But the Russian beet soup is spicy with acid, more acid than sweet, Shanghai people are not accustomed to, and later by the raw material procurement and the influence of local tastes, and gradually formed a unique characteristics of the sea borscht. Nowadays, almost every family in Shanghai will make borscht, but the practice of ingredients and flavors are not the same. Today's star chef brings us her own secret recipe for creamy borscht.
Preparing the ingredients: red, yellow, white and purple
The ingredients for this borscht are common, but there are so many of them that you can forget one or two. Therefore, every time before going to purchase the raw materials for borscht, Jingjing made a list, which grouped the raw materials by color, so that it was not only easy to remember, but also easy to see at a glance. Red: Beef, tomato paste, carrots
First of all, it is recommended to use beef when cooking this soup, so that the borscht is more flavorful than the one cooked with red sausage, but the downside is that the cooking time is too long. Some people are more sophisticated, beef, red sausage together, but Jingjing told Xiaojie, so the flavor instead of some mixed, a little strange. Tomato sauce and carrots are essential for coloring borscht. Butter is as important to borscht as balsamic vinegar is to hairy crabs. To burn out the flavor of Western-style soup, without it can not. Yellow sprouts and potatoes give borscht a slightly sweet flavor. White: milk, flour
Milk and flour are ingredients that many people tend to forget or even overlook when cooking borscht, but they are essential to the creaminess and consistency of borscht. Some people like to use condensed milk instead of milk, and it tastes just as good. Purple: Onion
The onion is the patriarch of ingredients in traditional Russian beet soup, and it's just as important in sea borscht, bringing out the aroma of the borscht.
Stewing beef soup: time and sincerity are important
Beef is bought, washed and cut into pieces, because it needs to be cooked for a long time, the meat is cut too small and easy to break, it may be worthwhile to cut larger, then the party will have the feeling of "feast". I remember watching "Dae Jang Geum" two days ago, the first item of the highest Shang Gong competition is to cook beef soup, Chang Jin because of greed for speed, the use of spices to make the beef quickly crispy, which reduces the cooking time, but the taste is not as good as the beef soup stewed by Jin Ying with a night, and therefore ended up losing the competition. The moral of the story is clear as day; good cooking comes from time and sweat. The same applies to borscht. It takes two to three hours to bring out the flavor of beef. Don't forget to remove the froth from the beef as you simmer it, as this will give the borscht a purer color. If you have a lemon at home, you may want to squeeze out the juice to burn together, so that not only can make the meat tender, but also increase the flavor.
Four frying pan: not too thick, not too thin soup color color
Simultaneously simmering beef soup, Jingjing began to prepare vegetables and sauces. To make the borscht not too thick or too thin, the color of the soup is beautiful, fragrant, the secret is to use butter four frying pan.
The first step is to sauté the onions to bring out the flavor.
Then you add the cabbage, carrots and potatoes and continue to sauté them to dehydrate them. After sautéing, they are added together to the beef broth and simmered over low heat.
The third frying pan start is the tomato sauce saute. Borscht relies on the tomato paste for its bright red color and sweet-sour flavor. When cooking borscht, you must be willing to use tomato paste, Jingjing told Xiaojie, she usually use a whole bottle of tomato paste. Stir-frying the tomato paste not only gives off a strong flavor, but also makes the soup look better. Sautéed tomato paste is also stirred into the pot and simmered over low heat. At this point, add the milk, a small carton, and the soup is instantly flavored.
Many people feel that their borscht is not as thick as that of a Western restaurant, but there is a key process in this soup called "stir-frying". Stir-fry sauce is very easy, scoop a few spoons of oil into the pot, turn on the heat, add the flour and stir-fry well, until the flour and oil are completely integrated, it is ready. You don't want to overcook the pasta sauce or the thick soup will turn into a roux. Once the noodle sauce is added to the soup, stir it well and the soup will immediately thicken. Then add salt, sugar, monosodium glutamate and pepper to season and refresh and it is done.