Tomato, potato and beef brisket soup
Tomato, potato, and beef brisket soup recipe with pictures, 4 steps in total. Prepare the main ingredients: cut the beef brisket and blanch it in cold water with scallions and cooking wine. Cut the other ingredients as shown in the picture. Note that the tomatoes should be cut into both diced and chunky pieces.
Method
- 01
Step 1
Prepare the main ingredients. Cut the beef brisket and blanch it in cold water with scallions and cooking wine. Cut the other ingredients as shown in the picture. Pay special attention to cutting the tomatoes into both cubes and chunks.
- 02
Step 2
Heat oil in a wok until it's about 70% hot. Sauté scallions and ginger until fragrant, then add diced tomatoes and stir-fry until they release their juices. Add chunks of tomatoes and stir-fry until they are no longer raw. Add the beef brisket and stir-fry together.
- 03
Step 3
After stir-frying, pour the mixture into a clay pot, add water, scallion segments, and salt. Bring to a boil over high heat, then reduce to low heat and simmer 3 hours or more.
- 04
Step 4
Once cooked, add a small amount of chicken bouillon (optional), ladle out the soup, sprinkle with chopped green onions, and a delicious and flavorful tomato, potato, and beef brisket soup is ready.
Nutrition
Nutrition has not been calculated for this recipe.