Borsch

1. Prepare materials.

2. Wash potatoes and carrots, peel and cut them into small pieces. Cut tomatoes and green cabbage into pieces.

3. Remove the leaves of celery, wash and cut them into sections, and chop the onions into pieces.

4. Wash and cut beef brisket into pieces, blanch in water.

5. Heat the wok and cool the oil, add onions and stir fry until fragrant and slightly softened.

6. Add tomatoes and stir fry, then add beef brisket and add an appropriate amount of soy sauce to adjust the color. After stir frying, add enough water and bring to a boil over high heat. Simmer over medium low heat for 20 minutes.

7. Then add celery and stew for another 20 minutes.

8. Add an appropriate amount of salt for seasoning, then add green cabbage and stew for about 20 minutes. The beef brisket should be stewed until tender, and the soup should be rich. Add chicken essence and pepper for seasoning, and the soup should be rich. It's ready to serve.

9. It's served, with a fragrant aroma that warms the stomach and drives away the cold.