Luo Song Tang (Russian Soup)

  • Preparation time: 10 minutes
  • Baking time: 2 hours
  • Difficulty Level: **
  • 600 grams beef brisket
  • 3 x potatoes
  • 2 x onions
  • half cabbage
  • tomato paste 280grams
  • 1 tablespoon vegetable oil
  • 3 tablespoons plain flour
  • 30 grams of sugar
  • a dash of salt
  • white pepper
  • one slice of butter (20 grams)
How to Bake

Cut potatoes in 3cm cubes, slice cabbage into 2cm strips.

Place beef in a big pot, and add 6 liters water, cook on high heat until boiling, then turn the heat to low-medium, keep cooking for another hour. Take the beef out and into small cubes or thin slices. Put the beef stock aside.

Add oil in a wok, stir fry the onion until fragrant, then add cabbage and potatoes. Keep stir until cabbage is softened.

Take out all the vegetable and place them into the beef stock.

Heat up another small flat pan, add some oil, add the tomato paste in, keep stiring until the paste combined with oil. Add sugar and flour and keep stirring. If it gets too dry, add a couple tablespoons of the soup to combine with.

Tip the tomato mixture into the soup, then start heating up the soup on high heat. When it reaches boiling point, add salt and beef. Turn the heat down to low and simmer for another 20 - 30 minutes until potatoes are softened.

The soup should be quite thickend at this stage, if not, add some more flour and water mixture to thicken it up.

Add a slice of butter to the soup a couple minutes before serving.

Serve hot with french bread.

Images and Content Copyright © Freelikefree 2010-2013
wastrong template