Russian-style borscht soup is sour and sour than sweet, which Shanghainese people are not used to. Later, influenced by the procurement of raw materials and local tastes, borscht soup with unique Shanghai characteristics was gradually formed. Nowadays, almost every family in Shanghai can make borscht, but the ingredients and tastes vary. In Russia in the past, it was one of the main foods for ordinary people, so how to cook it mainly depends on what is in the house.
Borscht contains more things and has more comprehensive nutrition. It is sour, salty and slightly sweet, suitable for all ages;
Beef has high nutritional value. In ancient times, there was a saying that "beef supplements qi and works like astragalus membranaceus." Anyone who is weak and weak, has sunken qi, has a sallow complexion, has weak muscles and bones, and is sweating due to deficiency of qi, can stew beef.
Tomatoes are rich in carotene, vitamin C and B vitamins;
Onion is the only plant containing prostaglandin A, which is a natural blood thinner. Prostaglandin A can dilate blood vessels and reduce blood viscosity, thus lowering blood pressure, reducing peripheral blood vessels and increasing blood flow in the coronary arteries, preventing thrombosis. effect.
Potatoes contain a lot of carbohydrates, as well as protein, minerals (phosphorus, calcium, etc.), vitamins, etc.
Ox heart is rich in potassium and folic acid, and folic acid has a good preventive effect on megaloblastic anemia and fetal malformations.
borscht is
By RuthieGreen
Recipe Recommendations
- sour and salty
- burn
- several hours
- simple
Steps for borscht is
1
Prepare the ingredients.
2
Cut beef into slices and blanch with water.
3
Wash off the blood foam.
4
Add appropriate amount of water, bring ginger to a boil, and reduce heat until the beef is crisp and soft.
5
Peel tomatoes and potatoes and cut into pieces, shredded beef heartbeats, red sausage, and onions.
6
First fry the flour until it is slightly yellow.
7
Add butter and melt, add tomatoes, and stir-fry the tomato sauce until thick.
8
Add potatoes and onions and stir well.
9
Add the boiled beef soup, red sausage, and flour and mix well.
10
Bring to a boil and simmer for ten minutes, add shredded vegetables.
11
Bring to the boil again and add salt to taste.
12
The thick and refreshing borscht soup is ready.borscht is Make Tips
When frying the flour, do not heat too hard to avoid frying.