Tomato and egg soup, also called borscht, is a soup that can be seen everywhere in Eastern European countries such as Russia and Poland. It is also very common in the United States and other Western countries. Jews who immigrated from Eastern European countries such as Russia and Poland were the main spreaders of this soup around the world. An area in the northern suburbs of New York City where Jews lived in a relatively concentrated area was once called the Borscht Belt or Borscht Circle. . Borscht is the Jewish word for this soup, and in Russia it is written Borsch, which comes from the Russian name for beet (Beet or Parsnip), the main ingredient of this soup - Borsch. In addition to beets, the main ingredient, borscht usually also contains other vegetables such as cabbage and potatoes. Some also contain meat, and the preparation is even more eclectic. This is because this kind of soup was not invented by a great chef. In the past, it was one of the main foods for ordinary people in Russia, so how to make it mainly depends on what is available at home. Usually, it reflects that everything is put in. This soup can be drunk hot in winter or cold in summer. The borscht is usually topped with a little foamy sour cream and dill coriander before eating. Sour and sweet are the characteristics of Zhong Geng Soup. The English word for Russia is RUSSIA, which refers to the Russian style. So the literati in Shanghai transliterated Tang from Russia as "Luo Song". Borscht is what the Borscht people (Russians) often drink, so it’s called Borscht. During the October Revolution, a large number of Russians moved to Shanghai. They brought vodka and Russian Western cuisine. The first Western cuisine restaurant in Shanghai was opened by Russians. This soup evolved from Russian red cabbage soup. Russian red cabbage soup is spicy and sour, which is more sour than sweet. Shanghainese are not used to it. Later, influenced by the procurement of raw materials and local tastes, a unique Shanghai style borscht was gradually formed, which is sour and sweet, sweet and fragrant, fat but not greasy, fresh and delicious. This Shanghai-style borscht is not only eaten when eating Western food, but is also commonly seen in schools, workplaces, families and Chinese restaurants. Over time, this soup has formed various schools and branches in Shanghai, the most representative of which are "restaurant style", "canteen style" and "family style". Among them, the "restaurant school" is represented by Huaihai Western Restaurant. After launching borscht that year, after several improvements and updated techniques, it finally became the leader of Shanghai-style borscht. After that, various Western restaurants and even individual Chinese restaurants, They all followed suit. "Canteen style" is also called "alongtang style". The soup is often served in a large basin or a warm tea bucket. No tomato sauce is used or only a small amount is added for coloring. The soup is often a "clear soup with sloshing water", with a few floating It's just shredded red sausage, and the tomatoes are mostly unpeeled. Anyway, it's very different from the borscht in Western restaurants. The strange thing is that even this "tomato boiled in water" is very delicious to eat, and many middle school students still don't want to eat it. For school meals, go to the school gate and buy a bowl of this soup for one or two yuan, and add a piece of bread for lunch. People of the "family style" neither have the opportunity to learn how to cook in Western restaurants, nor do they want to be as degenerate as the "cafeteria style", so they can only think about it on their own and develop various cooking methods. Among them, beef is mainly used instead of red sausage, and there is a lack of Mainly gordon. (1) 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, dice the celery, and slice the red sausages for later use. After the beef soup has been cooking for 3 hours, take a large frying pan. After the pan is hot, add 100 grams of oil and 100 grams of butter. After the oil is hot, add the potato cubes and stir-fry until the outside is cooked. Sauté the red sausage 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 a minute or two, then add everything in while it is hot. In the soup, the soup continues to simmer over low heat. Then 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, then add it to the soup while it is hot, and stir well with a large spoon.

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 it. It is the most delicious. It is the authentic way of eating by the Luo Song people. (2) Ingredients: (for one person) 10g butter, 15g onion, 15g diced carrots, diced potatoes 15g, 15g diced white radish, 300g beef stock, 20g diced beef, 40g cabbage, 15g diced tomatoes (peeled and seeded), 0.2g black pepper, 1/2 bay leaf, salt to taste, 15g Sour Cream. Method: 1 .Cut a cross on the top of the tomatoes with a knife, blanch them in hot water, and then soak them in cold water, then peel them. 2. Melt the butter over low heat, add diced onions and stir-fry until soft. Add diced carrots, potatoes, and daikon radish and stir-fry until cooked. 3. Add beef stock and boil for 15 minutes. Turn to low heat, add diced beef, cabbage, diced tomatoes, black pepper, bay leaf, and cook for 15 minutes. 4. Remove the bay leaf and season (3) Ingredients: Beef or pork One piece, one onion, one potato, one carrot, one large tomato, appropriate amount of tomato sauce, two cloves of garlic, two tablespoons of flour, appropriate amount of salt. Method: 1. Cut all ingredients into small pieces (the garlic needs to be crushed) , blanch the meat in hot water to remove the blood. 2. Saute the garlic with two spoons of salad oil until fragrant. Add the meat and onions, stir-fry briefly, add tomato sauce, and scoop out. 3. Heat a pot of hot water and put all the ingredients into the boil (the water must be covered) All ingredients) Turn to low heat until the carrots and potatoes become soft. 4. Add a bowl of flour and water to thicken the soup and season with salt. (4) Lazy Borscht 1. One onion, half a carrot, one celery stick, and cabbage. Slice a quarter and fry in butter until it changes colour. 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 cook over low heat for 20 to 30 minutes until done. (5) Russian Borscht A. Ingredients: 1. One and a half onions (cut into small slices) 2. Two potatoes (diced) 3. Three small strips of carrots (diced) 4. Cabbage? 0? 4 ( Cut into small pieces) 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, a little Italian spices 10. Two tablespoons of olive oil 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. "Borsch" is delicious but difficult to make. If the ingredients are simply cooked in one pot, it can only be called "mixed vegetable soup". It is said that more than 50 years ago, several restaurants serving Russian cuisine were opened on Huaihai Middle Road (formerly known as Linsen Road). Some of the chefs are rumored to be chefs from the Czar's aristocratic families, and they are quite famous in St. Petersburg. The "borscht" they make is neither thick nor thin, the soup is bright in color, and the aroma is fragrant. It turns out that the secret lies in four steps: 1. Start with the oil pan. Stir-fry the onions in the oil pan until they are fragrant; 2. Stir-fry the cabbage, beets, carrots, potatoes and other vegetables in the oil pan again to dehydrate them, and then add them to the cooked beef soup. After the soup is boiled, Stew over slow fire, not over high heat, otherwise the soup will not taste good; 3. Tomato sauce must also be stir-fried with oil; 4. Stir-frying the noodles is even more important, the fire should be neither strong nor warm, and the ratio of oil to flour should be appropriate. When the soup is ready, add salt, MSG, pepper, and finally tomato sauce and oil noodles. It's better to add some butter or fresh cream before serving. Only with these few steps can you make a really good bowl of "borscht".