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Server : 5 服務：5
Prepare time : 30
min 準備時間：30分鐘
Cook time :
2 hours 烹飪時間：2小時
January 2014 01月2014年
Tasteecook
recipes 美味的食物
Italy Borscht 義大利羅宋湯
Ingredients : 材料:
1 star anise 八角1粒
5 bay leaves 月桂葉5片
2 dried chili 幹辣椒2粒
The amount of water 水適量
5 big cow bone 牛大骨5塊
1/2 cup red wine 1/2 杯紅酒
1 tsp brown sugar 紅糖1茶匙
4 slice ginger, peeled
薑4片去皮
2 stems green onions 蔥2根切2段
4 cloves garlic
garlic 蒜頭4瓣去皮
3 tablespoons
olive oil 橄欖油3湯匙
Salt and pepper to taste 鹽和胡椒粉適量
3 tablespoons tomato past 番茄糊3汤匙
4 carrots cut one
niche 紅蘿蔔4條切寸塊
2 can tomato cut into chunks 罐頭番茄2顆
5 celery cut in half-inch 西芹5條切半英寸
3 tomatoes cut into chunk 蕃茄3個切成大块
1/2 cabbage cut one niche 高麗菜半顆切半寸
2 medium onion cut into chunks 洋葱2顆切大塊
3 pounds beef stew cut into chunk 牛肉3鎊
1 can beef broth or beef flavor 牛肉高湯1罐
2 fresh smashed potatoes
or 4 tsp potato starch or corn starch
新鮮馬鈴薯2個攪爛成漿或馬鈴薯澱粉4茶匙或玉米淀粉
6 potatoes cut into one niche chunks 馬鈴薯6顆去皮切英寸塊
2 teaspoons Italian spices 義大利綜合乾燥香料2茶匙
You can add your own ingredients to mix and match like sausage, mushrooms, radish, pork. anise.
按照您自己喜欢的口味随意搭配材料 : 香腸, 洋菇,白蘿蔔,豬肉 ,奶油 .
Directions : 做法：
1.In a pot, boil hot water and add the large cow bones
and beef. After boiling remove any residue in the water. Then rinse beef and
remove excess fat an cut into 1 inch cubes.
1.牛肉, 牛大骨洗淨, 後用滾水稍微燙一下, 去除筋膜再用清水洗净, 煮牛肉飛水需要整塊, 之后再切一英寸塊大小 .
2. Peel 4 garlic cloves, Cut two canned tomato into
chunks, Slice for pieces of ginger, peel 2 stem green onions and cut medium onion
into chunks.
2.大蒜4瓣去皮, 罐頭番茄2顆切大塊, 姜4片去皮, 青蔥2根切2段
中型洋葱2顆切大塊.
3. Boil
two fresh tomato and then peel and cut them into chunks. Cut half a cabbage into 1 inch. Cut 4 carrots
into 1 inch, cut 5 celery stem into half-inch, Cut 6 potatoes into one inch
chunks, and
3.再把蕃茄2個去皮切大块, 高麗菜半顆切英寸片, 紅蘿蔔4條切半寸塊 美國西芹5條切半英寸塊, 馬鈴薯6顆去皮切半英寸塊.
4. In a pan, add olive oil and saute onion, garlic, ginger,
green onion, beef and cow bone together, fry beef for about 2 minutes on each side until
beef golden brown .
4.燒熱鍋放入橄榄油先下薑片, 蒜粒, 洋葱, 蔥段, 改中小火下牛肉一起煎香, 大概每面煎2分鐘, 翻面繼續煎到牛肉金黃色 .
5. Then add wine, water, star anise, bay leaf , dry
chili, into the pot and cook for 1 hour .
5.然後注入酒, 清水, 八角, 月桂叶, 幹辣椒, 倒入鍋中悶煮1小時.
5.然後注入酒, 清水, 八角, 月桂叶, 幹辣椒, 倒入鍋中悶煮1小時.
6. Continued to simmer for 1 hour, until beef is soft,
add carrots, celery, potatoes, cabbage, and tomato . You can add more water if
you want more soup.
6. 转小火 續慢燉煮1 小 时, 煲直到牛肉軟爛, 然后再加入紅蘿蔔, 西芹, 馬鈴薯, 高麗菜, 蕃茄, ( 此時覺得水不夠時可以再倒入一些水 ) .
7. Remove excess fat and beef residue on floating on top
of the broth. Then add canned tomatoes
And all the
vegetables continued into a slow simmer. Soup should cover over the
ingredients.
7. 再來撇去浮沫. 加入罐頭番茄, 將所有的蔬菜都放入續慢燉煮軟爛, 水必須蓋過所有材料.
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8. 待蔬菜料燉軟, 番茄糊, 紅糖, 牛肉高汤, 及義大利綜合乾燥香料. 鍋可蓋上蓋讓牛肉熟透軟化開, 關火後稍燜一下即可.
9.最後再把新鮮的马铃薯去皮煮熟, 用食物搞拌器搞爛成泥撈出, 后倒入罗宋汤里拌匀, 湯汁转浓稠, 鹽和胡椒粉適量, 調味即可完成義大利羅宋湯了.
Feelings after eating
:
Borscht is a thick soup originated in Ukraine, can be enjoyed
all year long. The key ingredients in
this borscht is : cabbage, potatoes, mellow
combination of sweet and sour tomato and beef.You can also use cow ribs to boil
soup it would be more tasty. Mixed vegetables and beef add a sweet flavor to this delicious dish. You
can also eat together with bread or noodles at the point . If you eat a bowl of this soup you'll feel warm and
will also warm your heart .
食後感想：
羅宋湯是發源於烏克蘭的一種濃菜湯 . 成湯以後冷熱兼可享用 . 羅宋湯除了主要的成分蔬菜, 高麗菜, 馬鈴薯, 番茄的酸甜與牛肉的醇厚結合之外, 又酸又甜是這種湯的一大特點, 您也可用牛肋條煮湯, 吃起來会比較夠味 . 那股混合蔬菜的甜味與牛肉獨有的香味 . 熱騰騰滿鍋的精華濃郁香氣, 喝一碗湯下肚, 整個人從心裡暖起來, 喝湯真的會讓人有種幸福的感覺 . 您也可配面包或是下點麵條一起吃 .