Borsch(luo song tang )

Borsch

Introduction:

"It's too cold these two days, and I really want to drink hot soup, so today I made a borscht with meat, vegetables, bread or rice. Borscht is a famous Russian dish. It's said that it's cold in winter and there are few vegetables in season, so people boil all the vegetables they can find together and drink them to keep out the cold. "

Production steps:

Step 1: cut the beef into pieces

Step 2: blanch with boiling water

Step 3: change the water and put it into the pressure cooker for 40 minutes

Step 4: material preparation

Step 5: four pieces of beet head, put in pressure cooker and add water to boil for 15 minutes. After cooking, peel and cut into pieces

Step 6: cut the potatoes, celery and tomato into small pieces; cut the onion into small pieces

Step 7: slice the cabbage

Step 8: put butter in a skillet, heat up the oil, and stir fry the onion until yellowish

Step 9: add tomatoes and tomato juice

Step 10: add celery and stir fry

Step 11: add the cabbage

Step 12: stir fry until water boils, add beef and broth

Step 13: bring the water to a boil and add potatoes, salt and pepper

Step 14: cook over low heat for 20 minutes, add beets and cook for another 10 minutes

Step 15: pour 1 teaspoon of cream before serving.

Materials required:

Beef: 250g

Beet head: 1

Onion: 1

Tomato: 1

Celery head: 1

Cabbage: 1 / 4

Tomato juice: 1 cup

Beef soup: 3 cups

Butter: 2 tbsp

Salt: right amount

Pepper: right amount

Cream: 1 teaspoon

Note: Beet head is not easy to boil, and the color is too heavy, affecting the color of the soup, so I cooked alone and removed the water for cooking beet head. Ketchup tastes too strong. I prefer to use the direct drinkable tomato juice sold in the supermarket. If celery head cannot be found, celery stick can be used instead.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sour and salty

Chinese PinYin : Luo Song Tang