Borsch(luo song tang )

Borsch

Introduction:

"This borscht is made by my father-in-law. When I first got married, I saw my father-in-law often cook this dish. My husband loved it very much, and I often cook it after I gave birth to my baby. Because this dish has many ingredients, it's very nutritious, and it's very suitable for children. Strangely enough, my daughter also likes it very much. When she often asked what she wanted to eat, she would say," borscht. ". I often joke that love to eat is hereditary? So now every time I go to my parents-in-law's house for dinner, if I can't think of a good dish to cook, I have to do it. An old snack has a good time. "

Production steps:

Step 1: wash the beef brisket, cut it into small pieces, put it in the pot and drain it.

Step 2: wash the potato cutter with water and drain it.

Step 3: carrot cutting hob block.

Step 4: wash the cabbage and cut it small.

Step 5: stir fry ginger and scallion in oil, and stir fry beef brisket.

Step 6: add the onion and stir fry for a while. Remove from the pan.

Step 7: add oil to stir fry carrots, potatoes, and cabbage, and put them into the big pot.

Step 8: finally, boil two tomatoes into ketchup and put them into a large pot. Add water to submerge all the ingredients. Put green onion on high heat and simmer for 20 minutes. Turn low heat and simmer for about 1.5 hours until the beef brisket is stewed.

Step 9: add salt and ketchup and cook for about 10 minutes.

Materials required:

Beef Brisket: 500g

Carrot: 2

Onion: 1

Potatoes: 2

Cabbage: 1

Tomatoes: 2

Ketchup: right amount

Salt: right amount

Note: 1, beef can also be replaced by beef, but it tastes softer. 2. I could have added red sausage to make it taste better. I didn't add it that day. 3. At the end of the stew, you can crush the potatoes with a spoon to make the soup stronger.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Luo Song Tang