Chengwei Russian Red Soup

Name: Chengwei Russian Red Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Beef Shank; 30g Mushroom; 2 pcs potato; 1 piece cabbage; 1 carrot; 3 pcs tomato; 3g star anise; 3g Cinnamon; 2 leaves Bay leaf; 40g ketchup

by The taste of woody

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I was born in Harbin.

This matter seems to have been mentioned several times in my text.

I have also talked about the classification of food culture and region.

Because of the weather in the Northeast, "warm" and "fast" seem to be unified labels for Northeastern cuisine.

Quickly, no matter what you can think of first is Red Square, cooked food, Leba, northeastern cold dish, smoked sauce, all you can get quickly.

And "warm" is the stew, hot pot, and soup of the Northeast.

In areas where the weather is cold all year round, the only way to maintain the body's energy is through this fast way of replenishing fat and carbon water and soups with a large specific heat.

It is precisely because of this that this diversified cuisine is produced.

Because of its border with Russia, there are many choices for the taste and diversity of local cuisine.

The soup taught to you today actually has different sayings in different places. Perhaps you hear most of the sayings called borscht.

For Harbin people, we call it Russian Red Soup.

Chengwei Russian Red Soup

1. When preparing the ingredients, it’s really not something as little as traditional borscht. You need carrots, beef shank (because of less oil, explained later.), mushrooms, tomatoes, potatoes, cabbage, star anise, cinnamon, Bay leaves, tomato sauce.

2. Shredded cabbage, suddenly wanted to make a shredded cabbage.

3. Cut the beef into small pieces. Normally, many people choose sirloin meat for this dish, but the sirloin meat is a bit oily. I hope it will be healthier when I eat it. I chose beef tendon meat.

4. Mushrooms cut into thick slices

5. Cut carrots and potatoes with a hob.

6. The cut carrots and potatoes are developed with a small amount of salt, mainly to keep the moisture inside.

7. Cut the tomatoes and put sugar to make them into white sugar tomatoes. Haha, plus the shredded cabbage just now, I think it can be served directly.

Adding sugar here is to hope that the taste of sugar is embedded in the taste of tomatoes, and there is no need to add sugar when making soup.