Borscht

Overview

As the weather gets hotter, your appetite gets worse, so why not have a bowl of sweet, sour, nutritious borscht!

Put the beef in cold water, add an appropriate amount of cooking wine, pour out the dirty water after the water boils, and wash the beef.
Add the blanched beef to the pressure cooker, add an appropriate amount of cooking wine, a small amount of salt and a small piece of ginger, add enough water, and put it on steam for 10-15 minutes.
Dice potatoes, carrots, and onions, peel tomatoes and cut into small pieces.
Put butter (you can also add some vegetable oil) in the pot and sauté the onions until fragrant.
Add potatoes and fry briefly.
Add carrots and stir-fry. You can also add cabbage at this time. If you don’t have it at home, I’ll save it.
Add tomatoes and fry.
Remove the ginger from the beef and pour in the soup and water. If the soup is not enough, add some boiling water.
Transfer to a casserole or soup pot and cook for about 30 minutes.
Do not put oil in the pot, add appropriate amount of flour and fry until slightly brown.
Pour the flour into the soup and continue to cook for about 30 minutes. Just before serving, add appropriate amount of tomato sauce, salt, sugar, and black pepper to taste.