Main ingredients: 300 grams of beef, 1 tomato, 1 carrot, 1 beetroot, 2 onions, half a cabbage, 1 potato, 1 celery

Supplementary ingredients: 80 grams of tomato paste, 50 grams of tomato salsa, 3 pieces of diced parsley, 4 grains of incense, 3 tablespoons of hot soy sauce, 12 grams of sugar, 8 grams of olive oil salt, olive oil in moderation

Steps 1, prepare the ingredients. See the picture below:

Step 2, cut the beef into small pieces and blanch. See the picture below:

Step 3, the rest of the ingredients washed, changed the knife. See the picture below:

Step 4, put a moderate amount of oil in a casserole dish, under the cloves and fragrant leaves stir-fried incense. See below:

Step 5: Stir-fry the blanched beef. Add tomato sauce and tomato salsa and stir-fry to coat the beef with tomato sauce. See below:

Step 7: Stir in the tomato chunks. See below:

Step 8: Add enough water. See the picture below:

Step 9: Cover and boil over high heat. See below:

Step 10: When the pot boils, add carrots and beet and cook for about 10 minutes. See below:

Step 11: Add potatoes. See below:

Step 12: Add cabbage, onion and celery (just for flavoring and throw them away at the end) and bring to a boil over high heat, reduce heat and simmer for about 30 minutes. See the picture below:

Step 13, the vegetables are cooked to soft, celery out do not, and finally add Shanghai spicy soy sauce, sugar, salt to taste can be. See the picture below:

Step fourteen, borscht is ready, the finished product see the picture below.