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beef potato cabbage soup in a white bowl with a plate steamed rice and a glass of water in the background.
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4 from 1 vote

Beef Potato and Pechay Soup

Beef Potato and Pechay Soup is cooked picadillo-style with beef short ribs, potatoes, and pechay in a tomato-based broth. So hearty and flavorful!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Entree, Soup
Cuisine: Filipino
Servings: 4 Servings
Calories: 457kcal
Author: Lalaine Manalo

Ingredients

  • 1 tablespoon oil
  • 1 onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 2 pounds beef short ribs
  • 5 ripe Roma tomatoes, chopped
  • 1 tablespoon fish sauce
  • 5 cups water
  • 2 medium potatoes, peeled and diced
  • 1 bunch pechay, chopped
  • salt and pepper to taste

Instructions

  • Rinse beef ribs and drain well.
  • In a large pot over medium heat, heat oil. Add onions and garlic and cook until softened.
  • Add beef spare ribs and cook, stirring occasionally, until lightly browned.
  • Add tomatoes and cook, mashing with the back of spoon, until softened and release juice.
  • Add fish sauce and continue to cook for about 1 to 2 minutes.
  • Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook for about 50 to 60 minutes or until meat is fork-tender. Add more water in ½ cup increments as needed to maintain about 5 cups.
  • Add potatoes and cook for about 7 to 10 minutes or until tender.
  • Add pechay and cook for about 2 to 3 minutes or until tender yet crisp.
  • Season with salt and pepper to taste. Serve hot.

Nutrition

Calories: 457kcal | Carbohydrates: 30g | Protein: 38g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 624mg | Potassium: 1814mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10032IU | Vitamin C: 129mg | Calcium: 275mg | Iron: 6mg