Borsch/罗宋汤

IMG_1613

 

¼ head of cabbage

1 pound of beef

2 stalk of celery

One medium size tomato

½ purple onion

1 medium size carrot

2 small red skinned potatoes

Tomato sauce 4 oz.

Cube everything. Seal each side of beef until golden brown by pan fried them in a hot nonstick pan. Take beef out the pan, add some butter to the pan, add some minced garlic then sautéed all the vegetable for a few minutes until they are tender, and add a few pinch of salt. Add in one quart of water or broth, tomato sauce then beef and bring it to boil with medium high heat. Then reduce the heat to medium low and cook for another 30 minutes. You can add a little sugar if you like it to be a little bit of sweet and sour at the same time.( I prefer it to be sweet and sour) Add more salt and black pepper if needed.

 

¼ 的捲心菜,

1 磅牛肉

2 稈西芹

一個中等大小的番茄

½ 紫色洋蔥

1 中等大小的胡蘿蔔

2 小的紅皮的土豆

番茄酱 4 盎司。

 

所有食材切滚刀状。燒熱平底不粘鍋 每一側的牛肉都煎焦黄。牛肉出鍋,加些黃油到鍋內,加入一点蒜头和所有的蔬菜炒幾分鐘,添加 幾小撮鹽。加一夸脫的水或肉湯,番茄汁,然後牛肉,用中火煮沸。然後將溫度降至中小火煮30 分鐘。如果你喜歡它有一點甜又有些酸的话您可以添加少許糖(我喜欢酸酸甜甜)。如果有需要,添加更多的鹽和黑胡椒。

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