Borscht

by Xiao Geng's mother

4.7 (1)
Favorite
2

Difficulty

Easy

Time

2h

Serving

2

The Russian-style borscht is spicy and sour, more sour than sweet. Shanghai people are not used to it. Later, influenced by the raw material procurement and local taste, it gradually formed a borscht with unique Shanghai style. Nowadays in Shanghai, almost every family can make borscht, but the ingredients and tastes are not the same. In the past, it was one of the main foods for ordinary people in Russia, so how to make it mainly depends on what is in the house.

The borscht contains richer things and more comprehensive nutrition. It is sour and salty and slightly sweet, suitable for all ages;

Beef has high nutritional value. There was a saying in ancient times that "beef nourishes qi and has the same function as astragalus". Anyone who is weak and weak, has sunken qi, has a pale complexion, weakened muscles and bones, and has qi deficiency and spontaneous sweating, can stew beef.

Tomatoes are rich in carotene, vitamin C and B vitamins;

Onion is the only plant containing prostaglandin A. It is a natural blood thinner. Prostaglandin A can dilate blood vessels and reduce blood viscosity, thereby lowering blood pressure, reducing peripheral blood vessels and increasing coronary blood flow, and preventing thrombosis. .

Potatoes contain a lot of carbohydrates, as well as protein, minerals (phosphorus, calcium, etc.), vitamins, etc.

Beef cabbage is rich in potassium and folic acid, and folic acid has a good preventive effect on megaloblastic anemia and fetal malformations. "

Ingredients

Borscht

1. Prepare the ingredients.

2. Cut the beef and blanch it with water.

3. Wash the blood foam.

4. Add appropriate amount of water, bring the ginger to a boil, and simmer until the beef is tender.

5. Tomato, potato peeled and cut into pieces, beef cabbage, red sausage, onion shredded.

6. Fry the flour until it's slightly yellow.

7. Melt the butter, add tomatoes, and stir-fry the tomato sauce to thicken.

8. Add potatoes and onions and stir-fry well.

9. Add the boiled beef broth, red sausage, and flour and mix well.

10. Bring to a boil and simmer for ten minutes. Add the coleslaw.

11. Bring to a boil again and season with salt.

12. The tangnong and refreshing borscht is ready.

Tips:

When frying the flour, the heat should not be too high to avoid burnt.

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