My Shanghai Style Borsht

Best made in the pressure cooker to lower wait time.

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Step 1

Boil beef in cold water to remove scum, rinse in cold water

Step 2

Chop carrots, potatoes, cabbage and onions

Step 3

Sweat the onions and when translucent, add in tomato paste and fry until deep red

Step 4

Add in beef, carrots, beef stock and chicken stock powder. Give it a mix and pressure cook for 50 minutes.

Step 5

Add potatoes, cabbage, dark chocolate and cream. Pressure cook for 10 more minutes.

Step 6

Add salt to taste and serve with bread