Dry beloson soup
By VicentaLakin
The borscht is a crumb from Ukraine. In Eastern and Central Europe it is very popular. It's very common in Russian Western. I have made improvements here, replacing beef with fresh, high-protein, low-fat dry beverages, boiled water, tomatoes, potatoes, onions, carrots, cabbage collections, which are more fully nourished, unoiled, unsatisfied and sour. A very good appetizer soup。
Recipe Recommendations
- salty and fresh
- cook
- an hour
- simple
Steps for Dry beloson soup
1
First, we'll wash the dry beaks, then we'll add two spoons of wine, and we'll have a spare
2
Onion cut
3
Carrot cut
4
I'll tear it to pieces
5
Potatoes to skin slices
6
Tomato slices
7
Put a little peanut oil in the pot
8
And then you add potatoes and carrots and you're going to get fired9
In the casserole, half of the pot's boiling water
10
When the water boils again, the fried onions, carrots and potatoes are put in the pot
11
When the soup boils again, you'll be able to add the bubbly
12
Then we'll add tomatoes
13
Join the cabbage, put the lid on and light the fire, boil it for half an hour
14
Add a small amount of oil to the frying pan, 20 grams of ketchup, a little fire, a little smell
15
And then you add the fried ketchup to the soup, and you keep cooking the little fire for five minutes
16
Just add an appropriate amount of salt before you go out
17
The recipe and the videoDry beloson soup Make Tips
When making ketchup, be careful to fire with a little fire, which is very short, long and sticky. If you wish to have a softer mouth, the salt will be put in before you're ready to get out of the pot, so that it will not be worn out, while maintaining a nice taste and the fragrance of the vegetables。