Scallops and Borscht
Ingredients
- Dried scallops 30 capsules
- Tomatoes 1
- Potato 1
- Carrot Half
- Onion Half
- Cabbage 1/3
- Ketchup 20g
- Table salt 4 grams
- Cooking wine 20ml
Steps
1. First wash the scallops and soak them in water, then add two spoons of cooking wine and soak them until they are ready
2. Cut onions into shreds
3. Cut carrots into cubes
4. Wash the cabbage and tear it into pieces
5. Peel and cut potatoes into cubes
6. Cut tomatoes into cubes
7. Put a little peanut oil in the pot and sauté the shredded onions
8. Then add potatoes and carrot pieces and continue to stir-fry for a while
9. Prepare half a pot of boiling water in a casserole
10. After the boiling water boils again, add the fried onions, carrots, and potatoes into the pot
11. When the soup boils again, add the soaked scallops
12. Then add tomatoes
13. Add cabbage, cover and simmer over low heat for half an hour
14. Put a small amount of oil in the wok, add 20 grams of tomato paste, stir-fry over low heat until the aroma is released
15. Then add the stir-fried tomato paste to the soup and continue to simmer for 5 minutes
16. Just add an appropriate amount of salt to taste before serving
Tips
- When frying tomato sauce, be sure to stir-fry over low heat. The frying time is very short. If the frying time is too long, it will stick to the pan and become black and burnt. If you want the cabbage in the borscht to be crispier, add salt before serving it out of the pot, so that the cabbage will not collapse and retain the crisp texture and vegetable aroma of the cabbage.
