酒意思 Sip with Joyce’s newest food and wine pairing video is up on YouTube!!!

In this video, my very special guest, Victoria Chang, will show you how to make Borscht, based on her beloved bubbie’s recipe.

Vitoria’s Borscht is the best Borscht I have ever made. Once you try it, it will be a recipe you want to keep forever.

Can wine pair with Borscht? Of course. See the full video to find out my recommendations. I’m so honored to have Victoria join me on this project because this is my very first video to work with a professional chef. Thank you, Victoria!

Please find the full recipe and recommended wine list below.

各位觀眾，酒意思Sip with Joyce 的最新餐酒搭配影片已經在YouTube上更新囉！

喜歡羅宋湯的朋友有福了！這集，我請到了我的廚師好朋友 Victoria Chang 來助陣，不藏私地來跟大家分享一道對她來說別具意義的菜：烏克蘭羅宋湯。想知道為什麼這羅宋湯對 Victoria 來說這麼重要呢？背後還有個小故事要分享給大家喔！

這羅宋湯，冬天熱熱的喝，暖心又健康; 夏天時，冷藏後當冷湯飲用，實在透沁涼。一湯兩種吃法，雙重享受。

湯品也能搭葡萄酒嗎？當然可以！想知道侍酒師 Joyce 推薦了哪些葡萄酒來搭配烏克蘭羅宋湯嗎？那就趕快來看看這集的影片吧！

以下為詳細的食譜與推薦酒單，敬請享用！

Full Recipe Provided by Victoria Chang/ 食譜由 Victoria Chang 提供

Ingredient/ 材料：

1 15oz can beets｜罐頭甜根菜 1 罐
1 15oz can Cannellini beans (or any white bean), quickly rinsed with water ｜罐頭卡內利尼豆 1 罐, 快速過一下水
1 15oz can tomato sauce ｜罐裝番茄醬汁 1 罐
1 medium onion, sliced ｜中型洋蔥 1 顆，切絲
1 cup carrots, diced｜切成塊狀的紅蘿蔔 1 杯
2 cups russet potatoes, cut into 1 inch cubes｜切成 1 寸立體方塊的赤褐色土豆2杯
3 cups green cabbage, chopped into big pieces ｜切成塊狀綠色高麗菜 3 杯
2 tbsp olive oil｜橄欖油 2 大匙
3 tbsp tomato paste｜番茄膏 3 大匙
3 tbsp sugar ｜糖 3 大匙
2 qt water｜水 2 夸脫（ ½ 加侖）
2 bay leaves ｜月桂葉 2 片
Salt & Pepper ｜鹽巴及黑胡椒適量
4 cloves of garlic, crushed｜蒜泥，4 瓣的量
1/2 lemon, juiced｜ ½ 顆的檸檬汁
1/3 cup fresh dill, chopped｜切碎的新鮮蒔蘿 1/3 杯

Directions/做法:

Step 1:

Add oil in a pot, then add in sliced onions and carrots. Cook until the onions become translucent, and the carrots start to soften. Add tomato paste. Cook and stir until the tomato paste star to release fragrance, about 2 minutes.

在鍋中倒入油，加入切好的洋蔥及紅蘿蔔。用小火將洋蔥炒至透明，紅蘿蔔開始變軟。加入番茄糊。將番茄糊炒開至散出香氣，大約2分鐘。

Step 2:

Add water and potato cubes in the pot. Seasoned with salt. Bring it to boil then lower to medium heat. Next, add canned Cannellini beans, can of tomato sauce, chopped cabbage and bay leaves in the pot. Give it a stir then simmer for 15 minutes.

加入水與馬鈴薯塊。加鹽。使用大火將湯煮滾後，再以中火燉煮。倒入白腰豆，番茄醬汁，切塊的高麗菜及月桂葉，攪拌一下，以小火燉煮15 分鐘。

Step 3:

Pour the liquid of the canned beets into the soup. Cut the beets into 1-inch thick battonets. Then add them into the soup. Simmer for another 10 -15 minutes. Add sugar and give it a taste. Add lemon juice. When potatoes and cabbage are cooked through, adjust seasoning, then the soup is done. Scoop out the soup into a bowl, finish with crushed garlic and chopped dill. You can add a dollop of sour cream if you’d like. My bubbie used to served the soup with homemade garlic rolls but now we cheat and buy garlic knots from the pizza shop.

將罐裝的甜根菜湯汁倒進湯裡。將罐頭裡的甜根菜切成1英吋寬的棍狀。然後加進湯裡。用小火煮10-15分鐘。加糖後，嚐一下味道。加入檸檬汁。當馬鈴薯及高麗菜都煮軟時，調整一下鹹淡，將湯舀到碗中，最後再加入蒜泥及切碎的蒔蘿。這道湯品就完成囉！如果你喜歡的話，你還可以加一勺酸奶醬。我的奶奶以前會親手做蒜味小圓麵包搭配這道湯品一起吃，但是現在我們都偷懶不自己做，直接到披薩店買現成的大蒜結麵包來配著吃。

Quick Tips from Victoria/Victoria 的貼心小提醒：

Here is a quick tip. Add the sugar last. The vegetables, especially the beets provide the extra sweetness. You don’t want to have the soup that tastes too sweet. Happy cooking!

在這裡給大家一個小建議：最後才加糖調整甜度。我們所使用的蔬菜都帶有甜味，尤其是甜根菜。你一定不會想要你煮的湯喝起來太甜，對吧。