Chinese borscht

Chinese borscht

Introduction:

"[borscht] is a family dish of the Russian nation. This dish is not only sour and sweet in taste, but also rich in nutrition. In winter, many people will cause gastrointestinal discomfort due to the change of temperature, for this phenomenon, choose warm soup to nourish the stomach can play a role in alleviating. Today's borscht is integrated into Chinese eating habits, but it retains the nutrition of borscht and can stimulate appetite. The red onion in the original dish is not easy to see in the north, so the nutritious carrot is used instead. In order to suit our Chinese taste, the amount of ketchup is also appropriately reduced. Beef with high protein and low fat can provide energy and cold resistance for human body. White cabbage and green celery are rich in vitamin C and folic acid, which can not only promote the absorption of iron and zinc, but also promote gastrointestinal peristalsis and digestion. The carotene contained in carrot can be converted into vitamin A in the small intestine, which can protect eyesight, nourish brain, prevent upper respiratory tract infection, and improve the body's immunity and resistance. Potato is a low calorie, high protein, multi vitamin and trace element food with complete nutrition. Such a delicious food is suitable for all ages. It's very suitable for warming the stomach in winter. "

Production steps:

Step 1: wash the beef, cut it into 2 cm pieces, put it into the pot, add 2 bowls of water, scallion and ginger.

Step 2: squeeze in the lemon juice and bring to a boil.

Step 3: skim the froth and turn to low heat to stew until the beef is soft and rotten.

Step 4: wash all the vegetables and cut them into pieces of the same size as the beef. Peel the tomatoes and dice them.

Step 5: take another pot, add butter and heat until melted.

Step 6: pour in the flour and mix well.

Step 7: add tomato sauce and stir fry until fragrant.

Step 8: pour the beef and soup into the pot.

Step 9: add cabbage, potatoes, carrots, onions, celery and cook the vegetables.

Step 10: add the diced tomatoes and cook them.

Step 11: season with salt, sugar and pepper.

Step 12: Sprinkle with parsley.

Materials required:

Beef: 500g

Cabbage: 100g

Potatoes: 1 (medium size)

Tomato: 1 (medium size)

Celery: 60g

Carrot: 1 (medium size)

Onion: 1 / 2 (medium size)

Lemon: 1 / 2

Tomato sauce: 4 tablespoons

Flour: 2 tablespoons

Butter: 80g

Coriander: moderate

Scallion: right amount

Ginger slices: right amount

Sugar: right amount

Salt: right amount

Pepper: right amount

Note: Tips: in the process of stewing, adding an appropriate amount of lemon juice can not only make the beef soft and rotten, but also increase the flavor, killing two birds with one stone.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: sweet and sour