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.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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