If you've been to any Western restaurants in China, you're probably familiar with the "Luo Song soup" (Luo and Song are both common Chinese surnames). I used to ponder why such a southern-Asian-sounding name would appear on a Western menu. Later I learned that this soup is actually called "borsch" in Russian. It's called "Luo Song" because that was the old name for Russia.
I was studying Russian recipes some time ago. The dishes gave me this impression: thick and heavy. No matter whether it's big chunks of potato, thick dark bread, or sausage eaten for breakfast ... they all look very, very filling. Even the festive cake Kulich is a big tall slab powdered with sugar, not appealing to the eye at all. Anyway, after much selection, I decided to make this soup as "homework." For weeks I reminded myself to collect all the ingredients needed, but I always forgot a few ... until today. Well, I forgot the tomato sauce and lemon ... T_T. But let it be. By the way, in the south we don't have beets, so in order to make it taste "northern," I went to the imported goods shop and got a can of beets.
Yields 4 to 6 servings
1/2 head of cabbage, shredded
2 tomatoes, diced
2 carrots, diced
560g potato, diced
1/4 onion, diced
1 green pepper, shredded
1 can of beets
2 Tbsp tomato ketchup
300 mL veggie broth
1 1/2 Tbsp canola oil
2 tsp salt
1/2 tsp black pepper
1. Add oil, salt, and pepper into the pan. Sauté the green pepper and onion first, then add the potato and carrot and stir fry continuously.
2. Stir-fry for 2 to 3 mins, add cabbage and tomato, and continue to stir fry for 2 mins.
3. Add broth, ketchup, and beet. Mix well, cover, and let it stew for 15 to 20 mins.
It tastes a bit hot, sour and sweet. I ate two plates plus a big bowl of rice! As for the expensive beet, it just tastes like boiled turnip!
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.