Why is tomato beef soup also called Luo Songtang?

Luo Songtang (Luo Songtang)

Luo Songtang is a soup that can be found everywhere in eastern European countries such as Russia and Poland, and it is also common in the United States and other western countries. Jews who immigrated from Russia, Poland and other eastern European countries are the main disseminators of this soup all over the world. The northern suburb of new york is an area where Jews live relatively intensively. It was once called Luo Songtang Belt or Luo Songtang Circle. -Luo Songtang is the Jewish word for this soup. In Russia, this soup is written as Luo Songtang, which comes from the Russian name of beet or parsnip, the main ingredient of this soup.

Besides beets, other vegetables such as cabbage and potatoes are usually added to Luo Songtang, and some of them also contain meat, which is even more eclectic. This is because this soup was not invented by the great chef. It used to be one of the main foods for ordinary Russians, so how to do it mainly depends on what is at home. It usually reflects putting everything in. This soup can be drunk hot in winter and cold in summer. Generally speaking, before eating, Luo Songtang should be decorated with a little foamed sour cream and dill coriander. Sweet and sour is a major feature of soup.

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Russian English is Russian, so Shanghai literati transliterated Tang from Russia as "".

Luo Songtang, because it is often drunk by Russo, is called Luo Songtang.

(a) Daily practice in Luo Songtang:

Ingredients: cabbage 1, carrot 2, potato 3, tomato 4, onion 2, celery 2, half a catty of beef, sausage 1 (preferably sausage).

Seasoning: tomato sauce 1 tin, tomato sauce 1 bottle, pepper 100g, cream 100g, one or two grains of flour, proper amount of oil, salt and sugar for later use.

Wash the beef first and cut it into small pieces. Prepare a soup pot, enlarge half a pot of water, put the beef in the pot, blanch it with cold water, bring it to a boil with high fire, switch to low fire, skim the foam with a spoon, and simmer for 3 hours.

Then wash vegetables one by one, peel potatoes, carrots and tomatoes, cut Chinese cabbage into an inch-long diamond, cut potatoes into hob blocks, slice carrots, cut tomatoes into small pieces, shred onions, dice celery and slice sausages for later use.

After the beef soup is boiled for 3 hours, take a large wok, add100g oil and100g cream to the wok, add potato pieces after the oil is heated, add sausage after the frying, add other vegetables after the frying, and then add tomato sauce and tomato sauce (as much as possible according to the amount of soup).

Then wash the wok, dry it, bake it with a small torch, put the flour into the wok, fry it repeatedly until the flour is hot and yellow, then put it into the soup while it is hot and stir it evenly with a large spoon. Cook for another 20 minutes, add salt and sugar according to personal taste, and add pepper to serve.

Scoop a bowl and dip a piece of whole wheat bread in it, which is the authentic way for Luosong people to eat.

(2)

Material: (one person)

Cream 10g, onion 15g, diced carrot 15g, diced potato 15g, diced white radish 15g, beef soup 300g, diced beef 20g, Chinese cabbage 40g, diced tomato 15g (.

Exercise:

1. Cross the tomato with a knife, scald it with hot water, then soak it in cold water and peel it.

2. Melt the cream with low heat, add diced onion and stir-fry until soft, add diced carrot, diced potato and diced radish and stir-fry until cooked.

3. Add beef stock and cook for15min. Turn to low heat and add diced beef, Chinese cabbage, diced tomato, black pepper and bay leaf, and cook for15min.

4. Take out the laurel leaves and season.

(3)

Ingredients: a piece of beef or pork, an onion, a potato, a carrot, a tomato, tomato sauce, two cloves of garlic, two tablespoons of flour and salt.

Exercise:

1. All materials are cut into small pieces [garlic needs to be broken], and the meat pieces are scalded with hot water to remove blood.

2. Saute garlic with two spoonfuls of salad oil, add meat and onion, stir fry with tomato sauce, and serve.

3. Boil a pot of hot water, put all the ingredients in boiling water (water must cover all the ingredients) and turn to low heat until carrots and potatoes are soft.

4. Add a bowl of flour and water and thicken with salt to taste.

4 lazy Luo Songtang

1. Slice an onion, half a carrot, an American celery and a quarter of cabbage, and stir-fry with cream until it changes color.

2. Open a can of braised beef, put it in the pot and add six bowls of water.

3. Boil until boiling, add tomato sauce (or the third bottle of tomato sauce), and add vinegar and sugar to taste as appropriate.

4. Cover and stew for 20 to 30 minutes.

(5) Russian Luo Songtang

A. materials:

1. One and a half onions (cut into small pieces)

2. Two potatoes (diced)

3. Three carrots (diced)

4. Chinese cabbage? 0? 4 (cut into small pieces)