Ka Kit 發問於 飲食烹飪及食譜 · 1 十年前

羅宋湯的英文食譜。

快快快,要岩既,要詳細d,唔該

3 個解答

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  • John
    Lv 7
    1 十年前
    最愛解答

    圖片參考:http://img.recipezaar.com/timer.gif

    3¾ hours 45 min prep 8-10 servings

    2

    lbs beef (or other soup meat, cut into bite sized chunks)

    1

    tablespoon butter

    3

    large onions (chopped)

    2

    tablespoons flour

    1/2

    lb smoked pork (lean, cut into large cubes)

    3

    quarts water

    1

    bay leaf

    6

    peppercorns (crushed)

    2

    garlic cloves (mashed, then diced)

    8

    medium beets

    1

    bunch beet leaves (small tender leaves)

    1

    carrot (sliced)

    1

    stalk celery & leaves (sliced)

    1

    tablespoon fresh parsley (chopped fine)

    1

    cup cabbage (shredded)

    3

    large potatoes (peeled and cut into large chunks)

    1

    quart tomatoes (or a large can)

    1

    cup navy beans (cooked)

    1

    tablespoon vinegar

    1

    tablespoon sugar

    5

    frankfurters

    Not the one? See other Borsch Recipes

    < 4 hours Stews

    Beef Stews

    Russian Stews

    Potluck Stews

    In large pot, brown meat in butter, then remove and set aside.

    Saute the onions (using more butter, if needed), the set aside with the meat.

    Make a paste of remaining butter and flour and add water as needed, save this for thickening at the end.

    Return meat to pot, add smoked pork and water.

    Bring to a boil then simmer.

    Add bay leaf, peppercorns, garlic, beet greens, carrot, celery, and parsley.

    Cover and simmer for 2 hours.

    Peel and grate one of the beets into 1/4 cup water and set aside to make the lovely color.

    Scrub and cook the other 7 beets in a separate pan, and when done set aside to cool.

    Add tomatoes, beans, cabbage, potatoes, vinegar and sugar and simmer (another hour of cooking total).

    Peel and dice beets and add to soup.

    Add thickening to soup.

    During last 15 minutes of cooking, add grated beets and juice (and franks).

    Cut the frankfurters in half lengthwise, leaving about an inch uncut. Cut the strips in half lengthwise. Cut the 2 strips in half, then cut each of these 4 strips in half. The frankfurter will be an inch of solid meat with 8 strips attached. When cooked, the strips curl, and resemble an octopus. Children love this!

    Serve with sour cream.

  • 1 十年前

    Russian Borsch

    Ingredients (serves 4-6) 2 litre (= 8 cups) meat stock or water

    200 g (=7 oz) beef

    2 bay leaves

    1 onion

    200 g (=7 oz) cabbage

    150 g (=5 oz) potato

    200 g (=7 oz) beets

    100 g (=3.5 oz) carrot

    1 tbsp tomato puree (or 2 tomatoes)

    100 g (=3.5 oz) lard, bacon or butter

    1 tbsp sugar

    1 tbsp vinegar (3%)

    100 g (=1/2 cup) sour cream

    parsley and/or chives

    salt, pepper

    Borsch (russ.: борщ) is actually a traditional Ukrainian dish. But centuries ago this rich stew became one of the most popular dishes in Russia. It is also known as Russian red (or beet) soup and has different spellings: borscht, borsh, borsht, borcsh, borstch, etc.

    Borsch - step by step

    Meat stock (can be cooked in advance)

    Place meat in a pan and add cold water to cover the meat. Bring to boil, removing scam as it gathers. Pour the water away and clean off any scam. Place meat in the pan, fill it with boiling water and bring everything to slow boil. Add one whole onion and bay leaves and let it simmer in the covered pan on low heat for about 2 hours.

    Remove cooked onion and bay leaves. Strip meat off bones and finely chop it.

    Cut potatoes into thick chips. Shred the cabbage.

    Bring meat stock (or water) to boil, put in potatoes and cabbage and let it simmer for about 15 minutes.

    Grate or cut carrots and beets into very thin stripes.

    Preheat a frying pan and add lard, bacon or butter. Add beets and sauté for about 10-15 minutes.

    Add tomato puree (or chopped tomatoes), sugar and vinegar and cook for a couple of minutes. Add some water or meat stock if the mixture gets too dry.

    Add carrots. Sauté in the covered pan for another 10 minutes.

    Put sautéed vegetables into the pan with cabbage and potatoes.

    Add cooked meat and simmer for another 5 minutes. Season to taste with salt and pepper.

    Serve borsch with chopped fresh parsley or chives, sour cream (1-2 tbsp per portion) and a piece of brown bread.

    Borsch - Beetroot Soup

    Borsch - Beetroot Soup

     1/2kg beetroot

     50g butter

     50g onion

     50g tomatoes

     50g celery

     50g carrots

     2 garlic cloves

     1 litre stock or water

     bay leaf

     parsley

     salt

     peppercorns

     1 tablespoon sour cream

    Method:

    Melt butter in large pan, add sliced onion and cook over a low heat for 5 min.

    Add crushed garlic cloves, chopped tomatoes, beetroot, carrots and celery cut into strips, and cook for 5 minutes stirring occasionally.

    Add beef stock, salt, bay leaf, parsley and peppercorns - bring to the boil, reduce heat and simmer for 1 hour.

    Remove from the heat, add sour cream and serve.

    Beetroot is the main ingredient of Borsch, and its flovour dominate this well known soup.

    資料來源:
  • ?
    Lv 7
    1 十年前

    Russian Borsch

    圖片參考:http://www.russlandjournal.de/clear.gif

    圖片參考:http://www.russlandjournal.de/typo3temp/pics/d4b72...

    Ingredients (serves 4-6)

    2 litre (= 8 cups)

    meat stock or water

    200 g (=7 oz)

    beef

    2

    bay leaves

    1

    onion

    200 g (=7 oz)

    cabbage

    150 g (=5 oz)

    potato

    200 g (=7 oz)

    beets

    100 g (=3.5 oz)

    carrot

    1 tbsp

    tomato puree (or 2 tomatoes)

    100 g (=3.5 oz)

    lard, bacon or butter

    1 tbsp

    sugar

    1 tbsp

    vinegar (3%)

    100 g (=1/2 cup)

    sour cream

    parsley and/or chives

    salt, pepper

    Borsch (russ.: борщ) is actually a traditional Ukrainian dish. But centuries ago this rich stew became one of the most popular dishes in

    圖片參考:http://www.russlandjournal.de/fileadmin/static/img...

    Russia. It is also known as Russian red (or beet) soup and has different spellings: borscht, borsh, borsht, borcsh, borstch, etc.

    圖片參考:http://www.russlandjournal.de/typo3temp/pics/75178...

    Borsch - step by step

    圖片參考:http://www.russlandjournal.de/clear.gif

    Meat stock (can be cooked in advance)

    Place meat in a pan and add cold water to cover the meat. Bring to boil, removing scam as it gathers. Pour the water away and clean off any scam. Place meat in the pan, fill it with boiling water and bring everything to slow boil. Add one whole onion and bay leaves and let it simmer in the covered pan on low heat for about 2 hours.

    圖片參考:http://www.russlandjournal.de/typo3temp/pics/ed0ce...

    Remove cooked onion and bay leaves. Strip meat off bones and finely chop it.

    圖片參考:http://www.russlandjournal.de/typo3temp/pics/da20f...

    Cut potatoes into thick chips. Shred the cabbage.

    圖片參考:http://www.russlandjournal.de/typo3temp/pics/2c7b4...

    Bring meat stock (or water) to boil, put in potatoes and cabbage and let it simmer for about 15 minutes.

    圖片參考:http://www.russlandjournal.de/typo3temp/pics/81558...

    Grate or cut carrots and beets into very thin stripes.

    圖片參考:http://www.russlandjournal.de/typo3temp/pics/c32a7...

    Preheat a frying pan and add lard, bacon or butter. Add beets and sauté for about 10-15 minutes.

    圖片參考:http://www.russlandjournal.de/typo3temp/pics/d5374...

    Add tomato puree (or chopped tomatoes), sugar and vinegar and cook for a couple of minutes. Add some water or meat stock if the mixture gets too dry.

    圖片參考:http://www.russlandjournal.de/typo3temp/pics/83859...

    Add carrots. Sauté in the covered pan for another 10 minutes.

    圖片參考:http://www.russlandjournal.de/typo3temp/pics/25c42...

    Put sautéed vegetables into the pan with cabbage and potatoes.

    圖片參考:http://www.russlandjournal.de/typo3temp/pics/77180...

    Add cooked meat and simmer for another 5 minutes. Season to taste with salt and pepper.

    Serve borsch with chopped fresh parsley or chives, sour cream (1-2 tbsp per portion) and a piece of brown bread.

    Borsch - Beetroot Soup

    圖片參考:http://www.ezycook.com/Photos/photos_soup/soup_bee...

    Borsch - Beetroot Soup

     1/2kg beetroot

     50g butter

     50g onion

     50g tomatoes

     50g celery

     50g carrots

     2 garlic cloves

     1 litre stock or water

     bay leaf

     parsley

     salt

     peppercorns

     1 tablespoon sour cream

    Method:

    Melt butter in large pan, add sliced onion and cook over a low heat for 5 min.

    Add crushed garlic cloves, chopped tomatoes, beetroot, carrots and celery cut into strips, and cook for 5 minutes stirring occasionally.

    Add beef stock, salt, bay leaf, parsley and peppercorns - bring to the boil, reduce heat and simmer for 1 hour.

    Remove from the heat, add sour cream and serve.

    Beetroot is the main ingredient of Borsch, and its flovour dominate this well known soup.

    資料來源: 維基
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