When I was pregnant, I thought of Luo Songtang, so I looked it up on the Internet and learned a simple version of Luo Songtang. I put diced onion, diced potato, diced tomato and diced carrot together, fry them first, and then cook them with the brisket, which shows how appetizing Luo Songtang is. Stomach discomfort during pregnancy can be treated. It's delicious. Luo Songtang is sweet and sour, and the soup is thick and delicious. Specializing in all kinds of appetizers
What is Luo Songtang?
Luo Songtang, English: Russian soup/Luo Songtang, also known as red vegetable soup, is a concentrated vegetable soup, which originated in Ukraine and can be eaten both hot and cold. It is very popular in Russia, Eastern Europe and Europe. Luo Songtang is mainly made of sugar beet. Many vegetables, such as tomatoes, potatoes, carrots and potatoes, are cooked with beef or Russian sausages and finally turn purple, which tastes sour and fragrant.
How was Luo Songtang introduced?
At the beginning of the 20th century, with the influx of Russians, Belarusians and refugees into Shanghai Concession, Luo Songtang was introduced into Shanghai.
Shanghai culture quickly accepted Luo Songtang and became a popular food in the upper class. However, Shanghainese improve their Shanghai flavor by replacing red cabbage (beet) with cabbage and frying tomatoes in oil. Adding sugar to make it sweet and sour changed the sweet and sour taste of Russian red cabbage soup, and adding fried noodles to mix and paste it into Luo Songtang.
1940 or so, Shanghai immigrated to Hong Kong more, and Shanghai-style Luo Songtang was introduced to Hong Kong, which changed its taste. Hong Kong-style Luo Songtang emphasizes: milk flavor, more butter, not mixed with flour, but also cooked with red and white vegetable heads and potatoes, so that its starch will be lost in the soup and form a rich fragrance, which is also the difference between Hong Kong-style Luo Songtang and Shanghai-style Luo Songtang.
In addition, there are canteen version, restaurant version and family version, which are nothing more than the cooking time, the amount of materials used, the richness and simple differences of materials used. Because there is no cooking time, tomatoes in China and Luo Songtang are basically clear soup, but they are also very popular with students. Especially the Luo Songtang version, all the ingredients are fried and boiled in a pressure cooker or rice cooker until soft and rotten, which greatly reduces the cooking difficulty and cooking time, and is deeply loved by housewives.
Luo Songtang method
Ingredients: 500g beef brisket, potato 1, carrot 1, half an onion, 3 tomatoes, 200g celery, 200g Chinese cabbage, beet 1, 30g butter, and half a spoonful of tomato sauce and garlic; Seasoning: salt, pepper, bay leaf, rosemary.
1. Blanch the bloody beef;
2. Add ginger slices and chopped green onion to beef and cook for about two hours to cook beef soup;
3. Cut celery obliquely; Cut potatoes and carrots into iron blocks; Cut onions; Boiled tomatoes, peeled and cut into large pieces; Cut the cabbage into large pieces; Cut the cabbage head into small pieces.
4. Melt butter over medium heat, add onion and garlic cloves and stir fry.
5. Then add carrots and potatoes and stir-fry most tomatoes and beets.
6. Add tomato sauce and stir fry, add celery and most Chinese cabbage and stir fry;
7. Put the stir-fried materials into a saucepan, add beef and beef soup, and stew for about an hour.
8. Add the remaining tomato pieces and cabbage before boiling, cook it a little, and season with salt and pepper.
In addition, Luo Songtang needs to stir-fry the flour and then put it into the soup to form the feeling of thick soup.
Cheap/tricks
1. When the butter melts in the pot, use medium or low fire, otherwise the butter will easily paste.
2. the onion is fried in yellow oil until it is slightly yellow and tastes excellent.
3. Add tomato sauce when frying. It is not ketchup that makes soup rich, perfect and beautiful.
All vegetables should be fried with butter, or add some corn oil to achieve a rich flavor.
5. It is best to use brisket. If you like something a little fat, you can also use beef ribs. Beef soup must be clear, and it is best to stew it for more than two hours, so that the taste of beef is enough. Of course, it can also be made with oxtail soup.
6. Stir-fry flour, not stir-fry. Put Luo Songtang into the soup pot before boiling. It is best to sieve into the pot, otherwise it will form a knot in one's heart and affect the effect of thick soup.
The perfect Luo Songtang is sweet in acid, fragrant in sweetness, not greasy in fat, fragrant in softness and rich in flavor. Russians usually eat hard-shell bread, which is also a good choice, especially for children, pregnant women and the elderly at home.
Luo Songtang is rich in nutrition, which is particularly easy to absorb. Cooked food is soft and rotten without any pain or anger. After autumn and winter come, a pot of warm soup will warm your stomach and your home. Of course, it is comfortable to eat cold in summer.