Borsch is a very common soup in Western restaurants. It originated in Ukraine and is well-known in European countries such as Russia and Hungary. Do you think the dish borscht is special? In fact, this is derived from the English name of Russia (RUSSIA), which is translated as borscht. This soup was one of the key ingredients for everyone's survival in the past. In the era of war and gunfire, many families had a shortage of ingredients, so they could only throw the leftovers and meat into a pot and cook them together, and mix it with their Northeastern chaos. Stewing is very similar.

Borsch soup is based on sweet and sour taste, very delicious and very spicy. It is made of beef, mutton and soup as the hot pot base, combined with a variety of delicate vegetables and fruits. The juice is thick and delicious when taken. Most of the soups contain spicy meat, red tomatoes, green lettuce, white cabbage and orange carrots, which can quickly reveal the acid-base and color balance. Its biggest feature is its effective nutritional combination and rich and balanced nutrition. It is a special delicacy especially suitable for autumn and winter. First prepare food, 300 grams of beef tendon, one carrot, one lettuce, 2 tomatoes, half a green onion, appropriate amount of green onion and ginger. Condiments: 100 grams of tomato sauce, appropriate amounts of salt, white pepper, unsalted butter, rosemary, and galangal. Step 1: Cut beef tendon into small pieces, cut carrots, lettuce, tomatoes, onions into dices, cut ginger into slices, and cut green onions into segments and set aside. Second, put the beef and mutton into the pot with cold water. You can add appropriate amount of ginger and dongru to remove the fishy smell. When it is boiled, remove the bleeding foam and set aside. Step 3: Heat the pot, add an appropriate amount of oil, add the cut tomatoes, sauté over low heat until the tomatoes become loose, then add 100 grams of tomato sauce and about 1Kg of water and bring to a boil. Step 4. After the water boils, add the prepared beef tendons, then add a small amount of rosemary and galangal, and then add a little salt for base taste. Then simmer for 40 minutes. Step 5: Heat the pot, add unsalted butter, add onions and stir-fry until fragrant, then add diced celery and carrots, stir-fry until raw, then pour into beef tendons and simmer again for 15 minutes. Finally, add an appropriate amount of salt to adjust the taste of the soup, and you can start the pot. Simply extend the regular borscht and it's ready. .When making mutton soup, the beef must be stewed until it is more cooked, so that the taste of the mutton soup will be deeper. After all, what this borscht needs is the taste of the mutton soup. There are not too many regulations on the use of seasonings, but potatoes, onions, and cabbage are essential, and the main ingredient is beetroot, so needless to say. .After the hot pot side dishes are stir-fried, they must be simmered for about half an hour, so that the color of the beetroot will be more brilliant, and the various vegetables will be stewed more crispy and delicious. Since borscht is a Western-style soup, we avoid using seasonings such as ginger and garlic to avoid affecting the actual taste of the soup.