From Keiki in the Kitchen with Mika the Sous Chef. Click here to purchase the cookbook!
Level of Difficulty: 3
Prep Time: 20 minutes
Cook Time: 5 minutes
Serves: 4
Level of Difficulty: 2
Prep Time: 20 minutes
Cooking Time: 1 hour, 15 minutes
Serves: 4
Tools Needed
4-quart soup pot
Vegetable peeler
Knife
Cutting board
Metal or wooden kitchen spoon
Ingredients
2 tablespoons unsalted butter or vegetable oil
3 tomatoes, diced
1 small onion, diced
1 Chinese cabbage, shredded or chopped
1 large stalk of celery, diced
3 small potatoes, peeled and diced
2 carrots, peeled and diced
2 quarts beef stock or water
Ketchup
Salt
Pepper
Instructions
- On medium heat, melt butter in a 4-quart soup pot and add two diced tomatoes. Stir until the tomatoes get mashed and produce a lot of juice. Add onions and stir occasionally.
- Once the onions are soft, add cabbage and allow it to soften.
- Add celery, potatoes and carrots, followed by the rest of the tomatoes.
- Add beef stock or water to cover all the ingredients.
- Stir the soup and increase temperature to high just until soup boils.
- Turn the heat to low, add in ketchup and salt to taste. Simmer for one hour until vegetables are soft. Add fresh pepper and serve.
Chef Tip: The tomato added at the beginning creates the flavor, and the tomato added later creates to the texture.