Scallop Borscht

Overview

Borscht is a thick vegetable soup that originated in Ukraine. Popular in Eastern and Central Europe. Very common in Russian-style Western food. I have made improvements here, using delicious high-protein and low-fat scallops instead of beef, stewed in water, and a collection of tomatoes, potatoes, onions, carrots, and cabbage. It is more nutritious, not oily, not greasy, and has a slightly sour taste. A very good appetizer soup.

Tags

• soups
• cabbage
• cooking wine
• onions
• potatoes
• scallops
• carrot
• ketchup
• salt
• tomatoes

Ingredients

Steps

1. 1 First wash the scallops and soak them in water, then add two spoons of cooking wine and let them soak until they become soft

   

2. 2 Shred onions

   

3. 3 Carrots cut into cubes

   

4. 4 Wash the cabbage and tear it into pieces

   

5. 5 Peel and cut potatoes into cubes

   

6. 6 Tomato dices

   

7. 7 Put a little peanut oil in the pot and sauté the onions until fragrant

   

8. 8 Then add potatoes and carrot pieces and continue to stir-fry

   

9. 9 Prepare half a pot of boiling water in a casserole

   

10. 10 After the water boils again, add the fried onions, carrots, and potatoes into the pot

    

11. 11 When the soup boils again, add the soaked scallops

    

12. 12 Then add tomatoes

    

13. 13 Add cabbage, cover, turn to low heat, and simmer for half an hour

    

14. 14 Add a small amount of oil to the wok, add 20 grams of tomato paste, stir-fry over low heat until fragrant

    

15. 15 Then add the stir-fried tomato paste to the soup and continue to simmer for 5 minutes

    

16. 16 Just add an appropriate amount of salt to taste before serving

    

17. 17 Recipes and videos