Shanghai Western Borscht
by beebeh1
Favorite
Difficulty
Normal
Time
2h
Serving
2
First, let’s popularize the knowledge of Baidu Encyclopedia: The name "Luo Song" is said to be a Chinese transliteration of Russian soup (Luo Song means Russian, originated from the early Shanghai Pidgin English, pronunciation: [lùsóŋ]), Russian Borscht (Borshch) ) Is another commonly used name.
Borscht is also called "Subo Tang" in some parts of Northeast China.
During the October Revolution, a large number of Russians came to Shanghai. They brought vodka and Russian-style western cuisine. The first western-style restaurant in Shanghai was opened by the Russians. This soup evolved from the Russian-style red cabbage soup. The Russian-style red cabbage soup is spicy and sour, more sour than sweet. Shanghai people are not used to it. Later, influenced by the procurement of raw materials and local tastes, it gradually formed a unique Shanghai style borscht with sour and sweet, sweet and fragrant, fat but not greasy, fresh and smooth.
This Haipai borscht is not only eaten when eating western food, it is also common in schools, work units, families and Chinese restaurants. Over time, this soup has formed various genres and branches in Shanghai, among which the most representative ones are "restaurant group", "canteen group" and "family group". Among them, the "restaurant school" is represented by Huaihai Western Cuisine. After borscht was introduced that year, after several improvements and updates, it finally became the leader of Haipai borscht. Later, various western restaurants and even individual Chinese restaurants, They all followed suit. "Canteen pie" is also called "alongtang pie". The soup is often served in a large basin or a warm tea bucket. It does not use tomato sauce or only puts very little for coloring. The soup is often "clear soup swaying", floating a few times. It’s just silky red sausage, and most of the tomatoes are not peeled. Anyway, it is very different from the borscht in the western restaurant. The strange thing is that even this kind of "tomato boiled water" is very refreshing to eat. There are still many middle school students who are unwilling to eat it. For school meals, I went to the school gate to buy a bowl of this soup for one or two yuan and add slices of bread to make lunch. People of the "family group" neither had the chance to learn the cooking method of the western restaurant, nor did they want to be as depraved as the "canteen group", so they had to think about it on their own and developed various cooking methods. Among them, beef was mainly used instead of red sausage. Gorgon-based. "
Borscht is also called "Subo Tang" in some parts of Northeast China.
During the October Revolution, a large number of Russians came to Shanghai. They brought vodka and Russian-style western cuisine. The first western-style restaurant in Shanghai was opened by the Russians. This soup evolved from the Russian-style red cabbage soup. The Russian-style red cabbage soup is spicy and sour, more sour than sweet. Shanghai people are not used to it. Later, influenced by the procurement of raw materials and local tastes, it gradually formed a unique Shanghai style borscht with sour and sweet, sweet and fragrant, fat but not greasy, fresh and smooth.
This Haipai borscht is not only eaten when eating western food, it is also common in schools, work units, families and Chinese restaurants. Over time, this soup has formed various genres and branches in Shanghai, among which the most representative ones are "restaurant group", "canteen group" and "family group". Among them, the "restaurant school" is represented by Huaihai Western Cuisine. After borscht was introduced that year, after several improvements and updates, it finally became the leader of Haipai borscht. Later, various western restaurants and even individual Chinese restaurants, They all followed suit. "Canteen pie" is also called "alongtang pie". The soup is often served in a large basin or a warm tea bucket. It does not use tomato sauce or only puts very little for coloring. The soup is often "clear soup swaying", floating a few times. It’s just silky red sausage, and most of the tomatoes are not peeled. Anyway, it is very different from the borscht in the western restaurant. The strange thing is that even this kind of "tomato boiled water" is very refreshing to eat. There are still many middle school students who are unwilling to eat it. For school meals, I went to the school gate to buy a bowl of this soup for one or two yuan and add slices of bread to make lunch. People of the "family group" neither had the chance to learn the cooking method of the western restaurant, nor did they want to be as depraved as the "canteen group", so they had to think about it on their own and developed various cooking methods. Among them, beef was mainly used instead of red sausage. Gorgon-based. "
