Fresh beef 250 grams
Large potatoes 3 pieces
Black pepper, appropriate amount Salt, appropriate amount Chicken essence, appropriate amount White sugar, appropriate amount Imported salted butter, appropriate amount Salad oil, 200g 1. Rinse fresh beef with clean water, then place it in a pot with cold water. Add garlic (3–4 cloves; I use one large single-clove garlic). Bring to a boil. After boiling, skim off the foam, then add a small amount of black pepper. Continue cooking for approximately 45 minutes until the beef becomes tender. (Do not use too much water; keep about two large bowls of broth.) This beef broth is the key to the Russian-style soup. 2. Remove the cooked beef, cut it into small pieces, and return them to the broth.
(The soup continues to simmer on the stove over medium-low heat throughout the process.) 3. While the beef is boiling, cook the potatoes on the side. Wash them and boil with the skin on, until a chopstick can easily pierce through them. 4. Soak the cooked potatoes in cold water, then peel and dice them. Add the diced potatoes into the simmering soup. 5. Heat a pan with an appropriate amount of salad oil. After melting a small piece of butter, add the washed and chopped cabbage and stir-fry. 6. Stir-fry the cabbage until it releases water and is just cooked through. Then add it into the simmering soup. 7. (Omitted in original text – continue with next step.) 8. Similarly, heat a pan with an appropriate amount of salad oil. After melting a small piece of butter, sauté the onion and then add it into the simmering soup. 9. (Omitted in original text – continue with next step.) 10. Continue by heating a pan with an appropriate amount of salad oil. After melting a small piece of butter, sauté a small amount of onion, then add the diced tomatoes and stir-fry. Add tomato paste and continue stir-frying until the paste darkens slightly and the oil turns red. Pour the stir-fried tomato mixture into the soup.
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12. Wash the carrots, cut them into small rolling-cut chunks, and add them to the boiling soup. 13 14. Wash the white mushrooms, slice them thinly, and add them to the boiling soup. 15 16. While adding various semi-finished ingredients into the pot, sprinkle an appropriate amount of black pepper, and continuously stir the soup to prevent sticking to the bottom. 17 18. During the process, you may add a large bowl of water, but the broth is primarily composed of vegetable juices, preserving the original flavor. Continuously stir with a spatula to allow the flavors of the broth and vegetables to meld, while also preventing sticking. Simmer over low heat for approximately 35 to 40 minutes. When the soup is nearly ready, add salt and a small amount of chicken bouillon. (The natural freshness of the vegetables and beef will have already been released.) 19 20. Adjust the sweetness by controlling the amount of sugar added according to personal preference.(Vegetables already have a certain level of sweetness.) The soup should not be overly sweet; a slightly sour flavor makes it more enjoyable. 21 This is a thick soup. The emphasis is on ample ingredients, a rich broth, and intense flavor. It serves both as a soup and a dish. 22 It can also be eaten as a meal; two bowls are enough to satisfy hunger. 23 It is so delicious that one would not let go even if slapped. The vegetables are fragrant, the soup is rich, the beef is tender yet not mushy, and the butter aroma wafts through the air, offering a touch of exotic flavor. 24 For a perfect pairing, try butter-fried bread slices. Melt a small amount of butter in the pan, add sliced bread, and fry over low heat until both sides are slightly golden. 25
Each slice, priced at 30 yuan, is cut into four pieces and sprinkled with fried minced garlic. Come and taste! Dipped in borscht soup, it delivers a deeply rich and savory flavor. The authentic taste of old Shanghai has fully returned!
