Borscht
1.
Prepare the raw materials
2.
Cut the beef into small pieces, blanch the beef in a pot, add an appropriate amount of cooking wine
3.
Cut potatoes, carrots, and cabbage into small pieces
4.
Onion cut into small pieces
5.
Peel the tomatoes and cut into small pieces
6.
Add appropriate amount of water to the pressure cooker, add the blanched beef, add onions, cover the lid, and cook for ten minutes after opening
7.
Add an appropriate amount of vegetable oil to the pot, add potatoes, carrots, and cabbage, and stir-fry slowly
8.
Pour the stir-fried vegetables into the pressure cooker, add butter, close the lid and continue cooking for about 5 minutes
9.
Put an appropriate amount of vegetable oil in the pot, pour tomatoes and stir fry
10.
Add tomato sauce and stir fry evenly
11.
Pour the fried tomato sauce into the pressure cooker and stir evenly
12.
Put a little vegetable oil in the pot and fry the dry flour
13.
Add the fried flour, add appropriate amount of salt, sugar, and black pepper, stir evenly, and out of the pan
Tips:
1. The authentic borscht is added with butter, and it is not necessary for the family to make it. I personally feel that the taste of the method without adding it is not bad;
2. For the stir-frying of vegetables, stir-fry slowly over a low fire, and stir-fry for a longer period of time;
3. Stir-fry tomatoes for a while until they become paste;
4. The flour should be fried on a low fire. In this soup, the addition of flour is also very important. With the fragrance and thickness of flour, the taste is greatly improved.
