Luo Songtang originated in Russia, and the northeast is called "Su Bo Tang". It is said that Shanghai literati transliterated Tang from Russia as "Luo Song". The earliest Luo Songtang used beet as the main raw material, which was called red vegetable soup. The ingredients are simple, spicy, sweet and sour, which is one of the main foods of ordinary Russian families. After improvement in various countries, various vegetables have been added. Sweet and sour is the characteristic of Luo Songtang, which is both appetizing and nutritious. The materials are beef (about 3 Liang), potatoes (2-3), carrots (about half a root) and yellow onions (about half a root).

working methods

1. Wash the beef, cut it into thick slices (about 3 cm thick), pat it loose with the back of a knife and cut it into dices.

2, potatoes peeled, washed and diced.

3. Wash carrots and cut into pieces

4. Peel the shallots, wash and dice them.

5. Wash the tomatoes, blanch them in boiling water, peel them, dig out the roots and cut them into pieces.

6. Cut the cabbage into small pieces and soak it in water for a while. Wash and drain.

7. Add water to the boiling pot and bring to a boil. Add beef, blanch, skim the froth, take out the beef, and drain for later use.

8. Heat the wok and drain the oil. Turn to medium heat and stir-fry onions. Add tomatoes and stir-fry the soup for later use.

9. Boil the soup pot with water, add beef, cooking wine and half diced potatoes, cover and turn to low heat for about 60 minutes, add fried onion and tomato soup for about 20 minutes, add the remaining half diced potatoes, carrots, cabbage, tomato sauce and appropriate amount of salt, and stir evenly for about 40 minutes.

skill

The amount of ingredients can be eaten by 3-4 people, and the amount of cabbage is controlled by myself. I used about a third of the normal size, because I didn't put oil noodles, butter and cheese in the soup. On the contrary, I put some potatoes in the soup to make it rich and sticky. Boiled beef tightens when it meets cold water. It is recommended to stew in a boiling pot. First, pat the beef loose and cook it to make it softer and tender.