家常簡易版羅宋湯，一喝上癮煮法簡單，湯鮮迷人肉嫩香甜 / 莊師傅的廚房

Ingredients

• 500 g Beef Short Ribs (cut into 2‑3 cm pieces, tendon removed)
• 4 pieces Garlic Cloves (lightly smashed to create cracks, not fully minced)
• 1 large Onion (cut into large dice)
• 30 g Tomato Paste (store‑bought)
• 1 tbsp Rice Wine (Shaoxing wine, optional for deglazing)
• 1800 ml Warm Water (use warm tap water)
• 2 pieces Bay Leaf (dried)
• 2 medium Potatoes (peeled and cut into large dice)
• 2 medium Tomatoes (peeled and cut into large dice)
• 1 large Carrot (cut into large dice)
• 2 stalks Celery Stalks (cut into small pieces)
• 200 g Cabbage (cut into small dice (green or napa))
• 20 g Unsalted Butter (cut into cubes)
• 1 tsp Black Pepper (freshly ground)
• 1.5 tsp Salt (kosher or table salt)
• 1 tbsp Sugar (granulated)
• 1 tbsp Salad Oil (vegetable oil for sautéing)

Instructions

1. Prepare Ingredients

   Wash all vegetables. Lightly smash garlic to create cracks. Dice onion, potatoes, tomatoes, carrot, celery, and cabbage as described. Remove tendon from beef short ribs and cut the ribs into 2‑3 cm pieces.

   Time: PT15M

2. Blanch Beef Short Ribs

   Bring a pot of water to a rolling boil. Add the beef short ribs, let the water boil again, then reduce to medium heat and skim any foam. After 1 minute, turn off the heat, remove the ribs and rinse them under cold water.

   Time: PT5M

   Temperature: 100°C

3. Sauté Garlic and Onion

   Heat 1 tbsp salad oil in the soup pot over medium heat. Add the smashed garlic and diced onion, stirring until fragrant and the onion becomes translucent.

   Time: PT6M

   Temperature: medium heat

4. Brown the Beef

   Add the blanched beef short ribs to the pot. Fry, stirring occasionally, until the pieces are golden brown on all sides (about 5‑6 minutes).

   Time: PT6M

   Temperature: medium‑high

5. Add Bay Leaf and Tomato Paste

   Stir in 2 bay leaves and 30 g tomato paste. Cook for 2 minutes until the paste darkens slightly and mixes with the meat.

   Time: PT2M

   Temperature: medium

6. Deglaze with Rice Wine

   Pour in 1 tbsp rice wine, scraping the bottom of the pot to release browned bits. Let the alcohol evaporate for about 1 minute.

   Time: PT1M

   Temperature: medium

7. Add Water and Bring to Boil

   Add 1800 ml warm water. Increase heat to high and bring the soup to a rolling boil.

   Time: PT5M

   Temperature: high

8. Simmer the Beef

   Reduce heat to low, skim any foam that rises, cover the pot, and let the beef simmer gently for 50 minutes until tender.

   Time: PT50M

   Temperature: low

9. Add Remaining Vegetables and Butter

   Stir in the diced potatoes, tomatoes, carrot, celery, cabbage, and 20 g butter. Increase heat to high until the mixture returns to a boil.

   Time: PT5M

   Temperature: high

10. Final Simmer

    Reduce heat to low again, cover, and simmer for 30 minutes until all vegetables are tender and flavors have melded.

    Time: PT30M

    Temperature: low

11. Season the Soup

    Add 1 tsp freshly ground black pepper, 1.5 tsp salt, and 1 tbsp sugar. Stir well and taste, adjusting seasoning if needed.

    Time: PT2M

12. Finish and Serve

    Turn off the heat, let the soup rest for 5 minutes, then ladle into bowls. Garnish with fresh dill or a dollop of sour cream if desired.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

30 g

Fat

8 g

Fiber

4 g