How to cook borscht best How to make borscht at home to taste good?

Determine how many people you want to make Don't put too many ingredients, I personally think that more soup is more delicious. In addition, you may know the steps, first prepare the ingredients, beef, tomato sauce, carrots, shallots, kohlrabi, potatoes, as well as tomatoes, flour, and cream. Dice all the ingredients and set aside.

Boiled beef can also be replaced with pork, because pork is easier to cook, but beef tastes good. Melt the cream in another pan, add soybean oil, stir-fry shallots, kohlrabi, stir-fry until soft, and then put it in the pot of beef and continue to cook. At this time, you can put potatoes and carrots, do not put tomatoes and tomato sauce before the potatoes are cooked, if you put them, the outer layer of the potatoes will become hard.

When it's almost cooked, put in the tomato and tomato paste. Simmer over low heat. Prepare the wok, put the flour directly in it and stir-fry, do not put oil, stir-fry until the noodles turn golden brown, and pour into the pot where the meat is boiled.

Simmer over low heat for 20 minutes to taste, and if you like sour, add some tomato sauce. This is a step I made myself, and my family likes to drink it, and it tastes good. If you have any questions, add QQ to chat.

Borscht is a thick vegetable soup that originated in Ukraine. Borscht soup is mostly made of beets as the main ingredient, and is often boiled with potatoes, carrots, spinach, beef cubes, cream, etc., so it has a purplish red color. In some places, tomatoes are used as the main ingredient and sugar beets are used as auxiliary ingredients.

There are also orange borscht and green borscht without beets and tomato sauce.

Borscht is also known as "Subo Tang" in some parts of Northeast China.

Ingredients: 1 cabbage, 2 carrots, 3 potatoes, 4 tomatoes, 2 onions, 2 celery, half a catty of beef, 1 sausage.

Seasoning: 1 canned tomato paste, 1 bottle of tomato sauce, pepper, 100 grams of cream, one or two flour, appropriate amount of trapped oil, salt and sugar for later use.

Production: 1Wash the beef and cut it into small pieces. Prepare a soup pot, enlarge half a pot of water, put the beef in a pot under cold water, boil on high heat, switch to low heat, use a spoon to remove foam, and simmer for 3 hours.

2.Wash the vegetables one by one, peel the potatoes, carrots and tomatoes, cut the cabbage into one inch and cut the cabbage into long diamond shapes, cut the potatoes into hob pieces, slice the carrots, cut the tomatoes into small pieces, shred the onions, dice the celery, and slice the red sausage for later use.

3.After the beef broth is boiled for 3 hours, take a large wok, put in 100 grams of oil and 100 grams of cream after the pot is hot, put in the potato pieces after the oil is hot, stir-fry until the outside is cooked, put in the red sausage, fry until fragrant, then put in other vegetables, then put in tomato sauce and tomato sauce (according to the amount of soup estimated, put as much as possible), put in a spoonful of refined salt and stir-fry for a minute or two, then put it all into the soup while it is hot, and the soup continues to boil over low heat.

4.Then wash the wok, wipe it dry, turn on low heat to dry the pot, put the flour into the pot, fry repeatedly until the flour is hot, the color is slightly yellow, put it into the soup while it is hot, and stir well with a large soup spoon. Boil for about 20 minutes, add salt and sugar according to personal taste, adjust the taste, add pepper and serve.

Scoop a bowl and grab a piece of whole wheat bread and eat it in the most delicious way, which is the authentic way to eat borscht.

Borscht (1).

Ingredients: (1 serving).

10g cream, 15g onion, 15g diced carrot, 15g diced potato, 15g diced white radish, 300g beef stock, 20g diced beef, 40g cabbage, 15g diced tomato (peeled and seeded), 1 2 bay leaves with black pepper, salt discretion, sour cream 15g

Method: 1The top of the tomato is crossed with a knife, scalded with hot water, and then soaked in cold water to peel it.

2.Melt the cream over low heat, add diced onion and stir-fry until soft, add diced carrots, diced potatoes and diced white radish and stir-fry.

3.Add the beef stock and bring to a boil for 15 minutes, then turn to low heat and add the diced beef, cabbage, diced tomatoes, black pepper, bay leaf, and simmer for 15 minutes.

4.Remove the bay leaves and season to taste.

Borscht (2).

Ingredients: 1 piece of beef or pork, 1 onion, 1 potato, 1 carrot, 1 large tomato, appropriate amount of tomato paste, 2 cloves of garlic, 2 tablespoons of flour, appropriate amount of salt.

Method: 1Cut all ingredients into small pieces, crush the garlic, and blanch the meat pieces with hot water to remove the blood.

2.Two tablespoons of salad oil, garlic stir-fry, add meat cubes, onion lightly stir-fry and tomato sauce, serve.

3.Bring a pot of hot water, bring all ingredients to a boil (the water must cover all ingredients), reduce the heat until the carrots and potatoes are tender.

4.Add a bowl of flour and water to thicken the salt to taste.

Lazy borscht (3).

1.1 onion, 1/2 carrot, 1 parsley, 1/4 cabbage, sauté in cream until browned.

2.Open a can of braised beef, put it in the pot, and add six bowls of water.

3.Bring to a boil, add 1 tomato paste (or 1/3 bottles of ketchup) and season with vinegar and sugar as appropriate.

4.Cover and cook over low heat for 20 to 30 minutes and done.

Russian borscht (4).

a.Materials: 1Onion 1/2 (cut into small slices).

2.2 potatoes (diced).

3.Carrots 3 small strips (diced).

4.Cabbage cubes (cut into small slices).

5.One box of beef and one box of beef tendon (diced).

6.Garlic 3 cloves (chopped).

7.Tomato jar 1 can.

8.1 jar of tomato paste paste (add 3 large cups of water and mix well).

9.Salt, black pepper, cayenne pepper, cardamom, Italian spices A little.

10.Two tablespoons of olive oil.

b.Practice; 1.When the oil is hot, add garlic and stir-fry until fragrant, then add beef tendon and stir-fry, then add onion and stir-fry until soft.

2.Add the remaining beef and stir-fry until it changes color, then put the potatoes and carrots in the pan and stir-fry.

3.After about three minutes, sauté the cabbage until soft.

4.Then put the seasonings, tomatoes and tomato paste paste together in a pot and simmer for about an hour or more, until the beef is soft and cooked through.

1. Make water in the pressure cooker, cut the soaked and washed beef brisket into large pieces, add a few pieces of onion skin, cover the lid, wait for the pressure cooker to vent, change to medium-low heat, and press for 15 minutes;

2. Process other raw materials into small pieces;

After a few minutes, deflat, remove the beef and cut it into 1cm cubes, and put it back in the pan;

4. Add all other raw materials to the pot;

5. Add tomato paste, salt, crushed black pepper, mixed herbs and a little sugar, mix well;

6. Cover the pot with a lid and press for another 10-15 minutes (depending on your requirements for the softness of the beef).

Sweet and sour Delicious recipes Home Cooking Meals Borscht This is the easiest way to make borscht, sweet and sour appetizing, the soup is delicious, and a big pot is not enough to drink! The secret of the delicious borscht in the restaurant is that it is so simple just because it is added!

The method of borscht is sweet and sour, appetizing and nutritious.

The borscht is delicious, and the classic recipe is as follows:

1. Blanch the beef into pieces to remove the blood foam, add the same amount of carrot and potato cubes and stew until soft;

2. Peel and mash the tomatoes (about 4 or 5 pieces);

3. Take another pot, put a large piece of butter and melt it until the color is slightly darker, add the chopped onion and celery (note that the onion and celery are the same amount, but the tomatoes are about 4 times 5 times as much) and stir-fry until fragrant, then put in a bottle of tomato sauce;

4. After boiling, pour into the beef broth and continue to cook until the vegetables are soft and rotten.

The word "borscht" in borscht is a transliteration of the word "borscht" in English, and it is a very traditional Russian dish that is often cooked by families, and we often see it as a complimentary soup in Hong Kong tea and tea restaurants.

Russian borscht is to add beetroot, boiled out until the soup is very red, Hong Kong-style is not often added, and I like to add tomato paste, because the beetroot smell is larger.

Borscht is not difficult to make, it is made by slow-boiling a large number of tomatoes, vegetables and beef, and the sweetness of the vegetables and the umami of the beef are perfectly blended into the soup, making people take one bite after another, which is very satisfying.

The borscht is delicious, and the classic recipe is as follows.

Ingredients: 30 dried scallops.

Excipients: 20 grams of tomato paste, 20 ml of cooking wine, half an onion, half a carrot, 1 potato, 1 tomato, 1 3 cabbage, 4 grams of salt or other accessories according to your preference.

Steps: 1. Soak the prepared scallops in cooking wine in advance, and be sure to do this.

2. Shred the onion, tear the cabbage into slices after washing, peel the carrots and potatoes and cut them into cubes, cut the tomatoes into cubes, and keep these dishes for later use.

3. Add a little cooking oil to the pot and sauté the shredded onion until fragrant.

4. Stir-fry the prepared potatoes and set aside.

5. Then prepare most of the water in the casserole, wait for it to boil, and put the fried onions, carrots and potatoes into it.

6. When the soup is boiled again, add the soaked scallops.

7. In this step, you need to add tomatoes, cabbage, or your favorite complementary food. Cover and simmer over low heat for about half an hour.

8. Put a small amount of oil in a wok, add 20g of tomato paste, stir-fry over low heat to bring out the aroma. The stir-fry time should be very short to prevent it from sticking to the pan and scorching off after a long time.

9. Then add the stir-fried tomato sauce to the soup and continue to simmer over low heat until it comes out.

10. Add an appropriate amount of salt and other seasonings and some of your favorite condiments before cooking.

1. Dried scallops need to be soaked in cooking wine or warm water in advance.

2. When stir-frying onions and other ingredients, use ordinary cooking oil.

3. The last step, stir-fry the tomato sauce and then add it to the soup, if there is no this step, the soup will have no "soul" and no characteristics, because after adding the fried tomato sauce to the soup, the soup will be very delicious. Moreover, it caters to the role of tomatoes in the soup, which is more fragrant and refreshing.

Borscht is very tasty, and the classic recipe for borscht is as follows:

Prepare 500 grams of beef brisket, 2 tomatoes, half an onion, half a carrot, 3 small sprigs of celery, 1 head of garlic, 25 grams of butter, 2 teaspoons of salt, 40 grams of tomato paste, a little chopped thyme, a little chopped basil, an appropriate amount of black pepper, and an appropriate amount of water.

1. Wash and peel the potatoes and carrots and cut them into cubes, blanch the tomatoes in water, then take them out and peel them and cut them into cubes;

2. Cut the beef into pieces, soak it in warm water, pour in cooking wine, and soak for 30 minutes; (The main purpose of this step is to remove the blood of the beef and remove the fishy smell of the beef, and adding cooking wine can make the effect better.) ）

3. Drain the beef, then put it in boiling water, cook for 3 minutes, and then remove the beef and put it in clean water; (Tips: If you don't want to be so troublesome, you can directly skim off the foam from the beef spill without changing a pot of water.) ）

4. Simmer on low heat for 30 minutes, wait until the beef is crispy and then take out;

5. Heat the pan with cold oil, first add the tomatoes and fry the red oil, then put in the potato cubes, carrot cubes and beef cubes, pour in warm water to cover the ingredients, cover the pot and simmer for 30 minutes; (Tips: Try to have as much warm water as possible, because potatoes and carrots are very absorbent, and if there is not enough water, it is easy to paste the pot.) ）

6. Add a spoonful of white sugar and salt, simmer for 30 minutes, and then remove from the pot.

Burscht soup is one of the most classic appetizers in Western cuisine, rich in nutrition and nourishing, the sweet and sour taste of the soup is lovely, especially the rich vegetable fiber in the soup is helpful for children's digestion.

borscht is very suitable for winter eating, the fragrance of vegetables is mixed with the meat aroma of beef, coupled with the slightly sour taste of tomatoes, the fragrance is rich, sweet and sour appetizing.

Ingredients: beef, tomato, potatoes, onion, coriander, flour, tomato paste, salt, chopped black pepper, oil, water.

Method: Cut the beef brisket into small pieces, pot it under cold water, add ginger slices and cooking wine to remove the smell, and then blanch the beef brisket.

When the water in the pot is boiling, use a spoon to skim off the blood foam and remove the brisket.

Peel the potatoes and cut them into hob cubes. Peel and root the onion and cut into small pieces. Remove the stems from the tomatoes and cut them into small pieces, and chop the coriander for later use.

Pour hot water into the pressure cooker, pour the blanched beef brisket into the pot, add ginger and salt, then plug in the power and press the cook button to cook. (Use a pressure cooker to cook, the beef cooks faster, and the meat is easier to rot, so you can add salt at this time, if you use other pots to simmer slowly, you don't need to add salt in a hurry.) )

Pour oil into the pot, add the onion and stir-fry until fragrant, then pour in half of the tomatoes and stir-fry, after the tomatoes are pureed, pour in the potato pieces and stir-fry together. (If you have butter at home, you can add butter, and if you don't have butter, use ordinary oil.) )

Add a little tomato sauce and salt to taste, stir-fry for a while, pour the brisket soup into the pot, pour the remaining tomato pieces into the pot and cook, cook until the potatoes are cooked through, and the soup in the pot is slightly thicker.

Take another pot, do not put oil, add flour and fry until it is slightly yellow and fragrant, then turn off the heat.

Mix the fried flour with water, then pour the batter into the pot and stir well; When the soup in the pot becomes thicker, wring some chopped black pepper, stirring well, then turn off the heat and remove from the pot.

After serving, garnish with a little coriander, and this lazy version of borscht is ready.