Russian red vegetable soup(e shi hong cai tang )

Russian red vegetable soup

Introduction:

"Red vegetable soup is the most popular soup in Russia. It can be said that every Russian mentions red vegetable soup with a strong smell of family and memories, and the practice of each family is also different. And red vegetable soup is not necessarily beef soup, pork soup, vegetable soup, or pure red vegetable soup. My recipe is picked from the biggest food website in Russia, and it is one of the most highly praised red vegetable soup. After I made it, I tried it for many Russians. It's highly appraised, and it's absolutely homely. Red vegetable soup is beef clear soup without butter. It's just a little oil added to the dish, so it's a very healthy dish. It's great to have a pot of meat and vegetable soup in winter. My younger brother is in Petersburg. Naturally, I have to introduce some authentic Russian dishes. The first one is the most familiar Russian red vegetable soup in China. I've written this diary with my heart. You can collect it if you don't do it now. It's not bragging. I can't find a more detailed and authentic red vegetable soup... For hearts, for reply, for powder, for all kinds of "wow"

Production steps:

Step 1: beef soup first. It's better to choose meat with some fat and bone marrow. It's the best to have a slightly Fat Beef Brisket with a big stick bone cut off. I have a little fat meat and a little bone today, but I didn't buy a big stick bone. It's all right. The first step, of course, is to soak the beef in water and change the water several times.

Step 2: the soup is all western style, without onion and ginger cooking wine, but there is absolutely no fishy smell after stewing. There's celery leaves, onions, geranium, carrots, pepper, a little salt.

The third step: beef into the cold water pot boil, and then look at the situation of the soup, if the bubble is a lot, then pour out, re cook, my soup is OK, then skim the foam, small fire boil the beef will be fine. Then the meat is fished out and stored separately, and the soup is filtered. If you want to be clearer, filter it again with gauze. I put him on the balcony for the night. The next day, the butter solidifies and the oil is skimmed out. It's a pot of authentic beef broth. It's great to drink it when it's cold. It doesn't smell greasy at all. After heating, the first smell is the fragrance of celery, then the five fragrance of fragrant leaves, and then the broth taste different from Chinese beef soup. When you have soup, you can order a dish and sprinkle some minced beef to make a good soup.

Step 4: cabbage, potatoes, carrots, boiled cabbage, tomatoes, mushrooms (optional)

Step 5: dill and parsley are the two most commonly used spices in Russia, similar to our parsley. Dill looks like fennel, and parsley looks like parsley. These two kinds of x-treasure can be bought dry, the taste is the same. Dill is mostly used for soups, with salmon; parsley is mostly used for salads. Sour cream is also called sour cream. There's a lot to sell. The taste is light sour cream (seems to be nonsense), very strong, mellow, is also a very common dairy products. Generally 15% and 20%.

Step 6: cook red cabbage head with skin. The cooking time is shorter than beef, about one hour. Scrape off the skin of the cooked cabbage head with a spoon and rub it into thick silk. Rub carrot into thick silk, cut cabbage into thick silk or tear small pieces. Cut the tomatoes into small pieces and break the mushrooms. Cut the potatoes (this method does not use onion, usually add some onion.) At this time, potatoes are cooked in broth.

Step 7: stir fry cabbage, carrot and cabbage in a pan. Stir fry a few times, add a spoonful of white vinegar (or fruit vinegar, lemon juice), a large spoonful of sugar, add some meat soup, cover and simmer. Simmer for about 10 minutes, simmer soft, not too bad. (in general, the Russian way is to dry fry and disperse the water in the vegetables, which is the special feature of this method. No vinegar, because tomatoes will provide sour taste, but most of the vinegar added will volatilize and not too sour, so those who don't like acid can not be added.)

Step 8: add tomatoes before leaving the pot.

Step 9: when the potatoes are almost cooked, pour in all the stewed vegetables and sprinkle some cooked beef. Then put the mushroom in. Season with salt. Open the smallest fire cover cover stew, soup can't open, don't bubble or take a little bubble. Boiling will make the color and taste run away. All the ingredients are cooked, and the mushroom is also cooked, so the purpose of stewing is to blend the taste and not make the dishes rotten.

Step 10: stew for a while, singing taste is almost, sprinkle dill, two cloves of garlic press in with garlic press (so garlic taste good diffusion). Just close the lid again.

Step 11: serve with a spoonful of sour cream, sprinkle with dill. The authentic and delicious Russian red vegetable soup is ready. You absolutely like it.

Materials required:

Beef soup: right amount

Red cabbage head: moderate amount (purple cabbage head)

Tomatoes: right amount

Potatoes: moderate

Carrot: right amount

Cabbage: moderate

Mushroom: right amount

Dill: right amount

Sour cream: right amount

Sugar: right amount

White vinegar: right amount

Salt: right amount

Note: choose the best meat with a little fat, with bone marrow. Open the smallest fire cover cover stew, soup can't open, don't bubble or take a little bubble. Boiling will make the color and taste run away.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sour and salty

Chinese PinYin : E Shi Hong Cai Tang