港式罗宋汤 / Borscht Hong Kong Style

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Attention

This is an uncompleted recipe.

🏷️Tags

🏷️Cantonese Cuisine

🖼️Image

🥦Ingredients

Beef

Tomato (optional)

Celery (optional)

Onions (a handful)

Carrots (a handful)

Potatoes (a handful)

Cabbage (3 leaves)

Cornstarch

Beef stock (1.5 cup)

Cooking oil

🧂Seasoning

Canned crushed tomatoes

Garlic

Bay leaves

Ketchup

Salt

Pepper

🔢Directions

1. Slice cabbage and marinade with ¼ tsp salt, set aside for one hour

2. Dice onions, carrots and potatoes

3. In a pan, add cooking oil, onions and a pinch of salt, fry until translucent

4. Add carrots, fry a little bit, then add beef stock, crushed garlic, bay leaves and 1 tbsp of crushed tomatoes and ½ tsp of salt

5. Simmer for about 10 minutes

6. Add potatoes and cabbage and simmer for 5 more minutes

7. Thicken with slurry

8. Season with salt and pepper and ketchup