Luo Songtang is a very common soup in western restaurants. It originated in Ukraine and is widely known in European countries such as Russia and Hungary. Do you think Luo Songtang is special? In fact, it was translated from the English name of Russia into Luo Songtang. In the past, this soup was one of the key ingredients for everyone's survival. In that era of war and smoke, because many families had no ingredients, we had to throw leftovers and clean meat in the pot and cook them together, much like their stew in the northeast.

Luo Songtang should be a hot pot with sweet and sour taste, delicious and pungent, with beef, mutton and soup as the base and all kinds of exquisite vegetables and fruits. When taken, the juice is thick and delicious. There are many spicy meats in the soup, such as red tomatoes, green lettuce, Chinese cabbage, orange carrots and so on, which can show the acid-base balance and color more quickly. Its biggest feature is effective nutrition collocation and rich and balanced nutrition, and it is a special food especially suitable for autumn and winter. First, prepare food in advance, 300g beef tendon, carrot 1 root and lettuce 1 tree.

2 tomatoes, more than half of shallots, and appropriate amount of onion and ginger. Seasoning, tomato sauce100g, salt, white pepper, unsalted butter, rosemary and galangal as appropriate. Step 1: Cut beef tendon into small pieces, dice carrots, lettuce, tomatoes and onions, slice ginger and slice onions. Second, beef and mutton cold water into the pot, you can add the right amount of ginger and winter shavings to remove the smell, and cook until the blood foam is picked up for use. Step 3: Heat the pan, add a proper amount of oil, pour in the chopped tomatoes, stir-fry them slowly with low fire until they become loose, then add 100g tomato sauce, about 1Kg water to boil. Step 4: Boil the water, add the prepared beef tendon, then add a little rosemary and galangal, and add a little salt as the base taste. Then simmer for 40 minutes. Step 5, add unsalted butter, add onion and stir-fry until fragrant, then add celery and carrots.

Stir-fry until raw, pour in beef tendon and stew again 15min. Finally, add the right amount of salt to adjust the taste of the soup, and you can start the pot. Simply expanding Luo Songtang can do well. When cooking mutton soup, you must stew the beef until it is cooked thoroughly, so that the flavor of mutton soup will be deeper. After all, what Luo Songtang needs is the taste of mutton soup. There are not many regulations on the application of seasonings, but potatoes, onions and cabbages are essential, not to mention the head of the main ingredient cabbage. After the hot pot side dishes are fried, they must be stewed for half an hour, so that the color of the red and white vegetable heads will be more brilliant and all kinds of vegetables will be more crisp and rotten. As Luo Songtang belongs to a western restaurant, we prevent the use of spices such as ginger and garlic, so as not to damage the essence of this soup.