Potato Tomato Carrot Soup (ABC Soup)

Method8 steps · about 45 min

1. 1

   Step 1: Wash the vegetables. Peel the two potatoes and two carrots, peel the small yellow onion (1) and trim the tomatoes (2). Dice all four vegetables into about 1.5 cm cubes and keep together. On a separate clean board, dice the cleaned 300 g lean pork into about 1.5 cm cubes and keep refrigerated.

   Uses 2 medium potatoes · 2 medium carrots · 1 small yellow onion · 2 tomatoes · Clean water, for washing the vegetables · 300 g lean pork

2. 2

   Step 2: Mix the diced pork from step 1 with 1 tsp light soy sauce, 1 tsp cornstarch, ¼ tsp marinade salt and 2 tsp oil. Cover and refrigerate for about 15 minutes while preparing the soup.

   Pork marinade ready · 15 minUses Pork cubes only, excluding the prepared vegetables and washing water · 1 tsp light soy sauce, for pork marinade · 1 tsp cornstarch (cornflour), for pork marinade · ¼ tsp salt, for pork marinade · 2 tsp oil, for pork marinade

3. 3

   Step 3: Bring the measured 2 l fresh soup water to a full boil in a pot over high heat.

   Uses 2 l water, for soup

4. 4

   Step 4: Add all the diced carrots, potatoes, tomatoes and onion from step 1 to the boiling water from step 3.

   Uses Boiling measured soup water · Vegetables only, excluding raw pork, peel and washing water

5. 5

   Step 5: Return the vegetable soup from step 4 to a boil, then reduce to medium-low and simmer for about 20 minutes, until the carrots and potatoes are soft.

   Check tender soup vegetables · 20 minUses Diced vegetables in soup water

6. 6

   Step 6: Add all the chilled marinated pork from step 2 to the tender vegetable soup from step 5. Stir to separate the cubes, return to a boil and cook for about 5 minutes. Check that the pork is cooked through and its centres reach 63°C; continue if needed.

   Check cooked pork cubes · 5 minUses Tender vegetable soup · Chilled diced pork and its marinade

7. 7

   Step 7: Once the pork in step 6 reaches 63°C, turn off the heat and let the finished soup rest off the heat for at least 3 minutes.

   Season and serve ABC soup · 3 minUses Fully cooked pork and vegetable soup

8. 8

   Step 8: Taste the rested soup from step 7 and add the optional finishing pinch of salt (1 pinch) only if wanted. Serve hot. Cool any leftovers promptly in shallow containers and refrigerate at 4°C or below.

   Uses Rested pork and vegetable soup · 1 pinch finishing salt, only if wanted