The English name for Russia is RUSSIA, so the literati in Shanghai transliterated Tang from Russia as "Luosong".

Borsch is commonly drunk by the Borscht people (Russians), so it is called borscht

How to make home-style borscht:

Ingredients : 1 cabbage, 2 carrots, 3 potatoes, 4 tomatoes, 2 onions, 2 cloves of celery, half a pound of beef, 1 sausage (preferably red sausage).

Seasoning: 1 can of tomato sauce, 1 bottle of tomato sauce, pepper, 100 grams of butter, 1 tael of flour, appropriate amount of oil, salt, and sugar for later use.

First wash the beef and cut it into small pieces. Prepare a soup pot, add half a pot of water, put the beef in cold water, turn on high heat and bring to a boil, then switch to low heat, use a spoon to remove the foam, and simmer for 3 hours.

Then wash the vegetables one by one, peel the potatoes, carrots, and tomatoes, cut the cabbage into one-inch rhombuses, cut the potatoes into hob cubes, slice the carrots, cut the tomatoes into small pieces, shred the onions, and dice the celery. , slice red sausage and set aside.

After the beef soup is cooked for 3 hours, take a large frying pan. After the pan is heated, add 100 grams of oil and 100 grams of butter. After the oil is heated, add potato cubes and stir-fry. Stir-fry until the outside is cooked, add the red sausage, stir-fry until fragrant, then add other vegetables, then add tomato paste and tomato sauce (put as much as possible according to the amount of soup), add a spoonful of refined salt and stir-fry over high heat for one or two After a few minutes, put everything into the soup while it is still hot, and the soup continues to simmer over low heat.

Wash the wok, wipe it dry, turn on low heat to dry the wok, put the flour into the wok, stir-fry repeatedly until the flour is hot and slightly yellow in color, put it into the soup while it is hot, and use Use a large spoon to stir evenly. Boil for about 20 minutes, add salt and sugar to taste according to personal taste, add pepper and serve.

Scoop a bowl, take a piece of whole wheat bread, and eat it with a dip. It is the most delicious. It is the authentic way of eating by the Luo Song people. Good luck reposting!!!

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Borscht (1)

Ingredients: (for one person)

Cream 10g, 15g onions, 15g diced carrots, 15g diced potatoes, 15g diced white radish, 300g beef stock, 20g diced beef, 40g cabbage, 15g diced tomatoes (peeled and seeded), 0.2g black pepper, 1/ 2 sheets, appropriate amount of salt, 15g of Sour Cream

Instructions:

1. Use a knife to make a cross on the top of the tomatoes, blanch them in hot water, then soak them in cold water and then peel them

2. Melt the butter over low heat, add diced onions and stir-fry until soft, add diced carrots, diced potatoes, and diced white radish and stir-fry

3. Add beef stock and boil for 15 minutes, then turn to low. Add diced beef, cabbage, diced tomatoes, black pepper, bay leaves, and cook over low heat for 15 minutes

4. Remove the bay leaves and season

Borsch (2 )

Ingredients:

One piece of beef or pork, one onion, one potato, one carrot, one large tomato, appropriate amount of tomato sauce, two cloves of garlic, two large pieces of flour spoon, appropriate amount of salt

Instructions:

1. Cut all ingredients into small pieces (the garlic needs to be crushed), scald the meat pieces with hot water to remove the blood

2. Saute two tablespoons of salad oil and garlic until fragrant, add meat cubes, onions, lightly sauté, add tomato sauce, and serve out

3. Heat a pot of hot water and bring all the ingredients to a boil (the water must cover all the ingredients) ) Turn to low heat until the carrots and potatoes become soft

4. Add a bowl of flour and water to thicken the sauce and season with salt

Lazy Man’s Borscht (3)

1. Slice an onion, half a carrot, a stick of celery, and a quarter of a cabbage, and fry in butter until it changes color.

2. Open a can of braised beef, put it in the pot, and add six bowls of water.

3. Bring to a boil, add one tomato paste (or one third of a bottle of tomato paste), and season with vinegar and sugar as appropriate.

4. Cover and simmer over low heat for 20 to 30 minutes, done.

.Russian borscht (4)

A. Ingredients:

1. One and a half onions (cut into small slices)

2. Two potatoes (cut into cubes)

3. Three small strips of carrot (cut into cubes)

4. One cabbage (cut into small slices)

5. One box each of beef/beef tendon (diced)

6. Three cloves of garlic (chopped)

7. One can of tomatoes

8 .One can of tomato paste (add three large cups of water and mix well)

9. Salt, black pepper, pimento powder, cardamom, and some Italian spices

10. Olive oil Two tablespoons

B. Method;

1. After the oil is hot, add garlic and saute until fragrant, then add beef tendon and stir-fry, then add onion and stir-fry until soft.

2. Add the remaining beef and stir-fry until it changes color, then add the potatoes and carrots to the pot and stir-fry.

3. After about three minutes, stir-fry the cabbage until soft.

4. Then put the seasonings, tomatoes and tomato paste into the pot and simmer over low heat for about an hour or more, until the beef is soft and cooked.