Classic Borscht

Overview

I often make borscht at home, and it takes half a day each time. This time I was lucky enough to get a new flavor cook to try. I didn’t expect that there is a classic borscht among them, which will teach you how to drink a bowl of warm borscht in a short time. Haha, now I have learned the craft and tasted delicious

Tags

• soups
• soup
• maternity
• western food
• summer recipes
• banquet dishes
• dinner
• butter
• cabbage
• flour
• oil
• onions
• red sausage
• slices of bread
• sugar
• tomato
• black pepper
• salt
• tomato paste

Ingredients

Steps

1. 1 This is the ingredient package of new flavor cook

   

2. 2 Open all the ingredients in the box

   

3. 3 Take a look at the complete range of ingredients and ingredients

   

4. 4 Cut the red sausage into strips, cut the tomatoes into small pieces, and shred the onions and cabbage

   

5. 5 Heat the pan, add butter, turn off the heat after all the butter has melted

   

6. 6 Pour in the flour, mix well and set aside

   

7. 7 Heat oil in a pot

   

8. 8 Add onions and stir-fry

   

9. 9 Add tomatoes and stir-fry until tomatoes are almost pureed

   

10. 10 Add red sausage and stir-fry

    

11. 11 Pour water into a pot and bring to a boil

    

12. 12 Pour in tomato paste and mix well

    

13. 13 Add the batter and stir until there are no lumps

    

14. 14 Add appropriate amount of salt

    

15. 15 Add appropriate amount of black pepper

    

16. 16 Add sugar and mix well

    

17. 17 Finally, add the cabbage, bring to a boil and stir

    

18. 18 Heat the pan, add the bread and bake until both sides are slightly golden