Cut the beef into large pieces and wash several times in water. By washing the beef the soup won't become cloudy.
Put the beef in cold water and bring to a boil. Skim off the scum, and drain into a colander or sieve.
These are the vegetables. We eat up all this cabbage. Cut into bite-sized pieces.
Sauté the onion and carrot in olive oil. When the onion is transparent add the canned tomatoes and the ● ingredients.
Add the beef and the ☆ ingredients, and simmer for a while, less than 30 minutes.
When the soup is a little bit thickened, add the potatoes, and then mound the cabbage on top. Cover with a lid.
After a while it looks like this. Season with salt and pepper, and it's done.
Baguettes and wine are a must with this.
Story Behind this Recipe
This was the feature dish at Pechika, a restaurant that used to be in Shinjuku Isetan. After a number of tries, I was finally able to recreate it.
Wash the beef carefully. Use a good quality soup stock! It's ok to add a lot of cabbage -- even if it overflows from the pot! We eat the whole amount for dinner. We can eat it up because it has so much vegetable.