Shanghai Beef Soup (Luosong Tang)

Cooked entirely in its own juices without adding any water, this beef soup (罗宋汤) is a classic Shanghai comfort dish. The vegetables retain their natural flavor, slowly cooking into a sweet, rich, and deeply satisfying soup.

Ingredients

• Beef 500-800 g
• Cabbage 1 pc (large)
• Canned peeled tomatoes 600 g
• Fresh tomatoes 2 pcs
• Carrot 1 pc
• Celery 2 stalks
• Onion 1 pc
• Potatoes 2 pcs
• Butter 1 tbsp
• Salt and black pepper

Method

1. 1.Cut the beef into pieces and brown in a heavy-bottomed pot in its own fat or a bit of vegetable oil. Meat should be at room temperature so it browns instead of releasing too much liquid.
2. 2.Once browned, remove the beef and lightly sauté the onion in butter.
3. 3.Add the canned peeled tomatoes, fresh tomatoes, carrot, celery, two-thirds of the cabbage, browned beef, salt, and black pepper. Cover and cook over medium heat.
4. 4.Once the vegetables release their juices and the cabbage softens, add the potatoes and the remaining third of the cabbage. Cover and cook until the potatoes are tender.
5. 5.Adjust salt to taste. Avoid cooking over high heat for too long, otherwise the juices will reduce and thicken excessively.