Chinese Style Borscht Soup

Apparently, being pregnant with this kind of sickness, plus being traumatized by Ethan's hunger strike are not tough enough to knock me down. Cause we've just bought a house......means God is going to manipulate my empty soul so I could start packing and moving.

(serves 6-8)

Ingredients:

1 lb beef shin, cut into large pieces

6 carrots, peeled and cut into large pieces

4 tomatoes, cut into wedges

2 onion, cut into slices

2 cups diced celery

1/2 cabbage, thickly sliced

5 cups beef broth

5 cups water (or more to cover the vegetables when cooking)

1/2 cup tomato paste

2 bay leaves

1 tbsp dried basil

1 tsp paprika

2 tbsp freshly ground pepper

2 large potatoes, peeled and cut into 1/2" cubes

3 tbsp brown sugar

2 tbsp white wine vinegar

salt to taste

Directions:

Boil the beef shin for 10 mins. Rinse it under cold water and drain it well.

In a large pot, put in beef and all remaining ingredients, except potatoes, brown sugar, white wine vinegar and salt. Boil for 20 mins. Reduce heat to low, and simmer for 1 1/2 hours, until beef is tender. 

Add potatoes, and cook until tender, around 15 mins.

Stir in brown sugar and vinegar. Taste to adjust the sweet and sour balance. Season with salt before serving.