Method for making large chunks of beef and borscht soup

Need ingredients

beef

500 grams

tomato

3 (Recommended canned peeled tomatoes)

onion

1 piece

potato

1 (large)

cabbage

4/1 pieces

salt

6 grams

black pepper

a little

ketchup

2 spoons

tomato paste

a little

vegetable oil

15 grams

butter

A small piece

Dried basil leaves

a little

Method steps

1. Take a snap of a group photo of the ingredients first

3. Cut beef into large pieces, diced onions, and diced peeled tomatoes

5. After frying beef, add onions directly to the pan and stir fry until fragrant

7. Add beef and water

9. Add salt, black pepper, tomato sauce for seasoning, tomato paste for color matching

11. Pour it into an electric stew pot and stew for 4 hours. I stew it at night and you can eat it the next morning. Alternatively, I can stew it over low heat for 3 hours in a well sealed stew pot, or press the cooking button twice on an electric rice cooker

13. Add potatoes

15. Add to the soup and stew for 30-40 minutes until the potatoes are soft and tender. If it's for breakfast, cut the potatoes into large pieces and add them directly to the electric stew pot along with the cabbage to stew for 4 hours. You can eat them directly in the morning. This way, the potatoes and cabbage will be soft and tender, and they will be very delicious.

17. Sun it like this!

18. Paired with toast mango pie and rock sugar orange, it's a perfect nutritious breakfast. Get up half an hour early every day to make breakfast, and you'll be the best chef in your social circle!

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