How to cook borscht is the most delicious

Borscht is a thick vegetable soup that originated in Ukraine. Borscht is mostly made of beet, which is often boiled with potatoes, carrots, spinach, beef cubes, cream, etc., so it has a purple-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.

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) 40 grams, salt, chopped black pepper, appropriate amount of mixed herbs, and a little sugar.

Method:1Make 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, wait for the pressure cooker to come out, change to medium-low heat, and press for 15 minutes.

2.All other ingredients are processed 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 ingredients to the pot.

5.Add the tomato paste, salt, chopped black pepper, mixed herbs and a pinch of sugar and mix well.

6.Cover the pot and let it air out for another 10-15 minutes (depending on how soft you want the beef to be rotten).

Nutritional value: 1. Enhance immune function: carrots are rich in carotene, which can be converted into vitamin A in the human body, which helps to enhance the body's immune function and plays an important role in preventing epithelial cell cancer.

2. Increase immunity: Beef is rich in protein, and the amino acid composition is closer to the needs of the human body than pork, which can improve the body's ability to resist diseases.

3. Borscht can supplement enough high-quality protein, which can not only warm up the body in winter, but also provide heart nutrition and improve body immunity.

To prepare borscht Appetizer – borscht.

<> borscht is made in every household, but the taste of their own hobby is different.

If you like to eat vegetables, you will add ingredients violently, and in the end there will be more ingredients than soup; Some people feel that the beef is easy to get old when they put it in, so they like to increase the red sausage; There are also those who love milk and have a strong flavor, so they add butter and milk to cook ...... togetherHere's how to make borscht in old Shanghai.

Ingredients250g beef, onion, 1 potato, red sausage, 1 carrot, beetroot, 250g cabbage, celery.

Season to tasteButter, water, tomato paste, sautéed wheat flour, white pepper, parsley leaves, salt.

Soul ingredient that enhances flavor and flavor:

Sautéed wheat flour

Step 1:Make the fried wheat flour.

300g wheat flour or flour, stir-fry over low heat until yellowish and fragrant.

Step 2: Stir-fry the ingredients

Turn on medium heat, heat the pan slightly, add 1 tablespoon (15g) of butter, wait until it melts, pour in the onion and stir-fry.

Stir-fry until the onion is broken, then add the beef and stir-fry.

tips：

After buying the brisket, soak it in water to remove the blood, so that the soup is refreshing and not muddy.

The onion and beef are stir-fried together, and you can go to the fishy Titianqiao Honglu.

Stir-fry until the beef changes color, add the carrot cubes and beetroot cubes, and stir-fry evenly.

Beetroot is used to add color and flavor (if you don't have it at home recently, you can leave it alone).

Wait until it is colored, keep the heat to medium, pour in the potato wedges, celery pieces, cabbage, red sausage chunks and 1 5 bowls (50g) of tomato sauce and stir-fry well.

tips：

Red sausage is cooked food, and it can be stir-fried in the pot later.

Tomato sauce is stir-fried with butter beforehand to enhance the sweetness and remove astringency.

Step 3: Simmer over low heat

After stirring well, pour in 4 bowls (1000ml) of water, teaspoon (3g) of salt and 1 6 teaspoons (1g) of parsley leaves, reduce the heat, close the lid and simmer for 1 hour.

tips：

The amount of water must not be over so ingredients.

Sister Qiu uses a broth boiled from beef, which can also be replaced with water at home.

Once cooked, sprinkle with 1 6 teaspoons (1 g) of pepper and a bowl (100 ml) of sautéed wheat flour sauce. Min stool.

After being stewed, the vegetables are a little soft and full of flavor of the soup.

The sour aroma of tomatoes, the fresh aroma of beef, and the sweet aroma of vegetables are perfectly blended together, and no one can resist this sweet and sour taste.

Ingredients. 400g beef brisket

One tomato.

One potato. 1/2 carrot.

Half an onion. Half a kohlrabi.

Accessories. Ground black pepper to taste.

100g flour

40 g butter seasoning.

Refined salt to taste. Steps to prepare borscht.

1.Imitation of ingredients collection.

2.Cut the brisket into small pieces.

3.Put the beef in a pot of cold water and boil the blood, skim off the floating dust, and remove the beef.

4.Place in a saucepan and cook for an hour with hot water. (Pressure cooker for about 40 minutes) 5Fry the flour until lightly browned, remove and set aside.

6.Cut the kohlrabi into small pieces.

7.Peel the tomatoes and cut them into small pieces.

8.Cut potatoes, carrots, and shallots into cubes.

9.Add a little cooking oil and butter to the pan and sauté until melted.

10.Add the green onion and stir-fry until fragrant.

11.Add the tomatoes and stir-fry until the soup is made.

12.Add the carrots and potato wedges and continue to stir-fry.

13.Finally, go down to accompany the lavish kohlrabi stir-fry.

14.Pour the boiled beef into the pot and simmer for 30 minutes.

15.Sprinkle in the fried flour and stir well, and continue to simmer for about 20 minutes.

16.Finally, add the black pepper and fine salt before removing from the pan.

17.The beef is crispy, the soup is mellow, nutritious and delicious, and a good bowl of soup.

Tomato sauce can be added according to personal preference, and the tomatoes put in today are relatively large, so I didn't put ketchup.

Material. Beef tendon, tomato paste, red oil, onion rolling, carrot, 2 cans of tomatoes, potatoes, salt, sugar, 4 bay leaves, 1 can of chicken broth, preparation.

Blanch the beef tendon with boiling water, put it in a pressure cooker, add a little water, boil for half an hour, naturally lower the pressure, and keep it.

Add butter to a hot pan, add flour and stir-fry, add tomato paste and stir-fry the red oil, add onions, carrots, stir-fry soft pei grip, add cabbage, 2 cans of tomatoes, potatoes, salt, sugar, 4 bay leaves, 1 can of chicken broth, and the pressed beef juice, cook together for 30 minutes, the vegetables are soft, sprinkle some parsley.

Tomato soup with radish strips is welcome.

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.

Preparation of borscht.

Ingredients red: beef, tomato paste, carrots.

Yellow: Dutch cheese, potatoes.

White: milk, flour, cabbage.

Purple: Onion. Method 1: Cut the beef into cubes and soak it in cold water to remove the blood.

2. Cook the beef in hot water and remove the foam. Then pick out the beef pieces one by one.

3. Fill the pot with water, bring to a boil and add the beef to stew. Add a little vinegar and it is easy to simmer.

4. Sauté the onion and add it to the beef.

5. Cut the carrots, cabbage, potatoes, put them in the pan and fry them again before simmering them with beef.

6. Sauté the tomato sauce and tomatoes, then add them to the beef broth.

7. Fry the flour until it is yellow, put it in the beef broth, and it will become thicker.

8. Finally, add salted sugar chicken essence cheese, and a pot of fragrant and delicious borscht is good.

(1) Ingredients (green bean puree): 2 cans of peas, 1 4 cups of oil (lard is better), 2 3 cups of sugar, 2 cherries, 1 4 cups of oil.

2) Ingredients (walnut puree): 4 egg yolks, 2 3 cups of water, 2 tablespoons of walnut kernels, 4 winter melon sugar, 6 red dates, 6 camelina, 2 tablespoons of corn flour. 2 3 cups of oil, 2 3 cups of sugar.

Tai Chi double mud production process].

1.Pour the canned peas into a colander, drain the water, place them on a cutting board and crush them with a kitchen knife (with the edge facing the left), crush them into a fine puree, and chop them for a while. Heat the pan, fry the pea puree with 1 2 cups of oil until dry, then add 4 cups of oil and 2 3 cups of sugar, and continue to stir-fry well (green bean puree).

2.Beat the egg yolk, add water and mix thoroughly, put down the chopped walnut kernels, winter melon sugar, red dates (soak soft first), water chestnuts, and put chestnut powder carefully into a thin paste, pour it in hot oil and stir-fry it over low heat until it is dry and permeable when the oil comes out, add white sugar and continue to stir-fry evenly (walnut puree). 4.

Put the two kinds of puree in a large round dish to form a Tai Chi shape, and garnish with cherries (you can also fry taro puree or bean paste puree or lotus seed puree, banana puree, etc., the same stir-frying method, put together two kinds of puree of different colors, put together into a pattern).