Luo Songtang originated from a thick vegetable soup in Ukraine. After the soup is cooked, it can be enjoyed both hot and cold, which is very popular in eastern or central Europe. Luo Songtang is mainly made of beet, and potatoes, carrots, spinach, beef pieces and cream are often added for cooking, so it is purple. In some places, tomatoes are the main ingredients and beets are the auxiliary materials. Later, Luo Songtang spread to Shanghai and became a famous dish in Shanghai-style western food after improvement by Shanghainese.

Food materials:

Beef, beef bones, carrots, celery, onions, tomatoes, potatoes, cabbage, mixed herbs, tomato sauce and water.

Production steps:

1. Prepare all the materials and wash them. Peel carrots and potatoes and cut them into small pieces. Cut the cabbage, onion and tomato into pieces.

2. Wash beef and beef bones with clear water and cut beef into small pieces.

3. Stir-fry the beef with a little oil until it is dry, put the beef bones into the soup pot, add all the water and stew together 1 hour.

4. Pour the right amount of oil into the wok, add the chopped vegetables and stir fry together, add a whole bottle of tomato sauce and miscellaneous vegetables and stir fry together.

5. Put the fried vegetables into the beef soup and cook for 2 hours on low heat. Pick out the beef bones and season with salt and black pepper.