老公羅宋湯Hubby's Borscht


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一起跟著做! 鼓勵作者

老公每次做羅宋湯都親自上陣,我呢?袖手旁觀!不過偶爾也會把記憶化作實踐。
I always enjoy watching my hubby cooking, his chef attitude is perfectly revealed from ingredient selection to serving guests. Still yummy after handed down to me.

份量
10 人份
時間
120 分鐘
食材
牛筋beef
1斤catty
紅菜頭beetroot
2個pcs
番茄tomato
2個pcs
胡蘿蔔carrot
1條pc
西芹parsley
1/4棵pc
紫椰菜p. cabbage
1個pc
洋蔥onion
1/2個pc
白葡萄酒white wine
1杯cup
牛粒Ox cube
2個pcs
水water
10碗bowls
玉桂葉bay leaf
4片pcs
白胡椒粒w. pepper
1/2湯匙tbs
檸檬片lemon slice
1片pc
茄膏tomate paste
5湯匙tbs
  • 1
    先給帶肉的牛筋飛水去腥去油; Give beef a quick boil over hot water say 1 min to get rid of its smell and oil.
  • 2
    紅菜頭刨絲待用,保留莖部和葉子; Grate the beetroot, keep its leaf and stem.
  • 3
    每種材料如圖切好(中間的當然是優質白葡萄酒); Cut all ingredients as shown, the one in the middle is the good quality white wine.
  • 4
    以牛油起鍋,炒軟紅菜頭絲,加點糖去澀; Fry beetroot with butter, add some sugar.
  • 5
    加入洋蔥碎炒至軟身; Fry onion till tender.
  • 6
    加入白葡萄酒; Add white wine.
  • 7
    依次加入切好的蔬菜,拌勻; Load with parsley, carrot, beef, tomato, purple cabbage and beetroot leaves.
  • 8
    搗碎牛粒,加入10-12碗水中; Smesh Oxo cubes then mix with 10-12 bowls of water, bring back to the pot.
  • 9
    加入玉桂葉,再拌勻; Add bay leaves, stir even.
  • 10
    湯裡的水煮滾後加白胡椒和檸檬片; When it brings to boil, add white pepper and a thick slice of lemon.
  • 11
    慢火煲1小時後熄火讓餘溫繼續熬湯,加入茄膏; Slowly stew for 1 hour, turn it off while the heat inside is still working. Tomato paste provides additional depth of flavour.
  • 12
    取出一部分湯和渣絞碎(除了玉桂葉),再倒回鍋裡煲滾; Except bay leaves, take some vegetable and beef out for blending, then bring back to the pot, boil again.
  • 13
    試味並調製自己喜愛的口味。 Season before serving, finished with several drops of tabasco and vegemite.
  • 14
    餐後來一杯俄羅斯咖啡,裡面竟然拌入了三種酒那麼多! A cup of Russian coffee will definitely make your day!
2017/07/17 發表 3,390 瀏覽
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作者英文要加強..

a year ago
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作者回應

好,我認真看看。謝謝!

a year ago