meringue borscht

Borscht is the most common soup in Western food. It is sweet, sour, delicious and appetizing. The home-made method is very simple. Coupled with a stack of crispy meringue, it is a perfect match. If you don't have an oven or don't buy meringue, a soup alone is a good choice this winter.

Recipe Recommendations

tomatoes of 2
cabbage appropriate amount
carrots half a
Tricholoma 4 or 5
beef appropriate amount
ketchup appropriate amount
salt a little
sugar a little
vinegar a little
butter appropriate amount

sweet and sour
burn
three-quarters of an hour
ordinary

Steps for meringue borscht

Stew the beef in advance, just a bowl of beef soup and a proper amount of beef (the rest can be braised), cut the beef into small grains for later use (forgot to pat). Cut carrots into small pieces, slice mushrooms, and cabbage into small pieces.

Cut the tomatoes into small dices and set aside.

Remove the golden meringue in advance and defrost it. They are sold in general bakeries and are very convenient.

Add appropriate amount of butter to the pan and melt, add carrots and stir-fry, then add mushroom slices, add a little salt, and stir-fry until the mushrooms are soft.

Add diced tomatoes, stir-fry until soft, add ketchup.

Add the beef soup and the beef kernels, add appropriate amount of water, and add the cabbage slices.

Add sugar, vinegar, and salt to taste. Depending on your taste, sour and sweet are best. Bring to a boil over high heat, then turn to medium heat, cook the vegetables, boil the diced tomatoes until until the soup becomes thick, and the borscht is finished.

Pour the soup hot into three small bowls, cover each bowl with a golden meringue.

Brush with a layer of egg yolk liquid in the center of the meringue, put into the oven, middle layer, and heat to 200 degrees for 20 minutes.