Borscht (Russian red vegetable soup)(luo song tang e shi hong cai tang )

Borscht (Russian red vegetable soup)

Introduction:

"When I was a child, I loved this dish made by my father. It tastes rich, slightly sour and sweet. It can make me have a big appetite every time. When I grow up, I still like it. I hope you like it too. "

Production steps:

Step 1: cut the beef into mahjong pieces and wash. Pour cooking wine into the pot under cold water, roll off and skim the foam, then boil over high heat for 5 minutes and remove. Add boiling water again, add beef, scallion and ginger, bring to a boil, turn to low heat and simmer for 40 minutes.

Step 2: cut potatoes and carrots into hob pieces, onion and cabbage into pieces for use.

Step 3: in the oil pan, add potatoes and carrots and stir fry for 3 minutes, then add onion and stir fry for 2 minutes. Pour the fried vegetables into the beef soup. Bring to a boil and simmer for 15 minutes.

Step 4: after 15 minutes, add the oil into the frying pan again, add the cabbage, stir fry for 2 minutes, and pour into the beef soup

Step 5: after 10 minutes, peel the tomato and cut it into small pieces. In the oil pan, pour in the tomatoes and stir fry them into a sauce. Pour into the beef soup.

Step 6: pour the oil into the oil pan again, turn down the heat, pour in the tomato sauce (I poured two bags here), stir fry slightly and pour into the beef soup

Step 7: stir well, add salt to taste, cook for 5 minutes, then start to eat.

Materials required:

Beef: 200g

Tomatoes: 3

Cabbage: half a tree

Onion: one

Potatoes: one

Carrot: one

Shallot: a little

Jiang: a little

Tomato sauce: right amount

Note: 1, like onion raw point, can be fried with cabbage, later added to beef soup. 2. Tomatoes can be peeled easily by blanching for 5 minutes before peeling. 3. When frying ketchup, be sure to turn down the heat to prevent the paste.

Production difficulty: Advanced

Technology: stewing

Production time: one hour

Taste: other

Chinese PinYin : Luo Song Tang E Shi Hong Cai Tang