简介 老公每次做罗宋汤都亲自上阵，我呢？袖手旁观！不过偶尔也会把记忆化作实践。 I always enjoy watching my hubby cooking, his chef attitude is perfectly revealed from ingredient selection to serving guests. Still yummy after handed down to me. 材料牛筋1斤 红菜头2个 番茄2个 胡萝卜1条 西芹1/4棵 紫椰菜1个 洋葱1/2个 白葡萄酒1杯 牛粒2个 水10碗 玉桂叶4片 白胡椒粒1/2汤匙 柠檬片1片 茄膏5汤匙做法1

先给带肉的牛筋飞水去腥去油；Give beef a quick boil over hot water say 1 min to get rid of its smell and oil.

2

红菜头刨丝待用，保留茎部和叶子；Grate the beetroot, keep its leaf and stem.

3

每种材料如图切好（中间的当然是优质白葡萄酒）；Cut all ingredients as shown, the one in the middle is the good quality white wine.

4

以牛油起锅，炒软红菜头丝，加点糖去涩；Fry beetroot with butter, add some sugar.

5

加入洋葱碎炒至软身；Fry onion till tender.

6

加入白葡萄酒；Add white wine.

7

依次加入切好的蔬菜，拌匀；Load with parsley, carrot, beef, tomato, purple cabbage and beetroot leaves.

8

捣碎牛粒，加入10-12碗水中；Smesh Oxo cubes then mix with 10-12 bowls of water, bring back to the pot.

9

加入玉桂叶，再拌匀；Add bay leaves, stir even.

10

汤里的水煮滚后加白胡椒和柠檬片；When it brings to boil, add white pepper and a thick slice of lemon.

11

慢火煲1小时后熄火让余温继续熬汤，加入茄膏；Slowly stew for 1 hour, turn it off while the heat inside is still working. Tomato paste provides additional depth of flavour.

12

取出一部分汤和渣绞碎（除了玉桂叶），再倒回锅里煲滚；Except bay leaves, take some vegetable and beef out for blending, then bring back to the pot, boil again.

13

试味并调制自己喜爱的口味。Season before serving, finished with several drops of tabasco and vegemite.

14

餐后来一杯俄罗斯咖啡，里面竟然拌入了三种酒那么多！A cup of Russian coffee will definitely make your day!

15

上桌