A few days ago, a Russian little sister came home to live. During the period, I did a few meals together. We didn't do borsch alone, so we found a big link on the Russian website, using a recipe that is most close to her grandmother's family. I used to think that borsch is a potato and beef tomato. In fact, many times, Russians do their own homes, they use chicken, cheap, and many chickens used on Russian websites. Since it is called red cabbage soup, red beetroot is indispensable. Tomato can directly add color and flavor with tomato paste. Without tomato paste, you can only use fried tomato and ketchup. Both of us are small bird food, and we have reduced the amount of materials used in the Russian language by three-quarters. Therefore, the following recipes should be considered as normal people's 3 people...
Put the chicken/beef in the pot and add water to cook slowly. Cut the potatoes into small pieces, cabbage, onions, red beets, carrots, and cut the red peppers. Dill / coriander leaves are chopped.
The soup of boiled meat is cleaned and boiled for a while, and the meat inside is fished out. (This step is free, the Chinese should be inclined not to fish out. I took the chicken out and made the salad and handed the cat by the way.) Cut into small pieces of potatoes and cook for about 15-20 minutes in medium and small heat. Put the cabbage into it in about ten minutes.
During the period, start another pot, add a little oil and fry the onion until it is broken, slightly yellow. Pour into the pot of the soup.
Stir the red beet in a wok until it is broken. Pour into the skillet and put the fragrant leaves, apple cider vinegar, pepper and a spoonful of tomato paste into it.
Add the carrot and red bell pepper to the soup. Add salt or not according to your preference.
Stew the medium-low fire until the cabbage is completely cooked and soft. Add the dill/cilantro.
Began to eat
1. Turned over several Russian recipes, and there is no meat in the soup. Some recipes will cook beef or chicken into broth and put it on top. Then the whole red beet is boiled and boiled first, then fished and shredded, then the potatoes are thrown in. Cook for a while and then add the cabbage and red vegetables, then add the onion, broth and vinegar. Others are unchanged. It sounds more troublesome. I prefer to cook the soup directly and remove the meat and throw it into the same pot. 2. Slowly simmer in medium and small fires, and the flavor of the ingredients will be fully utilized. The soup is not very thick, because no extra flour is added, just the starch of the potatoes. Sweet and sour, very appetizing. 3. We did not put salt when we did it ourselves, because the amount is very small, and the tomato paste itself also contains salt. So the taste of the soup is just right. If the amount is large, you can add a little salt as appropriate, and don't cover the sweet and sour of beets and tomatoes.