Borscht is a very common soup in Western restaurants, which began in the Ukrainian countries and is widely known in Russia, Hungary and other European countries. Borscht is a dish that is very special to people, right? In fact, it is from the Russian name (RUSSIA) which is translated as borscht. This soup was one of the key ingredients for survival in the past, and in the war years, given the lack of ingredients in many homes, the only way to cook it was to throw the leftovers into a pot, similar to their Northeast stew.

The borscht to sweet and sour flavor as the basic, very tasty and very flavorful, to beef and mutton and soup as the hot pot base, combined with a variety of tender vegetables and fruits made. The sauce is thick and flavorful. The soup has a lot of meat and spices, red tomatoes, green lettuce, white cabbage and orange carrots, which can show the acid-base and color balance faster. And its biggest feature is the effective nutritional collocation, rich and balanced nutrition, is a special food especially suitable for taking in the fall and winter seasons. First in advance to prepare food, beef tendon 300 grams, a carrot, lettuce,

Tomato 2, round onion big half, onion and ginger appropriate. Seasonings, tomato sauce 100 grams, salt, white pepper, unsalted butter, rosemary, ginger appropriate. Step 1: Cut the beef tendon into small pieces, dice the carrots, lettuce, tomatoes and scallions, slice the ginger, and cut the scallions into segments and set aside. Step 2, beef and lamb cool water into the pot, you can add the appropriate ginger and Dong Ru in addition to fishy, cook bleeding foam fishing up reserved. Step 3 pot hot put into the appropriate oil, pour into the cut tomatoes, WenHuo slow stir fry, stir fry into the tomatoes become loose, and then add 100 grams of tomato salsa and roughly 1Kg of water to go red to boil. Step 4, after the water boils, put in the prepared beef tendon, then pour in a small amount of rosemary and ginger, and then add a little salt to make the base flavor. Step 5, the pan heat into the unsalted butter, put in the onion sautéed aroma, and then put in the celery carrot diced,

Sautéed to the raw and poured into the tendon again simmering for 15min. eventually replaced by adding an appropriate amount of salt, adjusting the flavor of the soup, you will be able to get up the pot. Simple to extend the common borscht is done.... In the production of mutton soup, must be beef stewed cooked some, so that the flavor of mutton soup is more deep, after all, this borscht must be, is the flavor of mutton soup. For the application of seasonings, we do not have too many rules, but potatoes, onions, cabbage is essential, and the main material beetroot then needless to say.... After the hot pot side dishes are stir-fried, they must be stewed for half an hour or so, so that the color of the beetroot will be more colorful, and the various vegetables are also stewed more crispy into the taste. Because the borscht belongs to the western restaurant, so we prevent the application of ginger and garlic seasoning, in order not to jeopardize the essence of the soup flavor.