The borscht
By VicentaLakin
The first Western Order Association in Shanghai is run by the Russians. This soup, which has evolved from Russian cuisine soup, is sour and sour than sweet and not used in Shanghai. Later, it was influenced by the extraction of raw materials and local tastes, which gradually resulted in sweet, sweetly fragrance, fatty, freshly smooth soup. It's a good choice for a child who doesn't love vegetables。
Recipe Recommendations
- sweet and sour
- burn
- several hours
- simple
Steps for The borscht
1
Prepare the raw materials。
2
Beef with ginger paste。
3
Clean up the blood。
4
Tomatoes go to skin slices, potatoes go to skin cut to about a centimetre of ding, cabbage, onions, red intestines。
5
Put some oil in the pot and make tomato sauce for a few seconds。
6
Add tomatoes。
7
It's hot, it's full of tomatoes, it's small。
8
Join the good beef。
9
Add hot water and boil the little fire to the soufflé。
10
The cabbage, the onions, the potatoes, each。
11
Scrambled good vegetables。
12
Even the red sausages join the stew。
13
It'll be two or three minutes before the fire starts。The borscht Make Tips
One, the vegetables that are prepared are more cuisine than the soup that is made from the oiled oil, and those that prefer thicker ones can be added butter and flour。