How to make delicious borscht?

How to make authentic borscht soup?

Hello everyone, I am from Lindaguan. My answer is: "Borsch Soup". Many people may not have heard of this name alone. In fact, it is a "foreign dish". A sweet and sour soup dish originated from Ukraine. It is loved by people in mainland China due to its many advantages such as fragrant aroma, sweet and sour taste, rich soup and rich nutrition. Therefore, it has also been introduced into the country with slight optimization and modification. This is the borscht of the moment. So how to make an authentic borscht soup?

Answer: ..... Because borscht itself originated from foreign countries, its "authentic cooking method" has always been quite controversial, and also because everyone has a different understanding of food. The taste and cooking methods are different, so there is no "absolutely authentic" way to make borscht. Of course, although everyone's method is different, the overall steps are the same. Look, it’s not too different. Except for the selection of ingredients, most of the attention points during the cooking process are also almost the same. Therefore, here Lin Daguan will share with you a dish currently on the market. This is a relatively authentic borscht recipe with detailed steps. Everyone is welcome to collect and learn how to make it. Borscht - the authentic recipe - features: fragrant and delicious, attractively sweet and sour, nutritious and delicious, simple to make, you can do it at a glance.

Ingredients: 400 grams of beef (beef brisket is preferred), 2 tomatoes, 1 carrot, 1 cabbage, half onion, half potato

Ingredients: 2 cloves of celery , 1 small piece of ginger, half green onion, a little chopped vanilla, 1 small piece of butter, appropriate amount of tomato sauce (original tomato sauce)

Seasoning: water, pepper, cooking oil, appropriate amount of salt

——Start making——

①: Wash all the ingredients, control the water, cut the beef brisket into small pieces, wash the ginger and pat it loose, cut the scallions into white pieces, and set aside .

②: Take the stew pot, add the chopped beef, green onion and ginger, bring to a boil over high heat, skim off the foam, close the lid and turn to medium-low heat, simmer for about 40 minutes until the beef brisket is cooked through and tender. ——(If you see any excess foam during the process, skim it off again).

③: While cooking beef, you can dice carrots, onions, cabbage, celery, and tomatoes. Peel and cut potatoes into small dices and set aside.

④: Start the frying pan, lower the heat, add the chopped tomatoes and slowly stir-fry to get the tomato juice. Add 200 ml of tomato paste and continue to stir-fry evenly. Turn off the heat and add the fried tomato paste to the boil. In the soft beef soup pot, stir well and bring to a boil again over high heat. Add 5 grams of chopped vanilla and mix well. Then turn to low heat and continue to cook for 20 minutes to make the soup more fragrant.

⑤: While the soup is boiling, start the wok again, add 1 small piece of butter and melt it. When the oil temperature is 60%, add diced onions and saute until fragrant, then add diced carrots, diced potatoes, Stir-fry the diced celery and cabbage together, stir-fry until the diced potatoes are broken, turn off the heat, wait for the beef soup to cook for 20 minutes, then pour it all into the beef soup pot, bring to a boil again, turn to low heat and continue to simmer. Cook for 15 minutes, then season with appropriate amount of salt and pepper and serve.

Product picture: An authentic borscht soup with bright red color, rich fragrance, sweet and sour taste and rich nutrition is now ready. Doesn’t it look very appetizing? ——Summary of the content: "You ask and I answer"——

Answer: ..... As mentioned before, borscht itself originated in Ukraine, and people in Ukraine eat it themselves People like to "cook things in one pot", and like to cook many of their favorite ingredients in one pot, and then enjoy them to their heart's content. This way of eating is not only very convenient, but also has rich nutritional value. Therefore, the same is true for borscht. The variety of ingredients is mainly to increase the overall aroma and nutritional value of the soup. Coupled with the addition of beef brisket, a fragrant and delicious borscht was born. .

Answer: ..... Because the beef brisket itself has a lot of fascia, although it tastes very good, it is not easy to cook it completely soft when stewing it. On the contrary, other ingredients and vegetables need to be fried once in oil to bring out the original fresh flavor, and the ingredients themselves after frying are basically cooked. Therefore, when stewing borscht, beef is the only one in this dish. It takes the longest time to heat the ingredients, so here we give priority to cooking the beef brisket until it becomes soft before adding other ingredients.

Answer:... Because tomatoes themselves are in clumps. If they are fried directly with other side dishes or cooked directly in the pot, the color of the tomatoes will be washed away by other ingredients. Diluted, the aroma of the tomatoes cannot come out, and the color cannot be mixed well with the beef soup, so the tomatoes must be fried separately. Secondly, as for why tomato sauce is added, it is because tomatoes themselves have more water, so even if they are Stir-frying alone cannot satisfy the color and aroma of a whole pot in terms of aroma and color, so adding 200 ml of nearly half a bowl of tomato sauce here is mainly to ensure the color and aroma of the beef soup, and at the same time enrich it. The attractive taste of "sweet and sour" beef soup increases appetite.

Answer: ..... Because this soup itself is mainly based on "fragrant taste", it not only smells very fragrant, but also eats very fragrant, so here The added side dishes must be fried separately with butter that is full of milky aroma. In this way, the aroma of the soft and fragrant side dishes can be fully released and stewed into the soup. The added butter can also greatly increase the milky aroma of the soup. It makes the whole borscht soup more fragrant and delicious, and you can't stop drinking it.

Answer: ........The principle is similar to that of stewing bone soup. There are two reasons. First, no matter what seasoning it is, its heat resistance will not change. It is too strong, especially when it comes to long-term cooking such as stewing soup. If the seasoning is added too early, the flavor will be greatly attenuated later, and more salt needs to be added to season and enhance the flavor. Doing this for a long time will also cause The body's salt intake exceeds the standard, so this seasoning alone should be added last; secondly, the density of salt itself is very high, and adding it to beef too early will cause water to seep into the beef and the meat to shrink, causing the beef to be eaten prematurely. Cooking until hard will not bring out more beef flavor and nutrients into the soup. Therefore, if salt is added to beef soup too early, the flavor will be weak. In summary, the salt and pepper here must be added last. ——》"Technical Tips" for Borscht Soup:

(1) When making beef soup, the brisket part is the first choice, because the brisket part has a lot of meat fascia, and the meat is resistant to stewing and is not easy to burn. The stewed beef tastes better.

(2) The extra chopped vanilla in the ingredients is composed of a variety of flavor-enhancing seasonings. Its main function is to add flavor and thicken the soup for a second time. Because of its obvious flavor-enhancing effect, a large pot of borscht You only need to add 5 grams of chopped vanilla to the soup, but don’t add too much, otherwise the flavor will change.

(3) When making borscht, you must add enough water at the beginning. Even if you stew for a while later, the water must not be less. In this way, the stewed borscht will have the most aroma and taste. It's the most fragrant.

(4) When making borscht, try not to remove the skin of tomatoes, because the main nutrition of tomatoes comes from the skin, and the sour taste in the sweet and sour taste also mainly comes from the skin. Conclusion

The afternoon before yesterday, I answered a question about Western food. The example mentioned was "I went to the Red House in Shanghai to eat borscht..." Yesterday, "How to make authentic borscht?" came up. After reading your answers and uploaded photos, I can see that it’s basically beef brisket soup with tomatoes, green onions, carrots, and diced potatoes...it’s delicious, colorful and mouth-watering. I used to stew borscht at home to satisfy my cravings, but later I felt that the thick soup made from beef was not flavorful enough, so I changed it to oxtail soup, or I went to a beef shop to buy a big stick bone to satisfy my cravings. Cut it into slices, use beef bone marrow and beef stew to get enough flavor. When frying the tomato sauce, add an appropriate amount of sugar to neutralize the "mouth-killing" sour taste... The other gods are all very good. I won’t go into details one by one.

The first introduction I saw about "borscht" was in the "Chinese Cooking" magazine in 1983. I saw a memory article by a Shanghai gourmet. He mainly introduced how he made it when he was young. How to enjoy this rich soup in a Western restaurant... makes me greedy! Why it is called "Borsch" has puzzled me for decades... I have asked my American friends who have traveled all over the country, but they don't know. Later, I accidentally discovered that Shanghainese people’s pronunciation of the word “Russia” has elements of Borscht. Maybe this comes from Russian soup? I have only experienced authentic "red cabbage soup" since I started traveling to Russia in 2015. Russians pronounce "Bao Luoshi..." The word "Bao" is accented, and the word "Shi" is spoken softly with the tip of the tongue against the roof of the mouth - so that you can click on this "Borsch" Russia’s land area is twice that of ours, and there are more than 120 ethnic groups. I transferred more than 20 cities in their east, west, south, and north—Kamchatka Peninsula, Kuye Island, Temple Street, Qingcheng, Vladivostok, Khabarovsk, Ulan-Ude, Irkutsk, Aershan, Novosibirsk, Yekaterinburg (the dividing line of the Eurasian continent, the watershed of the Ural Mountains.) Kazan, Tula , Moscow, Kaliningrad, Sochi, and the Crimean Peninsula (three cities that used to belong to Ukraine, where the Yalta Conference - the borscht of the Tsar's summer palace will be uploaded later.) Several small places in the Moscow Golden Ring Cities, St. Petersburg, Vyborg, Kirovsk in the middle of the Kola Peninsula, Murmansk on the edge of the Arctic Ocean... almost all restaurants in these cities have "borscht", which is Russia's "national soup"! Outside of Russia, it is difficult to see this kind of soup in most countries in Europe (excluding Lithuania, Estonia, and Latvia in the Baltic Sea.), but you can see another kind of noodle soup (Russians call it: Shaliang Diga) .

Russian "borscht" is mainly based on beetroot, which can be supplemented by vegetables such as onions, carrots, tomatoes, and potatoes. Beetroot is similar to our kohlrabi. Russia There are many stalls in the farmer's market selling pickled shreds, which have the flavor of sauerkraut, so you don't need to add tomato sauce when you use it to make soup. The way to eat the soup is very different from ours. You have to pour in the unique Russian sour cream and stir it to taste! I tried it several times after returning home. Raw beetroot can be purchased online, and bottled shredded beetroot is also available online from COFCO. I think it is more convenient to use bottled shredded red cabbage. Add some butter to the beef soup. After it is cooked, follow the example of others and add some chopped "rosemary" for seasoning and color... You can also use plain yogurt instead of sour cream. "Copycat" is on the rise...

Picture 1 is the original site of the Yalta Conference, and the "borscht" provided in the restaurant of the Tsar's Summer Palace. This one is on the Black Sea coast, and it is Ukrainian-style borscht. Picture 2 is borscht eaten at Red House Restaurant in Shanghai this spring. Picture 3 is the "borscht" I ate at the "Hunter Restaurant" in Murmansk, an ice-free port city on the edge of the Arctic Ocean. It is a specialty restaurant full of stuffed bears. It's not expensive! Picture 4 is what it looks like after stirring the sour cream in the soup. Picture 5 is the "borscht" ordered at the Pushkin Restaurant in Moscow. The sour cream was added according to your own taste. It was a little darker due to the candlelight dinner. Figures 6, 7, 9. The borscht is sprinkled with a little rosemary for seasoning and color.

(The photo was taken by me when I was dining. Please indicate the source if quoted.) Borscht can be often drunk in restaurants and workplace canteens. But many people find the production method complicated. In fact, this is not the case. My method is not authentic, but you can still drink nutritious and delicious borscht at home.

Here comes the simple but not confusing recipe for borscht

Come and see how I make it

Are you hungry? Are you hungry? Are you hungry?

It is nutritious and delicious

Cut the beef brisket into small pieces and put it in the pot under cold water Blanch the ginger slices with cooking wine and wash them all in one go

Add ginger slices and bay leaves to a pot of water and cook beef soup for 1 hour

Melt butter in a wok and sauté the onions until fragrant

Complete side dishes: carrots, tomatoes, celery, potatoes and cabbage

Put them into the pot and stir-fry until the slightly ripe tomatoes become sandy

When the beef brisket is 7 minutes cooked, pour in the fried side dishes Add some red sausage to the soup

Add sugar, pepper and tomato sauce and continue to cook for 30 minutes. Add salt when it comes out of the pot

The soup is rich and nutritious

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Appetizing and delicious borscht

Friends, come and try it yourself

Xiaoxiu Private Chef, a private chef who shares simple and happy food.

1. Wash the beef brisket.

2. Cut the beef brisket into pieces.

3. Put it into a pot of cold water and bring to a boil over high heat. Cook until the blood floats, take it out and wash it.

4. Wash all kinds of vegetables.

5. Peel the carrots and potatoes and cut into small pieces, and cut the onion into nail-sized pieces.

6. Cut the cabbage into slices.

7. Peel the tomatoes and cut into small pieces.

8. Heat the pot, add flour and stir-fry over low heat until the flour is slightly brown.

9. Take out the fried flour and let it cool.

10. Prepare tomato sauce.

11. Put the blanched beef into the pressure cooker, and then add the sliced ??ginger.

12. Add red wine.

13. Add appropriate amount of water.

14. Cover the pressure cooker and put it on the fire. Bring to a boil over high heat, then turn to low heat and simmer for 30 minutes.

15. Put 1 tablespoon of vegetable oil in the pot, then add butter and heat it.

16. First add onions and tomato paste and stir-fry until fragrant.

17. Add other diced vegetables except cabbage.

18. Stir fry for a while.

19. Add the cooked beef and beef soup.

20. Add appropriate amount of water, salt, sugar, pepper and lemon juice, bring to a boil over high heat, then turn to medium heat and simmer for 10 minutes.

21. Use appropriate amount of water to mix the fried flour into a thin paste.

22. Put the cabbage into the pot and cook for 1 minute.

23. Stir the prepared flour batter again and pour it into the pot.

24. Stir evenly quickly. When the pot boils again, turn off the heat and serve on a plate.

There are many ways to make borscht soup, and the ingredients are even richer. Today I will introduce to you a Shanghai borscht soup. As long as you prepare all the ingredients, it is simple, convenient and nutritious. In the increasingly cold season, drink a big bowl to ensure warm hands and body.

Shanghai Borscht

- Ingredients -

150g beef brisket / 100g large tomatoes

100g cabbage / 100g potatoes

50g onion / 50g celery

100g carrots / 5g white peppercorns / 5g sour cream

2 bay leaves / 20g tomato paste / 5g salt

5g white pepper / 40g sugar / 50g butter

- Steps -

1/ Cut the beef brisket into large pieces and put it in a pot with cold water. After the pot is boiled, remove the blood foam and add incense. Leaves, 1 onion (cut into large pieces), 1 carrot (cut into large pieces), 1 celery (cut into sections), simmer over medium heat for about 2 hours, until the beef brisket is completely cooked. Then let the beef brisket cool and cut into small cubes and set aside.

2/ Cut cabbage, carrots, large tomatoes (peeled), onions, celery and potatoes into small dices corresponding to the size of the beef brisket and set aside.

3/ Put butter in a pot and heat over medium heat. When the butter is half melted, add diced onions and sauté until fragrant. Then add diced tomatoes and potatoes, stir-fry until fragrant, add diced beef and stir-fry together.

4/ Stir-fry a few times and add tomato paste. Note that the tomato paste must be fried thoroughly, otherwise the taste of raw tomatoes will be very strong and the taste will be very sour.

5/ Stir-fry a few times and add tomato paste. Note that the tomato paste must be fried thoroughly, otherwise the taste of raw tomatoes will be very strong and the taste will be very sour.

6/ Finally add diced cabbage, salt, white pepper and sugar, and simmer for another 10 minutes. If you like sour cream, you can add an appropriate amount of sour cream to the soup, or you can pour the soup into a bowl and garnish with sour cream.

Tips: The ingredients and flavors can be adjusted according to your own preferences. Borscht

1. Wash and cut the beef brisket into small pieces, add water to the pot, drain and set aside.

2. Cut the carrot into hob pieces.

3. Cut the potatoes into hob pieces, rinse them with water, drain and set aside.

4. Wash and cut the cabbage into small pieces.

5. Add oil to the pot and sauté the ginger and green onions until fragrant, then add the beef brisket and stir-fry.

6. Add the onion and fry for a while, then transfer it to a large pot.

7. Add oil and stir-fry carrots, potatoes, and cabbage. Add each of them to the large pot.

8. Finally, boil the two tomatoes into tomato sauce and add it to the large pot. Add water to cover all the ingredients. Put the green onions and bring to a boil over high heat and simmer for 20 minutes. Turn to low heat and simmer for about 1.5 hours until Beef brisket stewed.

9. Add salt and tomato paste and cook for about ten minutes.

Tips: Fry the tomatoes before adding them to enhance the flavor.

When talking about borscht, I think of the Sino-Russian Western Cuisine Club on Huaihai Middle Road. The borscht there is more authentic, in terms of tableware, color, aroma, taste of the soup, bread and other side dishes. It is said to be first-class, and it is almost the same as borscht, the staple food of Russians.

In winter, stew a large pot of borscht at home and serve it with bread, steamed buns, flatbread and other staple foods. It is simple, convenient, delicious and nutritious.

The following is a brief introduction to the making method of borscht:

Cut the beef key into pieces (it is best to use white milk, the more gluten is more delicious), put it in a pot of cold water, bring it to a boil over high heat, and then set aside Use low heat to clear away the foam. After cutting the cabbage, onions, carrots, and potatoes, stir-fry them together in a wok until the water comes out (do not add oil). After taking them out, when the beef is half cooked, put them into the soup and stew them together. In this way, the soup will not be too thin. light. Fry the tomato sauce in oil and add it to the soup. Use oil in a wok to stir-fry a small bowl of dry flour into a dough (called oil noodles), scoop it out and put it into the soup. This ingredient is essential as it can make the stewed soup thick and delicious. In addition, put a few fragrant leaves in the soup to add a refreshing fragrance.

When the soup is almost ready, add some salt, sugar and other seasonings, then add cheese or milk. You can also add a few White Rabbit toffee to add a milky flavor. Two hours later, a pot of fragrant, delicious and authentic Shanghai borscht served with Laodafang borscht bread can be enjoyed with the family.

If office workers are pressed for time, they can go to the supermarket to buy various canned concentrated soups. When they come back, add some fresh vegetables and heat them up before eating. The taste is also good, you can try it!

Thank you! Wish you a happy life!

Borscht is a traditional Russian vegetable soup, mostly made from beets, beef, carrots, spinach, potatoes, cream, etc. are added to the soup. However, using common ingredients at home, you can also make sweet and sour borscht with an attractive color. Let’s share how to make it.

Ingredients

200g beef

3 tomatoes

1 potato

1 carrot

1/4 cabbage

Half an onion

2 ginger slices

10g butter

Heinz tomato sauce Half a bag

An appropriate amount of salt and black pepper

1. Peel potatoes and carrots and cut into cubes or hob pieces, shred onions, tear cabbage into small pieces, and cut beef into small pieces Chuankuan

2. Put the beef in cold water into the pot, blanch the ginger slices and remove them. Rinse off the foam with clean water. Make a cross on the top of the tomatoes, blanch them in boiling water, peel and chop them

3. Heat butter and an appropriate amount of cooking oil in a pan, add shredded onions and stir-fry until fragrant, add beef and stir-fry

4. Add tomato sauce and stir-fry until red, add tomatoes, potatoes and carrots and stir-fry 1 minute, pour enough boiling water

5. Bring to a boil, then cover and simmer for 30 minutes, add cabbage and cook for another 5 minutes, sprinkle with salt and black pepper to taste

Tips

1. Add butter to make the soup more fragrant

2. Cabbage is easier to cook, and you can get a crispy and tender texture when cooked at the end. I like it. The softer ones can be cooked for a while

3. If you want to have a vegetarian version, you can omit the beef, but I think it’s better to have meat.

Isn’t the soup quite simple? The juice is thick, the vegetables are fresh and sweet, and it’s super delicious. Give it a try!

100g beef

1 red sausage

1 tomato

1g potato

1 onion

1 cabbage

2 green onions

10 tablespoons of tomato paste

Appropriate amount of flour

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30 grams of butter

10 grams of salt

10 grams of sugar

5 grams of pepper

3 tablespoons of cooking wine< /p>

Ingredients and details

150 grams of braised beef

A large bowl of beef soup

1 potato

Tomato 2 pieces

1 onion

3 carrots

Salt to taste

Tomato sauce to taste

Black pepper Appropriate amount of flour

Appropriate amount of butter

Moderate difficulty

Time 20 minutes

Sweet and sour taste

Craft stew< /p>

Steps to make borscht

1.

2 tomatoes, 3 carrots, 1 potato, 1 onion;

2.

Cut potatoes into small pieces and cut carrots into hob pieces;

3.

Beef soup, braised beef, tomato sauce;

4.

Slice onions and prepare 30 grams of butter;

5.

Cut tomatoes into small pieces;

6.

Heat the wok and add butter;

7.

Add onion slices and stir-fry;

8.

Stir-fry until soft and fragrant, add carrots and potato cubes, and a tablespoon of tomato sauce;

9.

Stir-fry for a while;

10.

Another

Take a pot and pour beef broth;

11.

Pour in the fried ingredients and bring to a boil, cover and simmer for 15 minutes;

12. < /p>

Then pour in the beef slices, add black pepper and salt, and stir evenly.

Tips

1. If it is fresh beef, it will take longer.