Hong Kong-style Borscht

Name: Hong Kong-style Borscht
Yield: 4 servings
Cuisine: Soups
Ingredients: 500g Beef brisket; 1 piece potato; 1/2 piece Cabbage; 3 piece Tomato; 1 piece Carrot; 1 piece Onion; 2 piece Small chili pepper; 1 piece Scallion; 1 piece tomato paste; 5 piece Bay leaf; to taste Salt; to taste Black pepper; to taste Butter; a pinch Sugar

Hong Kong-style borscht: brisket blanched and simmered with onion, carrot, celery, potato and tomato sauteed in butter with tomato paste for a sweet-sour, hearty soup.

0 minNewEasy Soups Stew Mild Spicy

Instructions

1
Wash all the vegetables thoroughly.
2
Thaw the beef.
3
Cut all the fruits and vegetables into small pieces and set aside.
4
Blanch the beef brisket in cold water (that is, put cold water into a pot and bring it to a boil for about 10 minutes), then take it out and rinse it with clean water.
5
Sauté onions, carrots, celery, potatoes, and tomatoes in beef tallow until fragrant, then add tomato paste and mix well.
6
In another pot, boil water. Once the water reaches a rolling boil, add all the ingredients to the pot and add the bay leaves.
7
Boil on high heat for 15 minutes, then simmer on low heat for 2 hours. Add sugar, black pepper, salt, and butter for seasoning, and it's ready.