Red Cook LUOSONG Soup

1/2 teaspoon ground white pepper

8 ounces stew beef cut into 3/4-inch cubes

1/4 cup Shaoxing cooking wine 

2 tablespoons tomato paste

1 carrot diced into 3/4-inch cubes

1 tomato diced into 3/4-inch cubes

1 stalk celery diced into 3/4-inch pieces

1/2 onion diced into 3/4-inch pieces

4 ounces cabbage cut into 3/4-inch pieces

1 potato diced into 3/4-inch cubes

2 teaspoons salt

Bring a quart of water to a boil in a saucepan then add the beef. Par-boil the beef and scoop as much of the scum from the top of the liquid as possible. Cook for about 15 minutes or until no more scum forms on top. Drain the meat and discard the liquid.

Put the beef, three quarts water or beef stock and wine in a 4 ½ quart stock pot. Bring the liquid to a boil then turn the heat down to low. Simmer the stock for about one hour or until the beef is tender. The liquid should have been reduced to about two quarts.

Add the tomato paste and carrots to the pot and continue to simmer for about 10 minutes. Add the rest of the ingredients to the pot and continue to simmer for another 10 minutes or until all the vegetables are tender. Adjust the seasoning if necessary.