Borscht
1.
Prepare today's ingredients.
2.
Wash the sirloin, squeeze out the blood, and cut into large pieces.
3.
Put the beef into the pot in cold water, add the sliced ginger and bay leaves to a boil, skim the floating powder.
4.
After the water is boiled, cook for two minutes, turn off the heat, wash off the blood foam, add water to the beef and restart the pot.
5.
Pour the borscht soup, bring to a boil on high heat, turn to low heat and simmer for more than half an hour.
6.
Cut all vegetables into dices. I like the taste of meat and vegetables. If you want to drink borscht, cut the dices into smaller ones. Don't cut carrots and potatoes into hobs.
7.
Put the carrots, potatoes, celery, and onions in a beef pot on medium and low heat and continue to simmer until the potatoes are soft.
8.
Separate the wok, add the butter to melt, pour in 50g of flour and stir fry evenly.
9.
Stir-fry on low heat until the flour turns slightly yellow, pour into the beef pot and stir.
10.
Melt the remaining butter, pour in the tomato paste and stir fry until the tomato paste is slightly viscous.
11.
Pour the tomato sauce into the pot and stir evenly, pour the diced tomatoes, stir evenly and continue to simmer until the soup boils again. Add the right amount of salt and a little sugar to taste.
12.
After the soup is thick, sprinkle a little black pepper to increase the fragrance.
13.
Put it out of the pot and serve it on the plate.
Tips:
1. The authentic borscht is made with cabbage and beetroot. I didn't put these two things at home, so it doesn't affect the taste.
2. The ketchup must be fried until it changes color and is sticky, and there will be a milky fragrance. The color of this ketchup is bright and fragrant.
3. The whole process is basically cooked on a low fire.
4. If you don't have borscht soup, you can adjust the juice yourself. The tomato sauce should be fried more. The soup is just a powdered seasoning of all the ingredients, such as tomato powder, celery powder, onion powder, and the taste is more fragrant.
