Borsch Soup - My Way (Chinese style)

Ingredients (serves 8):

600 g beetroot, peeled and cut into 1cm cubes
800g shin beef or chuck steak (I prefer shin beef as it has tendon) cut into bite size
1/2 small cabbage, shredded
600g tomatoes, cut in the wedges
1 onion, cut into wedges
4 cloves garlic, smashed (with the flat side of the chopper)
2 potatoes, peeled and cut into 1cm cubes
1 teaspoon of peppercorns
2 tablespoons oil
1 tablespoon rice wine
8 cups water or beef stock
Salt, sugar and pepper

Method:

1. Heat 2 tablespoons of oil in a wok
2. Throw in onion wedges and garlic when oil is hot
3. Stir fry for 1 min. Throw in beef cubes and stir fry for another 1 min, add wine and 2 teaspoon of sugar
4. Stir fry for another 1 min. Add peppercorns, tomatoes, cabbage and beetroot
5. Add 1 cup of water. Fry another 5 mins
6. Add another 2 cups of water. Cover wok and bring to boil.
7. Transfer all to a big pot and add potato cubes and about 5 cups of water or beef stock (or to the brim of the pot).
8. Set high fire and bring to boil.
9. Turn to slow fire and simmer for 2 hours. Soup will be ready if the cabbages are soft
10. Add salt and pepper to taste
11. If you prefer a thicker soup, stir in some corn or sweet potato starch
12. Serve with sour cream and french loaf