Borscht

Name: Borscht
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g beef; 1 piece tomato; 1 carrot; 1 piece Beetroot; 2 pcs onion; 1/2 cabbage; 1 piece potato; 1 celery; 80g ketchup; 3 slices Bay leaf; 4 capsules clove; 3 tablespoons Shanghai Spicy Soy Sauce; 12g Sugar; 8g salt; Some olive oil

by mature11

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The English name of borscht is Borscht. It is based on broth, topped with various vegetables, and boiled for at least half an hour. The soup is rich in content and high in calories. It is a representative of Western soup.
Borscht originated in Russia and is usually translated into Russian beet soup ("Lorsch" means Russian). "Borscht" is said to be the Chinese transliteration of Russian soup. During the October Revolution, a large number of Russians came to Shanghai. They brought vodka and Russian-style western cuisine. The first western-style restaurant in Shanghai was opened by the Russians. Borscht evolved from the Russian-style beetroot soup. The original Russian-style beetroot soup was sour in spicy and sour rather than sweet. Shanghai people are not used to it. Later, influenced by the raw material procurement and local tastes, it gradually evolved into a unique Shanghai style borscht with sour and sweet, sweet and fragrant, fat but not greasy, fresh and smooth.
In the past, we used to make borscht, which was first stir-fried in a wok, and then stewed in a stainless steel pot. It was more troublesome and it quickly cooled down. Recently I discovered a sharp tool for making borscht-Black Music Casserole. Not only does it have a cool and pure black glaze, it also has a bright and shiny glaze, but it also doesn’t break dry and cold. It can be used to make borscht and stir fry in a casserole. The ingredients are then directly added with cold water, first fried and then simmered, all done in a casserole, which is much easier than before, and it has good heat preservation, which can maintain the aroma and taste of the borscht for a long time. It is really amazing. It's a perfect match!

Borscht

1. Prepare ingredients

2. Beef cut into small pieces and blanched for later use

3. Wash the rest of the ingredients and change the knife

4. Put an appropriate amount of oil in a casserole, add cloves and bay leaves to fragrant

5. Stir-fry blanched beef

6. Add tomato sauce and tomato sauce and stir fry to coat the beef with tomato sauce

7. Add tomato cubes and stir fry

8. Add enough water

9. Cover the lid and bring to a boil

10. After boiling, add carrots and beetroot and cook for about 10 minutes

11. Add potatoes

12. Then add cabbage, onion and celery (just for seasoning and throw away at the end) and bring to a boil. Change to low heat and simmer for about 30 minutes

13. The vegetables are all boiled soft and rotten. Do not remove the celery. Finally, add Shanghai hot soy sauce, sugar and salt. When you can serve it, you can put a few drops of fresh cream on the surface to make the flavor more intense.

Tips:
Tips:
It is not easy to make borscht, so this soup is also a common dish to identify the chef's skill level. To make borscht, you need to pay attention to the following aspects:
1. Boil the beef in a pot with cold water, boil it for 10 minutes after the water is boiled, so as to fully remove the blood foam and peculiar smell
2. Pay attention to the order in which the ingredients are put into the pot, and put the harder ingredients that can withstand cooking first
3. To master the sweetness and sourness of the soup, it should not be too sour or too sweet, and it should not be too pale.
4. Add a piece of celery to borrow the flavor, remove it after the soup is cooked.
5. Because the soup with potatoes will naturally thicken when added to the soup, there is no need to add starch to thicken it
6. The earliest borscht used beetroot as the main ingredient. Now the beetroot is added to make the soup richer and increase appetite. This is a secret that the western chef will not tell you.
7. The key seasoning is Shanghai Spicy Soy Sauce. Shanghai Spicy Soy Sauce has a sour taste. Adding it can increase the flavor.
8. Both tomato sauce and tomato sauce should be put in borscht. Both are indispensable. Tomato sauce is raw sauce and needs to be stir-fried to make the soup richer. Tomato sauce is cooked sauce to increase the flavor.
9. The authentic borscht will be filled with a few drops of fresh cream while it is hot before serving, and the fragrance will immediately overflow. Serve a bowl of borscht with whole-wheat bread (to be more precise, it should be Russian granola), which is the most delicious when eaten with it. This is the most authentic way of eating for the Borsch.
10. It is best to use a dark casserole to make borscht. The casserole can keep the original flavor of the food, and it can keep warm for a long time after the soup is stewed. This is more suitable for cold regions like Russia.
11. This time I stir-fried the ingredients in a casserole, and then directly add cold water to stew, first stir-fry and then stew, without changing the pot, all in one go. Heile casserole does not break even if it is boiled or cold quickly, so it’s no problem. Normal casserole can’t be done like this.