Ingredients:
- Oxtails: 2 pounds, rinsed and patted dry
- Tea Rubs: 2 tablespoons (a blend of black tea leaves, ground ginger, dried thyme, and a pinch of sugar)
- Vegetable oil: 2 tablespoons
- Onions: 2, sliced
- Garlic: 6 cloves, minced
- Tomatoes: 3, chopped
- Tomato paste: 2 tablespoons
- Water: 10 cups
- Carrots: 2, peeled and chopped into large chunks
- Cabbage: 1/4, chopped
- Bay leaves: 5
- Salt: 2 teaspoons
- Black pepper: 1 teaspoon
- Potatoes: 1 pound, peeled and cut into large chunks
- Beef broth: 1 can (optional)
- Fresh lemon juice: to taste
Instructions:
- Prepare the Tea Rubs: In a small bowl, mix the black tea leaves, ground ginger, dried thyme, and sugar. Crush the tea leaves lightly with a mortar and pestle or use a spice grinder to create a fine blend.
- Brown the Oxtails: Heat 2 tablespoons of oil in a thick-bottomed soup pot over medium heat. Season the oxtails with the tea rubs and brown them lightly on both sides.
- Cook the Aromatics: While the oxtails are browning, slice the onions and smash the garlic. Add them to the pot once the oxtails are done browning and cook until the onions are soft.
- Add Tomatoes and Paste: Chop the tomatoes into rough chunks and add them to the pot when the onions have softened. Clear a space in the center of the pot and add the tomato paste, letting it fry lightly. Stir and cook until the tomatoes are slightly dissolved, and the oil in the pot turns reddish—a few minutes over medium heat.
- Boil and Simmer: Add water and turn up the heat to high. Add the carrots and cabbage to the pot, along with the bay leaves, salt, and black pepper. Cover and bring to a boil, then reduce the heat to simmer for 60 minutes.
- Add Potatoes: After 60 minutes of simmering, peel and cut the potatoes and add them to the soup. Bring it to a boil, then reduce the heat to simmer for an additional 30 minutes, or until the potatoes are tender. Adjust salt to taste before serving.
- Serve: Soups (and stews) always taste better the next day, so don't fret if you have leftovers. Freeze the soup for another meal, and you will be very happy that you did.
Tips:
- The tea rubs add a unique aroma and depth of flavor to the soup, complementing the traditional flavors of Luo Song soup.
- For a richer flavor, consider adding a can of beef broth to the soup.
- This Divine Luo Song Soup with Tea Rubs recipe is perfect for a cold winter day or a hearty family dinner. Serve with a slice of crusty bread to sop up the delicious broth.