【Shanghai】Borscht

Overview

The first Western cuisine restaurant in Shanghai was opened by Russians. This soup evolved from Russian red cabbage soup. Russian red cabbage soup is spicy and sour, which is more sour than sweet. Shanghainese are not used to it. Later, influenced by the procurement of raw materials and local tastes, a unique Shanghai style borscht was gradually formed, which is sour and sweet, sweet and fragrant, fat but not greasy, fresh and delicious. (The above comes from Baidu) My classmate Geng loves borscht very much. He usually doesn’t like to eat vegetables, but borscht tastes unambiguous at all. A big bowl can be filled quickly. For children who don’t like vegetables, borscht is a good choice.

Tags

• soups
• soup
• western food
• beef
• cabbage
• onions
• potatoes
• red sausage
• tomato
• salt
• tomato sauce

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Boil the beef with ginger slices first.

   

3. 3 Wash off the blood foam and set aside.

   

4. 4 Peel the tomatoes and cut them into cubes, peel the potatoes and cut them into dices of about 1 cm, and cut the cabbage, onions and red sausage into shreds.

   

5. 5 Add some oil to the pan and stir-fry the tomato sauce for a few seconds.

   

6. 6 Add tomatoes.

   

7. 7 Over medium heat, completely fry the tomatoes into small pieces.

   

8. 8 Add cooked beef.

   

9. 9 Add hot water, bring to a boil and simmer until the beef is tender.

   

10. 10 Fry cabbage, onions, and potatoes separately in oil until soft.

    

11. 11 Stir-fried vegetables.

    

12. 12 Add the red sausage to the stewed soup.

    

13. 13 Add some salt and bring to a boil over high heat for two or three minutes.