Borsch

Borsch

Introduction:

Russian English is Russia, which refers to Russian style. So the literati in Shanghai translated Tang Yin from Russia into "Luo song". 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 the local taste, it gradually formed a unique Shanghai style borscht with sweet in sour, fragrant in sweet, fat but not greasy, fresh and refreshing flavor

Production steps:

Step 1: 1) select a piece of fresh beef sandwich, remove the leftover materials such as muscle tendons, and soak in water for 1-2 hours. Bleeding water.

Step 2: 2) bring to a boil, skim the blood foam, add wine and ginger and simmer for 3 hours until the meat is crisp.

Step 3: 3) cut the cooked beef and cool the soup.

Step 4: 4) wash the cabbage and cut it into pieces.

Step 5: 5) stir fry cabbage in oil pan until soft and serve.

Step 6: 6) peel, wash and slice potatoes.

Step 7: 7) stir fry in oil until transparent and serve.

Step 8: 8) wash onion and cut into strips.

Step 9: 9) stir fry in the oil pan to get the fragrance and serve.

Step 10: 10) cut the sausage into strips for use.

Step 11: 11) filter the beef soup and add beef and potatoes to boil and stew.

Step 12: 12) add onion, cabbage and tomato sauce and simmer for half an hour.

Step 13: 13) add red sausage, salt and sugar to taste and simmer over low heat.

Step 14: 14) take another pot, add proper amount of flour, stir fry and turn yellow.

Step 15: 15) pour into the soup, stir and bring to a boil.

Materials required:

Beef: moderate

Potatoes: moderate

Cabbage: moderate

Dahongchang: moderate amount

Onion: right amount

Edible oil: right amount

Tomato sauce: moderate

Salt: right amount

Sugar: right amount

Pepper: right amount

Flour: right amount

Note: the ingredients should be put in order according to the crispness of the stewing time, otherwise it will become paste instead of soup after several hours of stewing.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sweet and sour