Ingredients:

1 tomato (cut into small pieces), 1 quarter lemon (washed), half cabbage (shredded), 1 tbsp garlic, 1 carrot (peeled and cut into small pieces), 5 cups water and 1 onion (cut into small pieces).

2. Season with salt and pepper.

Tip:

Have you noticed the special flavor of Luo Songtang in the restaurant? The trick is to add lemon. This soup is not cooked with meat, so it is extremely low in fat and is an ideal choice for the keep fit family.

second, the practice of Russian-style Luo Songtang

This Luo Songtang is often drunk by Russo people (Russians), so it is called Luo Songtang. The method is relatively simple, but the preparation of materials is a little more complicated, and it takes a long time to cook. Now I would like to share with you my own experience gained after years of firing Luo Songtang.

ingredients: 1 cabbage, 2 carrots, 3 potatoes, 4 tomatoes, 2 onions, 2 celery petals, half a catty of beef and 1 sausage (preferably sausage).

seasoning: 1 tin of tomato sauce, 1 bottle of tomato sauce, 1g of pepper, 1g of cream, one or two grains of flour, and appropriate amount of oil, salt and sugar for later use.

practice: 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 rhombus, 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 1g of oil and 1g of cream after the wok is heated, add potato pieces after the oil is heated, stir-fry it outside and add sausage, stir-fry it until it is fragrant, then add other vegetables, tomato sauce and tomato sauce (as much as possible according to the amount of soup), and add a spoonful of refined salt.

Then wash the wok, dry it, turn on a small torch to dry it, put the flour into the wok, and stir it repeatedly until the flour is hot and yellowish, then put it into the soup while it is hot, and stir it evenly with a big spoon. Cook for another 2 minutes, add salt and sugar according to your personal taste, and add pepper to eat.

scooping up a bowl and taking a piece of whole wheat bread with it is the most delicious, which is the authentic way for Russians to eat.