番茄牛肉蔬菜湯|Tomato Beef vege soup

繼續雙語閱讀|Read in Mandarin & English

大家好,今天我們要煮一道非常濃郁好喝的番茄牛肉蔬菜湯。這道湯可以做成素食的,只要不加牛肉和培根,把奶油改成植物油,並使用蔬菜高湯即可。這道湯味道非常重口,全都要歸功於秘密食材––醃漬的風乾番茄!有的人可能會覺得這道湯看起來有點油、肉有點多,那是因為這是我和先生吃低醣飲食固定會煮來喝的湯,所以自然少不了天然的動物好油啦~

廢話不多說,看看怎麼做吧!

Hi guys, today we will be making a very savory and flavorful soup, tomato beef vege soup. You can totally leave out the meat and make this soup vegetarian by replacing butter with vege oil of your choice, and the beef stock with vege stock. This soup is super pungent because of our secret ingredient, sun dried tomatoes! Some might think there are too much protein or fat in this soup, bare in mind that I made this soup mostly when I am on a temporary low-carb diet so we need all the nice fat and love from bacon and minced beef!

Let’s get started.


Watch the Video on My YT Channel

食譜為四至五人份

食材

  • 15 公克 奶油
  • 1 顆洋蔥切細丁(中型大小)
  • 1 罐剝皮番茄罐頭
  • 350 克高麗菜切絲(可以用到 500 克,這樣煮出來的料更多,纖維也多多)
  • 500 克牛絞肉(我喜歡用肥一點的)
  • 100-120 克培根碎
  • 1 公升高湯(我都用牛高湯)
  • 1 茶匙綜合香料
  • 50 克 油漬日曬番茄乾
  • 鹽巴適量
  • 黑胡椒適量
  • 羅勒點綴用

This recipe makes about 4 – 5 servings.

Ingredients

  • 15 grams of butter
  • 1 onion, finely diced (medium)
  • 1 can of peeled tomato
  • 350 grams of white cabbage cut in strips (you can bump this up to 500 grams even, the soup with be less soupy but packed with fiber power desu)
  • 500 grams mince beef
  • 100 – 120 grams of bacon
  • 1 liter of stock (I always use beef stock)
  • 1 tsp of mix herbs
  • 50 grams of sun dried tomatoes
  • Salt to taste
  • Black pepper to taste
  • Basil to decorate

作法

  1. 啟動壓力鍋快炒功能。
  2. 加入奶油,炒至冒泡後加入洋蔥細丁。
  3. 洋蔥細丁炒至半透明,加入培根碎。
  4. 培根碎炒至金黃,加入牛絞肉。
  5. 牛絞肉炒至變色,加入香料,少許鹽和黑胡椒(盡量不要下手太重,調味可以最後在處理)。
  6. 加入油漬日曬番茄乾、去皮番茄罐頭和熱高湯(我用的是市售高湯塊加沸水),攪拌均勻。
  7. 加入高麗菜,小心湯汁濺出來,稍微攪拌。
  8. 蓋上蓋子,壓力鍋設定調整至「湯品」模式,煮 25 分鐘。
  9. 時間到就煮好了,稍微攪拌一下並試吃味道,按照喜好添加鹽巴及黑胡椒。
  10. 上菜時可以新鮮羅勒點綴。

Methods

  1. In a pressure cooker, turn on the sauté mode.
  2. Put in butter, once it is foaming, add in onions.
  3. Sauté onions until translucent, add in bacon bits.
  4. Fry for about 3 minutes until nice and browned, add in minced beef.
  5. Fry until the beef is no long pinkish, add in mixed herbs, a bit of salt and pepper and mix well. (Not too much, adjust your seasoning preferably at the end)
  6. Add in sun dried tomatoes, can tomatoes and hot stock. (I’m using stock cubes and boiling water), stir well.
  7. Add in cabbage, carefully. Stir well.
  8. Switch your pressure cooker to “Soup" mode and set to cook for 25 minutes.
  9. Once it is cooked, it is done! Stir well and do a taste test before serving, add more salt and pepper to your liking.
  10. Serve with some basil on top.

注意事項和提醒

  • 每次煮這道湯,我都是使用壓力鍋,如果你沒有壓力鍋的話,使用深鍋來煮即可。直至步驟七以前都是一模一樣的做法,所有食材都加進去後,將湯煮到滾,接著以小火燉 30 至 45 分鐘,基本上燉半小時就已經全熟了,主要是看你喜歡蔬菜煮至什麼程度。
  • 如果你覺得培根太油了,可以另外煎熟或是烤熟後,瀝乾油脂,絞肉炒熟之後加入。
  • 這道湯在出餐時也可以灑上一點起司,增添濃郁風味。
  • 如果你想要把湯煮的濃稠一點,可以減少高湯的量,或是增加高麗菜的量,這道湯也可以拿來沾烤好的麵包。
  • 如果你希望味道再更加濃郁,可以增加醃漬風乾番茄的量。

Tips and stuff

  • I always cook this soup in a pressure cooker, however if you don’t have one it is totally fine, just use a deep pot to begin with the sauté process and finish everything in the same pot. After you add in the hot stock and condiments, bring the soup to boil and simmer at low heat for 30 to 45 minutes. It depends on how soft you like your cabbage.
  • If you are not a big fan of bacon grease, you can fry or bake them separately and drain the excess oil. Add them in after the minced beef.
  • You can amp up this soup by adding some shredded cheese when serving, it will make this soup even more divine.
  • You can add less stock and more cabbage to make it a thick dipping soup that goes well with toasted breads.
  • To make this soup even richer, add more sun dried tomatoes 🍅

希望你也喜歡這道番茄風味強烈、滋味豐富的湯品,也希望這道湯變成你家餐桌的常客!

I hope you enjoy this rich, tomatoey, pungent soup and have this little one become a frequent appearance on your dinner table.


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