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Shanghai-style borscht soup in a heavy-bottom soup pot.
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3 from 1 vote

Shanghai-Style Borscht Soup (Luo Song Tang)

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. This recipe is so easy to make at home and tastes absolutely amazing.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: Chinese Recipes
Keyword: Shanghai-style borscht soup
Servings: 8 people
Author: Bee Yinn Low

Ingredients

  • 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
US Customary - Metric

Instructions

  • Heat a heavy-bottomed pot over medium-high heat. Melt 1 tablespoon of butter in the pot, then add the onion. Stir well and cook until the onion is tender and lightly browned.
  • Add the diced tomatoes and tomato paste, stirring for 2 minutes until the juices are released. Then, add the chopped cabbage, carrot, and potato chunks, and stir-fry the vegetables for 2 to 3 minutes. Next, add the beef broth, turn the heat up to high, and bring the soup to a boil.
  • Once the soup reaches a boil, reduce the heat to medium and add the beef sausage. Cover and simmer for 20 minutes, or until the potatoes are soft. Stir the soup occasionally to prevent the potatoes from sticking to the bottom.
  • Meanwhile, melt the remaining butter in a clean frying pan over medium heat. Add the all-purpose flour to the pan and stir for a few minutes until lightly browned. Turn off the heat, transfer to a small bowl, and mix well with 1 cup of water.
  • Once the potatoes are soft, stir in the all-purpose flour slurry to thicken the soup. Add salt and ground black pepper to taste. Serve immediately.

Notes

  • Stir-fry the vegetables for 1 to 2 minutes until aromatic, then add beef broth. It brings the soup a natural sweetness from the vegetables after simmering.
  • Cook the soup with beef broth instead of water for the best taste.
  • For a rich taste, thicken the soup with stir-fried all-purpose flour slurry.

Nutrition

Calories: 247kcal | Carbohydrates: 18g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 1220mg | Potassium: 853mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2205IU | Vitamin C: 39mg | Calcium: 61mg | Iron: 2mg