Borsch(luo song tang )

Borsch

Introduction:

"Russian borscht is spicy with sour, sour more than sweet. Shanghai people are not used to it. Later, influenced by the purchase of raw materials and local taste, it gradually formed a unique borscht with Shanghai style characteristics. Nowadays, almost every family in Shanghai can make borscht, but the ingredients and tastes are different. In the past, it was one of the main foods for ordinary people in Russia, so how to make it depends on what they have at home. Borscht soup contains rich contents and comprehensive nutrition. It's suitable for all ages to eat sour, salty and slightly sweet. Beef has high nutritional value. It's said in ancient times that "beef invigorates Qi and has the same function as Astragalus membranaceus". Anyone who is weak, weak, depressed, pale, weak, and self sweating due to Qi deficiency can stew beef. Tomato is rich in carotene, vitamin C and B vitamins; onion is the only plant containing prostaglandin A, which is a natural blood thinner. Prostaglandin A can dilate blood vessels and reduce blood viscosity, so it can reduce blood pressure, reduce peripheral blood vessels and increase coronary blood flow, and prevent thrombosis. Potatoes contain a lot of carbohydrates, protein, minerals (phosphorus, calcium, etc.), vitamins, etc. Niuxincai is rich in potassium and folic acid, which can prevent megaloblastic anemia and fetal malformation

Production steps:

Step 1: get the ingredients ready.

Step 2: cut the beef into pieces and blanch it with water.

Step 3: wash the foam.

Step 4: add proper amount of water, bring ginger to a boil and simmer until the beef is tender.

Step 5: peel and slice the tomato and potato, sausages, red sausage and onion.

Step 6: stir fry the flour until it turns slightly yellow.

Step 7: melt the butter, add the tomatoes and stir fry the tomato sauce until thick.

Step 8: add potatoes and onion and stir well.

Step 9: add the cooked beef soup, sausage and flour and mix well.

Step 10: bring to a boil and simmer for 10 minutes. Add shredded vegetables.

Step 11: bring to a boil again and add salt to taste.

Step 12: thick and refreshing borscht is ready.

Materials required:

Beef: 500g

Tomato: 1

Potatoes: 1

Niuxincai: half a tree

Onion: half

Flour: half a bowl

Tomato sauce: 1 tablespoon

Ginger: 2 slices

Red sausage: 1 segment

Butter: 20g

Salt: 1 teaspoon

Note: when frying flour, the heat should not be too high, so as not to scorch.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: sour and salty

Chinese PinYin : Luo Song Tang