Ingredients: 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.
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. And 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, almost every family in Shanghai will make borscht, but the practice of ingredients and flavors are not the same. Today's star chef brings us her own secret recipe for creamy borscht.