Borscht

Materials: tomatoes, potatoes, celery, onions, cabbage, carrots, lean beef, tomato sauce, chicken broth, salt, milk, butter.

Methods:

1. Wash all the vegetables one by one and set aside. The carrots and potatoes are all cut with a hobnail, which is a rotary cut, so that they can retain their original flavor.

2, celery in the processing, the leaves do not need to remove all the leaves, leave some leaves, the flavor will be more beautiful. Directly cut into lengths of about four centimeters can be.

3, onions directly sliced, pay attention to the hands do not rub the eyes.

4, tomatoes are also cut into pieces, cabbage directly with the hand tear can be, do not need to use a knife.

5, beef needs to be washed, directly into the pot it poured into the right amount of water, high heat to boil. There will be blood foam in the water, then you can fish out the beef, put it into cold water to cool.

6, fire production, you need to put 40 to 50 mg of butter in the pot, when the temperature of the butter rose can be added to the carrots, potatoes, celery, cabbage, onions, they will be sautéed out of the flavor, you can add a can of tomato paste, borscht soup soup flavor is mainly rely on the tomato paste, which is absolutely can not be missing.

7, you can add a little salt and monosodium glutamate (MSG) during the stir-fry period, which can help the vegetables faster out of the soup, and then turn to low heat Cook.

8, add the right amount of water in the pot, high heat to boil, the water boiled and then put the beef, before the vegetable juice is also put, need to be steamed for an hour, the water in the pot, absolutely not less, borscht itself is very thick, less water, the taste of the soup will be compromised.

9, the degree of stewed food is entirely based on personal taste, when the food is rotten, but also need to be stewed to a period of time.

10, stew to the end of the time you can start to flavor, add milk, salt, all of these according to personal taste.