Borscht (Russian cabbage soup)-You Are Foodie

By Clara
97

Borscht (Russian cabbage soup)

I loved this dish made by my father when I was a child. It tastes rich, slightly sour and sweet. It can make my appetite open every time. I still like it when I grow up. I hope you like it too.

Main Ingredients

tomato 3
beef 200 g

Auxiliary Ingredients

ketchup appropriate amount
ginger few
scallion A little
Carrot 1
potato 1
onion 1
Bao Cai Half a tree

1. If you like onions, you can fry them with cabbage and add them to beef soup later.2. Tomatoes can be easily peeled by scalding with boiling water for 5 minutes before peeling.3. When frying ketchup, be sure to turn down the heat to prevent it from frying.

Step 1 . Cut beef into mahjong cubes and wash thoroughly. Put it in a cold water pot, pour in cooking wine, roll it away and skim off the foam, then boil over high heat for 5 minutes, and remove. Add boiling water to the pot again, add beef, scallions, and ginger, bring to a boil, then reduce the heat and simmer for 40 minutes.

Step 2 . Cut potatoes and carrots into rolling blocks, and chop onions and cabbage into blocks for later use.

Step 3 . Heat up the wok, add potatoes and carrots and stir fry for 3 minutes, then add onions and stir fry for 2 minutes. Pour the stir fried dishes into the beef soup. Bring to a boil on high heat and simmer on low heat for 15 minutes.

Step 4 . After 15 minutes, add oil to the wok again, add the cabbage and stir fry for 2 minutes, then pour it into the beef soup

Step 5 . After 10 minutes, peel the tomatoes and cut them into small pieces. Heat the wok and stir fry the tomatoes until they form a sauce. Pour into the beef soup.

Step 6 . Pour oil into the wok again, turn on low heat, pour in tomato sauce (I poured two bags here), stir fry slightly, and then pour into the beef soup

Step 7 . After stirring evenly, add salt for seasoning, boil for 5 minutes, then remove from the pot and you can start eating.

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