Soup

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and cut the oxen, a little bigger, and fill it full and full

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(b) Cold water boilers, which are boiled in the fire for about two minutes

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- The extraction of beef, which is washed with hot water without hot hands

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(b) Re-entering the pot and adding a full amount of water and perfume

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(b) The fire is boiled, the small fire slows down, the moistion is left in the middle, and the cover slows down to roast beef, for approximately two hours

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When beef is ready, vegetables are prepared: celery chertin

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- Potato chertin

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Carrot cherdin

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Onion cuttin

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Chettin cabbage

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(b) Tomato cetine

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Clementine。

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And when the beef boils, then the leaves come out

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(b) Celery, potato, carrot and onion, with light fire so slowly that the potatoes are ripe

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(b) another small frying pan, which heated the fire and poured down 10 g butter

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When butter is about to melt completely, it goes down into flour, and the fire gets slow enough to make flour yellow

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(b) Put made flour into a soup pan, mix it evenly, and continue to cook slowly with the fire

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(c) Add the remaining butter and ketchup to the small frying pan, and the small fire is slowly fried, until the ketchup is dark brown

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(b) To add the fried ketchup to the soup pan, to mix it evenly and to keep the fire slowly cooking

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Feels like the soup is thick, and it goes down into the cabbage

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At the same time, let's go down to the tomatoes and the head of the red cabbage and mix it evenly, so that the fire continues to boil slowly

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(a) Boiling and slowly thickening up to the cuisine and adding adequate salt

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Add appropriate amounts of white sugar

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Add the right amount of black pepper, taste it and taste it to your liking。

1. The appealing red color of Borscht comes from beetroots and a large amount of tomato paste, not from stewing a few tomatoes. Therefore, the main seasoning for this soup is tomato paste, and tomato paste stir-fried in butter can better release its flavor and color. 2. Making a roux (stir-frying flour in butter) is also an essential step. Flour stir-fried in butter not only dissolves easily in water but also gives the Borscht a rich milky aroma and a mellow texture. When making the roux, pay attention to a butter-to-flour ratio of 1:5. Stir-fry slowly over low heat until the flour turns slightly yellow to fully bring out its flavor; you do not need to add all the flour at once, so adjust the amount appropriately according to the quantity of water and your personal taste. 3. Some methods emphasize four separate cooking steps: not only making the roux and stir-frying the tomato paste, but also stir-frying onions and various vegetables. The purpose is to remove moisture from the onions and vegetables, and more importantly, to sauté out the aroma of the onions, resulting in a richer and more authentic soup after boiling. I have tried it, and it is indeed very good, but it was too greasy and the creamy taste was too heavy, so it doesn't quite suit my family's taste. 4. Using a pressure cooker to stew beef can significantly shorten cooking time, though the beef broth becomes too light and bland. You can cook a larger batch of beef at once and store it in the refrigerator soaked in some of the broth. When you are busy with work during the week, you can take it out after work to stew with some potatoes and tomatoes, or make beef noodles, which is very convenient. 5. It requires simmering over low heat almost the entire process to fully absorb the flavors. 6. For the vegetables, I used red onions, although white onions would taste better; I just happened to be out of them at home. 7. Tomato paste is a highly nutritious condiment, rich in lycopene and possessing strong antioxidant properties. When buying, ensure you are purchasing tomato paste, not ketchup; buy well-known brands from reputable sellers; the higher the soluble solids content, the higher the concentration and the better the quality of the tomato paste; try to avoid choosing tomato paste in metal cans.