Borscht

Overview

Borscht is to my liking, but it’s time consuming to make and expensive to eat out. So choose a weekend to make a pot and drink it slowly

Cut the beef brisket into pieces, wash it with water and put it in a pot to cook
Sautéed onions in butter, I have to say they taste so delicious
Add diced tomatoes and fry
Put a spoonful of sugar
Add tomato sauce, turn off the heat when the onions are soft and the tomatoes have released their juices
Remove the garlic cloves and throw them away
The beef brisket has been stewed for 40 minutes. Add the diced potatoes and continue stewing. Don’t cut the potatoes too small
Put onions and tomatoes in
Fry the flour in butter, not too dry. Stir-fried flour
In another pot, fry the remaining tomatoes and tomato paste in butter until the juice thickens, turn off the heat and add it to the soup that has been simmering for 1.5 hours to increase the color.
Before serving, add salt and pepper to the cabbage