borscht is
Ingredients: ketchup,soy sauce,salt,red wine,celery,cabbage,tomato,onion,carrots,beef tendon meat,white sugar,flour,black pepper,geranyl,potato
Recipe Recommendations
- beef tendon meat 500
- cabbage 50
- onion 50
- celery 50
- tomato one
- potato one
- carrots one
- salt appropriate amount
- black pepper appropriate amount
- geranyl appropriate amount
- flour appropriate amount
- soy sauce appropriate amount
- red wine appropriate amount
- ketchup appropriate amount
- white sugar appropriate amount
Steps for borscht is
1
Wash onions and cabbage, peel them, and cut them into slices.
2
Wash the celery, peel the carrots and potatoes, and dice them separately.
3
Wash tomatoes, peel and cut into slices.
4
Wash the beef, cut it into small pieces, and blanch it in a boiling water pot to remove the blood.
5
Add enough water, half an onion, fragrant leaves, and 2-3 garlic cloves to heat in a saucepan. Add the beef pieces and bring to a boil over high heat.
6
Turn to low heat and simmer for 1 hour, remove onions, fragrant leaves and garlic cloves.
7
Put a pan on fire to melt a proper amount of butter, pour in ketchup, tomato pieces, and add a proper amount of red wine to stir-fry until the tomato pieces are soft and rotten and the ketchup color is dark red.
8
Pour the tomatoes into the beef pot and continue to simmer slowly.
9
Put a little butter on the pan to melt, stir-fry the onion pieces until fragrant, and transfer to the beef pot.
10
Remove a little butter from another pot and melt it, add carrots, potatoes, diced celery, and cabbage and stir-fry until the vegetables are dehydrated.
11
Pour the fried vegetables into the beef pot, add salt and sugar, and continue to simmer slowly.
12
Put the pan on heat to melt appropriate amount of butter, add a little flour and stir-fry until fragrant; remove from the heat, pour in milk and stir well.
13
Pour the milk into the beef pot and stir well, and bring to a boil over low heat.
14
Turn off the heat, grind a little pepper and put it into the pan.