Luo Songtang's method

First, the practice of low-fat Luo Songtang

Raw materials:

Tomato (cut into small pieces) 1, lemon (washed) one quarter, cabbage (shredded) half, garlic 1 tablespoon, carrot.

(Peel and cut into small pieces) 1 strip, 5 cups of clear water, 1 root onion (cut into small pieces), salt and pepper.

Exercise:

1. Boil the water, add all the ingredients and cook for about an hour.

2. Season with salt and pepper.

Tips:

Have you noticed the Luo Songtang flavor in the restaurant? The trick is to add lemon. This soup is not cooked with meat, so the fat content is extremely low, which is an ideal choice for fitness families.

2. Practice of Russian Luo Songtang

Well, this Luo Songtang is often drunk by Russo, so it is called Luo Songtang. The method is relatively simple, but the preparation of materials is a little more complicated and the cooking time is longer. Now I want to share with you my experience in firing Luo Songtang for many years.

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.

Practice: 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, take a piece of whole wheat bread and eat it. This is the authentic way for Russians to eat.