What to do if borscht is sweetened

Borscht doesn't have to be made with broth, and many people make it vegetarian.

Here's what I posted before.

Authentic Russian borscht recipe (in fact, I'm also two knives, hehe).

Borscht (beetroot soup, borshch, borsh, borsch, borsht) originated in Ukraine and is widely spread in countries such as Russia, Poland, etc.

The vast majority of borscht recipes are Chinese, characterized by tomatoes, carrots and cabbage, but none of those recipes are authentic because the main ingredient of Russian borscht is beets, and it is the beets that give the Russian beetroot soup its bright red color and special taste. Tomatoes and carrots are used in Hong Kong because there are no beets, but the color is much worse.

Ingredients: butter olive oil (other oils are fine), 2 3 tablespoons.

1 onion, finely chopped.

Beetroot (in fact, it is a small seaweed head): 6 taels, peeled, and rubbed into shreds (some people like to cut into small slices, too).

Tomatoes, 2 pcs., peeled and seeded and finely chopped (peel by making a shallow cross with a knife on the top and then boiling it slightly in boiling water).

Other vegetables (beans, potatoes, celery, cabbage, turnips, etc.).

Beef broth or water (borscht can be vegan or in broth, stewed beforehand if beef is to be put in it, and the oil from the broth should be skimmed).

Red wine vinegar, 3 4 tablespoons (if not available, use white vinegar or lemon juice instead).

Sugar, salt, pepper, parsley

sour cream (sour cream, not yogurt, I don't know where it is sold in China, so look for it yourself).

Fresh dill (cumin leaves, dill).

Stir-fry the minced garlic in a pan and the onion until soft, then add the shredded beets and tomatoes, stir-fry until they are basically dry, add the water and beef broth, and salt, pepper, parsley (optional), then add sugar and red wine vinegar (or lemon juice) to make the sugar slightly sweet and sour. See bright red now?

Other vegetables (beans, potatoes, celery, cabbage, carrots, carrots, etc.) can be added according to personal preference. It is said that many Ukrainians cook it with beans in borscht.

The soup simmers for 40 to 60 minutes and is fine. Scoop it into a shallow bowl, pour a bend of sour cream over it, and garnish with a small amount of dill. It can be eaten with large leba bread.

I recommend a Russian borscht recipe, with this bowl of soup, you don't have to make other dishes separately, you can eat to your heart's content

The ingredients you need are: 200g of beef, 4 slices of lettuce, 1 tomato, 1 2 potatoes, 1 carrot, 1 2 onions, 1 red sausage, 60g of tomato sauce, 50g of flour, and an appropriate amount of egg yolk for Kewpie salad dressing.

Method:1Cut the cabbage into cubes, dice the potatoes, carrots and onions, peel and cut the tomatoes, slice the red sausage, and fry the flour until it is slightly yellow and let it cool for later use.

2.Add a little oil to the tomatoes and fry for 2 minutes, stir-fry the cooked beef pieces with a little oil, add the onion and fry until soft, then add the diced carrots, and the diced potatoes continue to stir-fry the skin.

3.Add the beef broth to the 2nd and bring to a boil, add the tomato sauce and stir well.

4.Add red sausages, tomatoes, cabbage and sautéed flour to cook, and squeeze some Kewpie salad dressing egg yolk to taste.

Borscht soup is a soup in Western food, and I don't like borscht very much, and I think the flavor is very strange.

Borscht soup is stewed together with onions, potatoes, carrots, stove potatoes, tomatoes, beef, star anise, black pepper, less than Sun Yin's sugar and salt, and the ingredients are cut into pieces and stewed together for 20 minutes to half an hour.

1 onion, 1/2 carrot, 1 parsley, 1/4 cabbage, sauté in cream until browned. Open a can of canned reed braised beef, put it in the pot, and add six bowls of water. Bring to a boil, add a round reed (or one-third of a bottle of tomato paste) and season with vinegar and sugar as appropriate.

Cover and simmer over low heat for 20 to 30 minutes.

The ingredients of borscht are diced pork in the cow hole, diced carrots, diced corn, diced celery, anyway, all kinds of dices and butter stewed in a pot, it becomes a delicious borscht, you can try it.

Hello, borscht can be cooked with spicy ingredients and messy ingredients, as long as there are ingredients, you can make it, thank you.

Prepare all the necessary ingredients, celery with diced, carrot with dipping, potatoes diced, cabbage diced, tomatoes diced; Looking at this well-made and colorful ingredients, the appetite has already been aroused. First, cut the brisket into small pieces, remember to pot under cold water and add ginger slices, the purpose is to scald the blood in the brisket; Pour all the fried vegetables into the beef brother broth and simmer together over low heat, remember that it is a low heat, you need to simmer for about 40 minutes, and we open the lid in the middle to taste the taste.

Cut the beef into cubes and blanch it in water; The cabbage is shredded, and the tomatoes are cut into guesses. Stew beef first, stew beef, then add cabbage and tomatoes in turn, stew and add orange seasoning and potato ingredients.

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 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 without beets and tomato sauce and green borscht.

The method is as follows: 1. Cook the beef under cold water, blanch the water to remove the blood foam.

2. Put the butter in the pot, stir-fry the onion, then pour in the beef and potatoes and stir-fry well.

3. Stir-fry the tomatoes in a pot to bring the juice, add water to boil, add the previously fried ingredients and cabbage, add salt and simmer for 1 hour.

Tomatoes are indispensable in borscht.

Borscht belongs to the Western food in the rush of a soup to dissipate Kai, I don't like borscht very much, I think the taste is very strange.

1Blanch the beef into cubes to remove the blood foam, add equal carrot cubes and potato cubes and stew until soft.

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

3Take 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), stir-fry until fragrant, and then put in a bottle of tomato sauce (I am reluctant to put so much, so I put half a bottle) and serve empty.

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

Put the lard in the pot and heat it, put the lotus cabbage in the wash imitation in the hot oil and stir-fry, fry until softened, put it out for later use, peel and dice the tomatoes, add oil to the pot, put the tomatoes in the oil and fry until the hall core is thick, put in the potatoes, lotus cabbage, pretend to dig up the water, cover and simmer, put in the cut ham, and cook for about five minutes.

Cut the beef into small pieces, blanch the blood and water first, then add warm water and minced ginger and simmer for half an hour. Put the pan with oil, add minced ginger, fry the chopped tomatoes, chop the onion, slice the garlic cloves, prepare a piece of butter, and when the tomatoes are fried into tomato sauce, add the chopped onion and continue to stir-fry until the onion is soft. Pour in the beef broth stewed in Tan Fangze, add carrot cubes after boiling, and continue to cook until the carrots are soft.

A low-fat borscht preparation.

Ingredients: 1 tomato (cut into small pieces), 1 lemon (washed), 1/2 cabbage (shredded), 1 tablespoon minced garlic, carrots in a carrot.

Peel and cut into small pieces) 1 strip, 5 cups of water, 1 onion (cut into small pieces), salt, appropriate amount of Hufan pepper powder.

Method: Potato Hill.

1.Bring water to a boil, add all ingredients and simmer for about an hour.

2.Season with salt and pepper.

Tips: Have you noticed the restaurant's borscht special umami, the trick is to put lemon. This soup is not cooked with meat, so it is very low in fat, making it ideal for keep fit people.