Name: 【borscht】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000kg Beef Brisket; 1 pack (see tips) Stew; 200g Cooked Beef Brisket; 7s Baby carrot; 4s celery; 1/2 a piece Purple onion; 3 cloves garlic; 2 tablets Bay leaf; 30g ketchup; 5g salt; a little Black pepper

【borscht】

by Flowered flower

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

A food-really toss, not to eat, not to eat, so a small bite

Did not eat the fourth day of the meal, fruit popsicle fruit

I went to Baiyangdian on the weekend and came back for a few days.

Or how

It’s real to sweat like rain, and it’s real to have a splitting headache

Simply let sleep heal

Finally got the answer-hungry

Some energy

Sweet and sour borscht appetizer

Serve with the explosive little toast baked the night before

Fill your stomach first and then think about whether to continue to sleep or eat popsicles

Cooking-I have only two thoughts

Simple and delicious

I was lazy and stewed 2 catties of sirloin at a time, save it and eat slowly

I usually don’t add salt for the first stewing, only when I return to the pot, I will estimate the increase or decrease of the types of dishes.

The borscht material is eclectic

There are 4 basics (onion, celery, carrot, beef)

You can add some mushrooms or leftovers at home."

【borscht】

1. AWash, blanch and rinse fresh beef brisket for later use

2. A. Put the sirloin and stewed meat in a casserole, cover with cold water, and boil for 40 minutes

3. Prepare borscht ingredients

4. Cut carrot and onion into pieces, cut celery into sections, and slice garlic for later use

5. After the pot is hot, add olive oil and stir-fry the beef, add tomato sauce and continue to stir-fry, add onion, garlic, and bay leaves to stir-fry the aroma

6. Add carrots, celery and stir fry

7. Pour in the right amount of water, bring to a boil on high heat, cover on low heat and simmer for 20-30 minutes

8. Add salt and black pepper out of the pot

Tips:
A pack of stew ingredients (4 slices of ginger, 1 segment of cinnamon, 5 dried chili, 3 bay leaves, 2 star anise, 1 nutmeg, 3 licorice, appropriate amount of pepper and pepper, 6-8 rock sugar)

Tips:

1. Beef and mutton cold water pot; pork boiling water pot

2. The first simmering for 40 minutes, the taste is more vigorous, and the reprocessing can be freely adjusted for 20-30 minutes.

3. The amount of water: you can control it by yourself, the length of the stewing time and the heat are determined (I basically haven't done it a bit)

4. Tomato sauce is not tomato sauce, there is a difference between the two

5. Black pepper powder or a little crushed black pepper is enough, not to cover up the sweet and sour taste of the tomato sauce itself