The difference between borscht and beetroot soup

Many people think that borscht and borscht are not the same thing. In fact, borscht is another name for borscht. This is a very simple dish, and the ingredients used in its preparation are beef and potatoes. Because beef has very high nutritional value and borscht has a unique taste, this delicacy is loved by many people. In order to let everyone taste the deliciousness of borscht, let’s learn how to make borscht.

Borscht is also called borscht.

Borsh in English is a soup made with beetroot as the main ingredient, which retains the basic color and taste of beetroot. It is generally believed that borscht originated from Ukrainian cuisine and is a soup style that is widely popular in Eastern Europe. In addition to China, Ukraine and Belarus, borscht is also popular in other Eastern European countries such as Romania, Slovakia, Moldova, etc. In the first half of the 20th century, a large number of people lived in Shanghai, and they also brought the recipe of borscht to Shanghai. However, it should be pointed out that this Chinese dish called "borscht" is actually a Chinese variation of borsh. The English word for Russia is RUSSIA, so the literati in Shanghai translated the soup from Russia as "Luosong". The so-called borscht is what the Russians often drink, so it is called borscht.

Main method of red vegetable soup :

1Cut the beef into cubes and wash. Put cold water into the pot, pour in cooking wine, skim off the foam after boiling, then cook over high heat for 5 minutes and remove from the pot. Add boiling water back into the pot, add beef, onion and ginger, bring to a boil, then simmer over low heat for about 40 minutes.

2Cut potatoes and carrots into dice, and cut onions and cabbage into pieces for later use.

3 Heat up a pan with oil, add potatoes and carrots and stir-fry for 3 minutes, then add onions and stir-fry for 2 minutes. Pour the stir-fried vegetables into the beef broth. Bring to a boil over high heat, then simmer over low heat for 15 minutes.

After 4-15 minutes, add oil to the wok again, add the cabbage and stir-fry for 2 minutes, then pour in the beef broth.

After 5-10 minutes, peel the tomatoes and cut into small pieces. Heat up some oil in a pan and add the tomatoes and fry until they become a sauce. Pour in beef broth.

6 Pour oil into the pan again, turn on low heat, pour in tomato sauce (I poured two bags here), stir fry slightly and pour into the beef soup

7 After stirring evenly, add salt to season, cook for 5 minutes and then remove from the heat and you can start eating.

Tips

1. If you like onions raw, you can stir-fry them with cabbage and add them to the beef soup later.

2. Boil the tomatoes in boiling water for 5 minutes before peeling them, and they will be easy to peel.

3. When frying tomato sauce, be sure to use low heat to prevent it from getting burnt.