Beef and vegetable soup

Ingredients: beef (beef brisket is preferred), tomatoes, tomato paste, potatoes, carrots, cabbage, onions

Seasonings: salt, Bay leaves, tomato sauce, butter, white pepper

Production steps: 1. Cut the beef into cubes about 3 cm square, blanch it in boiling water for a minute or two, remove the blood and take it out for later use.

2. Put bay leaves, white peppercorns and onions into the tea bag. Pour enough cold water into the pot, add the blanched beef cubes, bring to a boil over medium heat, and skim off the floating bits. Note that there should not be too much water, otherwise the soup will not be fragrant.

3. Cut the tomatoes into large pieces and pour them into the pot. Add the tea bag with onions and bay leaves into the soup pot, bring to a boil over medium heat, then reduce to low heat and simmer for about 3 hours.

4. Remove the beef and tomatoes and use them for other purposes; take out the spice bag and throw it away; set aside the beef soup.

5. Cut the cabbage into thick shreds, cut the potatoes and carrots into mahjong-sized pieces, and cut the onion into small slices.

6. Pour an appropriate amount of cooking oil into the pot, then add a small piece of butter and heat to melt.

7. Fry the cabbage until soft and set aside. Sauté onions until fragrant.

8. Add potatoes and carrot pieces and stir-fry. Add the cabbage and continue to stir-fry for a while, then remove the vegetables and set aside.

9. Pour the tomato sauce into the pot and stir-fry with the oil in the pot until fragrant. Then return the vegetables to the pot.

10. Pour in the beef soup that has been cooked in advance. If you like, you can leave some beef cut into small cubes and pour it in too.

11. Bring to a boil over medium heat, then simmer over low heat for 30 minutes. Add a little salt to taste. You can also add a little sugar if you like. It will taste better if you pour some tomato sauce at the end.