Luo Songtang (Russian: борщ; Polish: Barszcz) is a thick soup that first appeared in Ukraine. In Luo Songtang, beet is the main material, and potatoes, carrots, spinach, beef and cream are often added, so it is purple. In some places, tomatoes are used as base materials and beets are used as condiments. Orange and green Luo Songtang can also be used without beets and ketchup. Ingredients: 50g carrots, 50g onions, 50g celery, 50g white radishes, 50g potatoes, 3 cans of canned sweet red vegetables, 20g Chinese cabbage, 30g tomatoes, appropriate amount of bay leaves and thyme, and a little tomato sauce.

Seasoning: 5g of dried pepper, sugar 10g, lemon juice 10g, 20g of garlic, 5g of fresh fennel, 20g of sour cream, 0/000ml of beef soup/kloc-0, salt and pepper. Method. Wash the brisket, put it in a boiling pot, add carrots, onions, spice bundles and water, cook for 3 hours until it becomes soft, take it out, cut it into 2 cm pieces and soak it in beef soup for later use. Cut 2cm vegetables, slice Chinese cabbage, peel and remove seeds from tomatoes, and cut into pieces. Add carrots, potatoes, parsley, kohlrabi, cabbage and garlic until soft. Add chopped tomatoes, tomato sauce, bay leaves and thyme. Take it away from the fire and put it aside. Pour the beef soup into the pot and add the fried vegetables.

Season with dried peppers, salt and pepper, sugar and lemon juice. Keep the soup slightly boiling, skim the boiling foam in the middle of the soup at any time, simmer for 40 minutes, add purple cabbage and canned purple cabbage juice before eating, add beef and fennel, and cook slightly. Pour the broth, beef and the ingredients in the book into the plate. Sprinkle with sour cream and chopped coriander. Luo Songtang has a strong flavor, so we should grasp the degree of salty, sour, sweet and spicy when seasoning. Sour taste, lemon juice or white wine vinegar to enhance the taste. Be salty enough, or the sour taste will be wrong.

Sweetness can be supplemented by the sweetness of sugar and red vegetable juice. The spicy taste is slightly weak and should not be too strong. Chili sauce can also be used instead of dried Chili. Beef should be cooked thoroughly before use, so that not only delicious beef pieces can be obtained, but also fragrant beef soup can be obtained. It is necessary to ensure that the thick beef-flavored red soup and canned red vegetable juice in the soup should be added before cooking and should not be left for a long time, otherwise the soup will be black after cooking and unsightly.