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Shanghai-Style Borscht Soup (Luo Song Tang)


8 people


45 minutes


Healthy and delicious Shanghai-Style Borscht Soup (Luo Song Tang) is cooked in a rich, flavorful beef broth with a variety of vegetables and beef sausage.


– 2 tablespoons unsalted butter divided – 1/2 large onion sliced – 2 tomatoes diced – 1 cup tomato paste – 1/2 head cabbage roughly chopped – 1 carrot cut into large chunks – 1 large potato peeled and cut into large chunks – 6 cups beef broth – 12 oz beef sausage cut into strips – 2 tablespoons all-purpose flour – 1 cup water – salt to taste – ground black pepper to taste

Step 1

Heat a heavy-bottom pot over medium-high heat. Melt 1 tablespoon of butter in the pot and add onion. Stir well and cook until the onion is tender and lightly browned.

Step 2

Add diced tomatoes and tomato paste, keep stirring for 2 minutes until the juice comes out. Add chopped cabbage, carrot, potato chunks and stir-fry the vegetables for 2 to 3 minutes, then add beef broth. Now turn up the heat to high and bring the soup to a boil.

Step 3

Once the soup is boiled, reduce the heat to medium and add beef sausage. Cover and simmer for 20 minutes until the potatoes are soft. Occasionally stir the soup to avoid the potatoes sticking to the bottom.

Step 4

Meanwhile, melt the rest of the butter in a clean frying pan over medium heat. Add all-purpose flour to the pan and stir for a few minutes until lightly browned. Turn off the heat and transfer to a small bowl and mix well with 1 cup of water.

Step 5

Once the potatoes are softened, stir in the all-purpose flour slurry to thicken the soup. Add salt and ground black pepper to taste. Serve immediately.

Thick Brush Stroke



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