Category: Life gt; gt; Food/Cooking

Problem description:

Please do it carefully, thank you. It must be meticulous

Analysis:

Russian red cabbage soup

250g raw beef

250g lotus white

50g onion

200 grams of seaweed head

100 grams of carrots

75 grams of tomato paste

100 grams of fresh tomatoes

Butter or 50 grams of tallow oil

1 bay leaf

2 cloves of garlic

25 grams of sugar

25 grams of sour cream

Adequate amount of refined salt and pepper

Serve with staple food bread slices and butter

Method 1. Wash and cut the beef into pieces, put it into a cold water pot (about 100 ml of water), and set aside Put it on the fire and boil it, and skim off the foam. Reduce heat to low and maintain a slight boil until the beef is cooked and tender, remove and cut into thin slices for later use. Reserve the soup in the pot.

2. Peel the seaweed and carrots, wash and cut into slices. Add sugar and salt and mix well. Peel, wash and cut the beans and lotus flowers into small pieces; wash and cut the onions into small pieces; wash the fresh tomatoes, blanch them in boiling water, take them out, peel them, remove the seeds and cut them into cloves; peel and chop the garlic. end.

3. Heat the butter in the wok, add the onion pieces, stir-fry until it changes color, add the seaweed head slices and carrot slices and stir-fry for a few times, then add the tomato paste and bay leaves and stir-fry until they turn red. When the time comes, add 250 ml of water, bring to a boil, then reduce to low heat and simmer until the vegetables are cooked.

4. Put the beef soup pot on a high fire, add potato slices and white lotus slices, and pour in the above stewed vegetables and soup. After boiling, reduce the heat and simmer until the vegetables are cooked. Add salt, sugar, pepper, etc. to adjust to taste.

5. Divide the cooked beef slices into soup plates, add fresh tomato cloves and minced garlic to the beef soup pot, bring to a boil, and divide into soup plates. Put a small amount of sour cream on top.

Features: Oily red and bright color, thick but not greasy, moderately sweet and sour taste.

Note: This soup is one of the famous Russian dishes. The ingredients used can be flexibly changed according to the situation. If fresh tomatoes are not available, a little white vinegar can be used instead; if garlic is not used, dried red sea peppers can be washed and cut into sections. When stir-frying, fry in hot oil until they change color, then stir-fry onions and other vegetables. The resulting soup will have a unique flavor.

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Note: It is best to use beef for red cabbage soup, but some people are lazy when making it at home. Method, after all, beef stew is time-consuming and labor-intensive, and beetroot soup is not based on beef. My friend’s solution is to buy canned pork, steamed is best.