Old Shanghai Luosong Soup

Name: Old Shanghai Luosong Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g beef; 50g cabbage; 50g Diced onion; 50g Diced carrot; 50g Diced potatoes; 50g Diced tomatoes; 1/2 root Red Sausage; 100g ketchup; 5g salt; 4 slices Sliced ginger; Some Shimizu; Some butter

by Canned video

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

#罐头小厨# The sour and sweet, sweet and fragrant, fat but not greasy, fresh and smooth borscht is very popular in Shanghai. The word Luosong was transliterated from Russian to Chinese. During the October Revolution, many Russians went into exile to our country, Shanghai, where they opened Western-style restaurants and brought their food there. Here. This borscht is also evolved from Russian red cabbage soup, and now it has become a delicacy that every household in Shanghai will make and enjoy.

Old Shanghai Luosong Soup

1. Cut the beef into small pieces, pour it into the pot, add an appropriate amount of water, cook until the color changes, remove the water, rinse and put into a bowl. Pour beef cubes, salt, ginger slices, and water into the soup pot, and simmer slowly over medium heat.

2. Add appropriate amount of butter in a non-stick pan, melted, add diced onions, fry until the color becomes translucent, pour in diced carrots, diced potatoes, and diced tomatoes, stir-fry evenly, add cabbage and red sausage, and stir-fry evenly.

3. Add the tomato sauce in a nonstick pan, and then put the stewed beef broth in it.

4. Put the fried vegetables and red sausage in and stir fry.

5. Pour out into the soup pot, stir evenly, turn to low heat and continue to simmer for 45 minutes. Cook until the soup is thick, add 3g of salt, stir evenly, continue to simmer for 5-10 minutes (if the soup is not thick enough, you can add an appropriate amount of water starch), and serve.