Borscht

Overview

Borscht is the warmest soup in winter, it can repel the cold and warm the stomach.

Prepare materials.
Wash potatoes and carrots, peel and cut into small pieces. Cut tomatoes and green cabbage into cubes.
Pick celery leaves, wash and cut into sections, and cut onions into cubes.
Wash the beef brisket, cut into pieces and blanch.
Heat oil in a pan, add onions and sauté until fragrant and soften slightly.
Add the tomatoes and stir-fry, then add the beef brisket and add an appropriate amount of light soy sauce to adjust the color. Stir-fry and then add enough water. Bring to a boil over high heat and simmer over medium-low heat for 20 minutes.
Then add the celery and simmer for another twenty minutes.
Add appropriate amount of salt to taste, then add green cabbage and simmer for about 20 minutes. The beef brisket is stewed until tender and the soup is mellow. Add chicken essence and pepper to taste. The soup is mellow and it is ready to serve.
When it is served, the aroma is tangy, warming the stomach and dispelling the cold.