The borscht is made by every family, but the taste of their own hobbies is different.

Like to eat vegetables on the fierce addition of ingredients, the final material than the soup more; some feel that the beef put in easy to age, like to increase the red sausage; there is a love of creamy flavor heavy, add butter and milk together with the ...... Here is the introduction of a kind of old Shanghai borscht production methods.

/ Ingredients / : 250g Beef, 0.5 Onion, 1 Potato, 0.5 Red Sausage, 1 Carrot, 0.5 Beetroot, 250g Cabbage, 0.5 Celery

/ Seasoning / : Butter, Water, Tomato Sauce, wheat flour, white pepper, parsley leaves, salt

Soul Ingredients for Flavor Enhancement:

Wheat flour

Step 1:Make the wheat flour

300g of wheat flour or flour, stir fry over low heat until browned and fragrant.

Make wheat flour

300g of wheat flour or flour, dry fry on low heat, until brown and fragrant.

Step 2: Sauté the ingredients

On medium heat, add 1 tablespoon (15g) of butter, then melt and sauté the onion.

Stir-fry the onions until the onions are broken, then add the beef and stir-fry.

Tips:

Soak the beef brisket in water to remove the blood, so that the soup will be fresh and not cloudy

Stir-fry the onions with the beef to remove the fishy smell and enhance the aroma

Stir-fry the beef until the color changes, then add in the carrots and red beetroot, and stir-fry well.

The beetroot is used to add color and flavor (if you don't have any at home in the near future, you can leave it out for now).

When the color comes up, keep the heat on medium and add the potatoes, celery, cabbage, red sausage and 1/5 bowl (50g) of ketchup, tossing to coat.

?Tips:

The red sausage itself is cooked, so it can be sautéed later in the pan

The tomato paste should be sautéed with butter beforehand to enhance the sweetness and remove astringency

Step 3: simmer

Steam the sautéed sausage well and pour in 4 bowls (1000ml) of water, 0.5ml of water, and 0.5ml of water. 1000ml) of water, 0.5 teaspoon (3g) salt and 1/6 teaspoon (1g) parsley leaves, turn down the heat, cover and simmer for 1 hour.

?Tips:

Make sure the amount of water does not exceed the amount of ingredients

Qiu used beef broth, but you can substitute water at home

After cooking, sprinkle with 1/6 teaspoon (1g) of pepper and 0.4 bowls (100 ml) of fried semolina gravy.

After simmering the various vegetables are a bit soft and full of flavor from the broth.

The sourness of the tomato, the freshness of the beef, and the sweetness of the vegetables are perfectly blended together, and the sweet and sour flavor is irresistible to anyone.