Borscht
1.
Due to the crude conditions, the materials have been simplified, but the taste is still great. If you have conditions, you can use beef and red sausage, but cabbage is still available.
2.
First, cut all the raw materials into dice, in order to be better cooked and tasty
3.
Stir all the ingredients in the pot in order, adding salt and sugar at the same time
4.
After adding the tomato sauce, continue to stir fry, then add water and cook for 30 minutes without the ingredients to make sure that the potatoes are soft and rotten.
5.
Stir-fried flour is a test of skill. Those who don’t like thick can skip the fifth and sixth steps.
6.
Stir the super-fine flour with water and pour it into the soup. At this time, you need to make sure that the potatoes are soft and rotten.
7.
Before finally out of the pot, sprinkle a little black pepper on it, and you're done
Tips:
Borscht is still very tasty and appetizing. It was originally a delicacy that originated in Eastern Europe, Russia and Ukraine, and was improved after it was introduced to China.
Because my time is relatively tight, I cut all the ingredients into cubes. In fact, I can cut them into pieces with a knife. In that case, the taste will be better and firmer.
