Borscht
Overview
Borscht was introduced to China by Rawls. The bright color, rich fragrance, mellow taste, layered texture, and balanced nutrition of various combinations make it a highly appreciated soup. There are also different ways to make borscht. I feel that it is best to make it according to your own taste, so the borscht usually eaten at home does not contain butter and sugar. Today's borscht is made according to the authentic borscht recipe of a certain food column. It tastes really great, but I feel that it is better to omit the high-calorie things such as butter and sugar. Let’s take a look at how to make this authentic borscht...
Tags
Ingredients
Steps
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Prepare raw materials
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Cut the beef into small pieces, blanch it in a pot, and add an appropriate amount of cooking wine
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Cut potatoes, carrots, and cabbage into small pieces
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Cut onions into small slices
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Peel the tomatoes and cut into small pieces
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Add an appropriate amount of water to the pressure cooker, add the blanched beef, add onions, cover the lid, and cook for another ten minutes
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Add an appropriate amount of vegetable oil to the pot, add potatoes, carrots, and cabbage, and stir-fry slowly
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Pour the stir-fried vegetables into the pressure cooker, add butter, cover and continue cooking for about 5 minutes
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Put an appropriate amount of vegetable oil in the pot, add tomatoes and stir-fry
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Add tomato paste and stir-fry evenly
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Pour the fried tomato paste into the pressure cooker and stir evenly
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Put a little vegetable oil in the pot and fry the dry flour
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Add the fried flour, add appropriate amount of salt, sugar, and black pepper, stir evenly, and remove from the pan
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Sweet and sour and very delicious
