Borscht

Cut the beets into 1.5cm pieces and salt them.

Boil until a skewer goes through, then lift them out.

Let cool.

Combine beef, celery leaves, garlic, scallion greens, onion, and cloves in water and simmer for 3 hours.

Strain the broth into a separate pot.

Add celery stalks, rock sugar, wine, and salt and reduce.

Peel and chunk the potatoes; chop the onion roughly and add to the pot.

Add pickled beets, soy milk, and seared tomatoes and continue simmering.

Shred the beef.

Add rice, sliced carrot, and cabbage.

Grate the mushrooms.

Slice the meat thick.

Chop the bacon.