Shanghai Borscht

Name: Shanghai Borscht
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 250g cabbage; 180g potato; 70g carrot; 120g tomato; 100g Red Sausage; A big bowl beef; 4g salt; 3g Chicken Bouillon Powder; 30ml olive oil; 2 tbsp ketchup; 5g Sugar

by Xianger Kitchen

4.7 (1)

Favorite

8

Difficulty

Easy

Time

1h 30m

Serving

5

Every household in Shanghai will make borscht, a western food from Russia, so when we drink borscht, we will jokingly say, drinking western food. It is said that Russian borscht is more sour than sweet. At first, Shanghainese couldn’t accept this. The taste, slowly adjusted to sweet and sour, to cater to their own taste, especially delicious, especially like it. The remaining bowl of braised beef is stewed in a pot of borscht with various ingredients, meat and vegetables are matched, and it is nutritious.

Shanghai Borscht

1. Prepare ingredients

2. Prepare braised beef and sausage slices

3. Peel the potatoes and carrots and cut into pieces with a hob, tear the cabbage into small pieces, and cut the tomatoes into pieces

4. Pour olive oil in hot pan

5. Pour in tomatoes, potatoes, and carrots and stir-fry to taste

6. Add salt and stir fry evenly

7. Add braised beef and sausage slices

8. Pour in boiling water, cover on high heat and boil, turn to low heat and cook until potatoes are tender

9. Open the lid, add cabbage and 2 tablespoons of tomato sauce, turn to high heat

10. Boil until the cabbage is cooked and soft, add chicken essence, season with sugar, turn off the heat and cook

Tips:
1. The cabbage will not be mushy after adding this soup to the cabbage at the end.
2. The sweet and sour taste of tomatoes is not enough. Add tomato sauce to adjust the sweet and sour taste.