First of all, the first point to pay attention to is to fry oil flour, many people may not have heard of frying oil flour, not to mention how to fry oil flour. In fact, the purpose of frying oil flour is to make borscht become particularly sticky. Some people may think that thickening directly with cornstarch is enough, but in fact, frying oil flour is definitely better. The method is also very simple, directly in the pan into a piece of butter melted with three spoons of wheat flour, and then quickly stir-fried, until the aroma came out, and then directly served up to be used.
The second thing you need to pay attention to is that the onion must be sautéed, and it must be sautéed through. You can put a piece of butter in the bottom of the pan after melting, cut into small pieces of onions into it, and then with a small fire to sauté, this time must pay attention to, sautéing time at least to reach 20 minutes, but be sure to use a small fire, or else it will be fried paste. If the frying time is too short, then the onion is actually more hard, so the flavor will not come out. 20 minutes later we can see the onion will become translucent state, and especially soft, this kind of onion is actually the best.
The third point of attention is the soup, generally recommended that you can use the oxtail to simmer, in the simmering soup before the oxtail or beef must go to blanch, and to skim off the top of the froth. Another point is that never add yellow wine blanching, otherwise it will affect the flavor of the final borscht. When preparing the ingredients, it is recommended that you choose carrots and potatoes, which can be boiled together and then cut into small pieces.These are actually the most important points to keep in mind when making borscht, which is actually quite tasty, and if you are going to make it yourself at home, then you need to prepare the appropriate ingredients, 300 grams of beef, 500 grams of oxtail, two potatoes, the right amount of cabbage, carrots, onions, celery as well as tomatoes, and pickles.