1. The water for the borscht is made with boiled beef broth. Soak the ground beef in water for 20 minutes, and slice the green onion and ginger.
2. Wash the beef and put it in the pressure cooker, add green onion and ginger and add water. The amount of water is four to five times that of beef.
3. Choose soup
4. The most troublesome part of borscht is dicing, three or four tomatoes, one carrot, half an onion (do not cry when you cut it too close), a potato, and four or five celery (not too old celery) , Cut the diced tomatoes and place in a bowl alone, and other ingredients in another bowl
5. After the beef broth is ready, remove the green onion and ginger and add it to the soup pot, add a proper amount of oil to the wok, add diced tomatoes, add two tablespoons of tomato sauce and stir-fry the red sauce after the oil is boiled. If you like the sour, add a little less or not), then add the beef gravy to the soup pot, bring to a boil on high heat, medium heat for 10 minutes
6. Pick up his diced vegetables and use butter. Put the butter cubes in the pan until they are completely melted, then pour in other diced vegetables.
7. At this time, you should also have a little patience. You have to stir-fry the celery and carrots until they are broken, otherwise the soup will be a little harder.
8. Stir-fried diced vegetables into the pan, medium heat for 40 minutes, add salt, and then cook out for another five minutes
9. Can start
