👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef or pork ribs and brown on all sides. Remove the meat and set aside.

   💡 プロのコツ: Browning the meat adds depth of flavor to the soup.
2. 2

   Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and ginger and cook until fragrant, about 30 seconds.

3. 3

   Add the diced tomatoes and tomato paste to the pot. Cook, stirring, for about 1 minute.

   💡 プロのコツ: Cooking the tomato paste briefly helps to deepen its flavor.
4. 4

   Add the diced potatoes, carrots, and celery to the pot. Stir to combine with the other ingredients.

   💡 プロのコツ: Cut vegetables into uniform sizes for even cooking.
5. 5

   Return the browned meat to the pot. Add the Worcestershire sauce, water or beef broth, bay leaf, and optional chili peppers. Bring to a boil.

   💡 プロのコツ: Using beef broth instead of water will enhance the savory flavor.
6. 6

   Reduce the heat to low, cover, and simmer for at least 45 minutes, or until the meat is tender and the vegetables are cooked through. Stir occasionally.

   💡 プロのコツ: Simmering allows the flavors to meld and the meat to become tender.
7. 7

   Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. Serve hot.

   💡 プロのコツ: Taste and adjust seasoning before serving.