Steak with what soup

Borscht

Raw materials: 1 cabbage, 2 carrots, 3 potatoes, 4 tomatoes, 2 onions, 2 cloves of celery, half a kilogram of beef, 1 sausage (preferably red).

Seasoning: listen to the tomato sauce 1 listen, 1 bottle of tomato sauce, pepper, 100 grams of cream, flour one or two, oil, salt, sugar in moderation spare.

Practice: first wash the beef, cut into small pieces. Prepare a soup pot, put most of the pot of water, put the beef in the pot with cold water, turn on the high heat and boil, change to low heat, use a spoon to remove the floating foam, smother for 3 hours.

Next, wash the vegetables one by one, peel the potatoes, carrots and tomatoes, cut the cabbage into one-inch long diamond shapes, cut the potatoes into hobnail cubes, slice the carrots, slice the tomatoes into small cubes, julienne the onions, dice the celery, and slice the red sausage and set aside.

In the beef broth burned to 3 hours later, take a large frying pan, pan heat into the oil 100 grams, 100 grams of cream is also put into the oil is hot, the oil is hot first into the potato blocks, stir-fried to the outside cooked into the red sausage, fried then into the other vegetables, and then into the tomato paste and tomato salsa (according to the amount of soup estimate as much as possible to put), into the salt spoonful of high-flame stir-frying for a minute or two while hot, and then put all into the soup!

And then wash the frying pan, wipe dry, turn on the low heat to dry the pan, put the flour into the pan, repeatedly stir fry until the flour is hot, the color is slightly yellow into the soup while it is still hot, stirring with only a large soup ladle. Then simmer for about 20 minutes, according to personal taste put salt and sugar to taste put pepper can be served.

Spoon a bowl, take a piece of whole-wheat bread, dip to eat the most delicious, is the authentic Russian way of eating.

But the Russian beet soup is spicy with acid, more acid than sweet, Shanghai people are not accustomed to, and later by the procurement of raw materials as well as the influence of local tastes, and gradually formed a unique borscht characteristics of the sea. Nowadays in Shanghai, almost every family will do borscht, but the practice of ingredients and flavors are different. Today's star chef brings us her own secret recipe for creamy borscht.

Preparing the ingredients: red, yellow, white and purple

The ingredients for this borscht are common, but there are so many of them that you can forget one or two. Therefore, every time before going to purchase the raw materials for borscht, Jingjing made a list, which grouped the raw materials by color, so that it was not only easy to remember, but also easy to see at a glance. Red: Beef, tomato paste, carrots

First of all, it is recommended to use beef when cooking this soup, so that the borscht is more flavorful than the one cooked with red sausage, but the downside is that the cooking time is too long. Some people are more sophisticated, beef, red sausage together, but Jingjing told Xiaojie, so the flavor instead of some mixed, a little strange. Tomato sauce and carrots are essential for coloring borscht. Butter is as important to borscht as balsamic vinegar is to hairy crabs. To burn out the flavor of Western-style soup, without it can not. Yellow sprouts and potatoes give borscht a slightly sweet flavor. White: milk, flour

Milk and flour are ingredients that many people tend to forget or even overlook when cooking borscht, but they are essential to the creaminess and consistency of borscht. Some people like to use condensed milk instead of milk, and it tastes just as good. Purple: Onion

The onion is the patriarch of ingredients in traditional Russian beet soup, and it's just as important in sea borscht, bringing out the aroma of the borscht.

Stewing beef soup: time and sincerity are important

Beef is bought, washed and cut into pieces, because it needs to be cooked for a long time, the meat is cut too small and easy to break, it may be worthwhile to cut larger, then the party will have the feeling of "feast". I remember watching "Dae Jang Geum" two days ago, the first item of the highest Shang Gong competition is to cook beef soup, Chang Jin because of greed for speed, the use of spices to make the beef quickly crispy, which reduces the cooking time, but the taste is not as good as the beef soup stewed by Jin Ying with a night, and therefore ended up losing the competition. The moral of the story is clear as day; good cooking comes from time and sweat. The same applies to borscht. It takes two to three hours to bring out the flavor of beef. Don't forget to remove the froth from the beef as you simmer it, as this will give the borscht a purer color. If you have a lemon at home, you may want to squeeze out the juice to burn together, so that not only can make the meat tender, but also increase the flavor.

Four frying pan: not too thick, not too thin soup color color

Simultaneously simmering beef soup, Jingjing began to prepare vegetables and sauces. To make the borscht not too thick or too thin, the color of the soup is beautiful, fragrant, the secret is to use butter four frying pan.

The first step is to sauté the onions to bring out the flavor.

Then you add the cabbage, carrots and potatoes and continue to sauté them to dehydrate them. After sautéing, they are added together to the beef broth and simmered over low heat.

The third frying pan start is the tomato sauce saute. Borscht relies on the tomato paste for its bright red color and sweet-sour flavor. When cooking borscht, you must be willing to use tomato paste, Jingjing told Xiaojie, she usually use a whole bottle of tomato paste. Stir-frying the tomato paste not only gives off a strong flavor, but also makes the soup look better. Sautéed tomato paste is also stirred into the pot and simmered over low heat. At this point, add the milk, a small carton, and the soup is instantly flavored.

Many people feel that their borscht is not as thick as that of a Western restaurant, but there is a key process in this soup called "stir-frying". Stir-fry sauce is very easy, scoop a few spoons of oil into the pot, turn on the heat, add the flour and stir-fry, wait until the flour and oil are completely integrated, it is ready. You don't want to overcook the pasta sauce or the thick soup will turn into a roux. Once the noodle sauce is added to the soup, stir it well and the soup will immediately thicken. Add salt, sugar, MSG and pepper to season and refresh and you're done.

(2) simple:

Materials: oxtail 500G (to pick the right size, so that good stew), onion a, potatoes a, tomatoes a (vegetables can all be a little larger), ginger moderate.

Practice: 1, the oxtail clean, with hot water to boil floating oil, fish out for use.

2, the onion, potatoes, tomatoes, wash, peel, cut into 1 cm large cubes.

3, the oxtail ginger into the water, high heat boil, add cut onions, potatoes, tomatoes, low heat stew for 2 hours.

4, finally you can put some tomato sauce in the right amount, add salt can be.

Simple 2:

Raw materials: not fat and not lean beef 1 pound diced, potatoes, carrots, tomatoes, celery. All four of the above vegetables diced. Cabbage, white pepper, salt.

Practice: Add water to the beef and simmer it over a long fire until it reaches a matured state. At this time, add the potatoes, carrots and tomatoes that are not easy to cook into the beef broth and cook them together until the potatoes come out of the sand, and the tomatoes are reddish in the broth. Then add ground white pepper and salt and you can drink it. You can also add a bowl of cooked milk to the pot after the soup is done, and it will become the kind of creamy soup offered in Western restaurants.

Authentic:

The borscht is a common drink among the Russians, so it is called borscht. The recipe is relatively simple, but the preparation of the ingredients is a bit more complicated, and the simmering time is also longer. I'm going to share with you my own experience after many years of making borscht.

Raw materials: 1 cabbage, 2 carrots, 3 potatoes, 4 tomatoes, 2 onions, 2 cloves of celery, half a kilogram of beef, 1 sausage (preferably red).

Seasoning: listen to the tomato sauce 1 listen, 1 bottle of tomato sauce, pepper, 100 grams of cream, flour one or two, oil, salt, sugar in moderation spare.

How to do: Wash the beef and cut it into small pieces. Prepare a soup pot, put most of the pot of water, put the beef in the pot with cold water, turn on the high heat and boil, change to low heat, use a spoon to remove the floating foam, smother for 3 hours.

Spoon a bowl, take a piece of whole wheat bread, dip to eat the most delicious, is the Russian authentic way of eating.

(3) Borscht

Materials:

1. beef (brisket or oxtail)

2. half or one onion, shredded

3. 3 or 4 tomatoes, sliced

4. 2 or 3 carrots, cut into cubes

5. 3 or 4 potatoes, cut into cubes, soaked in cold water

6. half of Taiwanese kohlrabi, shredded

7. 6. half of Taiwan cabbage cut into julienne strips

7. rice wine, sugar, a little salt

8. 1 piece of ginger