Borscht
Overview
Mu Mu went out to study for a week, and Guoer and I were at home. We didn’t want to cook, so we just wanted to throw all kinds of vegetables together and stew them in a pot! So I thought of borscht. Borscht is a soup that can be seen everywhere in Eastern European countries such as Russia and Poland. It is sour and sweet and is a major feature of the soup. Borscht is also very common in the United States and other Western countries. Its main ingredient is beets, and potatoes and other vegetables are usually added. Borscht got its name from the transliteration of the word Borsch in Russian by Shanghai literati, and its English name is Borscht. Borscht was introduced to China. Because Chinese people were not used to eating sweetened vegetables, they changed the sweetened vegetables to round cabbage.
Tags
Ingredients
Steps
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Boil the beef brisket in cold water until it bleeds, then wash it.
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Wash the beef brisket and cut it into small pieces. Add an appropriate amount of water, ginger slices, a bay leaf and an appropriate amount of cooking wine to the soup pot. Simmer the beef brisket for thirty minutes
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While the soup is cooking, we wash and chop the vegetables.
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In another pot, sauté the garlic with cold oil until fragrant, then add the tomatoes and sauté the tomatoes until soft and the juices come out.
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Add onions and sauté until fragrant.
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Add carrots, potato cubes, celery and cabbage, and stir-fry together.
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Add the fried vegetables to the beef soup, and then add an appropriate amount of tomato sauce and black pepper. The most important thing is to remember to add a small piece of butter, so that the rosscht soup will be more fragrant and memorable.
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Cover and simmer over low heat for another 25 minutes.
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Delicious borscht is ready!
