The borscht
By VicentaLakin
The rosón soup, which is brought into China by Rolls, has a beautiful colour, a strong scent, a thick taste, a sense of stratification and a combination of nutritional balance, which is indeed a very appreciated soup. The way the borscht is done is different, and I feel that it's best to do it in my mouth, so the usual borscht is not butter or sugar, and today it's done in the same way as the real borscht, which is really good, is whether butter and white sugar are good or not. Let's see what we do with the real borscht...
Recipe Recommendations
- sweet and sour
- cook
- half an hour
- ordinary
Steps for The borscht
1
Prepare raw materials
2
Beef cut into small pieces, put it in the pot, and add appropriate matter. Wine
3
Potatoes, carrots, cabbage
4
Onions cut into little pieces
5
Tomatoes cut into little pieces
6
Add water to the high-pressure pan, put in good beef, put it onions, cover it up, boil it for another 10 minutes
7
Add a proper amount of vegetable oil to the pot, put potatoes, carrots, cabbage, and then make it hot
8
I'm going to put the fried food in the high-pressure pan, put butter on it, put a lid on it for about five minutes
9
Put the right amount of vegetable oil in the pot
10
Join the ketchup
11
The fried ketchup is pouring into the high-pressure pan
12
Put a little vegetative oil in the pot
13
Add cooked flour to the right amount of salt, sugar, black pepper, evenly mixed and made pot
14
It's deliciousThe borscht Make Tips
1. Authentic borscht contains butter, but you can skip it for home cooking; personally, I feel the texture isn't bad without it.
2. Stir-fry the vegetables slowly over low heat and cook them for a longer time.
3. Stir-fry the tomatoes for a while longer until they turn into a paste.
4. The flour must be stir-fried over low heat; adding flour to this soup is also crucial, as its aroma and thickening effect greatly improve the texture.