Why is tomato beef soup also called Luo Songtang?

Luo Songtang (Borscht)

Luo Songtang is a kind of soup that can be seen 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. An area where Jews live in a relatively concentrated area in the northern suburb of new york was once called Luo Songtang Belt or Luo Songtang Circle. -Borscht is the Jewish way of writing this soup. In Russia, this soup is written as Borsch, which comes from the Russian name of Beet or Parsnip, the main ingredient of this soup.

In addition to beet, 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 a great chef. In the past, it was one of the main foods for ordinary people in Russia, so how to make it mainly depends on what is at home. Usually, it reflects that everything is put in. This soup can be drunk hot in winter and used cold in summer. Generally, before eating, Luo Songtang should be decorated with a little foamy sour cream and dill coriander. Sour and sweet is a major feature of a soup.

borsch

RUSSIAn English is Russia, so Shanghai literati transliterated Tang from Russia as "Luo Song".

Luo Songtang, as it is often drunk by Russo (Russian), is called Luo Songtang.

(A) the daily practice of Luo Songtang:

Ingredients: cabbage 1 piece, carrots 2, potatoes 3, tomatoes 4, onions 2, celery 2, beef half a catty, sausage 1 piece (preferably sausage).

Seasoning: canned tomato sauce 1 tin, tomato sauce 1 bottle, pepper, cream100g, one or two grains of flour, oil, salt and sugar.

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

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

After the beef soup is cooked for 3 hours, take a large wok, add oil100g and cream100g after the wok is heated, add potato pieces after the oil is heated, stir-fry it outside and add sausage, stir-fry it, then add other vegetables, and then add tomato sauce and tomato sauce (estimated according to the amount of soup)

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

Ladle a bowl, take a piece of whole wheat bread and dip it in it, which is the authentic eating method of Luo Song people.

(2)

Materials: (one person)

Cream 10.2g, onion 15g, diced carrot 15g, diced potato 15g, diced white radish 15g, beef stock 300g, diced beef 20g, cabbage 40g and diced tomato (peeled and seeded).

Practice:

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

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

3. Add beef stock and boil for15min, then turn to low heat and add diced beef, cabbage, diced tomato, black pepper, bay leaf and simmer for15min.

4. Take out the laurel leaves and season them.

(3)

Ingredients: 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.

Practice:

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 into a boil (water must cover all the ingredients) and turn to low heat until the carrots and potatoes are soft.

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

(4) Lazy Luo Songtang

1. Slice one onion, half a carrot, one American celery and one quarter cabbage, and stir-fry with cream until it becomes discolored.

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

3. Boil until boiling, add a tomato paste (or a third bottle of tomato sauce), and season with vinegar and sugar as appropriate.

4. Cover and simmer for 20 to 30 minutes.

(5) Russian Luo Songtang

A. materials:

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

2. Two potatoes (diced)

3. Three strips of carrot (diced)

4. cabbage? 0? 4 (cut into small pieces)