Chinese Borscht Soup (羅宋湯)

Don't toss out those steak bones just yet -- especially if you've used this blog's previous NY strip dinner recipe. You're going to make one fine TASTY soup base out of them.

Put those beef bones in a pot and fill with water until they are completely submerged. 

Americans often use onions, celery, and carrots to make beef broth/soup. The Chinese use green onions and ginger. Keep the green onions whole but chop the ginger into large pieces.

Combine with the pot of bones and water and bring to a boil.

If you have it, add a splash of rice wine.

After a few minutes of boiling, you'll notice frothy brown foam forming around the edge of the soup. To have a clear broth at the end, you'll want to skim that all off.

Cover and simmer for two hours. Your kitchen will become very aromatic with this distinctive beefy smell. Then, remove everything so just the broth remains. Keep the bones and pick off the leftover beef into bite-sized bits for the soup.

For your vegetable medley, you need a head of cabbage, tomatoes, and some carrots.

Chop all and toss into your broth/soup base.

Add 1 1/2 teaspoon of salt, boil and stir, then simmer on MED LO for 30 minutes.

Time to serve. Prepare for a light and fragrant meal! Add two slices of toast and a side of fruit.

All finished.

Enjoy~!