Borscht
1.
Beef cut into pieces
2.
Boil it with boiling water
3.
Change the water into the pressure cooker and cook for 40 minutes
4.
Material preparation
5.
Put all four pieces of beet heads in a pressure cooker and boil for 15 minutes. Peel and cut into pieces after cooking
6.
Potatoes, celery heads, tomatoes, cut into pieces; onions, cut into small pieces
7.
Cabbage cut into small pieces
8.
Put butter in a skillet, heat the oil and sauté the onions until slightly yellow
9.
Add tomatoes and tomato juice
10.
Add the celery head and stir fry
11.
Add cabbage
12.
Stir fry until the water boils, add beef and broth
13.
Add potatoes, salt and pepper after the water is boiled
14.
After simmering for 20 minutes, add the beetroots and cook for another 10 minutes before serving
15.
Pour 1 scoop of light cream before serving.
Tips:
The beet heads are not easy to boil, and the color is too heavy, which affects the color of the soup, so I cooked separately and removed the water used to cook the beet heads. The ketchup tastes too strong, so I prefer to use the direct drinkable tomato juice sold in the supermarket. If celery head is not found, celery stick can be used instead.
