Luo Songtang is a recipe introduced to China from Russia, and its making method is different from the home-cooked soup that everyone takes every day. Generally, tomato sauce is used as a specific seasoning, which is mixed with all kinds of vegetables. In addition, beef and toast are Luo Songtang's best partners. In the northeast, Luo Songtang is also called Supo Soup, and locals have also improved it.

One carrot, one onion, one quarter cabbage, one celery, proper whipped cream, one canned beef and fruit, and proper tomato sauce. Add 6 bowls of water to the pot, and cook each food together. After boiling, add appropriate tomato sauce, and then add sugar to taste. Stew slowly for 30 minutes and you can take it up and down.

One and a half shallots are sliced, two potatoes, diced carrots, cabbage, a box of hob blocks for beef/mutton tendon, garlic paste, tomato sauce, salt, nutmeg, black pepper powder, spices and edible olive oil.

After the garlic is fried, put the mutton tendon in the pot and stir-fry it simply, then add the onion and stir-fry until soft. Put the rest of the beef into the pot, stir-fry until the beef fades, stir-fry the carrots and potatoes together, and then stir-fry the kohlrabi. At this moment, add tomato sauce and other condiments to the pot and simmer for about 1 hour.

Luo Songtang is made up of a lot of food, so it is rich in nutrients. Taking Luo Songtang can reduce blood fat, slow down aging, and prevent cancer. People suffering from the top three are very suitable to take Luo Songtang on weekdays.

On weekdays, many Luo Songtang will put some beef products in the manufacturing process. If you don't like the greasy taste, you can't stew beef soup immediately. You can dilute the beef soup before making it.

It is best to use bottled tomato sauce, and the taste is best. Cabbage is often put in the end, just to maintain the crisp taste of cabbage. Friends who like sausages can also put some sausages in.

Nowadays, Luo Songtang can be seen in many areas of Shanghai, which also has historical time to talk about. During the October reform period, a lot of Russians flowed into Shanghai. Later, some German-style specialties were added, and now many foods in Shanghai also have the shadow of German-style specialties. And with the passage of time, this dish has gradually acquired the taste of Chinese style.