Hong Kong Style Borscht
Hello everyone
Today I am going to share with you a "Hong Kong Style Borscht"
I use the beef consisted with part of tendon
Trim off excess fat
Get rid of this excess fat
This is the beef fascia that I trimmed off from previous cooking's
Here is 1 kg of beef
Blanch the beef
Together with spring onion
And ginger
Blanch for 3 minutes after the water boils
It is better to cook borscht with the beef consisted some fascia
It can also be cooked with beef ribs
Or beef shank
This borscht is for 6 servings
I deliberately prepare the quantity for 2 meals
This soup will still be very delicious after reheated in the next day
This time I use 2 onions
Weighed 400g
2 carrots also 400g
2 potatoes also 400g
Tear away the old fibres from the celery
The celery also 400g
2 tomatoes
600g
Cabbage 400g
A bit more garlic for the borscht
I use a garlic bulb
Saute the beef
Scoop the beef out after sauteed
No need to wash the pot
Saute the onion
Add in 3 tablespoons of tomato puree after onion sauteed
Or according to the self taste
Saute tomato puree
Add in diced tomatoes
Add in diced carrots, potatoes and celery
As well as the beef
Add in cabbage
Bay leaves
Rosemary
I use this chicken stock
You may pour in chicken broth
It can pour in half water and half chicken broth to prepare this soup
This is hot water
The amount of water added in is about an inch above the ingredients
I almost forgot to add in some black pepper
Turn to low heat after the water has brought to boil
Stew for 90 minutes
It smells great
Season with a bit of sugar
Moderate amount of salt
A bit more of black pepper
Let me taste it