Shanghai Western style Romance Soup

1. Rinse fresh beef with water and put it in a pot with cold water. Add 3-4 cloves of garlic (I used the one that is the largest) and boil. After boiling, remove the blood powder and add a little black pepper to cook for about 45 minutes until the beef softens. (Don't drink too much water, just keep the soup in two large bowls.) This beef broth base is the key to the borscht.

2. Take out the cooked beef and cut it into small pieces before putting it back into the soup. (The soup has been simmering on low heat on the stove throughout the process)

3. While cooking beef, boil potatoes on the side, wash them and cook them with the skin on. Cook until they are quick and easy to penetrate.

4. Soak in cold water, peel off and cut into cubes. Put it into the boiling soup.

5. Pour an appropriate amount of salad oil into the wok, melt a small piece of butter, and add washed and cut cabbage to stir fry.

6. Stir fry the cabbage until it comes out of the water, then cut off. Put it into the boiling soup.

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8. Pour an appropriate amount of salad oil into a wok, melt a small piece of butter, stir fry the onions, and add them to the boiling soup.

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10. Continue to heat the wok and pour in an appropriate amount of salad oil. After melting a small piece of butter, stir fry a small amount of onion and add sliced tomato pieces. After stir frying, add tomato sauce and stir fry until the sauce turns slightly darker and the oil turns red. Pour the stir fried tomato sauce into the soup.

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12. Wash the carrots and cut them into small rolling blocks, then put them into the boiling soup.

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14. Wash the white mushrooms and slice them thinly, then add them to the boiling soup.

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During the process of adding various semi-finished dishes to the pot, add an appropriate amount of black pepper and constantly stir the soup to avoid sticking to the bottom.

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During the process, a large bowl of water can be added, but the soup is mostly vegetable juice, with its original flavor, constantly stirred with a spatula. Let the soup and vegetable flavors constantly blend together, while also preventing sticking to the bottom. Cook over low heat for about 35-40 minutes. When it's almost ready, add salt and a small amount of chicken essence. (The natural vegetables in the soup and the freshness of the beef have already come out)

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20. Sweetness: Control the amount of sugar added according to personal preference. (Actually, vegetables already have a certain sweetness) Don't be too sweet, the soup is a bit sour and tastes better.

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22. This is thick soup. The key is that the ingredients are sufficient, the soup is thick, and the taste is strong. Both soup and vegetables.

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24. It can also be eaten as a meal, fill it up with two bowls.

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26. Eating without slapping. The vegetables are fragrant, the soup is thick, the beef is soft but not rotten, and the butter is fragrant. A foreign charm.

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28. A perfect match, butter fried bread slices. Melt a little butter at the bottom of the pot and add sliced bread. Fry over low heat until both sides are slightly golden brown.

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Cut one piece into four pieces and sprinkle with fried garlic. Come on! Sticky with Luo Song soup, the taste is fragrant and fragrant! The taste and tone of old Shanghai have all returned!