A friend of mine commented on the authentic Russian borscht, saying that the authentic borscht can be said to have tasted all kinds of life, sour, sweet and spicy. How to make it?
1. Wash the beef and cut into small pieces. Prepare a soup pot, enlarge the water in half pot, lower the cold water of beef into the pot, boil it over high heat, use a small fire instead, use a spoon to froth, and keep it for 3 hours.
2. Wash the vegetables one by one, peel the potatoes, carrots and tomatoes, cut the cabbage into an inch long diamond shape, cut the potatoes into hobs, slice the carrots, cut the tomatoes into small pieces, shred the onions, dice the celery, and slice the red sausage for standby.
3. After the beef soup is cooked for 3 hours, take a large wok, put 100g of oil and 100g of cream into the wok when it is hot, put the potato blocks into the wok when it is hot, stir fry it to the outside, put the red sausage, stir fry it until it is fragrant, then put other vegetables, then put the tomato sauce and tomato sauce (put as much as possible according to the amount of soup), put a spoonful of salt into the wok, stir fry it for one or two minutes, then put it all into the wok when it is hot In the soup, continue to boil the soup over low heat.
4. Then wash and dry the wok, open a small fire to dry the wok, put the flour into the wok, stir again and again until the flour is hot, put the yellow color into the soup while it is hot, and mix with a big spoon. Boil for another 20 minutes or so. Add salt and sugar according to your taste. Add pepper and serve.