Borscht
罗宋汤
Russian-style soup with beef, cabbage, and beets in rich, hearty broth with sour cream. A warming, colorful soup featuring tender vegetables and meat in savory, slightly tangy base.
Servings
3-4 people
Prep Time
20 minutes
Cook Time
65 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Stir-fry flour: wheat flour or flour, stir-fry over low heat until yellow and fragrant, then remove for later use.
Turn to medium heat, when the pot is slightly hot, add 1 spoon of butter, after it melts, add onion and stir-fry.
After the onion is cooked through, add beef and stir-fry.
Tip: Soak the beef brisket in water first to remove blood, this way the soup will be clear and not cloudy.
Stir-frying onion and beef together can remove the fishy smell and enhance the fragrance.
After the beef changes color, add carrot pieces and beet pieces, stir-fry evenly.
Beet is used to add color and flavor.
After coloring, maintain medium heat, add potato pieces, celery segments, cabbage, ham pieces and 1/5 bowl (50g) of tomato paste, stir-fry evenly.
Tip: Ham is already cooked food, so it can be added to the wok later for stir-frying.
Tomato paste should be stir-fried with butter first to enhance the sweet taste and remove the astringent taste.
After stir-frying evenly, add 4 bowls (1000ml) of water, 0.5 teaspoon of salt and 1/6 teaspoon (1g) of parsley, turn to low heat, cover and simmer for 1 hour.
Tip: The water must cover all the ingredients.
After cooking, sprinkle 1/6 teaspoon (1g) of pepper powder and 0.4 bowl (100ml) of stir-fried flour slurry.
Tip: The stir-fried flour needs to be diluted with water before adding to the soup, otherwise it will easily clump.
- Adding pepper powder before serving can enhance the aroma.