Tuesday, May 26, 2009

Borscht Soup Recipes ala Hong Kong-style

very easy and fast to make borscht soup or vegetable soup
the ingredients that i used for 2-4 serving :-
  1. 2 stalk of celery, slice cut
  2. 3 pieces of red tomatoes, slice cut or squeeze for juice
  3. 1 piece of green pepper (bell pepper, capsicum), slice cut
  4. 1 stick of carrot, cube cut
  5. 1 piece of onion, slice cut
  6. 1 piece of potato, cube cut
  7. 1 tablespoon of Himalaya rock salt (low sodium) salt to taste
  8. 1 tablespoon of Sarawak grounded black pepper
cook with slow fire till all the veg starts to dissolves.

extra tips :-
how to quick pick fresh celery ...
when choosing a bag of celery, choose by it's weight 1st..
of cos the heavier is better, then choose it's color ..
lighter green is young celery, older green is old celery
choose heavy and light green celery to have
the most celery juice and less hard fiber

how to chose tomatoes
choose the reddest tomatoes you can find
because the color red is high in lycopene
that's traslate to high antioxidant
cooked tomatoes will release more antioxidant then
eating fresh, and never refrigerate tomatoes because
it will loose it's flavour, but the offset is, it will continue
to ripen till it rott, so best consume once purchase

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