【剩餸變主菜】港式羅宋湯 Hong Kong style borscht soup – 周靈山 Elizabeth – Lively Food No.214


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  • English
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材料(8碗)

雪藏西冷扒 2塊
焗薯 2個
黃洋蔥 1個
甘筍 2條
西芹 5條
指天椒 1隻
茄膏 75克(約5湯匙)
車厘茄 250克(1盒)
意大利番茄糊 300克(約半支)
低鈉牛湯 1.4~1.9公升(1.5~2盒)
椰菜 半個
海鹽和黑胡椒 適量

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周靈山,愛情及瘦身食譜作家
著作︰《你是女皇,他就是皇帝!》、《邊吃邊瘦!50道獨家瘦身食譜》
煮食節目︰東網生活《靈感煮意》、Yahoo TV《識食自然瘦》
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Ingredients for 8~10 servings

2 frozen Sirloin steaks
2 russet potatoes
1 yellow onion
2 carrots
5 stalks of celery
1 chili
75g tomato paste (approx 5 Tbsp)
250g cherry tomato (approx 1 box)
300g passata (approx 1/2 bottle)
1.4~1.9 L low sodium beef broth (approx 1.5~2 boxes)
1/2 cabbage
Sea salt & black pepper to taste

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Elizabeth Chow, best-selling author, columnist, cooking show host of local newspaper http://on.cc and Yahoo Food Hong Kong
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About Elizabeth 周靈山

Elizabeth 周靈山
本文作者︰周靈山,愛情和瘦身食譜作家,減了60磅,擁有感應力,能看穿男人內心。著作《你是女皇,他就是皇帝!》  版權所有 © 2014 Lively.com.hk