soup – 溫馨小廚

我估讀者會問，羅宋湯？有乜特別？作者為何會介紹？不是我們平時在餐廳所喝的羅宋湯嗎？好的。。。作者在這裏回答你們吧。

I think readers will ask, why Borscht? what’s the special about it? We are always having Borscht in restaurant, what’s wrong with it? so..I’m answering you here.

我們在餐廳所喝到的羅宋湯，除了蔬菜外，湯底其實是加蕃茄醬 (Ketchup) 加水而煮成的，有些好的餐廳會也會用上牛湯底，但也是加茄醬而已，所以我們在香港所認識的羅宋湯其實不是那回事。

Although we always enjoy Borscht in restaurant, except the veggies, what we have enjoyed in restaurant is only Ketchup and water as the stock base, but some restaurant will use beef stock base and also added with ketchup on it, actually the traditional Russian Borscht is not the same.

真正的羅宋湯是由俄羅斯傳到世界各地，但傳到亞洲，卻因為缺乏了羅宋湯內最主要的材料 – 紅菜頭，所以當時有餐廳把它轉一下，沒有紅菜頭，就加入大量番茄醬，把湯變為橙紅色，直到現在，很多餐廳也原用這個方法。

The Traditional Borscht from Russian or Ukrainian and spread around the world, unfortunately, when it’s spread to Asia, it’s because lack of beetroot at that time, so Chinese chef twisted the recipe, using Ketchup instead of beetroot to form the red colour, so you normally can see the Borscht not in red colour, it’s in orange red colour instead, and now still using Ketchup in Asia for their recipe.

真正的羅宋湯是鮮紅色的，那鮮紅色來自紅菜頭，湯底一般用牛肉湯底，但現在有些也用雞湯底的。但作者的版本，兩者也用，這令到湯味的層次更加豐富。

So, the traditional Borscht in red colour comes from beetroot, normally using beef stock, but some are using chicken stock now, and my version is combination stock, use both the get more flavour on it.

材料 (Ingredients)：

紅菜頭 (Beetroot) – 1個 (1 whole)

紅蘿蔔 (Carrots) – 2個 (2 pcs)

洋蔥 (Onion) – 2個 (2 pcs)

椰菜 (White cabbage) – 半個 (half)

蕃茄 (tomato) – 2個 (2 large)

薯仔 (potato) – 2個 (2 large)

牛骨 (beef bone) – 半磅 (1/2 lbs)

雞殻 (chicken carcass) – 1個 (1 whole)

牛肉 (beef chunks) – 幾粒 (few)

牛油 (Butter) – 1湯匙 (1 tablespoon)

蒜頭 (Garlic) – 1瓣 (1 pc)

香葉 (bay leaves) – 3片 (3 pcs)

香料 (spices) – 隨自己喜愛 (personal preferences) – i.e. dill, parsley

鹽 (salt) – 適量 (few)

黑胡椒 (black pepper) – 適量 (few)

檸檬 (Lemon) – 半個 (half)

做法 (Method) ：

1. 先煮湯底：準備一個湯鍋，把牛骨、雞殼、洋蔥1個、紅蘿蔔1條、西芹及水，放入鍋內，大火煮滾後，轉小火煮1小時 (今次作者效法了零廚餘餐廳的做法，只用蔬菜的廚餘來煮湯底)
Cook the stock first : prepare a stock pot, put beef bones, chicken carcass, onion, carrots and celery into the pot, covered it with water, boiled it and then turn to small fire, cook it for 1 hour (this time, I just tried to use all veggies waste to cook my stock that referred to zero waste restaurant)

2. 把所有蔬菜切成小粒或絲狀
Cut all the veggies into small cubes and/or slice it into thin slices

3. 準備另一個鍋，加入油，先加入洋蔥及蒜頭，炒至軟身後，再加入紅蘿蔔及薯仔再炒，再加入紅菜頭、番茄及椰菜, 加入少量水及檸檬汁炒勻，慢火煮十分鐘
Prepare another pot, add oil, put the onion and garlic in, stir it until soft, then add carrot and potato, stir well; add beetroots, tomato and cabbage, stir again, add some water and lemon juice on it and cook in small heat for 10 minutes.

4. 另外用牛油把牛肉粒煎香
Prepare a sauce pan, heat up the butter, then add beef cubes and sear it.

5. 然後把煮好的湯底用隔篩過慮出湯汁在剛炒好的菜鍋內，再加入牛肉粒，煮滾後，轉小火再煮多45分鐘，煮好後加入檸檬汁就完成。
Use a sieve to shift the stock the veggies pot, then add beef cubes, boil it and turn to small fire, cook for another 45 minutes, then add some lemon juice and finished

溫馨提示：有些人喜歡在湯上加入酸忌廉，隨個人喜歡吧。

Tips : Some people love to put sour cream on, it’s personal preferences.

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材料(ingredients) {2人份量 [for 2 person]}：

澳洲南瓜 (Butternut Squash)－300g
蒜頭(garlic)－2瓣 (2 cloves)
西芹(celery)－1條 (1 stick)
紅蘿蔔(carrots) (最好選擇細小的品種) －1個
紅洋蔥(red onion) －半個 (half)
迷迭香 (Rosemary) －2條 (2 sprigs) [沒有新鮮可用乾的]
鼠尾草 (Sage leaves)－4片
雞湯 (chicken stock)－1公升(1 Litre)
鹽(salt)
黑胡椒碎 (ground black pepper)
橄欖油(olive oil)
紅辣椒 (Red Chilli)－Optional

做法(Method) :

1. 把蒜頭、西芹、紅蘿蔔、紅洋蔥及澳洲南瓜切成粒;
Garlic, celery, carrot, red onion and butternut squash peeled and chopped;

2. 準備一個平底鑊，開小火，先加入橄欖油及鼠尾草，把鼠尾草炒至深綠色盛起，留下橄欖油;
prepare a saucepan, small in heat, add olive oil and sage leaves, fry it until dark green and quickly remove it, leave the olive oil in the pan;

3. 開中火，把蒜頭、西芹、紅蘿蔔、紅洋蔥、迷迭香放入煲，加入鹽及黑胡椒碎，將所有材料炒至軟身;
medium heat, throw in garlic, celery, carrot, red onion, rosemary, salt and black pepper, cook until all vegetables are soft;

4. 加入澳洲南瓜及雞湯，用小火煮30分鐘;
add in butternut squash and chicken stock, small heat and cook for 30 minutes;

5. 30分鐘後，檢查南瓜是否軟身及熟透;
after 30 minutes, check the butternut square is cooked throughly and soft.

6. 最後用電動手提式攪拌機，均勻地把湯內的材料打蓉至平滑，試味，完成。
use a hand blend pulse it until you have a smooth puree, taste it, finished.

小建議 (Tips) :

可以加上一片法包，先將巴馬臣芝士刨滿法包兩面，用手把芝士按在包上，用以前煮鼠尾草的橄欖油，開最小的火，把法包放在平底鑊，烘至少少金黃色。然後把做好的法包放入碗底，放入南瓜湯，用炒過的鼠尾草放上湯面，更有風味。
You can add a piece of baguette or ciabatta, put some parmesan cheese in both sides of breads, just press a little bit, put it into the saucepan that with sage olive oil and toast until little brown colour, put the toasted breads at the bottom of the bowl, soup in and put the fried sage leaves at the top for more tasty.

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Tag: soup

俄羅斯羅宋湯 (Russian Borscht)

材料 (Ingredients)：

做法 (Method) ：

澳洲南瓜湯 (Butternut Squash Soup)

材料(ingredients) {2人份量 [for 2 person]}：

做法(Method) :