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1
Cut the beef tendons into pieces and soak them in water to remove part of the blood. -
2
Blanch the beef, remove and wash it and set aside. -
3
Put hot water in the pressure cooker, add beef, onion, ginger, garlic, bay leaves, aniseed, angelica root, cooking wine, and stew the beef until cooked. -
4
Cut potatoes and carrots into cubes and stir-fry in oil pan. -
5
Stir-fry potatoes and carrots until their skins are browned, remove and set aside. -
6
Cut the onion into cubes, add oil and set aside. -
7
Peel and cut tomatoes into cubes and set aside. -
8
Heat the oil, add tomato paste and stir-fry the red oil, add tomatoes and stir-fry until soft. -
9
Pour the stewed beef and original soup into the cooking pot, add the fried tomatoes, add potatoes and carrots and cook the soup. -
10
Boil the potatoes until soft, add salt and a little sugar, and bring to a boil. -
11
Just add onions before serving. -
12
Home-style borscht.