Luo Songtang, a famous recipe of gourmet soup. Luo Songtang is a soup that can be found everywhere in eastern European countries such as Russia and Poland, and it is also common in the United States and other western countries. Jews who immigrated from Russia, Poland and other eastern European countries are the main disseminators of this soup all over the world. The northern suburb of new york is an area where Jews live relatively intensively. It was once called Luo Songtang Belt or Luo Songtang Circle. -Luo Songtang is the Jewish word for this soup. In Russia, this soup is written as Luo Songtang, which comes from the Russian name of beet or parsnip, the main ingredient of this soup.

Later, after many times of evolution, in addition to beets, Luo Songtang usually adds other vegetables such as cabbage and potatoes to the soup, and some of them also contain meat, which is even more eclectic. This is because this soup was not invented by the great chef. It used to be one of the main foods for ordinary Russians, so how to do it mainly depends on what is at home. It usually reflects putting everything in. This soup can be drunk hot in winter and cold in summer. Generally speaking, before eating, Luo Songtang should be decorated with a little foamed sour cream and dill coriander. Sweet and sour is a major feature of soup.

Russian English is Russia, which means Russian. So Shanghai literati transliterated Tang from Russia as.

Luo Songtang, because it is often drunk by Russo, is called Luo Songtang.

During the October Revolution, a large number of Russians moved to Shanghai. They brought vodka and Russian-style western food. The first western food club in Shanghai was opened by Russians. This soup evolved from Russian-style red cabbage soup. Russian-style red vegetable soup, hot and sour, more sour than sweet. Shanghai people are not used to it. Later, influenced by the purchased raw materials and local tastes, Luo Songtang with unique Shanghai characteristics was gradually formed, which was sweet in acid, fragrant in sweetness, fat but not greasy, fresh, smooth and refreshing.

Homely Luo Songtang practice:

Ingredients: cabbage 1, carrot 2, potato 3, tomato 4, onion 2, celery 2, half a catty of beef, sausage 1 (preferably sausage).

Seasoning; Tomato paste 1 can, tomato paste 1 bottle, pepper 100g, cream 100g, one or two grains of flour, appropriate amount of oil, appropriate amount of salt, and appropriate amount of sugar for use.

Wash the beef first and cut it into small pieces. Prepare a soup pot, enlarge half a pot of water, put the beef in the pot, blanch it with cold water, bring it to a boil with high fire, switch to low fire, skim the foam with a spoon, and simmer for 3 hours.

Then wash vegetables one by one, peel potatoes, carrots and tomatoes, cut Chinese cabbage into an inch-long diamond, cut potatoes into hob blocks, slice carrots, cut tomatoes into small pieces, shred onions, dice celery and slice sausages for later use.

After the beef soup is boiled for 3 hours, take a large wok, add100g oil and100g cream to the wok, add potato pieces after the oil is heated, add sausage after the frying, add other vegetables after the frying, and then add tomato sauce and tomato sauce (as much as possible according to the amount of soup).

Then wash the wok, dry it, bake it with a small torch, put the flour into the wok, fry it repeatedly until the flour is hot and yellow, then put it into the soup while it is hot and stir it evenly with a large spoon. Cook for another 20 minutes, add salt and sugar according to personal taste, and add pepper to serve.

Put it in a bowl with a spoon and eat a piece of whole wheat bread, which is the authentic way of eating in Luo Song dynasty.