400g cooked beef, 2500g beef broth, 400g beetroot, 150g scallions, 150g carrots, 400g cabbage, 75g sugar, 20g vinegar, 20g salt, 1g dried chili, 2 slices of aroma, 2.5g pepper, 25g fried noodles in oil, 250g butter, 200g tomato sauce, 150g cream, 25g cumin, 25g garlic. 25g of cumin, 25g of garlic, 15g of fresh tomatoes, 15g of small mashed sausage, 15g of ham.

Red cabbage soup Method:

1. First of all, red cabbage, scallions, carrots, all cut into julienne, add salt, sugar and vinegar to marinate for about 1 hour, put on the butter, flavor, pepper, dried chili pepper simmering to six maturity, put on the tomato sauce simmering until the oil is red, put clean and shredded cabbage, add beef broth to boil

2. Stir frying with oil to adjust the concentration of the noodle, add salt, sugar, vinegar to adjust the essence of taste and put tomato pieces and minced garlic

3. beef slices, ham slices, half of the small intestine simmered in beef broth

4. up soup in the plate with beef, ham 1 slice each, half of the small intestine, served soup, pour cream, sprinkle ground cumin (if the color of the color is not red enough can be added to some boiled red beetroot skin with vinegar red filtered red broth can be)

Features: red gloss, sweet and sour mouth

Features: red gloss, red, sweet and sour mouth

Features: red gloss, red, sweet and sour mouth

There is a lot of red color, red color, red color. Sweet and sour taste

Russian beet soup

Raw materials Beef 250 g

Lotus white 250 g

Onion 50 g

Purple beet 200 g

Carrot 100 g

Tomato sauce 75 g

Fresh tomatoes 100 g

Butter or tallow 50 g

Spices 1 piece

Garlic 2 cloves

Sugar 25g

Sour cream 25g

Salt and pepper to taste

Side dishes Staple food slices of bread and butter

How to make it: 1. Wash the beef and cut into cubes, put it into a pot of cold water (about 100 ml water), set it to boil over a high flame, and then skim off any floating foam. Reduce heat to a simmer until the beef is tender, then remove and cut into thin slices. Keep the soup in the pot.

2, purple head, carrots peeled and cleaned cut into slices, add sugar, salt and mix well. On the bean, lotus white peeled and cleaned cut into small slices; onion cleaned and cut into small pieces; fresh tomatoes cleaned, scalded in boiling water, fish out of the skin to remove the seeds, cut into petals; garlic peeled and cleaned into minced.

3, frying pan hot butter, put the onion block, stir-fry until browned, under the purple beetroot slices, carrot slices slightly fried a few times, that is, under the tomato paste, the leaves fried through to red, add 250 ml of water, boil and then change to a small fire simmer until the vegetables are cooked.

4, the beef soup pot on high heat, under the potato slices, lotus white slices, and pour the above stewed vegetables and soup. Boil and then change to a small fire simmer until the vegetables are cooked through. Add salt, sugar, pepper and other flavors.

5, cooked beef slices divided into soup plate, fresh tomato petals and minced garlic added to the beef soup pot, boiling out of the pot, divided into soup plate, the top of a small amount of sour cream.

Features Bright red color, thick but not greasy, moderately sweet and sour taste.

Note: This soup is one of the most famous Russian dishes, and the auxiliary ingredients used can be changed flexibly according to the situation. If there is no fresh tomatoes can be replaced by a small amount of white vinegar; if you do not use garlic, you can use dried red pepper washed and cut into sections, stir frying vegetables, first under the hot frying pan frying until browned, and then stir frying onions and other vegetables, made of soup has a special flavor.

Beetroot soup

Preparation time: 20 minutes

Making time: 2 hours

Ingredients: 400 grams of cooked beef, 2500 grams of beef broth, 400 grams of beetroot, 150 grams of green onions, 150 grams of carrots, 400 grams of cabbage, 25 grams of garlic, 15 grams of fresh tomatoes, 15 grams of small mud sausage, 15 grams of ham.

Seasoning: 75g sugar, 20g vinegar extract, 20g salt, 1g dried chili, 2 slices of aroma, 2.5g pepper, 25g fried noodles in oil, 250g butter, 200g tomato sauce, 150g sour cream, 25g cumin.

Making:

1 first beetroot, scallion, carrot shredded, add salt, sugar, vinegar essence marinade for 1 hour, put on the butter, flavor, pepper, dried chili stew to six mature, put on the tomato sauce stew until the oil is red, put the cabbage and beef broth to boil.

2 with oil fried noodles to adjust the consistency, add salt, sugar, vinegar essence, then put tomato pieces and minced garlic.

3 Slice the beef, slice the ham, and half of the small mud sausage sliced and simmered in beef broth.

4Place 3 in a bowl, serve the soup, top with sour cream and sprinkle with small chopped green onions.

THETIPS Authentic beet soup must start with beetroot, gewürztraminer simmered in a jar, boiled, then cabbage, sweet radish, boiled, and then added onion, garlic, oil, salt, meat - this is the most basic procedure. True Russian beet soup is made in a strict procedure, cooking the soup over a moderate fire and adding lemon, tomato sauce and parsley as appropriate, placing it in a reasonable way.