This soup, you must use beef, there are many parts of the body of the cow, located in the abdomen of the meat is called white milk, thin layer of meat, white tendons, not easy to shrink for a long time to cook, but also have the oil and water, is the first choice for stewing this borscht. In addition, the meat of the neck can only be used for stew or braised because of the poor quality of the meat, which is also used by many people. To cook the soup well, the meat must not be missing, to cook a large pot of soup, at least one and a half pounds to the claimed beef is needed.

Beef bought after washing and cutting, because of the need to cook for a long time, meat cut too small fragile and easy to rotten, may wish to cut some big, Fang have "big piece of Doshuo" feeling. First boil a small pot of water, and put the wine, the beef into a few minutes after cooking, take out and wash again.

Then take another big pot of water, count the water beforehand, don't add it when it's boiling dry. Put the beef in and add the wine over high heat. If you have lemon at home, you can squeeze out the juice and burn it together, not only to make the meat easy to crisp, but also to enhance the flavor, two birds with one stone.

Additionally, two onions, four to five tomatoes, three yams (potatoes), two carrots, and a small cabbage. Peel and cut these into pieces, and sauté them in oil, except the onions, which should be sautéed through, and the others, which should only be lightly oiled.

To stir the oil, the onion pieces, yams and carrots into the pot with the cooking, in addition, can be even the leaves with stalks into three or four celery, the flavor can be greatly increased.

The red color and acidity of the borscht actually comes not from the fresh tomatoes, but from the ketchup. Ketchup should be made from 100 grams of ketchup in a medium jar (I use Lee Kum Sok's, and I use 1/4 of it), and one and a half kilograms of meat is just right for one jar of ketchup. Tomato paste into the soup before the oil to fry, the oil temperature should be moderate, too high easy to destroy the acidity of the tomato paste, fried to fry through, fried through the soup color will look good. Generally stir-fried until the color of the tomato paste is dark red, to make the best color of the soup.

The fried ketchup into the pot stir, you can change to a small fire will slowly warm the soup, before and after the two hours or so (I did not stew, with a smothering pot smothering). Wait for the meat rotten taste, change to high heat, the celery has been cooked rotten lift up, discarded (remember, otherwise the color is not good). Add the sautéed tomatoes and cabbage, and the soup is almost ready.

Many people always feel that their stewed soup is not as thick as the Western restaurant, so they use starch to thicken the soup, and so on the thickening, the soup is mushy, but the feeling is not so. Do not know, this soup has a key process, called "fried noodles sauce", not only borscht in the use of other Western-style soup, but also to use (remember!). It's not just for borscht, but also for other Western soups (remember that!). Stir-frying the sauce is easy, but you have to be patient, scoop a few spoons of lao meat oil into the pan, turn on the heat, put in the medium gluten flour (all purpose flour, that is, the most common flour) and stir-fry well, wait until the flour and the oil is completely blended, then it is done. The pasta sauce should not be too large; wouldn't you be eating flour if you had more? For a large pot of soup, three tablespoons of flour are sufficient. The sauce should be put in before the soup is served, and if it is put in too soon, it will stick to the bottom. After the sauce is put in the soup, mix it well, and the soup will thicken up at once.

Before the soup is served, salt and sugar should also be put in, this is a taste of heavy soup, salt and sugar should be a little more, salt can be fresh, sugar can cover the sour taste. Both salt and sugar should be added little by little, tasting it every now and then to get the right balance.

Finally, before serving, sprinkle fresh celery stalks, and suddenly the fragrance of the nose, so that people's appetites. In the western food store, after the pot and then served, often also poured a little sour cream, like to eat, often with a bread to wipe the bottom of the pot, only to be willing to stop it. I did too much, and the next day also brought rice, eat my sister is drooling