1. Cut the sirloin into pieces and make it a little bigger, so that it feels full and full when it is stuffed into the mouth;
2. In a pan under cold water, boil on medium heat for about two minutes;
3. Remove the beef and rinse it with non-hot hot water;
4. Re-enter the pot, add enough boiled water and bay leaves;
5. Bring to a boil on high heat, simmer on low heat, skim the foam in the middle, cover and simmer until the beef is cooked, about 2 hours;
6. When the beef is almost cooked, prepare vegetables: diced celery;
7. Diced potatoes
8. Diced carrot
9. Diced onion
10. Diced cabbage;
11. Diced tomatoes
12. Dice the beetroot (no need).
13. After the beef is boiled, remove the fragrant leaves (I cooked more beef and kept it for other purposes, so I changed the pot);
14. Add diced celery, diced potatoes, diced carrots and diced onions, and simmer until the potatoes are cooked and rotten;
15. Set up a small wok, heat it on low heat, add 10g butter;
16. When the butter is about to melt completely, add the flour and fry slowly until the flour turns slightly yellow;
17. Put the fried flour into the soup pot, stir evenly, continue to simmer on a low heat;
18. Add the remaining butter and tomato paste to a small wok, stir-fry slowly over low heat until the tomato paste is dark brown-red;
19. Add the fried tomato paste to the soup pot, stir evenly, and continue to cook on a low heat;
20. When the soup feels thick, add diced cabbage;
21. Add diced tomatoes and beetroot diced at the same time, stir evenly, continue to cook slowly;
22. Boil until the soup boils again and thicken slowly, add appropriate amount of salt;
23. Add appropriate amount of sugar;
24. Add an appropriate amount of freshly ground black pepper, taste it, and season to your liking.
Tips:1. The attractive red color of borscht comes from beetroot and a large amount of tomato sauce, not a few tomatoes can be stewed, so the main seasoning of this soup is tomato sauce, and it is fried in butter Ketchup can fully release its taste and color.
2. Fried noodles are also an essential step. The flour after being fried in butter is not only water-soluble, but also can make the borscht rich in milky flavor and mellow taste. When cooking oiled noodles, pay attention to the ratio of butter to flour of 1:5. Stir fry slowly on low heat until the flour is slightly yellow, so that its flavor can be fully realized. The flour that is fried at a time may not be all added, it should be based on the amount of water and your own The taste is adjusted appropriately.
3. There are also practices that pay attention to four times of cooking, that is, not only fried noodles, fried tomato sauce, but also fried onions and various vegetables, the purpose is to remove the moisture from onions and vegetables, but also to stir-fry the aroma of onions. After cooking, The resulting soup will be richer and more authentic. I tried it and it was really good, but it was greasy and creamy, not suitable for my taste.
4. Using a pressure cooker to stew beef can greatly shorten the cooking time, but the beef broth is too thin. You can cook more beef at a time, soak it in a portion of the soup, and keep it in the cold. Usually, work hours are tight. After get off work, you can cook some potatoes, tomatoes, or make beef noodles.
5. Almost the whole process is low-fire and slow-cooking, in order to fully taste.
6. I used red onions in the vegetables. White onions will taste better. It just so happens that I don’t have them at home.
7. Tomato sauce is a very nutritious condiment, rich in lycopene, and has a strong antioxidant effect. When buying, look for tomato sauce, not tomato sauce; buy well-known brands from regular stores; the higher the content of soluble solids, the higher the concentration of tomato sauce and the better the quality; try not to choose metal canned tomato sauce .
