100 Home-Style Dishes: Borscht Recipe

Cut the beef into small cubes, put them in a pot of cold water with scallions and ginger slices, bring to a boil over high heat, then reduce to low heat and simmer until the beef turns white. Skim off any foam, then remove the beef. Place the beef in a rice cooker, add enough hot water, and cook on the stewing function for 2 hours until the beef is tender.

While stewing the beef, you can chop and wash all the other side dishes. Peel and dice the potatoes, then soak them in water. Soaking them or rinsing them several times after chopping will remove the starch from the potatoes.

When the beef is almost done stewing, heat oil in a pan and sauté diced onions until softened.

Add tomatoes (you can cut them into smaller pieces) and stir-fry until they release their juices.

Stir-fry the tomatoes until they release their juices.

Pour the stewed beef and broth into the pot.

Add 2 tablespoons of tomato sauce, half a tablespoon of light soy sauce, and 10g of white sugar. Simmer until well combined and bring to a boil over high heat.

Add diced potatoes and carrots, and simmer for 20-30 minutes. Add hot water as needed during cooking to prevent the pot from drying out.

Add the cabbage and simmer for 15-20 minutes. Add hot water as needed during cooking to prevent the pot from drying out.

Add an appropriate amount of white pepper powder and salt, and mix well.

It's ready! The longer it simmers, the richer the broth will be.