Beef Marrow Beet and Vegetable Soup

Servings: ~ 6

Preparation time: 15 minutes

Cooking time: 5 minutes on high pressure cooking

Ingredients

• 8 cups of water
• 4 tsp of chicken broth powder
• 1 tsp of salt
• 1 tsp of tarragon
• 1 tsp of rock sugar or regular sugar
• 1-2 beef bones/marrow bone
• 3 – 4 small beets diced
• beet leaves cut into small pieces (optional)
• 3 small carrots cut into small slices
• 2 potatoes cut into small slices but not too small as they will be smaller after cooking

** vegetable quantity may vary more or less depending on preference or their sizes**

Preparing the ingredients

• Wash the bones and parboil to remove the scum from the bones. Rinse clean after. May add a dash of salt, Chinese wine, and ginger to minimize beef smell
• In instant pot, put the bones in and all mentioned ingredients in
• Under the pressure cooking mode, select for 5 minutes

Serving

• Can vent right after cooking time or naturally vent and serve.