Name: Borscht
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 270g Beef Brisket; 60g butter; 2 tablespoons salt; 1/2 root carrot; 1/2 onion; 50g cabbage; 4 pieces Shallots; 3 small pieces ginger; 50g Flour; 1/2 spoon Black pepper

Borscht

by White~Mist (from Tencent.)

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I have been listening to friends about how delicious borscht is. I searched the Internet for a lot of recipes and I need ketchup. In fact, I like the original ingredients. I specifically called my friend to ask. My friend said she doesn’t like ketchup, she likes it. It's light, yes, as I thought, when you see my finished picture, you will definitely think that the color is a little lighter. In fact, the reason is that the tomato sauce is not added. The taste is not good enough, and the current tomato is one year. When it’s delicious, tomato borscht in winter must be made with tomato sauce. In fact, it’s a delicious borscht with special attention to the ingredients. Most of the ingredients made this time are seasonal, and it’s the countryside. I grow it myself, so this time the borscht is sweet and sour, and the taste is very rich. Various vegetables and beef are well integrated. Whether it is served hot with bread in winter or served cold in summer, it is also very good. It's very appetizing, it makes people appetite.

Borscht

1. Prepare the main ingredients, blanch the sirloin in water, onion, flour, forgot to pat

2. Wash the blanched beef, put it in the pot, add appropriate amount of water and a few slices of ginger, boil over high heat, skim the foam, change the heat to low heat and simmer until the beef is tender, about 1 hour and 30 minutes

3. Wash potatoes and carrots, peel and cut into small pieces, slice onions and cabbage, peel and cut tomatoes into small pieces

4. Add butter to heat it to melt, add onion and stir-fry until fragrant

5. Add carrots and potatoes and stir fry together

6. Add tomatoes and continue to stir fry

7. Stir-fry until the tomato comes out of red soup

8. Stir-fry evenly and pour it into the boiled beef broth. After it is boiled on high heat, turn on low heat and cook for about 20 minutes

9. Put the cabbage in the last ten minutes

10. Pour the flour into a clean wok, fry the flour on a low heat until it is slightly yellow, stirring constantly to ensure that the flour is evenly heated

11. Cook until the potatoes are soft and rotten, add the fried flour, and stir evenly with a spoon. Add salt and pepper and stir well before turning off the heat