400g of cooked beef, 2,500g of beef soup, 400g of cabbage head, 0/50g of onion/kloc, 0/50g of carrot/kloc, 400g of cabbage, 75g of sugar, 20g of vinegar, 20g of salt, 0/g of dried pepper/kloc, 2 slices of essence and 2 slices of pepper. 5g, fried noodles 25g, butter 250g, tomato sauce 200g, cream 150g, fennel 25g, garlic 25g, fresh tomato 15g, sausage 15g, ham 15g.
Red cabbage soup practice:
1. First, shred all the red vegetables, onions and carrots, add salt and pickle with sweet and sour 1 hour or so. Add butter, essence, pepper, and dried chili until half cooked, add tomato sauce and stew until the oil turns red, and add washed and shredded Chinese cabbage and beef soup to boil.
2. Stir-fry the noodles with oil to thicken, add salt, sugar and vinegar to taste, and add tomato pieces and minced garlic.
3. Slice beef, slice ham and simmer half a small intestine with beef soup.
4. When the soup is started, put beef 1 slice, 65438 slices of ham and half a small intestine into the dish. Add cream to the soup and sprinkle fennel powder (if the color is not red enough, you can add some red soup with boiled red cabbage skin and vinegar red filter).
Features: red luster, sweet and sour.
Russian red vegetable soup
250 grams of raw beef
Lotus white 250g
50 grams of onion
200 grams of laver head
Carrots100g
Ketchup 75g
Fresh tomato100g
50g butter or butter.
Vanilla leaf 1 tablet
Garlic 2 cloves
25 g sugar
Sour cream 25g
Proper salt and pepper.
Serve with bread and butter.
Exercise 1. Wash beef, cut into pieces, put it in a cold water pot (about 100 ml water), boil it on a big fire, and skim off the foam. Turn off the heat and keep it slightly boiling until the beef is cooked and soft. Take it out and slice it for later use. Leave the soup in the pot.
2, seaweed head, carrot peeled, washed and cut into pieces, add sugar and salt and mix well. Peel the beans and lotus roots, wash them and cut them into small pieces; Wash onion and cut into small pieces; Wash fresh tomatoes, blanch them with boiling water, take them out, peel and remove seeds, and cut them into petals; Peel garlic, wash it and chop it into powder.
3. Heat the butter in a wok, add the onion pieces, stir-fry until the color changes, stir-fry the seaweed head slices and carrot slices a few times, that is, add tomato sauce and fragrant leaves until they are red, add 250 ml of water, boil and simmer until the dishes are cooked.
4. Put the beef soup pot on high fire, add potato chips and lotus white chips, and pour the stew and soup. After boiling, simmer over low heat until the dishes are cooked. Add salt, sugar and pepper to adjust the taste.
5. Divide the cooked beef slices into the soup plate, put the fresh tomato petals and minced garlic into the beef soup pot, take it out of the pot and boil it, divide it into the soup plate, and put a little sour cream on the surface.
The characteristic color is oil red and bright, thick but not greasy, and the taste is sweet and sour.
Note that this soup is one of the famous Russian dishes, and the auxiliary materials used can be changed flexibly according to the situation. If there are no fresh tomatoes, you can use Jamlom white vinegar instead; If you don't use garlic, you can wash it with dried red pepper and cut it into sections. When cooking, first stir-fry in a hot oil pan until it changes color, and then stir-fry vegetables such as onions to make the soup unique.
borsch
Preparation time: 20 minutes
Production time: 2 hours
Ingredients: 400g of cooked beef, 2500g of beef soup, 400g of cabbage head, 0/50g of onion/kloc, 0/50g of carrot/kloc, 400g of cabbage, 25g of garlic, 5g of fresh tomato15g of sausage15g of ham/kloc.
Seasoning: 75g of sugar, 20g of vinegar essence, 20g of salt, dried pepper 1g, 2 pieces of essence, 2.5g of pepper granules, 25g of fried noodles, 250g of butter, 200g of tomato sauce, 0/50g of sour cream/kloc-0, and 25g of fennel.
Making:
1 First, shred the head of Chinese cabbage, onion and carrot, add salt, sugar and vinegar for curing 1 hour, add butter, essence, pepper and dried pepper, stew until the oil turns red, and add Chinese cabbage and beef soup to boil.
2 Adjust the concentration of fried noodles with oil, add salt, sugar and vinegar essence, and then add tomato pieces and minced garlic.
3. Sliced beef, ham and half sausage with beef soup.
4 Put 3 into a bowl, fill the soup, pour in sour cream and sprinkle with chopped green onion.
TIPS Authentic red cabbage soup must be stewed in a pot with the head of red cabbage and Gowasu, then cooked with cabbage and sweet radish, and then cooked with onion, garlic, oil, salt and meat-this is the most basic procedure. The real Russian red cabbage soup has strict procedures. When cooking soup, add lemon, tomato sauce and coriander with slow fire, and place them reasonably.