港式羅宋湯 HK STYLE BORSCHT SOUP

港式羅宋湯 HK STYLE BORSCHT SOUP

材料 Ingredients
牛肋條 200g （切粒）/ 200g beef short ribs (cut into cubes)
紅蘿蔔 1條 （切粒）/ 1 carrot (cut into cubes)
西芹 2-3小條 （切粒）/ 2-3 stalks celery (cut into cubes)
椰菜 半個 （切絲）/ half cabbage (shred into strips)
茄膏 1杯 / 1 cup tomato paste
薯仔 1個 （切粒）/ 1 potato (cut into cubes)
蕃茄 2個 （切粒）/ 2 tomatoes (cut into cubes)
紅椒 半個 （切細件） / half red bell pepper (cut into small pieces)
黃椒 半個 （切細件） / half yellow bell pepper (cut into small pieces)
紫洋蔥 半個 （切細件） / half purple onion (cut into small pieces)
胡椒粉 1/2茶匙 / 1/2 teaspoon ground white pepper
月桂葉 2-3片 / 2-3 bay leaf
糖 1茶匙 / 1 teaspoon sugar
蒜頭 2瓣 （切蒜末）/ 2 cloves garlic (minced)
鹽 適量 / salt, to taste
水 適量 / water, to adjust

做法 Method
1. 凍鍋落油，開中大火燒熱鍋，炒香蒜末，下牛肋條粒炒至金黃色，盛起備用。
Add oil into a cold pot, heat over medium high heat. Sauté the minced garlic until aromatic. Then pan-fry the beef short rib cubes until they are golden brown. Remove and set aside.

2. 在同一鍋下紅蘿蔔及西芹炒香，下鹽炒勻。下椰菜及茄膏，炒至椰菜軟身。再加入薯仔、番茄、紅椒、黃椒、紫洋蔥、 、胡椒粉及糖拌炒。
In the same pot, add carrot and celery, and stir-fry until aromatic. Add a pinch of salt and stir-fry. Add cabbage and tomato paste. Stir-fry until the cabbage is soft. Then add the potato, tomatoes, red and yellow bell pepper, purple onion, beef cubes, ground white pepper and sugar, stir-fry.

3. 加水至剛好蓋過所有食材，再下月桂葉，然後蓋上鍋蓋。開中小火煮至氣閥門跳動再轉細火煮1小時。
Add water until all the ingredients are covered. Add the bay leaf and put on the lid. Cook over medium low heat until the Vapo-valve starts to click. Turn to low heat and cook for 1 hour.

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