Shanghai-Style Borscht (罗宋汤)

Ingredients

• Vegetable stock (the trio of parsley, carrot and onion)
• Beef stock (stock cubes can be used instead)
• Beef (brisket or oxtail)
• Tomato (tomato paste, canned tomatoes)

Steps

Prep

1. Cut the onion, carrot and parsley into 1 cm dice.
2. Cut the red sausage and potatoes into 2 cm chunks.
3. Remove the cabbage core and tear the leaves by hand into 2 cm pieces.
4. Season the beef with 3 g salt and 3 g black pepper and marinate for 5 minutes.

Searing

5. Heat a frying pan and add vegetable oil.
6. Sear the beef until the surface is golden brown (it can still be raw inside, but don't burn it), then remove and set aside.

Cooking stage 1 (first hour)

7. Heat a soup pot and add olive oil, diced onion, diced carrot and diced parsley.
8. Stir-fry until the onion turns translucent, then add the tomato paste and canned tomatoes.
9. Add the beef and diced potatoes and stir well.
10. Add water to cover the ingredients and cook over medium heat for 1 hour.

Cooking stage 2 (last half hour)

11. Open the pot, add the cabbage and red sausage, and stir well.
12. Cook over medium heat for half an hour.
13. Uncover, add the remaining 15 g salt, mix well and serve.