러시안 스프
(Russian Soup/ 한국식 러시안 스프)
러시안 스프
(Russian Soup/ 한국식 러시안 스프)
쇠고기 100g
양파 1개
당근 1개
감자 2개
세로리 1 줄기
호배추 썬것 1 컵
버섯 1/2큰술
쇠고기 육수 2 1/2 컵 (없으면 물을 사용)
월계수 잎 3장
파슬리 1큰술
베이즐 ½ 큰술
Beef Soup Base(소고기 스프 가루) 2 작은술
후추 약간
케찹 1/3 컵
소금 아주약간
쇠고기는 2cm정도의 크기로 깍둑썰기를 한다
양파, 당근, 감자, 세로리, 호배추도 쇠고기와 같은 크기로 깍둑썬다.
냄비에 버터를 두르고 쇠고기를 볶다가 야채들을 함께 넣고 볶아낸다.
육수를 붓고,월계수잎, 파슬리, 베이즐, beef soup base,후추를 넣고중불로 10분간 끓인다. (Beef Soup Base가 없으면 소금으로 간을 조절함)
끓이다 케첩을 넣고 10분간 더 끓인다.
약간의 소금을 넣어 간을 조절한다.(소금을 넣지 않아도 됨)
2분간 더 끓인다.
***************
Russian Soup-러시안 스프
(Korean Style)
¼ C beef
1 onion
1 carrot
2 potatoes
1 stalk celery
1 C cabbage
½ T.S. butter
2 ½ C beef stock (You may use water instead of beef stock)
3 bay leaves
1 T.S. parsley
½ T.S. basil
2 t.s. beef soup base
pepper-dash
1/3 C ketchup
salt-dash
Cut beef into ¾ inch squares.
Cut onion, carrot potatoes, celery, cabbages into same size pieces as beef.
Put butter into medium size pot and melt it.
Add beef and stir fry it until brown.
Add vegetables and stir for 5 more minutes.
Add beef stock, bay leaves, parsley, basil, beef soup base and pepper.
Cook 10 minutes on medium heat.
Add ketchup and cook for 10 more minutes.
Taste first and add salt if needed.
Cook for 2 more minutes.
**************************
진짜 러시안 스프 만드는법:
Original Style:
(1) RUSSIAN VEGETABLE SOUP (Original Russian Soup)1 ring kielbasa, 1 bunch celery, 1 lb. carrots, 2 onions, 2 lg. cans whole peeled tomatoes, 1 lg. can tomato juice, 1 head cabbage
Cut all vegetables and kielbasi.
Bring to boil all ingredients, except kielbasi.
Add kielbasi last; boil for 1 1/2 hours.
(2) RUSSIAN CABBAGE SOUP (Original Russian Soup)
3 c. chicken broth, 3 c. water, 1/2 c. shredded pared carrots,
1/2 c. shredded celery, 1 potato, pared and diced1/2 c. chopped fresh onions, 2 c. chopped, peeled fresh tomatoes, 4 peppercorns, 2 1/2 tsp. salt1 bay leaf, 1/4 c. fresh lemon juice, 3 c. shredded cabbage, 1 tbsp. sugar
Combine chicken broth, water, carrots, celery, potato, onion, tomatoes, salt, bay leaf and peppercorns in a large kettle.
Simmer, covered, for 1 hour, stirring occasionally.
Add cabbage and simmer 10 minutes longer.
Stir in lemon juice and sugar; heat and serve.
(Russian Soup/ 한국식 러시안 스프)
러시안 스프
(Russian Soup/ 한국식 러시안 스프)
쇠고기 100g
양파 1개
당근 1개
감자 2개
세로리 1 줄기
호배추 썬것 1 컵
버섯 1/2큰술
쇠고기 육수 2 1/2 컵 (없으면 물을 사용)
월계수 잎 3장
파슬리 1큰술
베이즐 ½ 큰술
Beef Soup Base(소고기 스프 가루) 2 작은술
후추 약간
케찹 1/3 컵
소금 아주약간
쇠고기는 2cm정도의 크기로 깍둑썰기를 한다
양파, 당근, 감자, 세로리, 호배추도 쇠고기와 같은 크기로 깍둑썬다.
냄비에 버터를 두르고 쇠고기를 볶다가 야채들을 함께 넣고 볶아낸다.
육수를 붓고,월계수잎, 파슬리, 베이즐, beef soup base,후추를 넣고중불로 10분간 끓인다. (Beef Soup Base가 없으면 소금으로 간을 조절함)
끓이다 케첩을 넣고 10분간 더 끓인다.
약간의 소금을 넣어 간을 조절한다.(소금을 넣지 않아도 됨)
2분간 더 끓인다.
***************
Russian Soup-러시안 스프
(Korean Style)
¼ C beef
1 onion
1 carrot
2 potatoes
1 stalk celery
1 C cabbage
½ T.S. butter
2 ½ C beef stock (You may use water instead of beef stock)
3 bay leaves
1 T.S. parsley
½ T.S. basil
2 t.s. beef soup base
pepper-dash
1/3 C ketchup
salt-dash
Cut beef into ¾ inch squares.
Cut onion, carrot potatoes, celery, cabbages into same size pieces as beef.
Put butter into medium size pot and melt it.
Add beef and stir fry it until brown.
Add vegetables and stir for 5 more minutes.
Add beef stock, bay leaves, parsley, basil, beef soup base and pepper.
Cook 10 minutes on medium heat.
Add ketchup and cook for 10 more minutes.
Taste first and add salt if needed.
Cook for 2 more minutes.
**************************
진짜 러시안 스프 만드는법:
Original Style:
(1) RUSSIAN VEGETABLE SOUP (Original Russian Soup)1 ring kielbasa, 1 bunch celery, 1 lb. carrots, 2 onions, 2 lg. cans whole peeled tomatoes, 1 lg. can tomato juice, 1 head cabbage
Cut all vegetables and kielbasi.
Bring to boil all ingredients, except kielbasi.
Add kielbasi last; boil for 1 1/2 hours.
(2) RUSSIAN CABBAGE SOUP (Original Russian Soup)
3 c. chicken broth, 3 c. water, 1/2 c. shredded pared carrots,
1/2 c. shredded celery, 1 potato, pared and diced1/2 c. chopped fresh onions, 2 c. chopped, peeled fresh tomatoes, 4 peppercorns, 2 1/2 tsp. salt1 bay leaf, 1/4 c. fresh lemon juice, 3 c. shredded cabbage, 1 tbsp. sugar
Combine chicken broth, water, carrots, celery, potato, onion, tomatoes, salt, bay leaf and peppercorns in a large kettle.
Simmer, covered, for 1 hour, stirring occasionally.
Add cabbage and simmer 10 minutes longer.
Stir in lemon juice and sugar; heat and serve.
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