Borscht
"People who like to eat Western food must be no strangers to borscht because of the strong tomato flavor in the soup, and many people who don't know much about Western food would think that this is an Italian dish, but in fact, the truth is that borscht originated in Russia. In Russia, this soup is written Borsch, which comes from this soup's main ingredient beet (Beet or Parsnip) in the Russian name Borsch.
In the October Revolution, there are a large number of Russians moved to Shanghai, they brought vodka and Gewurztraminer, but also brought the Russian western food, Shanghai's first western food club is the Russians, so the borscht in China gradually. So borscht gradually formed its own characteristics in China, usually with beef, tomatoes, potatoes, onions, carrots, celery, etc. for soup, a large number of tomato sauce, so that the taste of the soup is sweet in acid, sweet, fat but not greasy, fresh and smooth."
Ingredients
Main Ingredients
Please click to enter image description
Brisket 500g
Please click to enter image description
Tomatoes 2
Side Ingredients
Onion
Half
Carrot
Half
Celery
3 small roots
Seasoning
Salt
2 tsp
Garlic
1 head
Butter
25 grams
Thyme
Pinch
Basil
1/2 tsp
Tomato paste
40g
Black pepper
Moderate
Borscht practice
1. brisket meat wash, soak in water for 4 hours to bleach out the blood, then fished out of the standby
2. change into small pieces, blanch in boiling water, fished out and rinsed clean
Please click on the input image description
3. tomatoes cut into small dice
4. onion, carrots, celery, garlic cut into small cubes
Please click to enter the picture description
5. stewing pot hot, into the butter heating until melted
6. into the onion, garlic sautéed aroma
Please click to enter the picture description
7. and then into the carrot carrots and diced celery sautéed for 1 minute until the carrots absorbed oil Add the tomatoes and continue to stir-fry until the tomatoes release their broth
Please click to enter a photo description
9. Add the salt, thyme and chopped basil
10. Add the tomato paste and stir-fry to combine.
12. Finally, add 2 times the amount of water
Please click to enter the picture description
13. Stir well and cover the pot with a lid, bring to a boil over high heat and then reduce the heat to low, and simmer for about 40 minutes
14. Finally, open the lid over high heat to collect the juices, until the soup thickens, you can turn off the heat, and then add a small amount of ground black pepper to taste when you pick up the pot?
Please click to enter the picture description
Please click to enter the picture description
Please click to enter the picture description
.