The name “Luosong” is said to be a Chinese transliteration from Russian soup (Luosong is Russian, derived from Pidgin shore English in early Shanghai, pronunciation: [l ù s ó ŋ]), Russian borscht (borshch) is another common name.


300g beef
Half a potato
1 carrot
2 tomatoes
1 small cabbage
4 g salt
Half a bowl of ketchup
1 teaspoon pepper
30 ml olive oil
2 tablespoons June fresh soy sauce
1 tsp oyster sauce
1 tablespoon cooking wine
2 tablespoons soy sauce
1 Chinese wolfberry


Step 1
Cut the beef into chunks and stir fry with wine and soy sauce.

Step 2
Cut tomatoes, potatoes and carrots into small pieces.

Step 3
Pour olive oil into the pot, stir fry tomatoes, potatoes and carrots after hot pot, add salt, June fresh and oyster sauce.

Step 4
Add diced beef and stir fry together.

Step 5
Add an appropriate amount of water. After boiling, turn to low heat and simmer until the potatoes are soft.

Step 6
Rinse the cabbage and tear it into pieces.

Step 7
Add cabbage to the pot, put a handful of medlar, add ketchup and pepper, and cook over high heat.

Step 8
When the soup is thick, you can take borscht out of the pot.