Russian cuisine soup
By VicentaLakin
Red soup is the most popular soup in Russia, and every Russian can say that it tastes like family and memories, and that's different. And it's not always beef soup, pork soup, vegetarian soup, or pure red soup soup. My square is taken from one of Russia's biggest food sites, and it's one of the best-cheese soups. I've given it to many Russians. It's highly regarded, and it's an absolute tunnel. The cuisine soup is made of beef gravy, with no butter, and it's filled with a little oil, so it's quite healthy, and it's good. My little brother in Petersburg, of course, has to introduce you to some veggies, and the first is naturally the most familiar and detailed Russian cuisine soup in China. I wrote the journal with my heart, and now you can collect it, not bragging, and you can't find anything more detailed than that. I'm begging for hearts. I'm begging for answers. I'm begging for powder
Recipe Recommendations
- beef soup appropriate amount
- bean cream appropriate amount
- tomatoes appropriate amount
- potatoes appropriate amount
- carrots appropriate amount
- cabbage appropriate amount
- Tricholoma appropriate amount
- dill appropriate amount
- sour cream appropriate amount
- sugar appropriate amount
- white vinegar appropriate amount
- salt appropriate amount
- sour and salty
- cook
- an hour
- simple
Steps for Russian cuisine soup
1
First, beef soup. It's best to have some fat, bone marrow. A little fat calf with a broken bone is the best. I've got a little fat and a little bone here today, but I didn't get a big bone. So is it. The first step, of course, is beef bubble water, with more water。
2
The soup is all Western, no ginger onions, but it doesn't smell. It's got celery leaves, onions, spices, carrots, peppers, a little salt。
3
Beef boils in cold water, and then looks at the soup. If there's a lot of foam, then pour it down, re-cook it, my soup's fine, then leave the foam, and the little fire boils the beef. Then get the meat out in a separate store, and the soup is filtered. If you want to be clear, use the gauze again. I put him on the balcony for the night, and the next day, the butter was solidified, and the oil was thrown out, a pot of veal soup in the tunnel. It was good when the soup was cold and it had no greasy taste. After heating, first they smell the fragrance of the celery, then the fragrance of the fragrance, and then the meat and soup that are different from Chinese beef soup. If you have some soup, you can order it。
4
Cabbage, potatoes, carrots, cooked head, tomatoes, mushrooms
5
roast and celery are two of the russians' usual spices, which are similar to ours. the curry looks like the fragrance, the celery looks like the fragrance. it's the same taste. most of them are for soup and salmon; most of the celery is for salad. sour cream is called sour cream, english x treasures have to be sold. tastes of light sour cream (which appears to be bullshit), thick, perfumed and commonly used dairy products. the average is 15 per cent and 20 per cent。
6
The head of the red dish, with the skin of the red dish, is cooked for less time than the beef, about an hour. Cooked cuisine head with a spoon to scrape the skin into a thick silk. Carrots are gravitated, cabbage is cut or torn. Tomato chops small pieces and chews the mushrooms. Potato slices (which are not used onions, which are usually onions). Potatoes are cooked in broth。
7
I'll put a little hot, red, carrots, cabbage. Scrambling, with a spoonful of vinegar (or vinegar, lemonade), a spoonful of sugar, and a bit of custard lid. Ten minutes or so. Just a little soft. Don't suck. (The practice of Russians in general, of drying up and dispersing water from vegetables, is a particular feature of this practice. Nor is it jealous, as tomatoes provide a sour taste, but most of the vinegar added is volatilized and not so acidic as it is not
8
Before you go out with tomatoes。
9
When the potatoes are almost ready, pour in all the good foods and put some roast beef. And put in the mouth of the bush. Salin. You can't open the little fire cap, you can't open the soup, you can't bubble, you know, little bubbles. Boiling will make the color, the smell run away. All the food is ripe, and the mouths are ripe, so the purpose is to blend the taste and not to make the food particularly rotten。
10
For a while, the singing tastes almost as good as the curds, and the two garlics in it with the garlic. Just put a lid on it。
11
Put a spoonful of yogurt on the table, put some croquet. The veggie soup is good. You absolutely like it。