Red soup
By VicentaLakin
It's usually from Ukraine. It's called borscht. My husband eats often abroad, says it's delicious, and always says take me to the Russian restaurant in the middle of the day. But I never had a chance. I did it at home. My son was feeling good. My son says this dish belongs to a thick line. Next time I'm going to make it more nuanced。
Recipe Recommendations
- red sausage appropriate amount
- bean cream appropriate amount
- potatoes appropriate amount
- onion appropriate amount
- tomatoes appropriate amount
- cabbage appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- geranyl appropriate amount
- pepper appropriate amount
- sugar appropriate amount
Steps for Red soup
1
The casserole is filled with fresh water (if there's beef soup, it's better) and the red intestines are sliced into the casserole. (When you eat, it's better if you cut it in color。
2
Potatoes go to the skin, cut in colour, put in the casserole. Potatoes are put on to make the soup coming out thicker
3
The head goes to the skin, slices in color and puts it in the casserole. No red head can be replaced with purple kale。
4
Grange washes clean, cuts into colored pieces and puts it in the casserole。
5
Tomatoes are washed clean, colored and placed in the casserole。
6
Onions go to the skin, cut into silk, put it in the casserole。
7
When the main material is burned, salt, chickens, aroma leaves, pepper shredded, sugar boiled to sour sauce. This dish and the big bar, the sour cucumber is the best partner。