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 easily broken, it may be worthwhile to cut a larger, so as to have a "big piece of Doshuo" feeling. First boil a small pot of water, and put the wine, the beef into a few minutes of cooking, remove and wash again.
Then take another big pot of water, count the water beforehand, don't add it after it's boiled dry. Put the beef in and add the wine over high heat. If you have lemon at home, you can squeeze out the juice and burn it together, not only to make the meat easy to crisp, but also to enhance the flavor, two birds with one stone.
Additionally, two onions, four to five tomatoes, three yams (potatoes), two carrots, and a small cabbage. Peel and cut these into pieces, and sauté them in oil, except the onions, which should be sautéed through, and the others, which should only be lightly oiled.
To stir the oil, the onion pieces, yams and carrots into the pot with the cooking, in addition, the leaves with stalks into three or four celery, the flavor can be greatly increased.
The red color and acidity of the borscht actually comes not from the fresh tomatoes, but from the ketchup. Ketchup should be used in 100 grams of medium cans, one and a half kilograms of meat to weighing the meat, use a can just right. Ketchup into the soup, should be fried in oil, the oil temperature should be moderate, too high easy to destroy the acidity of the ketchup, fried to fry through, fried through the soup color will look good. Generally stir-fried until the color of the tomato paste is dark red, to make the best color of the soup.
The fried tomato paste into the pot stir, you can change to a small fire will slowly warm the soup, before and after about two hours. When the meat is rotten and flavorful, change to high heat, the celery has been cooked to lift up, discarded. Add the sautéed tomatoes and cabbage, and the soup is almost ready.
Many people always feel that their stewed soup is not as thick as the Western restaurant, so they use starch to thicken the sauce, and so on the thickening, the soup is mushy, but the feeling is not so. Unbeknownst to you, there is a key process in this soup, called "stir-fry sauce", which is not only used in borscht, but also in other Western-style soups. It is easy to stir-fry the sauce, but you have to be patient. Spoon a few tablespoons of lao meat oil into the wok, turn on the heat and stir-fry the flour (all purpose flour) until the flour and oil are completely blended. The pasta sauce should not be too large; wouldn't you be eating flour if you had more? For a large pot of soup, three tablespoons of flour are sufficient. The sauce should be put in just before the soup is served, as it tends to "stick" to the bottom if it is put in too soon. After the sauce is put into the soup, mix it well, and the soup will thicken up immediately.
Before the soup is served, salt and sugar should also be put in. This is a soup with a heavy flavor, so salt and sugar should be added a little bit more, salt can enhance the freshness, and sugar can cover the sour taste. Both salt and sugar should be added little by little, tasting it every now and then to get the right balance.
Finally, before serving, sprinkle fresh celery stalks, and suddenly the fragrance of the nose, so that people's appetites. In Western restaurants, after the pot and then served, often also poured a little sour cream, people like to eat, often with bread to wipe the bottom of the pot, before they are willing to stop it