[Borscht] is a home-cooked dish of the Russian nation. This dish is not only rich in taste and sweet, but also rich in nutrition.
In winter, many people will cause gastrointestinal discomfort due to changes in temperature. For this phenomenon, choosing warm soup to nourish the gastrointestinal tract can relieve it.
Today's "borscht" combines the eating habits of China in terms of practice, but it retains the nutrition of borscht and can appease and increase appetite.
The red onions in the original dish are not easy to see in the north, so they use nutritious carrots instead. In order to suit the taste of China, the amount of ketchup has also been appropriately reduced. High-protein, low-fat beef can provide the body with energy and the ability to keep out the cold. White cabbage and green celery are rich in vitamin C and folic acid, which not only helps promote the absorption of iron and zinc, but also promotes gastrointestinal peristalsis and promotes digestion. The carotene contained in carrots can be converted into vitamin A in the small intestine, which can protect vision, nourish the brain, prevent upper respiratory tract infections, and improve the body's immunity and resistance; potatoes are fully nutritious and are low-calorie, high-protein, and contain a variety of vitamins and trace elements food. Such a delicacy is suitable for all ages and is very suitable for warming the stomach in winter.
Chinese borscht
Recipe Recommendations
- beef 500 grams
- cabbage 100 grams
- potatoes one
- tomatoes one
- celery 60 grams
- carrots 1 piece
- onion 1/2,
- lemon 1/2
- tomato sauce 4 tablespoons
- flour 2 tablespoons
- butter 80 grams
- coriander appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- sugar appropriate amount
- salt appropriate amount
- pepper appropriate amount
- sweet and sour
- stewed
- an hour
- ordinary
Steps for Chinese borscht
1
Wash the beef, cut it into 2 cm pieces, place it in the pan, and add 2 large bowls of water, spring onion and ginger slices.
2
Squeeze in the lemon juice and bring to a boil over high heat.
3
Skim off the foam on top and turn to low heat until the beef is soft and ripe.
4
Wash all vegetables and cut them into pieces the same size as beef; peel the tomatoes and cut them into small cubes.
5
Remove from another pan and add butter and heat until melted.
6
Pour in the flour and mix well.
7
Pour in tomato sauce and stir-fry until fragrant.
8
Pour the previously cooked beef and soup into the pan.
9
Then add cabbage, potatoes, carrots, onions, celery, and cook the vegetables.
10
Add diced tomatoes and boil until done.
11
Season with salt, sugar, and pepper.
12
Finally, sprinkle with minced coriander and serve.Chinese borscht Make Tips
Intimate tip: During the process of stewing the soup, add appropriate amount of lemon juice, which will not only make the beef soft and rotten, but also increase the aroma, killing two birds with one stone.