The step by step diagram of borscht in a western restaurant, how to make it delicious

Ingredients: 2 tomatoes, 400g brisket, 1 potato, 1 onion, a little butter, 1 carrot, a little flour.

Tomato sauce, 1/2 bottle, salt, a pinch of celery, 8 mushrooms, 1 bay leaf, 2 slices of ginger, 2 green onions.

The practice of borscht in a Western restaurant.

After the brisket comes out of the pan, put it in running water and rinse for a while.

Put the brisket, ginger and bay leaves in a pressure cooker, add the water that has not covered the ingredients, cook for 35 minutes, peel and dice the onions, mushrooms, celery, carrots and potatoes.

Heat oil in the pot, pour eighty percent, add onions and stir-fry until it changes color, pour in other vegetables and stir-fry, after changing color, pour in the beef broth that has been cooked, cook for another 20 minutes, and pour in tomato sauce.

Put the butter in a clean pan, melt it, pour in the flour, sauté until slightly yellow, add to the boiled soup, stir and add salt and black pepper to taste.