Borscht
1.
Prepare the ingredients.
2.
Cut the beef and blanch it with water.
3.
Wash the blood foam.
4.
Add appropriate amount of water, bring the ginger to a boil, and simmer until the beef is tender.
5.
Tomato, potato peeled and cut into pieces, beef cabbage, red sausage, onion shredded.
6.
Fry the flour until it's slightly yellow.
7.
Melt the butter, add tomatoes, and stir-fry the tomato sauce to thicken.
8.
Add potatoes and onions and stir-fry well.
9.
Add the boiled beef broth, red sausage, and flour and mix well.
10.
Bring to a boil and simmer for ten minutes. Add the coleslaw.
11.
Bring to a boil again and season with salt.
12.
The tangnong and refreshing borscht is ready.
Tips:
When frying the flour, the heat should not be too high to avoid burnt.