Shanghai Style Borscht

Overview

Borscht, this is where the name comes from! The English word for Russia is RUSSIA, which refers to the Russian style. So the literati in Shanghai transliterated Tang from Russia as Luosong. Back then, in Russian restaurants in the Shanghai Concession, the beef and beetroot version of borscht was expensive. However, Shanghainese people particularly liked this soup. When the pirated version was made, they felt that beef was too expensive and beetroot was not easy to buy. Therefore, the great people of Shanghai created their own version of borscht. As a result, the popularity of this soup far exceeded that of the Russian version. In this poor and classic rosson soup, the most important thing is to add red sausage, onions, potatoes and tomato sauce. The vegetables can be cabbage or carrots. I didn't buy cabbage today, so I added carrots, haha! Anyway, it’s home-cooked, so I’ll add cabbage next time!

Tags

• soups
• light soy sauce
• onions
• potatoes
• red sausage
• tomato
• carrot
• garlic
• salt
• tomato sauce

Ingredients

Steps

1. 1 Have materials ready.

   

2. 2 Slice tomatoes, carrots, potatoes, red sausage, and mince onions and garlic.

   

3. 3 Add oil to the wok, add minced garlic and stir-fry.

   

4. 4 Add onions and sausage.

   

5. 5 Add potatoes and carrots and stir-fry, then add salt, light soy sauce, tomato sauce, and chicken essence.

   

6. 6 Add tomatoes and a bowl of water, then simmer for about 25 minutes, it will be OK when the carrots become soft!

   

7. 7 Freshly baked, the color is attractive!