1. Cut the sirloin into pieces (a little bigger); boil in a pot under cold water over medium heat for about two minutes; remove the beef and rinse with non-hot water
2. Re-enter the pot, add enough boiling water and bay leaves; boil on high heat, simmer slowly, skim the foam in the middle, cover and simmer until the beef is cooked, about 2 hours; when the beef is almost cooked, prepare vegetables: celery Diced
3. Dice potatoes; Dice carrots; Dice onions
4. Dice cabbage; Dice tomatoes; Dice beetroot (if you don’t have it, don’t use it)
5. After the beef is boiled, remove the bay leaves (I cooked some more beef, I only need half of the beef and most of the beef broth, and the rest is reserved for other uses, so I changed the pot); add diced celery, diced potatoes, and carrots Diced and diced onion, turn to low heat and simmer slowly until potatoes are cooked and rotten; set up a small wok, heat on low heat, add 10 grams of butter
6. When the butter is about to melt completely, add the flour and stir-fry on low heat until the flour is slightly yellow; put the fried flour into the soup pot, stir evenly, and continue to cook on low heat; add the remaining butter and tomato paste to the small wok , Stir fry slowly on low heat until the tomato sauce is dark brown red
7. Add the fried tomato sauce to the soup pot, stir well, continue to cook slowly; when the soup feels thick, add the diced cabbage; add the diced tomatoes and beetroot diced at the same time, stir evenly, continue to cook on a low heat
8. Boil until the soup boils again and slowly thickens, add appropriate amount of salt; add appropriate amount of sugar; add appropriate amount of freshly ground black pepper, taste the flavor, and season to your liking
