Russian Luo Songtang, the full name of Russian vegetable soup, is made of eight kinds of materials, including potatoes, carrots, celery, mouth mill, onions, tomatoes, Chinese cabbage (that is, blue packets) and beef. Cut into cubes with a square centimeter, coat the bottom of the pot with butter, stir-fry with chopped garlic rice, and then add all the raw materials into beef bone soup. After boiling for an hour and a half, add tomato sauce, tomato juice, salt monosodium glutamate, chili pepper and white sugar to taste, and add white batter (that is, the paste made of milk after frying flour). The finished product is bright red, sweet, salty and slightly spicy, and the soup is thick.

First of all, it is suggested to use beef to make this soup. The Luo Songtang made in this way is more delicious than sausage, but the disadvantage is that it takes too long to cook. Some people are eager for quick success and instant benefit, and put beef and sausage together, but the taste is a bit mixed and strange. Tomato sauce and carrots are used to color Luo Songtang. Some "canteen-style" Luo Songtang often does not use ketchup, or only uses a small amount of color. The key reason is that there is no butter. What butter does to Luo Songtang is like balsamic vinegar to hairy crabs. Without it, you can't cook western-style soup.

Yellow sprouts and potatoes add subtle sweetness to Luo Songtang. Prepare vegetables and sauces while cooking beef soup. The secret of making Luo Songtang thick, colorful and rich in flavor is to use butter in the pot. The ketchup in the frying pan is fried. The bright red and sweet and sour taste of Luo Songtang is attributed to tomato sauce. When cooking Luo Songtang, you must be willing to use tomato sauce. Jingjing told Xiaoji that she usually used a whole bottle of ketchup. Stir-fried tomato sauce can not only make it rich in flavor, but also make the soup look better. Put the fried tomato sauce into the pot, stir well, and simmer on low heat.

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