Borscht

Borscht

by White~Mist (from Tencent.)

4.8 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

3

Although the raw materials of borscht are very common, there are many things to be prepared. First of all, it is recommended to use beef and sirloin when cooking this soup. This time, Hengyang Australian beef and Hengyang beef are used specially. It is free-range in the grassland. The sirloin is also selected. This sirloin is taken from the sirloin from the abdomen of a small scalp. The tendons are very small. The meat is tender, soft and juicy, and the meat is full of flavor. Seeing my finished picture, Jamies will definitely think that the color is a little lighter. In fact, the reason is that tomato sauce is not added. It is not enough to taste very good. In addition, when the tomatoes are very delicious in the year, the winter tomato must be added with tomato sauce to make borscht, in fact, it can make delicious borscht Song soup is very particular about the ingredients. All the ingredients made this time are seasonal and grown in the country. So this time the borscht is sweet and sour, the beef is delicious and juicy, the flavor is very rich, and all kinds of vegetables It blends well with beef, whether it is served hot with bread in winter, it is a good soup to restore appetite in hot summer, and it can also be eaten with bread.

Ingredients

Borscht

1. Prepare the main material, and there is a small part that I forgot to take.

Borscht recipe

2. Rinse the sirloin several times with clean water.

Borscht recipe

3. Then blanch it in water.

Borscht recipe

4. Wash the blanched sirloin and put it in a pressure cooker.

Borscht recipe

5. Add salt, spring onion, ginger, turn on high heat, turn on medium and low heat when you hear the chirping sound, cook for about 10 minutes, and cook until the beef is soft and rotten.

Borscht recipe

6. Pour the flour into a clean wok.

Borscht recipe

7. Fry the flour over a low heat until it is slightly yellow, stirring constantly to ensure that the flour is evenly heated. The fried flour is set aside.

Borscht recipe

8. Cut potatoes and carrots into pieces.

Borscht recipe

9. Put the butter in it and heat it to melt.

Borscht recipe

10. Then add the onion and stir fry for a fragrant flavor.

Borscht recipe

11. Add the tomatoes and continue to stir fry until the tomatoes come out of red soup.

Borscht recipe

12. Add potatoes and carrots and stir fry together,

Borscht recipe

13. Pour the beef and the broth into the pot and continue to cook for about 15 minutes until the potatoes and carrots become soft.

Borscht recipe

14. Put the cabbage in the last ten minutes.

Borscht recipe

15. Boil until the potatoes are soft and rotten, then add the fried flour.

Borscht recipe

16. Add salt and pepper and stir well before turning off the heat.

Borscht recipe

Tips:

The onion and butter must be sautéed for a longer time to make the soup more fragrant. When frying the flour, you must control the heat, otherwise you need to fry the paste. The function of adding the flour is to increase the consistency of the soup.

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