Dice all potatoes, onions, carrots, tomatoes, cabbage (or cabbage) and celery (I forgot to take it). Add water to diced carrots and microwave for 4-5 minutes to soften them, which can reduce the later cooking time.
The pot caught fire and melted a piece of vegetable butter.
Add super soft onions and carrots first.
When the onion becomes transparent, pour in other vegetables.
Submerge the vegetables in water, add a mass of tomato sauce and two fragrant leaves.
Cover and boil. After 20 to 30 minutes, the ingredients will soften. Add a little salt.
Soup, a Russian vegetable soup, is well-known and popular in China because of its unique Russian and European style. In fact, the practice is also very simple. A brief introduction is as follows:
Russian red vegetable soup (also known as Luo Songtang)
(In the following recipes, you can use ketchup instead of all tomato ingredients. )
Materials:
Cut half a catty of beef into pieces, cook it half-cooked in advance for later use,
Wash potatoes and carrots, peel and cut into pieces for later use.
Cut a Chinese cabbage, cauliflower and pickled cucumber into pieces for later use.
Keep a slice of onion,
Cut a little celery into small pieces for use (just for seasoning).
Half a bag of milk
200 grams of tomato sauce (you can also fry tomato sauce yourself, and of course choose dark red cooked tomatoes)
Exercise:
Pour peanut oil into the pot, stir-fry tomato sauce when the oil is hot, add beef soup and beef when the color is deep red, add potatoes and carrots to the soup and cook together. When the potatoes and beef are cooked, add cabbage, cauliflower, onion and pickled cucumber celery. When the pot is boiling, pour in milk, stir well, and add salt, sugar (according to taste) and pepper.
Boil it and you can eat it.
(1) Luo Songtang
Material: (one person)
Cream 10g, onion 15g, diced carrot 15g, diced potato 15g, diced white radish 15g, beef soup 300g, diced beef 20g, Chinese cabbage 40g, diced tomato 15g (.
Exercise:
1. Cross the tomato with a knife, scald it with hot water, then soak it in cold water and peel it.
2. Melt the cream with low heat, add diced onion and stir-fry until soft, add diced carrot, diced potato and diced radish and stir-fry until cooked.
3. Add beef stock and cook for15min. Turn to low heat and add diced beef, Chinese cabbage, diced tomato, black pepper and bay leaf, and cook for15min.
4. Take out the laurel leaves and season.
(2) Luo Songtang
Materials:
A piece of beef or pork, an onion, a potato, a carrot, a tomato, a proper amount of tomato sauce, two cloves of garlic, two tablespoons of flour and a proper amount of salt.
Exercise:
1. All materials are cut into small pieces [garlic needs to be broken], and the meat pieces are scalded with hot water to remove blood.
2. Saute garlic with two spoonfuls of salad oil, add meat and onion, stir fry with tomato sauce, and serve.
3. Boil a pot of hot water, put all the ingredients in boiling water (water must cover all the ingredients) and turn to low heat until carrots and potatoes are soft.
4. Add a bowl of flour and water and thicken with salt to taste.
③ Lazy Luo Songtang
1. Slice an onion, half a carrot, an American celery and a quarter of cabbage, and stir-fry with cream until it changes color.
2. Open a can of braised beef, put it in the pot and add six bowls of water.
3. Boil until boiling, add tomato sauce (or the third bottle of tomato sauce), and add vinegar and sugar to taste as appropriate.
4. Cover and stew for 20 to 30 minutes.
④ Authentic Russian Luo Songtang.
A. materials:
1. One and a half onions (cut into small pieces)
2. Two potatoes (diced)
3. Three carrots (diced)
4. Chinese cabbage? (Cut into small pieces)
5. A box of beef/beef tendon (diced)
6. Three cloves of garlic (chopped)
7.a can of tomatoes
8. Paste a can of tomato sauce (add three cups of water and stir well)
9. Salt, black pepper, pepper, cardamom and Italian spices.
10. Two tablespoons olive oil
B. practice;
1. Add garlic and stir-fry, then add beef tendon and stir-fry until soft.
2. Add the remaining beef, stir-fry until it changes color, and then stir-fry the potatoes and carrots in the pot.
3. After about three minutes, stir-fry the cabbage until it becomes soft.
4. Then put the seasoning, tomato and ketchup together in the pot and simmer for more than an hour.
Wait until the beef is soft and cooked.
(5) Luo Songtang's practice:
Ingredients: cabbage 1, carrot 2, potato 3, tomato 4, onion 2, celery 2, half a catty of beef, sausage 1 (preferably sausage).
Seasoning; Tomato paste 1 can, tomato paste 1 bottle, pepper 100g, cream 100g, one or two grains of flour, appropriate amount of oil, appropriate amount of salt, and appropriate amount of sugar for use.
Wash the beef first and cut it into small pieces. Prepare a soup pot, enlarge half a pot of water, put the beef in the pot, blanch it with cold water, bring it to a boil with high fire, switch to low fire, skim the foam with a spoon, and simmer for 3 hours.
Then wash vegetables one by one, peel potatoes, carrots and tomatoes, cut Chinese cabbage into an inch-long diamond, cut potatoes into hob blocks, slice carrots, cut tomatoes into small pieces, shred onions, dice celery and slice sausages for later use.
After the beef soup is boiled for 3 hours, take a large wok, add100g oil and100g cream to the wok, add potato pieces after the oil is heated, add sausage after the frying, add other vegetables after the frying, and then add tomato sauce and tomato sauce (as much as possible according to the amount of soup).
Then wash the wok, dry it, bake it with a small torch, put the flour into the wok, fry it repeatedly until the flour is hot and yellow, then put it into the soup while it is hot and stir it evenly with a large spoon. Cook for another 20 minutes, add salt and sugar according to personal taste, and add pepper to serve.
Eating whole wheat bread dipped in soup is the most beautiful, which is the authentic way for Russians to eat.