Should you add whipping cream to borscht?

For the authentic ones, add whipping cream: Ingredients: 1 cabbage, 2 carrots, 3 potatoes, 4 tomatoes, 2 onions, 2 cloves of celery, half a pound of beef, 1 sausage (preferably red sausage).

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

Wash the beef first 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. Then wash the vegetables one by one, peel the potatoes, carrots, tomatoes, cut the cabbage into one inch long diamond shape, 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.

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. 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.

Scooping a bowl and grabbing a piece of whole wheat bread is the most delicious thing to eat, which is the authentic way of eating in Russians.

Try to use whipping cream to make the cream of the soup, and try to use whipping cream, which is healthier for the body.

To make borscht, add cream.

Ingredients: 10g cream, 15g onion, 15g diced carrot, 15g diced potato, 15g diced radish, 300g beef stock, 20g diced beef, cabbage.

40g, diced tomatoes (peeled, seeds) 15g, black pepper and bay leaves.

1 two pieces, salt discretion, the 25 g of our cream manufacturing method. 1.The 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 ingredients 2 taels of beef, tomato, 1 small piece of butter, onion, 1 large bowl of water, 1 cup of milk, 1 cup of whipped cream.

Borscht recipe 1Buy two taels of beef back, slice and chop the meat, you don't need to stick to the format, and marinate it a little according to the conventional method.

2.Next, wash a tomato, peel it, peel it with water, or peel it directly to the skin, anyway, you have to chop the tomato into a puree in the end, well, it's almost fine.

3.Melt the next small piece of butter, stir-fry the chopped onion, then pour the tomato puree into it and fry it together, and then take out the bottle of tomato sauce in the refrigerator, I rarely use this bottle of tomato sauce, except for sometimes I use a little bit when I hook a sweet and sour pot, pour it into the pot and mix it with the tomato puree, pour in a large bowl of water, a glass of milk, a cup of whipped cream, after boiling, pour in the beef, after boiling, cook slowly with a thin fire.

4.When cooking, you can add some potatoes, carrots, cabbage, etc. as you like, and when the soup is almost cooked, try the taste, and remember to add some salt when it is light.

Ingredients: cabbage, carrots, potatoes, tomatoes, onions, celery, beef, red sausage.

Seasoning: tomato paste, tomato sauce, pepper, cream, flour, salt, sugar, Tian Tian Xian.

Operation: 1. Wash the beef first 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 over high heat, switch to low heat, use a spoon to remove foam, and simmer for 3 hours;

2. Wash all kinds of vegetables and change the knife respectively, peel potatoes, carrots and tomatoes, cut cabbage into one-inch long diamond shapes, cut potatoes into hob pieces, slice carrots, cut tomatoes into small pieces, shred onions, diced celery, and slice red sausages for later use;

3. Put oil and cream into the pot, after heating, stir-fry the potato pieces first, then put in the red sausage, fry until fragrant, put in other vegetables, then put in tomato sauce and tomato sauce, add salt, add freshness, stir-fry for one or two minutes, then put all the hot into the soup while it is hot, and boil over low heat;

4. Put the flour in the pot, fry repeatedly until the flour is hot, the color is slightly yellow, put it in the soup while it is hot, and stir well with a spoon. Boil for about 20 minutes, add salt, sugar and pepper.

Remember: The real borscht has a thick feel because you put the noodles in it.

Ingredients: 300 grams of brisket, 1 medium potato, 1/2 carrot, 1/2 onion, 1 tomato.

Seasoning: tomato sauce (original ha, if you choose tomato sauce, then the seasoning will have to be adjusted to use ha) 40 grams, salt, crushed black pepper, appropriate amount of mixed herbs, and a little sugar.

Method: 1. Make water in the pressure cooker, cut the soaked and washed beef brisket into large pieces, add a few pieces of onion outer skin, cover with a lid, and 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).

Borscht ingredients: 300 grams of beef brisket, 1 medium potato, half a carrot, half an onion, 1 tomato. Seasoning:

Tomato sauce (original ha, if you choose tomato sauce, then the seasoning will have to be adjusted to use ha) 40 grams, salt, crushed black pepper, appropriate amount of mixed vanilla, and a little sugar. Method: 1. Make water in the pressure cooker, cut the soaked and washed beef brisket into large pieces, add a few pieces of onion outer skin, cover with a lid, and wait for the pressure cooker to vent, change to medium-low heat and press for 15 minutes; 2. After processing the other raw materials into small pieces for a few minutes, deflate the air, take out the beef and cut it into 1 cm square pieces, and put it back into the pot; 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).

Creamy bisque. Ingredients: 50g of cream (butter), appropriate amount of salad oil, 100g of cake flour, 300g of milk, 600 800ml of stock (or vegetable sauce), 400g of vegetables, 200g of chicken, salt, pepper Appropriate amount: 1

Cut the vegetables into small pieces, boil the water and put them in a pot and cook until they are 7 ripe, then remove them. Vegetables and soups are set aside. (Commonly used vegetables are onions, carrots, potatoes, pumpkin, broccoli, straw mushrooms, cabbage, etc.)

When cooking, cook non-ripe vegetables such as carrots, potatoes, and pumpkin until they are 5 ripe, and then add other easy-to-cook vegetables. 2.Cut the chicken into 2 3cm pieces, add a little salad oil in a pan and fry until golden brown on both sides.

3.Heat the cream in a pan, remove from the heat to melt the cream, then add the flour and stir-fry until ghee-like. [Gourmet China]4

Add the milk, stir quickly to form a puree, and then add the stock. Note: Do not add the stock all at once, adjust it depending on the consistency of the soup.

5.Once the soup is ready, add the chicken pieces and vegetables (some can be reserved for final garnish) and cook for 10 to 15 minutes. Add salt and pepper to taste, and adjust the concentration of the soup with milk, fresh cream or starch water.

6.If you want the soup to be more fragrant, add white wine or grated cheese before turning off the heat, and add coriander to taste after serving. ps：

Heating the cream tends to frothy the pan, so be sure not to use high heat, but to heat the pan first, add the cream, remove from the heat, and use the residual heat of the pan to melt the cream (step 3). In addition, heating a little salad oil before adding cream can also prevent the pan from sticking.

The large amount of protein contained in milk can enhance the immunity of Naliang and reduce the chance of disease, and men drink milk in moderation for a long time, and it is also used to regulate the kidney function of male cave rulers, and it is best not to drink milk on an empty stomach.