Crispy borscht(su pi luo song tang )

Crispy borscht

Introduction:

"Borscht is the most common soup in Western food. It's sweet and sour, and it's appetizing. The home practice is very simple. With a pile of crispy pastry, it's a perfect match. If you don't have an oven or you don't buy pastry, a single soup is also good for this winter

Production steps:

Step 1: stew the beef in advance, only a bowl of beef soup and proper amount of beef (the rest can be braised in brown sauce), cut the beef into small pieces and set aside (forget to pat). Cut carrot into small pieces, mushroom into small pieces and cabbage into small pieces.

Step 2: dice the tomatoes.

Step 3: take out and thaw the golden pastry in advance. Generally, they are sold in bakeries, which is very convenient.

Step 4: melt the butter in the pan, stir fry the carrots, then add the mushroom slices, add a little salt, stir fry until the mushrooms are soft.

Step 5: saute the tomato until soft. Add tomato sauce.

Step 6: add beef soup and diced beef, and add appropriate amount of water, add cabbage slices.

Step 7: add sugar, vinegar, salt seasoning, according to personal taste, sour sweet best. Bring to a boil, then change to medium heat, cook vegetables, diced tomatoes, thick soup, borscht is finished.

Step 8: put the soup into three small bowls while hot, and cover each bowl with a piece of golden pastry.

Step 9: brush a layer of egg yolk on the center of the pastry, put it in the oven, middle layer, heat up and down 200 degrees, 20 minutes.

Materials required:

Tomatoes: 2

Golden pastry: 3 pieces

Cabbage: right amount

Carrot: Half Root

Mushroom: 4, 5

Beef: moderate

Tomato sauce: right amount

Salt: a little

Sugar: a little

Vinegar: a little

Butter: moderate

Note: I like the crispy taste of crispy skin. It's delicious to dip it in borscht. It's troublesome to make it at home. Fortunately, if you have a lazy way, you can buy it ready-made and thaw it in advance. When baking pastry, the temperature must be kept above 200 degrees, so that the pastry can expand quickly. In front of me, it was only opened at 180 degrees, and the temperature could not reach it, so the effect of expansion was not ideal, so the baking time was prolonged, resulting in too deep color on the surface of the pastry. Or the bowl on the lower layer of the oven, coloring will not be so fast, accumulate experience, for your reference only!

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Su Pi Luo Song Tang