Question 1: How to make vegetarian borscht soup

Potatoes, onions, carrots, tomatoes, ox cabbage (or cabbage), celery (forgot to include them) ) Dice all the carrots, add water to the diced carrots, and microwave on high heat for 4-5 minutes to soften them, which can reduce the cooking time

Melt a piece of vegetable butter in the pot over high heat

Super-soft onions first and carrots

When the onions become transparent, pour in other vegetables

Add water to cover the vegetables, add a dollop of tomato paste and two bay leaves

Cover and cook Cook until the ingredients become soft after 20 to 30 minutes. Add a little salt

Soup---a Russian vegetable soup. It is familiar and popular in China because of its unique Russian-European style. It is very popular, and the recipe is actually very simple. The introduction is as follows:

Russian red cabbage soup (also known as: borscht)

(All tomato raw materials in the following recipes are Tomato sauce can be used instead)

Ingredients:

Half a pound of beef cut into cubes and cooked half-cooked in advance.

Wash potatoes and carrots, peel and cut into cubes for later use. ,

Cut a small stalk of cabbage, cauliflower and pickled cucumber into cubes and set aside.

Slice an onion and set aside.

Cut some celery into small pieces and set aside (just to enhance the taste) Don’t use too much),

Half a bag of milk

200 grams of tomato sauce (you can also use your own tomatoes to make tomato sauce, of course, choose dark red ripe tomatoes)

Method:

Pour peanut oil into the pot, heat the oil and stir-fry the tomato paste. When the color becomes deep red, add beef soup and beef. If there is more soup, add potatoes and carrots and boil together. Cook potatoes and beef, add cabbage, cauliflower, onion, pickles and celery. When the pot is boiling, pour in milk, stir well and add salt, sugar (according to taste) and pepper.

Ready to eat.

(1) Borscht

Ingredients: (for one person)

10g cream, 15g onion, 15g diced carrot, 15g diced potato, diced white radish 15g, 300g beef stock, 20g diced beef, 40g cabbage, 15g diced tomatoes (peeled and seeded), 0.2g black pepper, 1/2 bay leaf, salt to taste, 15g Sour Cream

Method :

1. Score a cross on the top of the tomatoes with a knife, blanch them in hot water, then soak them in cold water, then peel them

2. Melt the butter over low heat, add diced onions and fry Soft, add diced carrots, potatoes and white radish and stir-fry

3. Add beef stock and boil for 15 minutes, then turn to low heat and add diced beef, cabbage, tomatoes, black pepper and bay. Leaves and cook over low heat for 15 minutes

4. Take out the bay leaves and season them

(2) Borscht

Ingredients:

A piece of beef or pork, an onion, a potato, a carrot, a large tomato, an appropriate amount of tomato paste, two cloves of garlic, two tablespoons of flour, an appropriate amount of salt

Method:

1. Cut all the ingredients into small pieces (the garlic needs to be smashed), scald the meat pieces with hot water to remove the blood

2. Sauté the garlic with two spoons of salad oil until fragrant, add the meat pieces and onions slightly Stir-fry, add tomato sauce, and serve out

3. Heat a pot of hot water and bring all the ingredients to a boil (the water must cover all the ingredients), then reduce the heat to low until the carrots and potatoes become soft

4. Add a bowl of flour and water to thicken the sauce and season with salt

(3) Lazy Borscht

1. One onion, half a carrot, and one celery stick , cut into quarters of cabbage and fry in butter until it changes color.

2. Open a can of braised beef, put it in the pot, and add six bowls of water.

3. Bring to a boil, add one tomato paste (or one third of a bottle of tomato paste), and season with vinegar and sugar as appropriate.

4. Cover and cook over low heat for 20 to 30 minutes, done.

(4) Authentic Russian Borscht

A. Ingredients:

1. One and a half onions (cut into small slices)

2. Two potatoes (diced)

3. Three small carrots (diced)

4. Cabbage? (cut into small slices)

5. One box each of beef/beef tendon (diced)

6. Three cloves of garlic (chopped)

7. One can of tomatoes

8 .One can of tomato paste (add three large cups of water and mix well)

9. Salt, black pepper, pimento powder, cardamom, and a little Italian spices

10. Olive oil Two tablespoons

B. Method;

1. After the oil is hot, add garlic and saute until fragrant, then add beef tendon and stir-fry, then add onion and stir-fry until soft.

2. Add the remaining beef and stir-fry until it changes color, then add the potatoes and carrots to the pot and stir-fry.

3. After about three minutes, stir-fry the cabbage until soft.

4. Then put the seasonings, tomatoes and tomato paste into the pot and simmer over low heat for about an hour or more.

Wait until the beef is soft and cooked.

(5) Home-style borscht recipe:

Ingredients: 1 cabbage, 2 carrots, 3 potatoes, 4 tomatoes, 2 onions, 2 cloves of celery, Half a catty of beef, 1 sausage (most...>>

Question 2: How to make borscht soup at home, how to make authentic borscht recipe 1

Ingredients: 300 grams of beef brisket, 1 medium potato, half a carrot, half an onion, and 1 tomato.

Seasoning: tomato sauce (original, if you choose tomato sauce, then the following seasonings are required. (Adjust as needed) 40 grams, appropriate amounts of salt, crushed black pepper, mixed vanilla, and a little sugar.

Production steps:

1. Make water in a pressure cooker and soak all the blood. Cut the washed beef brisket into large pieces, add a few pieces of onion outer skin, close the lid, wait for the pressure cooker to release the air, change to medium to low heat, and press for 15 minutes

2. Process all other raw materials Cut into small pieces

After 3.15 minutes, deflate, take out the beef and cut into 1 cm square pieces, put it back into the pot

4. Add all other ingredients to the pot

5. Add tomato paste, salt, black pepper, mixed herbs and a little sugar, mix well

6. Cover the pot and wait for the air to release and then press for 10-15 minutes ( It depends on your requirements for the tenderness of the beef)

Method 2

Ingredients: 2000cc water, 500 grams of beef tendon heart, 3 large pieces of pork bone. 1 onion, 1 carrot, 2 potatoes, 3 tomatoes, 4 slices of cabbage, 1 tablespoon of umami stir-fry, a pinch of salt, half a cup of tomato paste, 3 slices of ginger, 2 tablespoons of wine

Preparation steps:

1. Boil water, add beef tendons, pork bones, ginger and wine, bring to a boil over high heat. Use a spoon to remove impurities and foam floating on the water, then reduce to low heat and simmer. 2 hours.

2. Add carrot cubes and potato cubes, remove the tomato seeds first to make them taste better.

3. Prepare another pot and fry with a little oil. Onion, add peeled and seeded tomato pieces and tomato paste, stir-fry until the onion and tomatoes become soft, add beef broth, cook until the ingredients are cooked, and then beat the cabbage into large pieces with your hands.

4. Add salt, umami and stir-fry, add cabbage and cook until soft.

Method three: Russian borscht

Ingredients: one and a half onions (cut into small slices), two potatoes (diced), three small strips of carrots (diced), Cabbage (cut into small slices), one box each of beef/beef tendon (diced), three cloves of garlic (chopped), one can of tomatoes, one can of tomato paste (add three large cups of water and mix well), salt and black pepper , pimento powder, cardamom, a little Italian spices, two tablespoons of olive oil

Production steps:

1. After the oil is hot, add garlic and saute until fragrant, then add beef tendons and stir-fry , then add onions and sauté until soft.

2. Add the remaining beef and stir-fry until it changes color, then add the potatoes and carrots to the pot and stir-fry.

3. After about three minutes, stir-fry the cabbage until soft.

4. Then put the seasonings, tomatoes and tomato paste into the pot and simmer over low heat for about an hour, until the beef is soft and cooked.

Method 4: Simple borscht

1. Slice one onion, half carrot, one celery, and one quarter cabbage, stir-fry in butter until Discoloration.

2. Open a can of braised beef, put it in the pot, and add six bowls of water.

3. Bring to a boil, add one tomato paste (or one third of a bottle of tomato paste), and season with vinegar and sugar as appropriate.

4. Cover and simmer over low heat for 20 to 30 minutes, done.

Question 3: How to make authentic borscht soup? Borscht: Ingredients: cabbage, potatoes, beef, onions. Ingredients: tomato sauce (canned, not tomato sauce), flour (1-2 spoons), butter, salt, MSG. Method: 1. Boil the whole piece of beef in water. Turn on high heat first, then low heat, for about an hour. Then take out the beef and slice it, and set aside the soup. 2. Pour oil into the pot. When the oil is hot, add the sliced ??onions and fry until fragrant. Dish them out and add them to the beef soup. (If possible, do not add oil and fry directly. It is said that in this dish from Red House, it takes 1 hour to fry raw onions.) 3. Add the chopped potatoes and cabbage to the oil pan and stir-fry. After frying, take it out and add it to the beef broth. 4. Pour the tomato sauce into the oil pan (be careful, the oil may splash) and fry quickly until the oil and sauce are melted together. Add an appropriate amount of sugar and the noodle soup made with flour and water, and fry for a while. Also in beef broth. 5. Then start cooking the soup. After the soup is boiled over high heat, add salt and beef slices. Turn on low heat and cook slowly for about half an hour. After the soup is cooked, add a small amount of MSG. 6. Finally put a few thin slices of butter on top of the soup. Everything is ok and tastes great. How to make delicious borscht: cut 1 tomato into small pieces, wash a quarter of a lemon, shred half a cabbage, 1 tablespoon of minced garlic, peel a carrot and cut into small pieces, 5 cups of water, onion Cut 1 small piece, add appropriate amount of salt and pepper. 1. Boil the water until it boils, add all the ingredients and simmer for about an hour. 2. Season with salt and pepper. Tips: If you find that the restaurant's borscht is particularly delicious, the trick is to add lemon. This soup does not use meat, so it is very low in fat, making it an ideal choice for those trying to lose weight.

Question 4: What ingredients are needed for borscht? How to do it? Ingredients: red sausage, potatoes, cabbage, carrots, beef slices, tomatoes.

Seasoning: tomato sauce (buy the Meilin brand canned version which has a strong flavor, McCormick is not as delicious as Meilin brand, don’t use tomato sauce, the color of the cooked borscht soup will not look good) sugar, MSG, salt .

Method: Shred the carrots and cabbage, don’t cut them too thin, otherwise you won’t be able to eat them; slice the beef, cut the red sausage and potatoes into strips, and cut the tomatoes into cubes before cooking the borscht. Wash the beef, potatoes, and carrots, stir-fry the tomato sauce and tomatoes, then add the water, then add the beef, wait until it boils, turn on medium heat, then add carrots, cabbage, potatoes, add seasonings, sugar, and salt as little as possible Put some, (as long as the taste of this soup is mainly sour and sweet, drinking the soup in summer is quite thirsty), turn on medium heat and cook for 10 minutes. After 10 minutes, turn down the heat and add the red sausage, MSG and then turn on the high heat until it boils. Turn off the heat and this simple borscht is done.

Question 5: How to make authentic Russian borscht soup. How to make authentic borscht Russian borscht. sijimeishi/siji/genjinglei/263 Borscht is made in Eastern European countries such as Russia and Poland. A ubiquitous soup that is also common in the United States and other Western countries. The main ingredient is beets, but other vegetables such as cabbage and potatoes are often added. Borscht got its name from the Russian transliteration of "Luo Song" by Shanghai literati. In addition to beets, the main ingredient, borscht usually also contains other vegetables such as cabbage and potatoes. Some also contain meat, and the preparation is even more eclectic. This is because this kind of soup was not invented by a great chef. In the past, it was one of the main foods for ordinary people in Russia, so how to make it mainly depends on what is available at home. Usually, it reflects that everything is put in. The simplest version of borscht is just beets, salt, sugar, pepper and a little lemon juice. Other frequently added vegetables include cabbage, tomatoes, potatoes, celery and onions. The ingredients vary from place to place. Poles often add cabbage and potatoes, and Ukrainians often add tomatoes. Occasionally, beef brisket is added or made with clear beef soup. After the soup is made, it can be enjoyed hot or cold. This soup can be drunk hot in winter or cold in summer. The borscht is usually topped with a little foamy sour cream and dill coriander before eating. Sour and sweet are the characteristics of Zhong Geng Soup. Russian borscht authentic borscht recipe sijimeishi/siji/genjinglei/263

Question 6: How to make borscht. Detailed explanation of the authentic borscht recipe/steps

1

Prepare the raw materials

2

Cut the beef into small pieces, blanch the beef in a pot, and add an appropriate amount of cooking wine

3

Cut potatoes, carrots, and cabbage into small pieces

4

Cut onions into small pieces

5

Peel the tomatoes and cut them into small pieces

6

Add an appropriate amount of water to the pressure cooker, add the blanched beef, add the onions, cover the lid, and cook for ten minutes. A few minutes

7

Add an appropriate amount of vegetable oil to the pot, add potatoes, carrots, and cabbage, and stir-fry slowly

8

Pour the stir-fried vegetables into the pressure cooker, add butter, cover and continue cooking for about 5 minutes

9

Put an appropriate amount of vegetable oil in the pot, pour in the tomatoes and stir-fry< /p>

10

Add tomato sauce and stir-fry evenly

11

Pour the fried tomato sauce into the pressure cooker and stir evenly

12

Put a little vegetable oil in the pot, fry the dry flour

13

Add the fried flour, add appropriate amount of salt, White sugar, black pepper, stir evenly, and take it out of the pot

Question 7: How to make vegetarian borscht soup delicious, home-style recipes for vegetarian borscht soup. Steps for making vegetarian borscht soup

1

Prepare all the ingredients.

2

Blanch the tomatoes in boiling water and peel them.

3

Cut all ingredients into cubes.

4

Add olive oil to the pot and heat it up.

5

Sauté the minced garlic and green onions until fragrant.

6Pour in the tomatoes and stir-fry.

7

Add tomato sauce and continue to stir-fry.

8

At this time, add broth or water to the casserole and bring to a boil.

Question 8: How can you make borscht thick? Ingredients:

Main raw materials: 1 pound of beef for soup, one cabbage, 1 potato, carrot, 2 tomatoes

Key ingredients: 1 large onion, 2 Chinese celery stalks, 1/4 green pepper, 100 grams of tomato paste.

Ingredients: ginger, cooking wine, salt, oil, light soy sauce (a little bit about 10 ml) pepper

Preparation method:

1. Cut the beef into pieces and add cooking wine. Simmer ginger and water (about 1200 ml) until 80% mushy.

2. Shred the onion and dice the celery, add oil and stir-fry until fragrant, then add cabbage (cut into pieces), potatoes, carrots and tomatoes (cut into small pieces) and green peppers (cut into small pieces). Stir-fry them together, then add them to the beef soup. After the soup boils, simmer over low heat for 1 hour, then add salt, tomato sauce, pepper, and light soy sauce. Stir evenly and simmer for another half hour.

This soup is very delicious! !

Question 9: How to make borscht delicious? Which cut of beef is best? Ingredients for borscht: 1. Beef (can be beef brisket or oxtail) 2. Half or one onion, shredded 3. Slice 3,4 tomatoes 4. Cut 2,3 carrots into hob pieces 5. 3,4 potatoes Cut each into hob cubes and soak in cold water 6. Cut half of Taiwan Goryeo into shreds 7. Rice wine, sugar, a little salt 8. 1 piece of ginger [Production process] Method: 1. First blanch the beef Sichuan to remove the blood and smell, wash it, Boil the meat under cold water, add rice wine and ginger and cook again 2. After boiling again, add the onions and cook over low heat for 3~5 minutes, then add the tomatoes and cook for another 10~15 minutes 3. Add the carrots and cook for 10 minutes, then Add potatoes and cabbage and cook for another 10 minutes. Add seasonings before turning off the heat (sugar is used to replace MSG)

Question 10: Make borscht without meat. Put potatoes and carrots , onions, cabbage, and tomatoes, slice or cut into small cubes for later use. Pour the tomato paste into the oil pan and simmer for two minutes. Add hot water to boil. Add potatoes, carrots, and onions and cook for five minutes. Then add cabbage and tomatoes until cooked. Put them in the pan before serving. Some salt, sugar and black pepper. Delicious Vegan Borscht is done!