1:先给带肉的牛筋飞水去腥去油；Give beef a quick boil over hot water say 1 min to get rid of its smell and oil.

2:红菜头刨丝待用，保留茎部和叶子；Grate the beetroot, keep its leaf and stem.

3:每种材料如图切好（中间的当然是优质白葡萄酒）；Cut all ingredients as shown, the one in the middle is the good quality white wine.

4:以牛油起锅，炒软红菜头丝，加点糖去涩；Fry beetroot with butter, add some sugar.

5:加入洋葱碎炒至软身；Fry onion till tender.

6:加入白葡萄酒；Add white wine.

7:依次加入切好的蔬菜，拌匀；Load with parsley, carrot, beef, tomato, purple cabbage and beetroot leaves.

8:捣碎牛粒，加入10-12碗水中；Smesh Oxo cubes then mix with 10-12 bowls of water, bring back to the pot.

9:加入玉桂叶，再拌匀；Add bay leaves, stir even.

10:汤里的水煮滚后加白胡椒和柠檬片；When it brings to boil, add white pepper and a thick slice of lemon.

11:慢火煲1小时后熄火让余温继续熬汤，加入茄膏；Slowly stew for 1 hour, turn it off while the heat inside is still working. Tomato paste provides additional depth of flavour.

12:取出一部分汤和渣绞碎（除了玉桂叶），再倒回锅里煲滚；Except bay leaves, take some vegetable and beef out for blending, then bring back to the pot, boil again.

13:试味并调制自己喜爱的口味。Season before serving, finished with several drops of tabasco and vegemite.

14:餐后来一杯俄罗斯咖啡，里面竟然拌入了三种酒那么多！A cup of Russian coffee will definitely make your day!

15:上桌