Borsch

The method of borscht is as follows

Raw materials for borscht

No fat no lean beef 1 jin diced, potatoes, carrots, tomatoes, celery. The above four vegetables are diced. Cabbage, white pepper, salt.

The processing steps of borscht are as follows

Stew the diced beef with water and simmer until it's seven ripe. At this time, add the diced potatoes, carrots and tomatoes that are not easy to cook in the beef soup until the potatoes are out of sand and the tomatoes turn red in the soup. Then put in the ground white pepper and salt, you can drink it. After the soup is cooked, add a bowl of cooked milk to the pot, and it will become the kind of mashed milk soup provided by Western restaurants.

Borsch

Borscht (Russian, Ukrainian: корщ, Polish: barszcz) is a kind of thick vegetable soup originated in Ukraine. Borscht is mainly made of beet, and is usually boiled with potatoes, carrots, spinach, beef and cream, so it is purplish red

. In some places, tomato is the main material and beet is the auxiliary material. There are also orange borscht and green borscht without beets and ketchup.

Characteristics of dishes

Related allusions

The name "Luosong" is said to come from the Chinese transliteration of Russian soup (Luosong is Russian, originated from Pidgin English in Shanghai in early years, pronunciation:), and Russian borscht (borshch) is another commonly used name.

Borscht is also called "Su Bo Tang" in some areas of Northeast China.

During the October Revolution, a large number of Russians came to Shanghai. They brought vodka and Russian style western food. The first Western food club in Shanghai was opened by Russians. This soup is evolved from Russian red vegetable soup, which is spicy and sour rather than sweet. Shanghai people are not used to it. Later, influenced by the purchase of raw materials and local taste, it gradually formed a unique Shanghai style borscht with sweet in sour, fragrant in sweet, fat but not greasy, fresh and refreshing.

This Shanghai style borscht is not only for Western food, but also for schools, units, families and Chinese restaurants. Over time, this soup has formed various schools and branches in Shanghai, among which the most representative are "Restaurant School", "canteen school" and "family school". Among them, the "restaurant group" is represented by the Huaihai western cuisine club. After several improvements and renovations, it finally became the leader of the Shanghai style Luosong soup. Later, many Western restaurants and even some Chinese restaurants followed suit. The "canteen school" is also known as the "Lane School". Soup is often served in a large basin or a warm tea bucket, without ketchup or with very little coloring. The soup is often "clear soup shaking water", with only a few red intestines floating. Most tomatoes are not peeled. In any case, it is quite different from the Luosong soup in the western restaurant. It is strange that even such "tomato boiling water" is very refreshing to eat, So far, many middle school students do not want to eat school meals. They go to the school gate to buy a bowl of this soup for one or two yuan and add a piece of bread for lunch. People of "family school" have no chance to learn the cooking methods of Western restaurants, and they don't want to degenerate like those of "canteen school", so they have to figure out all kinds of cooking methods by themselves. Among them, beef is mainly used to replace red sausage, and the main method is less thickening.

Cooking tips

If you want the cabbage in borscht to taste crispy, you should put it in before putting salt in the pot, so that the cabbage will not collapse, but keep the crisp taste and the vegetable aroma of cabbage.

In addition, if you don't like the feeling of eating too much oil, try not to stew the beef soup directly, but dilute the beef soup with water and then use it again.

practice

Practice 1

Ingredients: 1 cabbage, 2 carrots, 3 potatoes, 4 tomatoes, 2 onions, 2 pieces of celery, half a catty of beef, 1 sausage (preferably red sausage).

Seasoning: 1 tin tomato sauce, 1 bottle tomato sauce, 100g pepper and cream, 1 or 2 flour, oil, salt and sugar.

make

1. Wash the beef and cut it into small pieces. Prepare a soup pot, enlarge half a pot of water, put the beef in cold water, bring it to a boil over a high fire, use a small fire instead, use a spoon to froth, and make it for 3 hours.

2. Wash the vegetables one by one, peel the potatoes, carrots and tomatoes, cut the cabbage into one inch diamond, cut the potatoes into hob pieces, slice the carrots, cut the tomatoes into small pieces, shred the onions, dice the celery and slice the red sausage.

3. After the beef soup is cooked for 3 hours, take a large frying pan, heat the pan and add 100g oil and 100g cream. After the oil is heated, put the potatoes first, stir fry them until they are cooked outside, add the red sausage, stir fry them until they are fragrant, then add other vegetables, then add ketchup and tomato sauce (as much as possible according to the amount of soup), add a spoonful of refined salt, stir fry them for one or two minutes, and then put them all while they are hot Into the soup, soup continue to simmer.

4. Wash and dry the frying pan, dry the pan with a small fire, put the flour into the pan, stir fry repeatedly until the flour is hot and the color is yellowish, then put it into the soup while it is hot, and mix well with a large spoon. Boil for about 20 minutes, add salt and sugar according to personal taste, adjust the taste and add pepper to serve.

Scoop up a bowl, take a piece of whole wheat bread and dip it into it. It's the most delicious. It's the authentic way to eat borscht.

Practice 2

Materials: (for one person)

Cream 10g, onion 15g, carrot 15g, potato 15g, white radish 15g, niugao soup 300g, beef 20g, Korean cabbage 40g, tomato 15g (peeled and seeded), black pepper 0.2g, bay leaf 1 / 2, salt dosage, sour cream 15g

make

1. Cross the top of the tomato with a knife, scald it with hot water, and then soak it in cold water to peel it

2. Melt the cream over low heat, add diced onion and stir fry until soft, add diced carrot, diced potato and diced white radish

3. Add beef broth to boil for 15 minutes, turn low heat, add diced beef, Korean cabbage, diced tomato, black pepper, bay leaf, and simmer for 15 minutes

4. Take out the laurel leaves and season them.

Practice 3

Ingredients: a piece of beef or pork, an onion, a potato, a carrot, a large tomato, a proper amount of tomato sauce, two cloves of garlic, two tbsp of flour and a proper amount of salt

make

1. Cut all the ingredients into small pieces [garlic needs to be smashed], and scald the meat with hot water to remove the blood

2. Stir fry 2 tbsp salad oil with garlic, add meat and onion, add tomato sauce, and remove

3. Boil all the ingredients in a pot of hot water (water must cover all the ingredients) and turn down the heat until the carrot and potato are soft

4. Add a bowl of flour and water to thicken and season with salt

Practice 4

Lazy borscht

1. Slice one onion, half carrot, one American celery and one fourth Korean cabbage. Stir fry with cream until discoloration. 2. Open a can of braised beef and add six bowls of water.

3. Bring to a boil, add a tomato paste (or a third bottle of ketchup), and season with vinegar and sugar.

4. Cover and cook over low heat for 20 to 30 minutes.

Practice 5

Russian borscht

Material Science:

One and a half onion (sliced), two potatoes (diced), three carrot strips (diced), cabbage (sliced), one box of beef / beef tendon (diced), three cloves of garlic (chopped), one can of tomato, one can of ketchup paste (mixed with three large cups of water), a little salt, black pepper, sweet pepper powder, cardamom, Italian spices, two tbsp of olive oil

make

1. After the oil is hot, add garlic to stir fry until fragrant, then add beef tendon to stir fry, and then add onion to stir fry until soft.

2. Add the remaining beef, stir fry until discolored, and then put potatoes and carrots into the pot to stir fry.

3. After about three minutes, stir fry the cabbage until soft.

4. Then put the seasoning, tomato and ketchup paste together into the pot and simmer over low heat for more than one hour. Wait until the beef is soft and well cooked.

Practice 6

Raw materials:

Beef Brisket 300g, medium potato 1, carrot half, onion half, tomato 1.

Seasoning:

Tomato sauce (original taste, if you choose tomato sauce, then you have to adjust the seasoning) 40g, salt, black pepper, vanilla and a little sugar.

Method:

1. Make water in the pressure cooker, cut the soaked and washed beef brisket into large pieces, add a few pieces of onion skin, cover it, wait for the pressure cooker to vent, change the medium heat and press for 15 minutes

2. Process other raw materials into small pieces

After 3.15 minutes, deflate, take out the beef, cut it into 1 cm square pieces, and put it back into the pot

4. Add all other ingredients to the pot

5. Mix in tomato paste, salt, black pepper, vanilla and a little sugar

6. Cover the pan, and then press it for 10-15 minutes (depending on your requirements for the soft and rotten beef).

Practice 7

Materials used:

Beef, onion, potato, tomato, cabbage, carrot, tomato sauce, noodles