How to make authentic borscht soup?

Hello everyone, I am from Lindaguan. My answer is: "Borsch". Many people may not have heard of this name alone. In fact, it is a "foreign dish" and a sour soup originated in Ukraine.

Sweet soup dishes are very popular among people in mainland China due to their tangy aroma, sweet and sour taste, rich soup and rich nutrition. Therefore, they have also been introduced into the country with slight optimization and changes. This is what is now

Borscht.

So how to make an authentic borscht soup?

Answer: ..... Because borscht itself originated from foreign countries, its "authentic cooking method" has always been quite controversial, and it is also due to everyone's taste of food and cooking methods.

They are all different, so there is no "absolutely authentic" way to make borscht. Of course, although everyone's method is different, the overall steps of the method are not too different.

Apart from the almost identical selection of ingredients, most of the points to note during the cooking process are also almost the same. Therefore, here Lin Daguan will share with you a relatively authentic borscht soup currently on the market.

The method and steps are detailed. Everyone is welcome to collect and learn how to make.

Borscht - the authentic recipe - Features: fragrant and delicious, attractively sweet and sour, nutritious and delicious, easy to make and easy to understand at a glance.

Ingredients: 400 grams of beef (beef brisket is preferred), 2 tomatoes, 1 carrot, 1 cabbage, half an onion, half a potato Ingredients: 2 cloves of celery, 1 small piece of ginger, half of a green onion, and a few chopped herbs

, 1 small piece of butter, appropriate amount of tomato sauce (original tomato sauce) Seasoning: water, pepper, cooking oil, appropriate amount of salt - start making - ①: Wash all the ingredients, control the water, and cut the beef brisket into small pieces

, wash the whole piece of ginger and pat it loosely, cut the scallions into sections and set aside.

②: Start the stew pot, add the chopped beef, green onion and ginger, bring to a boil over high heat, skim off the foam, close the lid and turn to medium-low heat, simmer for about 40 minutes until the beef brisket is cooked through and tender.

——(If you see any excess foam during the process, skim it off again).

③: While cooking beef, you can dice carrots, onions, cabbage, celery, and tomatoes. Peel and cut potatoes into small dices and set aside.

④: Turn on the wok, lower the heat, add the chopped tomatoes and stir-fry until the tomato juice comes out. Add 200 ml of tomato paste and continue to stir-fry. Turn off the heat, add the fried tomato paste to the soft beef soup pot, and stir.

Turn up the heat evenly and bring to a boil again, add 5 grams of chopped vanilla and mix well, then turn down the heat and continue to cook for 20 minutes to make the soup more fragrant.

⑤: While the soup is boiling, start the wok again, add 1 small piece of butter and melt it. Heat the oil to 60%, add in diced onions and saute until fragrant, then add in diced carrots, potatoes, celery and cabbage and stir-fry together.

Evenly, stir-fry until the diced potatoes are broken, turn off the heat, wait for the beef soup to cook for 20 minutes, then pour all the beef soup into the beef soup pot, bring to a boil again, turn to low heat and continue to simmer for 15 minutes, finally add in

Season with appropriate amounts of salt and pepper and serve.

Product picture: An authentic borscht soup with bright red color, rich fragrance, sweet and sour taste and rich nutrition is now ready. Doesn’t it look very appetizing?

——Summary of the content: "You ask and I answer"—— Answer: ..... As mentioned before, borscht itself originated in Ukraine, and people in Ukraine like to "cook it in one pot" when eating.

Boil many of your favorite ingredients in one pot, and then enjoy them to your heart's content. Not only is it very convenient to eat, but it is also rich in nutritional value.

Therefore, the same is true for borscht. The variety of ingredients is mainly to increase the overall aroma and nutritional value of the soup. Coupled with the addition of beef brisket, a fragrant and delicious borscht was born.

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Answer: ..... Because the beef brisket itself has a lot of fascia, although it tastes very good, it is not easy to completely cook it until it is soft when stewing. On the contrary, other ingredients, vegetables,

It needs to be fried once in oil to bring out the original fresh flavor, and the ingredients after frying are basically cooked. Therefore, when stewing borscht, beef is the only ingredient in this dish that takes the longest time to heat.

, so here we give priority to cooking the beef brisket until it becomes soft before adding other ingredients.