1. Ingredients used: 500 grams of beef, 200 grams of beetroot, 1 potato, 1 onion, appropriate amount of tomatoes, 1 carrot, 4 or 5 cloves of garlic, 60 grams of butter, 25 grams of sugar, 15 grams of white vinegar, 6 grams of refined salt, 3 grams of pepper, a little fennel, and 200 grams of cabbage.

2. Clean the beef first, then cut it into three-centimeter square pieces. Prepare a pressure cooker, add an appropriate amount of water, put the beef pieces in, bring to a boil over high heat, and skim off the surface. Then add a little salt and pepper and press for half an hour. (When making beef, we only need to add a little salt and pepper, because seasonings such as onions, ginger or five-spice powder cannot be added to this borscht soup).

3. During the spare time when making beef, we clean all the ingredients we need and cut them into suitable shapes for later use.

4. Heat the wok, add 60 grams of butter, wait until the butter melts, add the sliced ??garlic and stir-fry until the aroma is released. Do not burn the garlic slices, as long as the aroma is released That’s it.

5. After the garlic slices are fried, we put all the ingredients in the pot, add refined salt, white sugar, and white vinegar, then stir-fry them evenly, add a little water, and simmer over low heat for half. About hours.

6. At this time, the beef soup is also pressed. We pour the prepared beef and beef soup into the ingredients. After the fire is boiled, turn to low heat and continue to simmer for half an hour.

7. After half an hour of stewing, the borscht is ready. Before serving, we chop the washed fennel and sprinkle it into the soup.