no beets or sour cream

Cantonese Borscht

serves 8-10

INGREDIENTS:

1.5 lbs pork ribs or oxtails

2 tsp salt

1/2 tsp ground pepper

2 cups chicken broth + 6 cups water

2 tbsp avocado oil

2" piece of ginger, smashed

1/2 head garlic, smashed

1 onion, chopped

6 Roma tomatoes, quartered

3 carrots, chopped

3 potatoes, chopped

4 stalks celery, chopped

1/4 cup ketchup

2 tsp sugar

1.5 lbs cabbage, chopped

2 bay leaves

METHOD:

1. Parboil Meat - Salt meat and place into a medium pot. Cover with water and bring to a rolling boil. This process removes impurities and scum, about 2-3 minutes. Remove, season with salt and pepper, and set aside. Discard water.

2. Ready a large stock pot, add water and bring to a boil.

3. While your water is boiling - In a large wok, add oil and heat over medium heat. Add ginger and garlic and stir-fry until fragrant, about 2-3 minutes.

3. Add onions, tomatoes, carrots, potatoes and celery. Continue to stir-fry for another 5-10 minutes until everything has softened. Mix in ketchup and sugar. Turn off heat.

4. Add your parboiled meat to the stock pot, and then add stir-fry mixture, cabbage and bay leaves. Add chicken stock and simmer for 2 hours.

5. Taste and adjust season as desired. Serve hot.