Borscht
1.
The materials are cleaned separately, peeled and cut into small pieces. Wash the beef and ox bones after boiling water, and cut the beef into small pieces
2.
Stir-fry the beef with a little oil until it is dry, add it to the stockpot with the beef bones, add all the water, and cook together for 1 hour
3.
Put oil in the pan, add small pieces of vegetables and stir fry, add a bottle of tomato sauce and mixed herbs and stir fry together
4.
Put the vegetables in the beef broth and cook for another 2 hours. Pick out the beef bones and season with salt and black pepper.
Tips:
ps: Or simply put all the processed and fried ingredients into a pressure cooker, together for 20 minutes, then pour into the soup pot, bring to a boil and cook for another 10 minutes.
1. The material is not fixed so much, you can add or reduce it as you like, and the main taste can't be wrong.
2. If you want the soup to be thicker, add 2 more potatoes, and finally crush some with a spoon.
3. The main reason for adding beef bones is to make the soup more mellow.
4. There is some oil in the soup, don't get rid of it all at once. It is these oils to make the soup more fragrant. You can put aside the oil every time but don't remove it.
