---
title: "Borscht (罗宋汤)"
description: "A Shanghai-style home-cooked soup adapted from the Russian beet soup, featuring tomato and beef as the main flavors. It has a rich, tangy-sweet taste with a deep, savory finish. Rich in high-quality protein, lycopene, and various vitamins, it offers balanced nutrition. Easy to make and beginner-friendly, the whole process takes about 2–3 hours."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/soup_luo-song-tang.jpg"
url: "https://cookbook.cn-trending.com/r/soup_luo-song-tang/"
---

# Borscht

**罗宋汤 · luó sòng tāng**

> Time: 3 h · Difficulty: Hard · Calories: 2006 kcal · Serves: 1 serving · Category: [Soups](https://cookbook.cn-trending.com/c/soup/) (汤羹)

A Shanghai-style home-cooked soup adapted from the Russian beet soup, featuring tomato and beef as the main flavors. It has a rich, tangy-sweet taste with a deep, savory finish. Rich in high-quality protein, lycopene, and various vitamins, it offers balanced nutrition. Easy to make and beginner-friendly, the whole process takes about 2–3 hours.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/soup_luo-song-tang.jpg)

## Ingredients

- 500 mL Beef stock (牛肉高汤) — per serving
  - Tip: Can be substituted with 〇 soup base.
- 250 g Beef (牛肉) — per serving
  - Tip: Beef brisket or oxtail can be used.
- 2 cans Canned tomatoes (番茄罐头) — per serving
  - Tip: Can be substituted with tomato, but the flavor is less rich.
- 5 g Tomato paste (番茄膏) — per serving
  - Tip: Enhances the tomato flavor.
- 100 g Onion (洋葱) — per serving
  - Tip: One of the essential trio for vegetable stock.
- 100 g Carrot (胡萝卜) — per serving
  - Tip: One of the essential trio for vegetable stock.
- 100 g Parsley (欧芹) — per serving
  - Tip: One of the essential trio for vegetable stock.
- 5 mL Olive oil (橄榄油) — per serving
  - Tip: Used for cooking vegetables; can be substituted with vegetable oil.
- 5 mL Vegetable oil (植物油) — per serving
  - Tip: Used for searing beef; cannot be substituted with olive oil.
- 18 g Salt (盐) — per serving
  - Tip: 3g is used for marinating, and 15g is added at the end for seasoning.
- 3 g Black pepper (黑胡椒) — per serving
  - Tip: Used for marinating the beef.

### Optional

- 400 g Potato (马铃薯)
  - Tip: Recommended to cut into 2cm chunks.
- 200 g Cabbage (包菜)
  - Tip: Tear by hand into 2cm pieces for better texture.
- 100 - 200 g Smoked red sausage (红肠)
  - Tip: The signature ingredient of Shanghai-style Borscht.

## Tools

Skillet, Stockpot, Cleaver / chef's knife, Cutting board, Wooden spoon

## Method (7 steps)

1. **Prep – Vegetables** — Cut the onion, carrot, and parsley into 1cm cubes; cut the red sausage and potato into 2cm chunks; remove the core from the cabbage and tear it by hand into 2cm pieces.
   - Duration: 10 min
   - Tip: Uniform vegetable cubes help ensure even cooking.
   ![Step 1: Prep – Vegetables](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/soup_luo-song-tang/step_1.jpg)
2. **Marinate the Beef** — Sprinkle 3g salt and 3g black pepper over the beef, toss to combine, and marinate for 5 minutes.
   - Duration: 5 min
   - Tip: Marinating helps the beef absorb more flavor.
   ![Step 2: Marinate the Beef](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/soup_luo-song-tang/step_2.jpg)
3. **Sear the Beef** — Heat a skillet and add vegetable oil. Sear the beef until the surface turns golden brown, then remove and set aside.
   - Duration: 5 min
   - Tip: The beef can still be slightly raw inside, but don't burn it.
   ![Step 3: Sear the Beef](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/soup_luo-song-tang/step_3.jpg)
4. **Sauté the Aromatics** — Heat a stockpot and add olive oil. Add the onion, carrot, and parsley cubes and sauté until the onions turn translucent. Then add the tomato paste and canned tomatoes.
   - Duration: 5 min
   - Tip: Sautéing until the onions turn translucent releases their natural sweetness.
   ![Step 4: Sauté the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/soup_luo-song-tang/step_4.jpg)
5. **First Simmer** — Add the seared beef and potato chunks, stir to combine, then add water until it covers the ingredients. Simmer over medium heat for 1 hour.
   - Duration: 60 min
   - Tip: Add enough water all at once.
   ![Step 5: First Simmer](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/soup_luo-song-tang/step_5.jpg)
6. **Second Simmer** — Once boiling, add the cabbage pieces and red sausage chunks. Stir to combine, then continue simmering over medium heat for 30 minutes.
   - Duration: 30 min
   - Tip: Adding the cabbage and red sausage later helps preserve their texture.
   ![Step 6: Second Simmer](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/soup_luo-song-tang/step_6.jpg)
7. **Season and Serve** — Finally, add the remaining 15g salt, mix well, and serve.
   - Duration: 1 min
   - Tip: Adding salt at the end prevents the beef from becoming tough.
   ![Step 7: Season and Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/soup_luo-song-tang/step_7.jpg)

## Tips

- Try not to substitute canned tomatoes with fresh ones. The combination of canned tomatoes and tomato paste delivers a richer flavor.
- Aside from carrot, onion, parsley, and beef, which are essential ingredients, the rest can be freely customized.

## Overview image

![Borscht — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/soup_luo-song-tang_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/soup/罗宋汤.md

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