Borscht efficacy and effect:
Beef: tonifying the spleen and stomach, strong bones, qi and blood
carrots: nourish the liver and eyesight, spleen, phlegm cough
celery: in addition to the annoyance, calming the liver, clearing the heat
borscht ingredients:
Beef 500 grams of 60 grams of onion carrots 90 grams of 60 grams of celery cabbage 60 grams of cabbage Beetroot 1/4 Tomato 60g Potato 60g Butter 90g Flour 2 tablespoons Sour Cream 90g (can be omitted) Tomato Sauce 6 tablespoons Lemon 1/2 French parsley A little Herb Seasoning packet with thyme, bay leaf, black pepper, no can be omitted Red pepper 1 small
Borscht home cooking:
1. First of all, the beef cut into chunks to simmer into a beef broth standby. If there are lemons at home, you can squeeze the juice together with the burn, not only make the meat easy to crisp, but also to enhance the flavor, two birds with one stone. Cook for about 2 hours, beef rotten after fishing out, standby. (You can cut a few slices of beef and put them on top of the soup at the end. It can also be mixed in the soup.)
2. Vegetables cut into pieces (can also be cut into strips), tomatoes with boiling water, after scalding, peeled and seeded, and then cut into dices and spare
3. The pan is hot, put the butter, two tablespoons of flour, mixing; and then add the tomato paste and stir fry. The red color and sour flavor of borscht actually comes not from fresh tomatoes, but from the tomato paste. It is the ketchup that must be sautéed to bring out its flavor. The temperature of the oil should be moderate, too high will destroy the acidity of the tomato paste, and the color of the soup will be good only when it is stir-fried thoroughly. Then pour into the boiled beef soup. Add small red peppers (can be omitted), herb seasoning packet (can be omitted), cabbage, celery, carrots, potatoes, and finally add beetroot and freshly diced tomatoes after cooking. Season with salt and pepper to taste. Garnish with chopped French parsley or celery leaves
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