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Mom's Chinese Style Borscht

Soups and Congees

Mom's Chinese Style Borscht
2 and 1/2 pounds beef shank
2 teaspoons vegetable oil
2 yellow onions, halved and sliced crosswise
4 carrots, peeled and sliced
2 potatoes, peeled and sliced
2 large tomatoes, cut in wedges
4 ounces mushrooms, sliced
1/2 head of cabbage, cut into large pieces
2 golden beets, sliced (optional)
salt, to taste
1. Put meat into two quarts of boiling water and boil it for ten minutes, drain, and rinse with sold water.
2. Heat wok or large pot, add vegetable oil, and saute onions until soft.
3. In a large pot (or a thermal cooker if you have one), put beef shank, sauteed onions, carrots, potatoes, tomatoes, mushrooms, cabbage, and beets (if using them). Cover with two and a half cups water and bring to the boil. Allow to simmer on very low heat for four to six hours.
4. Remove beef shank, let cool, then thinly slice. Salt to taste, then ladle vegetables and soup into a soup bowl or tureen, garnish with the sliced beef, and serve.

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