Monday, 8 February 2016

Chinese Style Borscht Soup


(Please note: the amount of each vegetable you put in varies by preference. If you prefer more onion than tomato, you can remove some tomato for onion. Or celery/whatever veggies you prefer)
  • 1-2 tomatoes
  • 1/2-1 whole onion
  • 1-2 sticks of celery
  • 2-3 potatoes
  • 1 whole carrot
  • About 3 ilbs of Pork bone (or chicken bone/chicken breast)
  • 2L of water
  • 2 teaspoons of salt (or to proffered taste)

1. Wash ingredients.
2. Cut all vegetables into 1/2-1 inch cubes. Tomato into wedges.

1. Boil the water
2. Add pork bones to the water until it's boiling again.
3. When the water with pork bones boil, add the potatoes and carrots first since they take longer to cook.
4. Once it boils add in celery and onion. Cover the lid and bring to a boil.
5. Add the tomato and turn to medium low heat and let it simmer for 30 minutes.
6. Add 2 teaspoons of salt (or to desired taste) and then stir well.

The soup is ready to be served.


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