Borsch(luo song tang )

Borsch

Introduction:

"The borscht, which is sweet in sour, fragrant in sweet, fat but not greasy, fresh and refreshing, uses a lot of tomato sauce as the main seasoning, matches with various kinds of vegetables, plus a large piece of beef, and a piece of bread as the staple food, is rich in nutrition and mellow in taste."

Production steps:

Step 1: cut the beef brisket into small pieces and make it feel full when you put it in your mouth;

Step 2: put cold water in the pot and boil over medium heat for about two minutes;

Step 3: take out the beef and rinse it with hot water;

Step 4: put it into the pot again, add plenty of boiling water and fragrant leaves;

Step 5: bring to a boil over high heat, simmer over low heat, skim the foam in the middle, cover and simmer until the beef is cooked and rotten, about 2 hours;

Step 6: when the beef is almost cooked, prepare vegetables: diced celery;

Step 7: dice the potatoes;

Step 8: dice carrot;

Step 9: dice onion;

Step 10: dice cabbage;

Step 11: dice the tomato;

Step 12: dice the head of cabbage.

Step 13: after the beef is cooked, remove the fragrant leaves (I cooked more beef for other purposes, so I changed the pot);

Step 14: add diced celery, diced potatoes, diced carrots and diced onions and simmer over low heat until the potatoes are cooked and rotten;

Step 15: heat a small wok over low heat and add 10g butter;

Step 16: when the butter is about to melt completely, add flour and stir fry slowly over low heat until the flour turns slightly yellow;

Step 17: put the fried flour into the soup pot, stir well, and continue to cook slowly over low heat;

Step 18: add the remaining butter and ketchup in a small frying pan, stir fry slowly over low heat until the ketchup is dark brown red;

Step 19: add the fried tomato sauce into the soup pot, stir well, and continue to cook slowly over low heat;

Step 20: after the soup is thick, add diced cabbage;

Step 21: add diced tomato and diced cabbage at the same time, stir well, and continue to cook slowly over low heat;

Step 22: boil until the soup boils again and thickens slowly, then add some salt;

Step 23: add appropriate amount of sugar;

Step 24: add the right amount of ground black pepper, taste and season until you like.

Materials required:

Beef Brisket: 300g

Celery: moderate

Potatoes: moderate

Moderate amount: carrot

Onion: right amount

Cabbage: moderate

Tomatoes: right amount

Red cabbage head: right amount

Butter: 15g

Flour: 50g

Ketchup: 6 tablespoons

Fragrant leaves: 3 pieces

Salt: right amount

Sugar: right amount

Pepper: right amount

Water: moderate

Precautions: 1. The attractive red color of borscht comes from red cabbage head and a lot of tomato sauce, which can not be stewed with a few tomatoes. Therefore, the main seasoning of this soup is tomato sauce, and the tomato sauce stir fried with butter can fully release its flavor and color. 2. Frying oil noodles is also an essential step. The flour stir fried with butter not only has strong water solubility, but also can make the borscht full-bodied and mellow. When frying oil noodles, you should pay attention to the ratio of butter and flour is 1:5, stir slowly over low heat, until the flour is slightly yellow, its taste can be fully reflected; not all the flour fried at one time should be added, and it should be adjusted according to the amount of water and your own taste. 3. There is also a way to start the pot four times, that is, not only fried oil noodles, fried tomato sauce, but also fried onions and various vegetables. The purpose is to remove the moisture of onions and vegetables, but also to stir fry the flavor of onions. After cooking, the soup will be more rich and authentic. I've tried it. It's really good, but it's too greasy and creamy. It's not suitable for my family. 4. Stewing beef with pressure cooker can greatly shorten the cooking time, but the beef soup is too clear. You can cook more beef at a time, soak it in some soup and keep it in cold storage. It's very convenient for you to stew potatoes, tomatoes or make beef noodles after work. 5. Almost the whole process is slow cooking, in order to fully taste. 6. I used red onion in vegetables, and white onion would taste better. It happened that I didn't have it at home. 7. Ketchup is a very nutritious condiment, rich in lycopene, has a strong antioxidant effect. Buy tomato sauce, not tomato sauce; buy well-known brands from regular businesses; the higher the content of soluble solids, the higher the concentration of tomato sauce, the better the quality; try not to choose metal canned tomato sauce.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Luo Song Tang