Name: Borscht
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some beef; Some potato; Some cabbage; Some Big red intestine; Some onion; Some Cooking oil; Some ketchup; Some salt; Some Sugar; Some pepper; Some Flour

Borscht

by Glutton Embryo Ancestor

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Summary of allusions of borscht soup:
Russian English is RUSSIA, which refers to the Russian style. So the literati in Shanghai translated Tang from Russia into "Luo Song".
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. This soup evolved from the Russian-style red cabbage soup. The Russian-style red cabbage soup is spicy and sour, more sour than sweet. Shanghai people are not used to it. Later, influenced by the procurement of raw materials and local tastes, it gradually formed a unique Shanghai style borscht with sour and sweet, sweet and fragrant, fat but not greasy, fresh and smooth. . . . . . "

Borscht

1. 1) Pick a piece of fresh beef sandwich meat, remove the meat tendons and other leftovers, and soak it in clean water for 1-2 hours. Bleeding.

2. 2) Boil in a pot, skim the blood foam, add cooking wine and ginger and simmer for 3 hours until the meat is crispy.

3. 3) Change the cooked beef to a knife, and cool the beef broth for later use.

4. 4) Wash the cabbage and cut into pieces.

5. 5) Stir-fry the cabbage in a frying pan until soft and ready for use.

6. 6) Peel the potatoes, wash and slice them.

7. 7) Fry in a frying pan until transparent and serve.

8. 8) Wash the onion and cut into strips.

9. 9) Stir-fry in a frying pan until the aroma is ready for use.

10. 10) Cut the red sausage into strips and set aside.

11. 11) After the beef broth is filtered, add beef and potatoes to a boil and simmer.

12. 12) Add onion, cabbage, tomato sauce and simmer for half an hour.

13. 13) Add red sausage, salt and sugar to taste, and simmer on low heat.

14. 14) Take another pot, add appropriate amount of flour, and stir-fry until it turns yellow.

15. 15) Pour into the soup, stir and boil.

Tips:
The ingredients must be put in order according to the crispness of the stewing time, otherwise it will become a paste instead of a soup after a few hours of stewing.