The borscht
By VicentaLakin
The borscht, which originated in Russia, usually uses tomatoes and ketchup as the main spices, with vegetables of all colours, and large veal beef, with a staple bread, rich nutrients and acne。
Recipe Recommendations
- beef brisket appropriate amount
- tomatoes one
- cabbage one
- potatoes one
- onion one
- flour appropriate amount
- ketchup appropriate amount
- salt appropriate amount
- geranyl appropriate amount
- garlic appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- butter appropriate amount
- sweet and sour
- cook
- several hours
- ordinary
Steps for The borscht
1
Main: calf, tomatoes, onions, cabbage, potatoes。
2
Cows are washed and cooled and boiled for about two minutes。
3
Boiled calves are washed in hot water。
4
The boilers are boiled with water and then added to the calf, which is about 1.5 hours old with a cranberry leaf and a two-barrel garlic fire。
5
Tomato cut a cross and burned the skin with water。
6
I'll cut the peeled tomatoes。
7
The cabbage cleans up with a hand tore。
8
Onions cut, potatoes cut the blades。
9
The boiler heats it in butter。
10
It's like a fragrance。
11
Join the tomato tatters evenly。
12
Add a spoonful of sugar to cover the fire so that the soup can get thick。
13
And bring forth the fragrances and garlic from the boiled casseroles and add potatoes。
14
Add fried tomato sauce, salt, ketchup and mix it evenly to continue cooking for about 10 minutes。
15
The frying pots are hotter with butter。
16
Add an appropriate amount of flour to the micro-yellow。
17
When it's hot enough to join the boiler, mix it evenly for a few minutes。
18
Finally, a minute of cabbage and chicken and pepper。
19
Put a bowl on it, and it's good with a whole wheat bread。The borscht Make Tips
1. This dish is suitable for cooking on weekends; it takes too much time on weekdays and is very hard on pots, requiring constant washing.
2. The beef doesn't necessarily need to be stewed; you can use a pressure cooker, which takes only 20 minutes.
3. You must sauté the onions with butter for a longer time to make the soup more fragrant and rich.
4. You must control the heat carefully when stir-frying the roux, otherwise it will burn; adding the roux serves to thicken the soup.
5. You can also add ingredients like carrots, celery, and red sausage, depending on your own taste.
6. If you don't want to use butter, you can substitute it with vegetable oil. When finished, it feels like just a Western-style hodgepodge.