China · Shanghainese

Borscht

Name: Borscht
Prep time: 77 min
Cook time: 15 min
Total time: 92 min
Yield: 4 servings
Cuisine: Shanghainese
Ingredients: beef 250 g; canned tomatoes 2 g; tomato paste 5 g; potato 400 g; onion 100 g; carrot 100 g; celery 100 g; cabbage 200 g; red sausage Exact; salt 18 g; black pepper 3 g

The Russian soup more widely known in China as luosong tang: beef, tomato, potato and cabbage simmered slowly until the broth is thick and faintly sweet.

92 minutes · 4 servings · Moderate

It arrived in northern China with Russian and Central Asian settlers in the nineteenth and twentieth centuries and was eventually adopted wholesale, name and all, which is why its Chinese name simply means Russian soup. Sourdough from the Russian colonies is said to have replaced wheat flour in the borscht here, so good bread matters as much as good beef. The whole thing is cooked twice over, long and slow, which is why it tastes better the next day.

Ingredients

beef250 g
canned tomatoes2 g
tomato paste5 g
potato400 g
onion100 g
carrot100 g
celery100 g
cabbage200 g
red sausageExact
salt18 g
black pepper3 g

Directions

1
Dice the onion, carrot and celery into 1 cm cubes.
2
Cut the red sausage and the potato into 2 cm pieces.
3
Remove the stalk from the cabbage and tear it by hand into 2 cm pieces.
4
Rub 3 g of salt and 3 g of black pepper over the beef and leave it for five minutes.

Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.