Borsch

Ingredients:

1. Beef (beef brisket or oxtail can be used)

2. Half or one onion Shred

3. Slice 3,4 tomatoes

4. Cut 2,3 carrots into cubes

5. Cut 3,4 potatoes Cut into hob cubes and soak in cold water

6. Cut half of Taiwanese Korean into shreds

7. Rice wine, sugar and a little salt

8. 1 piece of ginger< /p>

Method:

1. First blanch the beef Sichuan to remove the blood and smell, wash it, then boil the meat under cold water, add rice wine and ginger and cook again

2 . After boiling again, add the onion and cook for 3~5 minutes over low heat, then add the tomatoes and cook for another 10~15 minutes

3. Add the carrots and cook for 10 minutes, then add the potatoes and cabbage Cook for another 10 minutes, then add seasonings before turning off the heat

(Sugar is used to replace MSG)

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

Seasoning: 1 can of tomato sauce, 1 bottle of tomato sauce, pepper, 100 grams of butter, one or two flour, appropriate amount of oil, salt, and sugar for later use.

Method: First wash the beef and cut it into small pieces. Prepare a soup pot, fill it with half a pot of water, add cold water to the beef, bring to a boil over high heat, then switch to low heat, use a spoon to remove the foam, and simmer for 3 hours.

Then wash the vegetables one by one, peel the potatoes, carrots, and tomatoes, cut the cabbage into one-inch rhombuses, cut the potatoes into hob cubes, slice the carrots, cut the tomatoes into small pieces, shred the onions, and dice the celery. , slice red sausage and set aside.

After the beef soup is cooked for 3 hours, take a large frying pan. After the pan is heated, add 100 grams of oil and 100 grams of butter. After the oil is heated, add potato cubes and stir-fry. Stir-fry until the outside is cooked, add the red sausage, stir-fry until fragrant, then add other vegetables, then add tomato paste and tomato sauce (put as much as possible according to the amount of soup), add a spoonful of refined salt and stir-fry over high heat for one or two After a few minutes, put everything into the soup while it is still hot, and the soup continues to simmer over low heat.

Wash the wok, wipe it dry, turn on low heat to dry the wok, put the flour into the wok, stir-fry repeatedly until the flour is hot and slightly yellow in color, put it into the soup while it is hot, and use Use a large spoon to stir evenly. Boil for about 20 minutes, add salt and sugar to taste according to personal taste, add pepper and serve.

Scoop a bowl, take a piece of whole wheat bread, and eat it with a dip. It is the most delicious. It is the authentic way of eating by Russians.

Ingredients: 1 pound of beef that is neither fat nor lean, diced, potatoes, carrots, tomatoes, and celery. Cut all four vegetables above into cubes. Cabbage, white peppercorns, salt.

Method: Stew the diced beef with water over low heat until it is cooked. At this time, add the uncooked diced potatoes, carrots and tomatoes into the beef soup and cook together until the potatoes are sandy and the tomatoes are soaked in the soup. until red. Then add ground white peppercorns and salt and you are ready to drink. You can also add a bowl of cooked milk to the pot after the soup is boiled, and it will become the kind of milk soup provided by Western restaurants.

Ingredients: 600 grams of beef ribs, 5 to 6 pieces of beef bones, 500 grams of cabbage, 500 grams of onions, half a tomato, 2 celery, 1 potato, 1 carrot, 1 small root

Accessories: Seasoning A: half onion, half ginger slice, 2 bay leaves each, 1 star anise, 2 tablespoons of cooking wine Seasoning B: 2 tablespoons of tomato paste, appropriate amount of salt and pepper

Method:

1. Wash the beef and beef bones, blanch them in boiling water for 1 minute, remove and wash.

2. Boil 8 cups of water in a soup pot, add beef, beef bones and beef cooking ingredients, and cook for about 1 and a half hours. Take out the beef, wait for it to cool slightly, cut into small thick slices, and filter the soup.

3. Wash all kinds of vegetables, cut onions into thick shreds; wash and slice tomatoes; cut celery into short sections; slice cabbage; cut carrots and potatoes into small slices.

4. Use another 2 tablespoons of oil to fry onions, tomatoes and cabbage in sequence. When the vegetables are soft, add tomato paste, beef broth, beef and celery segments, potatoes and carrots.

5. Cook until the beef and vegetables are soft and season with salt and pepper.

Tips:

○The ingredients for borscht can also be cut into larger pieces and boiled slightly. If it is served on a Western-style soup plate or soup bowl, one serving per person is enough. Don't cut too big.

Recipe for low-fat borscht

Ingredients:

1 tomato (cut into small pieces), 1 lemon (washed), quartered, cabbage ( shred) half, 1 tablespoon minced garlic, 1 carrot (peeled and cut into small pieces), 5 cups of water, 1 onion (cut into small pieces), appropriate amount of salt and pepper

Method:

1. Boil the water until it boils, add all the ingredients and simmer for about an hour.

2. Season with salt and pepper.

Tips:

Have you ever noticed that the borscht in the restaurant is particularly delicious? The trick is to add lemon. This soup is not cooked with meat, so it is very low in fat, making it an ideal choice for those who keep fit.

2. How to make Russian borscht

This borscht is often drunk by the Borscht people (Russians), so it is called borscht. The method is relatively simple, but the preparation of the materials is a bit more complicated, and the cooking time is also longer. Now I would like to share with you my own experience of making borscht for many years.

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

Seasoning: 1 can of tomato sauce, 1 bottle of tomato sauce, pepper, 100 grams of butter, one or two flour, appropriate amount of oil, salt, and sugar for later use.

Method: First wash the beef and cut it into small pieces. Prepare a soup pot, add half a pot of water, put the beef in cold water, turn on high heat and bring to a boil, then switch to low heat, use a spoon to remove the foam, and simmer for 3 hours.

Then wash the vegetables one by one, peel the potatoes, carrots, and tomatoes, cut the cabbage into one-inch rhombuses, cut the potatoes into hob cubes, slice the carrots, cut the tomatoes into small pieces, shred the onions, and dice the celery. , slice red sausage and set aside.

After the beef soup is cooked for 3 hours, take a large frying pan. After the pan is heated, add 100 grams of oil and 100 grams of butter. After the oil is heated, add potato cubes and stir-fry. Stir-fry until the outside is cooked, add the red sausage, stir-fry until fragrant, then add other vegetables, then add tomato paste and tomato sauce (put as much as possible according to the amount of soup), add a spoonful of refined salt and stir-fry over high heat for one or two After a few minutes, put everything into the soup while it is still hot, and the soup continues to simmer over low heat.

Wash the wok, wipe it dry, turn on low heat to dry the wok, put the flour into the wok, stir-fry repeatedly until the flour is hot and slightly yellow in color, put it into the soup while it is hot, and use Use a large spoon to stir evenly. Boil for about 20 minutes, add salt and sugar to taste according to personal taste, add pepper and serve.

Scoop a bowl, grab a piece of whole wheat bread, and eat it with a dip. It is the most delicious. It is the authentic way of eating by Russians.