Tender Beef and Potato Soup: A Bowl of Clear and Deep Flavor
How to Make Delicious Beef and Potato Soup, Loved by Everyone
Introducing a recipe for beef and potato soup with a deep and refreshing broth that is second to none. We’ve added plenty of soft potatoes instead of radish, making it a hearty and satisfying meal loved by all. Let us share the secret to achieving an exceptional taste with simple ingredients!
Main Ingredients- 200g Beef (for soup)
- 2 Potatoes (medium size)
- 2 Cheongyang peppers (spicy green peppers)
- 1/2 Green onion
Cooking Instructions
Step 1
Thoroughly wash and prepare all ingredients, then cut them into bite-sized pieces suitable for cooking. Slice the green onion diagonally and finely chop the Cheongyang peppers to add a spicy kick. Peel and cut the potatoes into large chunks, and cut the beef into pieces. Pre-measuring your seasonings will help shorten your cooking time.
Step 2
In a bowl, combine the sliced beef with 1 Tbsp soy sauce, 1/2 Tbsp minced garlic, 1 Tbsp sesame oil, 2 Tbsp cooking wine, and a pinch of black pepper. Mix well to marinate the beef. This marination process removes any gamey smell from the beef and makes it more tender.
Step 3
Heat 1 Tbsp sesame oil in a pot over medium heat. Add the marinated beef and stir-fry until it changes color. Then, add the cut potatoes and continue to stir-fry together for about 2-3 minutes. Lightly stir-frying the potatoes helps prevent the broth from becoming cloudy and adds a nuttier flavor.
Step 4
In a separate pot, combine anchovies and kelp with 5 cups of water and bring to a boil to make broth. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes to extract the flavors. Then, remove the anchovies and kelp, leaving only the clear broth. If you don’t have anchovy-kelp broth, you can use store-bought broth or rice water.
Step 5
Pour the prepared anchovy-kelp broth into the pot with the stir-fried beef and potatoes. Add the remaining 1 Tbsp soy sauce and 1/2 Tbsp minced garlic. Bring to a boil over high heat.
Step 6
Once the soup comes to a boil, reduce the heat to medium-low and simmer for 10-15 minutes, or until the potatoes are completely tender. Skim off any foam that rises to the surface during cooking; this will result in a cleaner, clearer broth. Once the potatoes are cooked, add the chopped Cheongyang peppers and green onion, and simmer for a final minute to finish. Adjust seasoning with salt to your preference.
