Ingredients: 500g fresh beef, 1/2 onion, 1 carrot and 1 potato, 2 tomatoes
Seasoning: 100 ml tomato paste, 1 tsp salt, chicken essence, sugar, 1/2 tsp ground black pepper
Creamy white sauce
raw material
40 g of butter, 15 g of whipped cream, 100 g of fresh milk, 20 g of butter and 20 g of flour
Preparations: Peel and wash the tomatoes, carrots, potatoes and onions separately and cut into large pieces; cut the beef into cubes.
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1. Heat the pot with water, add the beef until it foams, then turn off the heat, remove the beef and rinse well.
2. Heat the pot, add butter to a low heat, put the carrot pieces, potato pieces, onion pieces into the pot and fry until fragrant, put out and set aside.
3. Burn the butter in the pot, add flour and fry into a ball, then add whipped cream and fresh milk to mix well, that is, cream white sauce.
4. Pour half a pot of water into the pot, add beef pieces, bring to a boil on high heat, reduce heat and cook for another 30 minutes, add the sautéed vegetables, and continue to cook on low heat for 30 minutes.
5. Add tomato cubes to the pot, cook over low heat until the beef and vegetable pieces are soft and rotten, add tomato sauce, salt, chicken essence and sugar.
6. Add the cream sauce, add the black pepper and cook the soup until thick.
Production Experience:
◎ Beef should be boiled to remove blood water first, and the amount should be sufficient, otherwise there will be no taste if there are more vegetables than meat.
◎ Butter is indispensable, and butter can be added to make a special fragrance.
◎ Beef should be stewed for 30 minutes first, otherwise the vegetables are stewed and the beef is not rotten.
The four key spices of borscht are: butter, whipped cream, fresh milk and tomato sauce.
Selected from the book "Gold Edition Home Cooking", all rights reserved.