The borscht, is the Russians (Russians) often drink, so it is called borscht
Home borscht practice:
Raw materials: cabbage 1, 2 carrots, 3 potatoes, tomatoes 4, 2 onions, celery 2 cloves, half a kilogram of beef, sausage 1 (preferably red sausage).
Seasoning; listen to the tomato sauce 1 listen, tomato salsa 1 bottle, pepper, 100 grams of cream, flour one or two, oil, salt, sugar moderate spare.
First, wash the beef, cut into small pieces. Prepare a soup pot, put most of the pot of water, put the beef in cold water, turn on high heat and boil, change to low heat, use a spoon to remove the foam, smother for 3 hours.
Next, wash the vegetables one by one, peel the potatoes, carrots and tomatoes, cut the cabbage into one-inch long diamond shapes, cut the potatoes into hobnail cubes, slice the carrots, slice the tomatoes into small cubes, julienne the onions, dice the celery, and slice the red sausage and set aside.
In the beef broth burned to 3 hours later, take a large frying pan, pan heat into the oil 100 grams, 100 grams of cream is also put into the oil is hot, the oil is hot first into the potato blocks, stir-fried to the outside cooked into the red sausage, fried then into the other vegetables, and then into the tomato paste and tomato salsa (according to the amount of soup estimate as much as possible to put), into the salt spoonful of high-flame stir-frying for a minute or two while hot, and then put all into the soup!
And then wash the frying pan, wipe dry, turn on the low heat to dry the pan, put the flour into the pan, repeatedly stir fry until the flour is hot, the color is slightly yellow into the soup while it is still hot, stirring with only a large soup ladle. Then simmer for about 20 minutes, according to personal taste put salt and sugar to taste put pepper can be served.
Scoop up a bowl, take a piece of whole wheat bread, dip to eat the most delicious, is the authentic way of eating Luosong people. Reprinted Good luck!!!!
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Borscht (I)
Ingredients: (for one person)
10g of cream, 15g of onion, 15g of diced carrots, 15g of diced potato, 15g of diced white carrot, 300g of beef stock, 20g of diced beef, 40g of cabbage, 15g of diced tomato (peeled and seeded), 0.2g of black pepper, 1/2 of bay leaf, salt to taste, and S.V.P. (a kind of salt). 2 sheets, salt, Sour Cream15g
How to make:
1. Cut a cross with a knife on the top of the tomato, scald it with hot water, and then soak it in cold water to remove the skin
2. Melt the cream with low heat, add the diced onion and sauté it, then add the diced carrots, potatoes, and carrots and sauté it
3. Boil the beef stock for 15 minutes, then lower the heat to low, and add the diced beef, cabbage, and carrots. Add beef, cabbage, tomato, black pepper, bay leaf, and cook for 15 minutes
4. Take out the bay leaf and season
Borscht (2)
Ingredients:
Beef or pork, onion, potato, carrot, tomato, tomato sauce, two cloves of garlic, two tablespoons of flour, and salt.
Methods:
1. cut all the ingredients into small pieces [garlic need to be cracked], the meat with hot water to remove the blood water
2. two spoons of salad oil, garlic, add the meat, onion, sautéed with a little ketchup, served
3. boil a pot of hot water, put all the ingredients into a boil (the water must be over all the ingredients) turn off the heat to carrots and potatoes can be softened
4. . add a bowl of flour water thickening salt to taste
Lazy borscht ( three )
1. onion a carrot half a carrot, celery one, cabbage a quarter of a sliced, to cream fried until browned.
2. Open a can of braised beef, put it in a pot and add six bowls of water.
3. Bring to a boil, add one tomato paste (or one-third of a bottle of tomato sauce), vinegar and sugar to taste.
4. Cover and cook on low heat for 20 to 30 minutes.
. Russian borscht (four)
A. Ingredients:
1. onion one and a half (cut into small slices)
2. potato two (diced)
3. carrots three small strips (diced)
4. cabbage ? One box of beef/beef tendon (diced)
6. Three cloves of garlic (finely chopped)
7. One can of tomatoes
8. One can of tomato paste (mixed with three large cups of water)
9. Salt, black pepper, ground pepper, cardamom, Italian spices
10. Two tablespoons of olive oil
11.
B. Method;
1. When the oil is hot, add the garlic and sauté, then add the beef tendon and sauté, then add the onion to soften.
2. Add the remaining beef and stir-fry until browned, then add the potatoes and carrots to the pan and stir-fry.
3. After about three minutes, add the cabbage and stir-fry to soften.
4. Then put the seasonings, tomatoes and tomato sauce paste together in the pot over low heat and cook for about an hour or more, until the beef is soft and cooked through.