老公羅宋湯Hubby's Borscht
描述
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
時間
食材
-
1斤catty
-
2個pcs
-
2個pcs
-
1條pc
-
1/4棵pc
-
1個pc
-
1/2個pc
-
1杯cup
-
2個pcs
-
10碗bowls
-
4片pcs
-
1/2湯匙tbs
-
1片pc
-
5湯匙tbs
步驟
-
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.
-
紅菜頭刨絲待用，保留莖部和葉子； Grate the beetroot, keep its leaf and stem.
-
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.
-
以牛油起鍋，炒軟紅菜頭絲，加點糖去澀； Fry beetroot with butter, add some sugar.
-
加入洋蔥碎炒至軟身； Fry onion till tender.
-
加入白葡萄酒； Add white wine.
-
依次加入切好的蔬菜，拌勻； Load with parsley, carrot, beef, tomato, purple cabbage and beetroot leaves.
-
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.
-
加入玉桂葉，再拌勻； Add bay leaves, stir even.
-
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.
-
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.
-
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.
-
試味並調製自己喜愛的口味。 Season before serving, finished with several drops of tabasco and vegemite.
-
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!
