Vegetable Beef Soup

serves 6

This soup invigorates the spleen and stomach and harmonizes qi. It nourishes the blood and strengthens the bones, joints, and ligaments. It stimulates the appetite, and its energizing properties render it particularly effective for conditions of fatigue, weakness, and convalescence.

12 cups (3 liters) water

8 ounces (250 grams) beef, cut into 1-inch cubes

½ cup (100 grams) carrot, chopped into 1-inch pieces

3 slices ginger

½ cinnamon stick

2 teaspoons (10 milliliters) cooking wine

¼ cup (50 grams) onion, sliced thin lengthwise

½ cup (100 grams) tomato, chopped into 1-inch pieces

¼ head cabbage, chopped into 1-inch pieces

½ cup (100 grams) potato, chopped into 1-inch pieces

1–2 teaspoons (5–10 grams) salt

1 tablespoon (15 milliliters) soy sauce

Bring 4 cups (1 liter) of the water to a boil in a soup pot. Add the beef, return to a boil, and cook for 1 minute. Strain the broth and discard it. In the same saucepan, add the remaining 8 cups (2 liters) of fresh water to the beef. Throw in the chopped carrot, ginger slices, cinnamon stick, and cooking wine. Bring to a boil, reduce heat, cover, and cook over a low flame for 1 hour. After 1 hour of cooking, add the onion, tomato, cabbage, and potato. Continue to simmer for another 20 minutes. Season with salt and soy sauce. Serve hot.

hancheng

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