Teach you how to make delicious borscht, delicious and nutritious, enjoy it as simple as that

Ingredients: beef, tomatoes, potatoes, cabbage, celery, carrots, red sausage

Seasoning: garlic, salt, pepper, cooking oil, butter, bay leaf, sugar, vodka

Steps:

1. Cut the beef into small pieces of about 1 cubic centimeter.

2. Take half of the carrots and white onions and cut them into large pieces. Prepare a frying pan, turn on medium-low heat, add the carrots and white onions you just cut and fry them slightly, a little mushy is no problem, what you want is some burnt texture.

3. Cut the small pieces of beef, put cold water into the pot, cover the pot and boil until boiling, skim off the foam, then add the carrots and white onions that have just been fried, cover the pot, and continue to simmer over medium-low heat for two hours.

4. After two hours, we can already see that the color of the soup is very attractive, take out the vegetables you just put in, and set the soup aside.

5. Next, peel the tomatoes, draw a cross on the surface of the tomatoes, put the tomatoes in boiling water, cover the pot and simmer for about two minutes. Then serve, pour in cold water to cool and peel, then cut the tomatoes into small pieces.

6. Finely chop the remaining white onions, cut the carrots into small pieces, the potatoes are also cut into small pieces, the cabbage into shreds, the celery into small pieces, by the way leave some celery leaves, the red sausage into small pieces, the garlic we pat it first, and then chop it.

7. Heat the oil, put less cooking oil, put 5g of butter by the way, stir-fry it all the time, then add the white onion and carrot and stir-fry until the carrot becomes soft, add the tomato that has just been cut into pieces, and stir-fry until the tomato juices.

8. Add a tablespoon of tomato paste, then add some beef broth, leave the beef first, cover the pot, and simmer over medium-low heat for 10 minutes.

9. Add the red sausage, potatoes, garlic, bay leaves, cabbage and celery, because I didn't find bay leaves here, so replace them with bay leaves, preferably bay leaves, and stir well.

10. Let's put the icing on the cake again, pour in an appropriate amount of vodka, add 3~5g of sugar, cover the pot, and simmer over medium-low heat for 30 minutes.

11. After thirty minutes, we put in the beef that has just been cooked, add 5g of salt, and put a little more here, because the taste of the soup will be better if it is a little salty, and there is an appropriate amount of pepper, stir well and turn off the heat.

12. Put the finished borscht into a nice container, and finally garnish with an appropriate amount of sour cream and a little small vegetables, here I choose celery leaves, you can also choose your favorite vegetables that can be eaten raw.

There are many ways to make borscht, but I make it more Russian-style, which will have a tougher texture and is really perfect with bread.