Stir everything together as best as you can.
⏱️ 2 min - 8
Cover the pot with a tight-fitting lid. Reduce the heat to low. Let the soup simmer gently for at least 1 1/2 to 2 hours, or until the beef is very tender and the vegetables have cooked down into a rich, concentrated broth. Stir occasionally to prevent sticking, especially in the first hour. No water should be added; the vegetables will release their own liquids.
⏱️ 100 min - 9
Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot.
⏱️ 3 min