Fall-apart tender beef with a wonderful blend of spices and plenty of fresh herbs, this is a hearty beef soup in tomato broth and the beef just melts in your mouth.
Chinese Style Russian Soup
5 stars rating if you like it!
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Recipe
PRE TIME: 5 min
COOKING TIME: 25 min
TOTAL TIME: 30 min
2 SERVING
Ingredients:
- 2 lb. Beef
- 111 tsp. Salt
- 0.25 tsp. Black pepper
- 2 large Carrot
- 5 medium Potatoes
- ㅤ Half Cabbage
- 2 tbsp. Butter
- ㅤ Half Onion
- 5 cloves Garlic
- 2 stalks Celery
- 4 medium Tomato
- 0.25 cup Tomato Paste
- 5 cans Chicken Broth
- 0.25 cup Red Wine
- 1 sprig Rosemary
Directions:
Step 1
1
Prepare the ingredients: cut the beef, potatoes, and carrots into chunky pieces. Cut the garlic into thin slices. Finely chop the celery and dice the onion. Break the cabbage into big pieces.
Step 2
2
In a large skillet over medium heat, add oil, beef, salt, and black pepper. Cook both sides of the beef for 2~3 mintues until it is golden brown. Remove the beef from the skillet; set aside.
Step 3
3
To make the tomato broth: Heat 2 tbsp of butter in a large skillet on a medium heat. Add onion, garlic, celery, and sauté for 5 minutes. Add tomatoes and Tomato Paste. Stir until all the ingredients are well-mixed. Next, add the chicken broth. Cover with the skillet with a lid and sauté on a medium low heat, stirring occasionally, for 3 minutes. Transfer the broth to a large bowl.
Step 4
4
In an instant pot, add the carrots, potatoes, seared beef, tomato broth, cabbage, chicken broth, and rosemary. Close the lid and cook for 20 minutes until the beef is fall-apart tender.
Step 5
5
Transfer to a serving dish and enjoy!
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