Simple borscht
By VicentaLakin
The borscht soup (Russian, Ukrainian, Polish, Barszcz) is a crumb originating in Ukraine. The borsch soup is mostly beet-based and is often cooked with potatoes, carrots, spinach and beef, butter, etc., and is therefore purple red. In some places tomatoes are used as primary and beet-based supplements. There's orange borscht and green borscht with ketchup. Later, it was influenced by the extraction of raw materials and local tastes that gradually resulted in the emergence of a uniquely characterised borsch soup with sweet, sweet and fragrance, fat and untidy, smooth and smooth mouths。
Recipe Recommendations
- sweet and sour
- stewed
- an hour
- simple
Steps for Simple borscht
1
Beef cut into diamonds。
2
Bleeding of haemorrhagic water in cold water, with two changes of water in the middle。
3
In cold water, foam is boiled and then washed with warm water。
4
The beef is placed in an electric pressure pan, with a proper amount of fresh water and ginger tablets and a 40-minute stew。
5
Potatoes, carrots, tomatoes are purified into slices, onions are purified, and rinse is purified。
6
In the pot, the cooking oil is hot, the potatoes, carrots, tomatoes, onions and croquettes are evenly cooked, the ketchup continues to boil into thickness and the roasted beef is poured into the casserole。
7
Twenty minutes of stew, put in salt。
8
The finished chart。