Chinese Food
Borsch Soup
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People who like western food must be familiar with borscht, because it has a strong tomato taste. Many people who don't know western food think it's an Italian dish. In fact, borscht originated in Russia. In Russia, the soup is borsch. It comes from the name borsch in Russian of beet (beet or parsnip), the main ingredient of the soup. In addition to the beet, the traditional borscht usually has cabbage, potatoes and other vegetables. Some of them also have meat inside. The method is more informal. Everyone has their own preferences and habits. In the hands of Russian housewives, it's a common home soup. There's not too much stress and restriction on the practice. It's the same as the Chinese stew. What materials to choose depends on the mood. It's usually what to put at home. The simplest borscht is beet, salt, sugar, pepper and a little lemon juice. Some people will add it to the bag
Cooking ingredients
Cooking Steps
Step1:Wash the beef brisket, soak in water for 4 hours, float out the blood water, then fish out for us
Step2:Cut it into small pieces, boil it in boiling water, fish it out and rinse it out
Step3:Dice the tomato
Step4:Dice onions, carrots, celery and garlic
Step5:Heat the stew. Heat the butter until it dissolves
Step6:Add onion and garlic and stir fry to make it fragrant
Step7:Then add in diced carrot and celery and stir fry for 1 minute until the carrot absorbs the oil and softens slightly
Step8:Add diced tomatoes. Continue to stir fry until the tomatoes come out of the soup
Step9:Add salt, thyme and basil
Step10:Add tomato sauce and stir well. Simmer for 5 minutes
Step11:Then add the diced beef and stir well
Step12:Add twice as much water at last
Step13:Stir well and put on the lid. Boil over high heat and turn to low heat. Stew for about 40 minutes
Step14:Finally, open the lid and collect the sauce. When the sauce is thick, turn off the heat. When starting the pot, add a little black pepper to taste.
Cooking tips:1. There are not too many formulas for the materials of Borsch Soup. The choice of materials can completely follow your own preferences. Only the basic tomatoes and ketchup are indispensable. Others can be replaced; 2. This soup is not recommended to be stewed and pressed in a pressure cooker. Only when the stew pot is used for a long time and a small fire is used for slow stewing, can the strong taste of beef be stewed. Only when the tomatoes are stewed until they are invisible, can a good thick soup be achieved. There are skills in making delicious dishes.
