Cow's spine, borscht

Let's get out of the freezer and try the cork. It's not a good thing to cook with meat, and it's only a small amount of veal that's left in the cloud. Good thing the soup is relatively simple. Let's start with the oxen soup. What should we do with the rib? Beef radish, though classic, is always tired of eating. And then a glimpse of a cow's vertebrate borscht, with onions of tomatoes at the same time, was clearly a challenge to past table traditions. It's borscht, but it's not so rich. It's old-age. It reduces the amount of onions and adds a carrot. Finally, it's just a ketchup onion-smelling rib carrot. Beef is not soft, it takes a long time to cook, and it's time to show the power of the pressure pot: The stew was condensed to 40 minutes for hours, without delay。

Recipe Recommendations

beef spine 500 grams
onion 1/3
tomato one
carrots 2 pieces
dry red wine 2 tablespoons
salt a little

sour and salty
stewed
several hours
simple

Steps for Cow's spine, borscht

Materials: 500 grams of rib, one third of onions, one tomato, two carrots, two spoons of dry red wine, a little salt

The cow's spine is washed with water

Put it in the pot and add a proper amount of fresh water to boil the blood。

Get out, back up。

Carrot washes, rollers, spare。

Onions, tomatoes wash small pieces。

A little oil, and heat

I don't know

Scramble it, shut it down。

Water pouring into the high-pressure pan and putting it in the fried rib

I'm going to pour in the fried onion tomatoes

Join the carrots

And put it in red wine

Cover the lid, put the limit valve and boil the fire to top and then turn the light pressure to 40 minutes。

Turn off the fire until the air valve falls

It's salty

Let's eat。