Tracing back to the source, beetroot soup originated in Ukraine and is widely spread in Russia, Poland and other Eastern European countries. In the past, this soup was one of the main foods for people to eat, and if there were any leftovers at home, they would throw it into the pot, which was a bit similar to our Northeast stew. In the era of war and smoke, around the roaring bonfire, the Cossack soldiers drank hot beetroot soup, ate meat in large pieces of black coarse wheat and big leba bread, and drank wine in large bowls, giving people infinite reverie and impulse.

Even in 2005, in commemoration of this classic Ukrainian dish, the State Post Office of Ukraine issued a commemorative stamp featuring Ukrainian beetroot soup and traditional beetroot soup ingredients.

Beetroot soup has spread abroad, and naturally has derived many different styles of practices, among which French beetroot soup is almost the most famous, the raw materials are 250 grams of beef, 250 grams of lotus white, 50 grams of onion, 200 grams of seaweed head, 100 grams of carrots, 75 grams of tomato paste, 100 grams of fresh tomatoes, 50 grams of butter or tallow oil, 1 bay leaf, 2 cloves of garlic, 25 grams of sugar, 25 grams of sour cream, appropriate amount of refined salt and pepper.

Wash the beef and cut it into pieces, put it in a pot of cold water about 100ml of water, put it on a hot fire to boil, skim off the foam, change to low heat to keep it slightly boiling, add a small piece of butter and a spoonful of honey until the beef is cooked soft, remove and cut into thin slices for later use, and keep the soup in the pot.

Peel and wash the seaweed and carrots and cut them into slices, add sugar and salt and mix well. Peel and wash the white beans and lotus flowers and cut them into small slices; Wash the onion and cut it into small pieces; Wash the fresh tomatoes and blanch them with boiling water. Remove the skin and seeds, and cut into petals; Peel and wash the garlic and chop it into minced pieces.

Heat the butter in a wok, add the onion pieces, stir-fry until it changes color, fry the seaweed head slices and carrot slices a few times, that is, when the tomato sauce and bay leaves are fried until they are red, add 250 ml of water, change to low heat and simmer until the vegetables are cooked.

Put the beef broth pot on the high heat, add the potato slices and lotus white slices, and pour in the above stewed vegetables and soup. After boiling, reduce the heat to low and simmer until the dish is cooked through. Add salt, sugar, pepper, etc. to taste.

Divide the cooked beef slices into a soup plate. Fresh tomato cloves and minced garlic add to the beef stock pot. Bring to a boil, divide into a soup plate, add a small amount of sour cream on the noodles, and continue to cook for another hour.

This soup is one of the most famous Russian dishes. Excipients used. It can be flexibly changed according to the situation. If there is no fresh tomato, you can replace it with a little white vinegar; If you don't use garlic, you can wash and cut the knots with dried red sea pepper and stir-fry the vegetables. First fry in a hot oil pan until it changes color, and then stir-fry onions and other vegetables, the soup made has a unique flavor, and under Battisian's cuisine, it becomes very French flavor, and a rich aroma wafts out of the pot, making Sikong Yao who is waiting in the living room salivate.

Since Batisian's husband is Russian, Batisian has learned a lot of Russian dishes, and among all the dishes, he can not only cater to everyone's tastes, but also make Sikong Yao feel the warmth of home, absolutely Russian dumplings.

Dumplings, also known as dumplings, formerly known as "Jiao'er", are ancient traditional Han noodles with a history of more than 1,800 years. Dumplings are deeply loved by the people of China, and are the food that must be eaten during the Spring Festival in most parts of northern China every year, and there is also the habit of eating dumplings during the winter solstice festival in many provinces and cities.

Russian dumplings are called Пельмени, and the dumplings are sometimes filled with eggs, one or more mixtures of meat, mushrooms, and so on. The traditional Udmurt recipe is filled with dumplings with a mixture of 45% beef, 35% lamb and 20% pork. Dumplings in the West Ural region are sometimes made with mushrooms, onions, turnips, sauerkraut, etc., instead of meat. Black pepper is added to some toppings. Russian dumplings pelmeni can be stored for a long time without loss of nutrients after freezing, and the water in which they are boiled can be used to make soups.

The word Russian dumpling Пельмени comes from pelnyan (пельнянь), which is the local language for earbread. It is not clear when the Russian dumpling Пельмени first made its way into Russian cuisine, but there is a theory that it came from China, was brought to Siberia by the Mongols, and then to Europe. Пельмени is also one of the traditional Tatar foods, known as Pilmn, which is usually served with a thick soup and is an absolute treat to eat with beetroot soup.

Russian dumplings Пельмени are popular among hunters because they are easy to carry in winter, nutritious, easy to prepare, and easy to eat just by heating over fire.

200 grams of net pork filling, 125 grams of net beef filling, 350 grams of flour, 80 grams of onions, 50 grams of eggs, after the appropriate amount of stock is prepared, the pork filling and beef filling are finely chopped with a knife, put in the washed and chopped onion, add salt, pepper, and broth and stir evenly into the filling.

Beat the eggs and add the flour, salt, water and form a dough. Cover with a damp cloth, let it rise for about 20 minutes, knead it into a smooth dough again, roll out the dough into large flakes with a diameter of 7 cm, squeeze the meat filling into balls, put it on the thin sheets, fold and press it tightly to seal, make Russian-style dumplings, cook the dumplings in boiling water, remove the dry water, put it on a plate, pour butter on it and serve.

Russian-style dumplings pay attention to the filling, and the dumplings made are large and thin-skinned, strong and not greasy, and are the staple food of Russia, and theoretically their production method is similar to that of Chinese siu mai.

Basically, a pot of soup and a basket of dumplings are enough to make people feast, and when Roman Monet saw this, he also began to prepare desserts, and when it comes to Russian desserts, there may not be much, but there is one bread that is definitely famous, and that is the big leba.

The Great Lieba is a traditional staple food of the Russians. There is only one bread oven per farm in Russia, and each family bakes bread regularly in the bread oven. I usually only eat stored bread at home, so the bread is made very large, and I cut a slice when eating. Over time, unique skills and customs have been formed.

The name of Da Leba reflects the fusion of Chinese and Western cultures, "Leba" is the Russian word for "bread", because it is big, so it is preceded by the word "big" in Chinese.

Writer Qin Mu came to Harbin to have a saying "bread is like a pot lid", which is Qiulin Da Lieba bread, the standard diameter of a big lieba is between 23-26 cm, the thickness is also more than 16 cm, the net weight of bread is 2 kg, and its fluffiness is thicker and heavier than ordinary bread. It is heavy in the hand, so it is generally more important to bring this special gift from Harbin to give it to others.

Da Leba is the founder of the Tyulin Food Company, the Russian businessman Ivan? Yakolovich? Qiulin introduced the model of production in front of the shop and after the factory, has a history of more than 100 years, Qiulin "Da Lieba" is limited to 160 pieces per day, in Harbin often see the queue for shopping is "Lidaosi" red sausage and "Da Leba" bread. The packaging of "Da Leba" used to be a pocket of white drawer cloth, but now it is a non-woven fabric printed with a pattern of Russian style.

This kind of bread is also a must-have in Harbin, China, because this kind of bread is round, weighs five pounds, lives up to the name of the bread, and is quite popular with the people of Harbin.

As early as 1953, the production technology of Da Leba was accepted by the Chinese government, and the Russian master taught the bread-making process to the Chinese master hand in hand, and Shen Baoju and Wang Zhanxian were the first generation of Chinese technicians.

So far, it has been passed down in the hands of Harbin people for three generations. At present, the traditional handicraft and equipment used in the production of large bread in Harbin Qiulin Food Factory have been followed. After a Russian food processor came to Harbin to visit the bread-making process, he was very impressed by the formation of a unique regional food culture with Russian style, and said: "This traditional craft has been lost in many parts of Russia. "After a hundred years of precipitation, this food has been combined with Chinese food culture and has become a must-have in Harbin.

Da Lieba bread is produced by three fermentation processes, plus hops, and baked with unique basswood, oak wood and other hard mixtures, the outer skin is hard and gentle, and the inner core is soft and loose. Da Lieba bread has the aroma of flour, wine, salt, fruit wood, lactic acid, and the characteristic of Da Leba bread is that it has a long freshness time.

There is no food in Harbin that is as famous at home and abroad as Qiulin's "Da Lieba", and there is no food like "Da Lieba" that can still be fragrant in the city after a hundred years. For the city of Harbin, "Da Leba" has long gone beyond the concept of food, it is a symbol, a culture, and a witness and carrier of the city's history.

It seems that the mighty and domineering Daleba is actually not difficult to make, and it is even very simple, requiring only white flour followed by whole wheat flour, fresh yeast, refined vegetable oil and eggs.

There is not even a right or wrong to be a big leba, as long as the roasted size is big enough, the Russians will laugh from ear to ear, for this iron-blooded country, the big leba has an indescribable feeling.

The two kinds of flour are mixed evenly with salt, the fresh yeast is melted with warm water, mixed with flour and kneaded into a dough thoroughly, covered with a damp cloth, and left in a warm place to ferment for one hour until the volume is doubled.

Take out the dough, put it on the board, knead it lightly for about 5 minutes, make a green bread blank, and place it on a baking sheet, which should be oiled and anti-stick or lined with a layer of baking paper, and then ferment for about 15 minutes.

Preheat the oven to 200°C, brush the surface of the bread crust with egg syrup, place in the middle layer and bake for 15-20 minutes.

The big lieba is very big, and the big stomach king can't eat a whole, generally come to the capital is cut into slices, bake in the microwave, smear with jam, sandwich cheese, or smear with butter, caviar, sandwich ham, sausage slices to eat, you can also tear up the leba and put it in soup and milk to eat, easy to digest, with beetroot soup to eat, it is definitely a pleasure.

Beetroot soup with dumplings and big lieba, an authentic Russian dinner, full of strong exotic style, but conveys an indescribable family warmth. (To be continued......)