Borscht

Name: Borscht
Yield: 4 servings
Cuisine: Soups
Ingredients: 500g Beef brisket; 2 piece Tomato; 1 piece Onion; 1 piece Carrot; 1 piece potato; 2 stick celery; to taste Ketchup; to taste Bay leaf; to taste Stewing spices

A Chinese take on borscht: beef brisket is poached with yellow wine, then joined by separately sauteed onion, tomato, potato, carrot and celery, all pressure-cooked into a hearty sweet-sour stew.

0 minNewMedium Soups Stew Sour & Savory

Instructions

1
Cut the beef brisket into cubes and soak for half an hour to draw out the blood.
2
Cut the onion into thin strips and cut the tomato into pieces.
3
Cut the potatoes and carrots into small pieces.
4
Simmer the beef brisket for 20 minutes, then add yellow wine, ginger slices, and cardamom.
5
Stir-fry the onions in hot oil.
6
Stir-fry tomatoes.
7
Fry potatoes.
8
Stir-fry carrots.
9
Add all the vegetables into the beef soup and cook in the electric pressure cooker for 30 minutes.
10
Add the celery.
11
Finished product.
12
Finished product.