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Chinese-Russian Beef Soup: Submitted by: Liqiang Chen | Date Added: 13 Sep 2011
Listed in: Soups, Stews, and Chowders

2 pounds Lean beef cubed
9 Roma tomatoes
4 potatoes
1 white onion
black pepper
3 tablespoons vegetable oil

Cooking Instructions

1) Cube steak into 1 inch cubes. Add to boiling water for one or two minutes to remove blood. Dump the water and clean up with cool water. Put the clean beef chunks in a container.

2) Add three or four teaspoons vegetable oil in pan and heat it up. Chop off 3 or four roma or 3 on-vine tomatoes to small chunks and put them into hot oil. Stir tomato for two minutes to make tomato sauce or salsa like. Add water and beef cubes to the mixture and make sure there's enough water to cover the beef chunks. Add black pepper, salt, and one or two teaspoons of sugar. Heat it up to boiling point and turn to moderate temperature to cook for one hour and half or so (want beef to be softened).

3) Add chopped potatoe into the soup and keep cooking until potato is almost well done. Add chopped white onion and the rest of the tomatoes into the soup and cook to the boiling point with high temperature for another two minutes. Turn off the heat and the soup is ready to eat.

NOTE: Liqiang said they eat this Russian soup where he lived in northern China. Use 8-10 romas or 6-8 vine tomatoes.

Liqiang Chen's Recipe

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