[shanghai] Borscht

Name: [shanghai] Borscht
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece beef; 2 pcs tomato; Some cabbage; 1/2 onion; 1 potato; Some Red Sausage; Some ketchup; a little salt

by Xiao Geng's mother

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The first western restaurant in Shanghai was opened by the Russians. This soup evolved from the Russian-style red cabbage soup. The Russian-style red cabbage soup is spicy and sour, more sour than sweet. Shanghai people are not used to it. Later, influenced by the procurement of raw materials and local tastes, it gradually formed a unique Shanghai style borscht with sour and sweet, sweet and fragrant, fat but not greasy, fresh and smooth. (The above comes from Baidu)
My classmate Xiao Geng loves borscht very much. He doesn’t like to eat vegetables. But borscht tastes a bit unambiguous. A big bowl can make a quick decision. For children who don’t love vegetables, this borscht It is a good choice. "

Ingredients

1 piece Beef
2 pcs Tomato
Some Cabbage
1/2 Onion
1 Potato
Some Red Sausage
Some Ketchup
a little Salt

[shanghai] Borscht

1. Prepared ingredients.

2. The beef is boiled first with ginger slices.

3. Wash the blood foam and set aside.

4. Peel the tomatoes and cut into pieces, peel the potatoes and cut into 1 cm cubes, and shred the cabbage, onion, and red sausage.

5. Add some oil to the pot and stir-fry the tomato sauce for tens of seconds.

6. Add tomatoes.

7. On medium heat, sauté the tomatoes completely into small pieces.

8. Add boiled beef.

9. Add hot water, bring to a boil and simmer until the beef is crispy.

10. The cabbage, onion, and potatoes are fried separately with oil and softened.

11. Stir-fried vegetables.

12. Add the red sausage to the stewed soup.

13. Add some salt to a boil and boil for another two or three minutes.

Tips:
1. The prepared vegetables will be more fragrant after being fried in oil.
2. If you like a thicker one, you can add some butter to stir-fry flour.