Borscht

Name: Borscht
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Beef Brisket; 2 pcs tomato; 1/2 onion; 1/2 root carrot; 3 small roots celery

by Tuo Tuo Ma

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Those who like to eat Western food are no strangers to borscht. Because of the strong tomato flavor in the soup, many people who don’t know Western food will think this is an Italian dish. In fact, borscht originated in Russia. In Russia, this soup is written as Borsch, which is derived from the Russian name Borsch, the main ingredient of this soup, beet (Beet or Parsnip).
During the October Revolution, a large number of Russians came to Shanghai. They brought vodka and Kvass, and also brought Russian-style western cuisine. The first western cuisine restaurant in Shanghai was opened by the Russians, so Luo Song The soup has gradually formed its own characteristics in China. Usually beef, tomato, potato, onion, carrot, celery, etc. are used as soup, and a large amount of tomato sauce is added to make the soup taste sour and sweet, sweet and fragrant, and fat. Not greasy, fresh and smooth.

Ingredients

500g Beef Brisket
2 pcs Tomato
1/2 Onion
1/2 root Carrot
3 small roots Celery

Borscht

1. Wash the sirloin, soak it in clean water for 4 hours, and remove it for use

2. Cut into small pieces and rinse them out after boiling it in boiling water.

3. Tomato diced

4. Onion, carrot, celery, garlic, diced

5. Heat the saucepan, add the butter and heat until it melts

6. Add onion and garlic and stir fry until fragrant

7. Then add diced carrots and diced celery and stir fry for 1 minute, until the carrots absorb the oil and start to soften slightly

8. Add diced tomatoes and continue to fry until the tomatoes come out of soup

9. Add salt, thyme and chopped basil

10. Add the tomato sauce and stir-fry evenly, simmer for 5 minutes on low heat

11. Then add beef diced and stir-fry well

12. Finally add 2 times the water

13. After stirring, cover the pot, boil on high heat and turn to low heat, and simmer for about 40 minutes

14. Finally, open the lid and collect the sauce over high heat. When the soup is thick, turn off the heat. Add a small amount of black pepper to taste.