Dice all potatoes, onions, carrots, tomatoes, cabbage (or cabbage) and celery (I forgot to take it). Add water to diced carrots and microwave for 4-5 minutes to soften them, which can reduce the later cooking time.

The pot caught fire and melted a piece of vegetable butter.

Add super soft onions and carrots first.

When the onion becomes transparent, pour in other vegetables.

Submerge the vegetables in water, add a mass of tomato sauce and two fragrant leaves.

Cover and boil. After 20 to 30 minutes, the ingredients will soften. Add a little salt.

Soup, a Russian vegetable soup, is well-known and popular in China because of its unique Russian and European style. In fact, the practice is also very simple. A brief introduction is as follows:

Russian red vegetable soup (also known as Luo Songtang)

(In the following recipes, you can use ketchup instead of all tomato ingredients. )

Materials:

Cut half a catty of beef into pieces, cook it half-cooked in advance for later use,

Wash potatoes and carrots, peel and cut into pieces for later use.

Cut a Chinese cabbage, cauliflower and pickled cucumber into pieces for later use.

Keep a slice of onion,

Cut a little celery into small pieces for use (just for seasoning).

Half a bag of milk

200 grams of tomato sauce (you can also fry tomato sauce yourself, and of course choose dark red cooked tomatoes)

Exercise:

Pour peanut oil into the pot, stir-fry tomato sauce when the oil is hot, add beef soup and beef when the color is deep red, add potatoes and carrots to the soup and cook together. When the potatoes and beef are cooked, add cabbage, cauliflower, onion and pickled cucumber celery. When the pot is boiling, pour in milk, stir well, and add salt, sugar (according to taste) and pepper.

Boil it and you can eat it.

(1) Luo Songtang

Material: (one person)

Cream 10g, onion 15g, diced carrot 15g, diced potato 15g, diced white radish 15g, beef soup 300g, diced beef 20g, Chinese cabbage 40g, diced tomato 15g (.

Exercise:

1. Cross the tomato with a knife, scald it with hot water, then soak it in cold water and peel it.

2. Melt the cream with low heat, add diced onion and stir-fry until soft, add diced carrot, diced potato and diced radish and stir-fry until cooked.

3. Add beef stock and cook for15min. Turn to low heat and add diced beef, Chinese cabbage, diced tomato, black pepper and bay leaf, and cook for15min.

4. Take out the laurel leaves and season.

(2) Luo Songtang

Materials:

A piece of beef or pork, an onion, a potato, a carrot, a tomato, a proper amount of tomato sauce, two cloves of garlic, two tablespoons of flour and a proper amount of salt.

Exercise:

1. All materials are cut into small pieces [garlic needs to be broken], and the meat pieces are scalded with hot water to remove blood.

2. Saute garlic with two spoonfuls of salad oil, add meat and onion, stir fry with tomato sauce, and serve.

3. Boil a pot of hot water, put all the ingredients in boiling water (water must cover all the ingredients) and turn to low heat until carrots and potatoes are soft.

4. Add a bowl of flour and water and thicken with salt to taste.

③ Lazy Luo Songtang

1. Slice an onion, half a carrot, an American celery and a quarter of cabbage, and stir-fry with cream until it changes color.

2. Open a can of braised beef, put it in the pot and add six bowls of water.

3. Boil until boiling, add tomato sauce (or the third bottle of tomato sauce), and add vinegar and sugar to taste as appropriate.

4. Cover and stew for 20 to 30 minutes.

④ Authentic Russian Luo Songtang.

A. materials:

1. One and a half onions (cut into small pieces)

2. Two potatoes (diced)

3. Three carrots (diced)

4. Chinese cabbage? (Cut into small pieces)

5. A box of beef/beef tendon (diced)

6. Three cloves of garlic (chopped)

7.a can of tomatoes

8. Paste a can of tomato sauce (add three cups of water and stir well)

9. Salt, black pepper, pepper, cardamom and Italian spices.

10. Two tablespoons olive oil

B. practice;

1. Add garlic and stir-fry, then add beef tendon and stir-fry until soft.

2. Add the remaining beef, stir-fry until it changes color, and then stir-fry the potatoes and carrots in the pot.

3. After about three minutes, stir-fry the cabbage until it becomes soft.

4. Then put the seasoning, tomato and ketchup together in the pot and simmer for more than an hour.

Wait until the beef is soft and cooked.

(5) Luo Songtang's practice:

Raw materials: Chinese cabbage 1, carrot 2, potato 3, tomato 4, onion 2, celery 2, half a catty of beef, sausage 1 (most ......); & gt

Question 2: Common practices in Luo Songtang, how to do authentic Luo Songtang practices 1.

Ingredients: 300g sirloin, medium-sized potatoes 1 piece, half carrots, half onions, and tomatoes 1 piece.

Seasoning: 40 grams of tomato sauce (original, if you choose tomato sauce, you have to adjust the seasoning at the back), salt, chopped black pepper, comprehensive herbs and a little sugar.

Production steps:

1. put water in the pressure cooker, cut the brisket soaked in blood and washed into large pieces, add a few pieces of onion skin, cover it, exhaust the pressure cooker, and change it to low fire pressure 15 minutes.

2. Treat all other raw materials into small pieces.

3. Deflate after15 minutes, take out the beef and cut it into small pieces 1 cm square, and put it back in the pot.

4. Add all other ingredients into the pot.

5. Add tomato sauce, salt, chopped black pepper, integrated vanilla and a little sugar, and stir well.

6. Cover the pot and press 10- 15 minutes after venting (see your requirements for beef softness).

Exercise 2

Ingredients: 2000cc of water, 500 grams of beef tendon, 3 large pieces of pork bone, onion 1 root, carrot 1 root, 2 potatoes, 3 tomatoes, 4 pieces of Chinese cabbage, delicious fried hand 1 tablespoon, a little salt, half a cup of tomato sauce, 3 slices of ginger and 2 tablespoons of wine.

Production steps:

1. Boil water, add beef tendon, pork bone, ginger and wine, and bring to a boil. Remove impurities and foam floating on the water surface with a spoon, and simmer for 2 hours.

2. Add carrot pieces and potato pieces, and remove the seeds of tomatoes first, which tastes better.

3. Prepare another pot, stir-fry onions with a little oil, add peeled seedless tomato pieces and tomato sauce, stir-fry until the onions and tomatoes are soft, add beef soup, cook until the ingredients are cooked thoroughly, and then beat the cabbage into large pieces by hand.

4, add salt, umami fried hands, add cabbage and cook until soft.

Exercise 3: Russian Luo Songtang

Ingredients: one and a half onion (diced), two potatoes (diced), three carrots (diced), Chinese cabbage (diced), a box of beef/beef tendon (diced), three cloves of garlic (diced), a can of tomato, a can of tomato sauce (mixed with three glasses of water), salt, black pepper and pepper.

Production steps:

1. Add garlic and stir-fry, then add beef tendon and stir-fry until soft.

2. Add the remaining beef, stir-fry until it changes color, and then stir-fry the potatoes and carrots in the pot.

3. After about three minutes, stir-fry the cabbage until it becomes soft.

4. Then put the seasoning, tomato and ketchup into the pot and simmer for about an hour or more until the beef is soft and cooked.

Exercise 4: Simple Luo Songtang

1. Slice an onion, half a carrot, an American celery and a quarter of cabbage, and stir-fry with cream until it changes color.

2. Open a can of braised beef, put it in the pot and add six bowls of water.

3. Boil until boiling, add tomato sauce (or the third bottle of tomato sauce), and add vinegar and sugar to taste as appropriate.

4. Cover and stew for 20 to 30 minutes.

Question 3: Luo Songtang, how to do it? Luo Songtang: Ingredients: cabbage, potatoes, beef and onions. Ingredients: tomato sauce (canned, not tomato sauce), flour (1-2 spoons), butter, salt and monosodium glutamate. Practice: 1. Boil the whole beef in water. First big fire, then small fire, about an hour or so. Then take out the beef and slice it to make soup. 2。 Pour the oil into the pot. When the oil is hot, fry the onion slices. When it's fragrant, take it out and put it in beef soup. (If possible, don't put oil in it, just fry it. It is said that the dish Red House costs 1 hour for raw and fried onions. ) 3。 Pour the cut potatoes and cabbage into the oil pan and fry until cooked. After frying, take it out and put it in beef soup. 4。 Pour the tomato sauce into the oil pan, and stir-fry until the oil and sauce are mixed. Add appropriate amount of sugar and flour and water to make noodle soup, stir-fry for a while, and add it to beef soup. 5。 Then start making soup. After the fire boils, add salt and beef slices and simmer for about half an hour. After the soup is cooked, add a small amount of monosodium glutamate. 6。 Finally, put some thin slices of butter on the soup. Everything's fine. It's delicious. Method of making delicious Luo Songtang: cut tomatoes into small pieces 1, wash lemon for a quarter, shred cabbage for half, peel garlic 1 tablespoon, cut carrots into small pieces 1, 5 cups of water, cut onions into small pieces 1, and appropriate amount of salt and pepper 1. Boil the water until it boils. 2. Season with salt and pepper. Tip: Do you think the Luo Songtang in the restaurant is particularly delicious? Actually, the trick is to add lemon. This soup is not cooked with meat, so the fat content is extremely low, which is an ideal choice for dieters.

Question 4: What raw materials does Luo Songtang need? How come? Ingredients: sausage, potatoes, cabbage, carrots, beef slices, tomatoes.

Seasoning: tomato sauce (buy canned merlin, it's very strong and delicious. Not as delicious as canned merlin. Don't use ketchup, the boiled Luo Songtang soup is not good-looking), sugar, monosodium glutamate and salt.

Practice: shred carrots and cabbage, don't cut them too thin, or you won't be able to eat them; Sliced beef, sliced sausage and potatoes, and diced tomatoes. Wash the beef, potatoes and carrots out of the water before cooking Luo Songtang. Stir-fry tomato sauce and tomatoes, and then drain. Then roast beef. After boiling, turn on medium heat, then add carrots, cabbage and potatoes, and put as little seasoning, sugar and salt as possible. As long as the taste of this soup is mainly sweet and sour, drinking soup in summer is quite thirst-quenching. Turn off the fire, and this simple Luo Songtang is finished.

Question 5: Russian Luo Songtang Authentic Luo Songtang Practice Russian Luo Songtang Authentic Luo Songtang Practice Four Seasons Meishi/Four Seasons/Genjinglei /263 Luo Songtang is a soup that can be seen everywhere in eastern European countries such as Russia and Poland, and it is also very common in western countries such as the United States. The main ingredient is beet, and other vegetables such as cabbage and potatoes are usually added. Luo Songtang got its name from the transliteration of Russian "Luo Song" by Shanghai literati. Besides beets, other vegetables such as cabbage and potatoes are usually added to Luo Songtang, 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. The simplest Luo Songtang consists of beet, salt, sugar, pepper and a little lemon juice. Other vegetables often added include cabbage, tomatoes, potatoes, celery and onions. The composition varies from place to place. Poles often add cabbage and potatoes, and Ukrainians often add tomatoes. Occasionally make it with beef brisket or clear soup. After the soup is cooked, you can enjoy it both hot and cold. 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 Luo Songtang Authentic Luo Songtang's Practice Four Seasons Cuisine/Four Seasons/Genjinglei /263

Question 6: How to explain authentic Luo Songtang with Luo Songtang's method/steps?

1

Prepare raw materials

2

Cut the beef into small pieces, blanch it in a pot, and add some cooking wine.

three

Cut potatoes, carrots and cabbage into small pieces.

four

Onions are cut into small pieces.

five

Peel the tomatoes and cut them into small pieces.

six

Add a proper amount of water to the pressure cooker, add the cooked beef, add the onion, cover the lid, and cook for ten minutes after boiling.

seven

Add a proper amount of vegetable oil to the pot, add potatoes, carrots and cabbage, and stir fry slowly.

eight

Pour the fried vegetables into the pressure cooker, add butter, cover and continue to cook for about 5 minutes.

nine

Put a proper amount of vegetable oil in the pot and fry the tomatoes.

10

Add tomato sauce and stir well.

1 1

Put the fried tomato sauce into a pressure cooker and stir well.

12

Put a little vegetable oil in the pot and fry the dry flour until it is cooked.

13

Add the fried flour, salt, sugar and black pepper, stir well and take out the pot.

Question 7: How to prepare Russell Songtang dishes, Russell Songtang's home-cooked practices and Russell Songtang's steps.

1

Get all the materials ready.

2

Blanch the tomatoes in boiling water and peel them.

three

All the materials are cut into pieces.

four

Add olive oil to the pot and heat it.

five

Stir-fried minced garlic and chopped green onion.

6 pour in tomatoes and stir fry.

seven

Add tomato sauce and continue to stir fry.

eight

At this time, the casserole can be cooked with broth or water.

Question 8: How does Luo Can Songtang burn thick materials?

Main raw materials: soup beef 1 kg Chinese cabbage, potato 1, carrots and tomatoes.

Key ingredients: 1 onion, 2 celery from China, 1/4 green pepper, 100g tomato sauce.

Ingredients: ginger cooking wine, soy sauce (10 ml or so), pepper.

Production method:

1. Cut the beef into pieces, add wine, ginger and water (about 1200ml) and simmer until it is 80% rotten.

2. Shred onion and diced celery, add oil and stir-fry until fragrant, then add Chinese cabbage (diced), potatoes, carrots, tomatoes (diced) and green peppers, stir-fry together, then add them into beef soup, simmer for 1 hour after the soup is boiled, and then add salt, tomato sauce, pepper and soy sauce. Stir well and cook for half an hour.

This soup is delicious! !

Question 9: How is Luo Songtang's cooking? Which part of beef is the best? Luo Songtang material: 1. Beef (brisket or oxtail) 2. Onion half or shredded 3. 3 tomatoes, 4 slices. 2 carrots and 3.50 iron racks. 3 potatoes, 4 hobs and 6 cold water bubbles. Taiwan Province province Koryo half silk 7. Rice wine, sugar and a little salt. Ginger 1 piece [production process] Practice: 1. First, blanch beef in Sichuan to remove the smell of blood, then wash it, cook the meat with cold water, add rice wine and ginger, and then cook it. 2. After boiling, add onion and simmer for 3-5 minutes, then add tomato and cook for 10- 15 minutes.

Question 10: Luo Songtang doesn't want to eat meat. Dice potatoes, carrots, onions, cabbage and tomatoes for later use. Pour the tomato sauce into the oil pan and boil it in hot water for two minutes. First, add potatoes, carrots and onions and cook for five minutes. Then add cabbage and tomatoes, add some salt, sugar and black pepper, and then take out the pot. Delicious vegan Luo Songtang is finished!