家常簡易版羅宋湯，一喝上癮煮法簡單，湯鮮迷人肉嫩香甜 / 莊師傅的廚房
家常簡易版羅宋湯，一喝上癮煮法簡單，湯鮮迷人肉嫩香甜 / 莊師傅的廚房 is a medium Chinese recipe that serves 4. 250 calories per serving. Recipe by 莊師傅的廚房 on YouTube.
Prep: 30 min | Cook: 1 hr 38 min | Total: 2 hrs 23 min
Cost: $12.94 total, $3.24 per serving
Ingredients
- 500 g Beef Short Ribs (cut into 2‑3 cm pieces, tendon removed)
- 4 pieces Garlic Cloves (lightly smashed to create cracks, not fully minced)
- 1 large Onion (cut into large dice)
- 30 g Tomato Paste (store‑bought)
- 1 tbsp Rice Wine (Shaoxing wine, optional for deglazing)
- 1800 ml Warm Water (use warm tap water)
- 2 pieces Bay Leaf (dried)
- 2 medium Potatoes (peeled and cut into large dice)
- 2 medium Tomatoes (peeled and cut into large dice)
- 1 large Carrot (cut into large dice)
- 2 stalks Celery Stalks (cut into small pieces)
- 200 g Cabbage (cut into small dice (green or napa))
- 20 g Unsalted Butter (cut into cubes)
- 1 tsp Black Pepper (freshly ground)
- 1.5 tsp Salt (kosher or table salt)
- 1 tbsp Sugar (granulated)
- 1 tbsp Salad Oil (vegetable oil for sautéing)
Instructions
Prepare Ingredients
Wash all vegetables. Lightly smash garlic to create cracks. Dice onion, potatoes, tomatoes, carrot, celery, and cabbage as described. Remove tendon from beef short ribs and cut the ribs into 2‑3 cm pieces.
Time: PT15M
Blanch Beef Short Ribs
Bring a pot of water to a rolling boil. Add the beef short ribs, let the water boil again, then reduce to medium heat and skim any foam. After 1 minute, turn off the heat, remove the ribs and rinse them under cold water.
Time: PT5M
Temperature: 100°C
Sauté Garlic and Onion
Heat 1 tbsp salad oil in the soup pot over medium heat. Add the smashed garlic and diced onion, stirring until fragrant and the onion becomes translucent.
Time: PT6M
Temperature: medium heat
Brown the Beef
Add the blanched beef short ribs to the pot. Fry, stirring occasionally, until the pieces are golden brown on all sides (about 5‑6 minutes).
Time: PT6M
Temperature: medium‑high
Add Bay Leaf and Tomato Paste
Stir in 2 bay leaves and 30 g tomato paste. Cook for 2 minutes until the paste darkens slightly and mixes with the meat.
Time: PT2M
Temperature: medium
Deglaze with Rice Wine
Pour in 1 tbsp rice wine, scraping the bottom of the pot to release browned bits. Let the alcohol evaporate for about 1 minute.
Time: PT1M
Temperature: medium
Add Water and Bring to Boil
Add 1800 ml warm water. Increase heat to high and bring the soup to a rolling boil.
Time: PT5M
Temperature: high
Simmer the Beef
Reduce heat to low, skim any foam that rises, cover the pot, and let the beef simmer gently for 50 minutes until tender.
Time: PT50M
Temperature: low
Add Remaining Vegetables and Butter
Stir in the diced potatoes, tomatoes, carrot, celery, cabbage, and 20 g butter. Increase heat to high until the mixture returns to a boil.
Time: PT5M
Temperature: high
Final Simmer
Reduce heat to low again, cover, and simmer for 30 minutes until all vegetables are tender and flavors have melded.
Time: PT30M
Temperature: low
Season the Soup
Add 1 tsp freshly ground black pepper, 1.5 tsp salt, and 1 tbsp sugar. Stir well and taste, adjusting seasoning if needed.
Time: PT2M
Finish and Serve
Turn off the heat, let the soup rest for 5 minutes, then ladle into bowls. Garnish with fresh dill or a dollop of sour cream if desired.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 15 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 4 g
Dietary info: Gluten-Free, Contains Dairy
Allergens: Dairy (butter)
Ingredient Substitutions
- Instead of Beef Short Ribs: Beef chuck, Stew meat
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Onion: Shallots
- Instead of Tomato Paste: Crushed tomatoes (2 tbsp), Ketchup
- Instead of Rice Wine: Dry sherry
- Instead of Bay Leaf: Dried thyme
- Instead of Potatoes: Sweet potatoes
- Instead of Tomatoes: Canned diced tomatoes (200 g)
- Instead of Carrot: Parsnip
- Instead of Celery Stalks: Fennel
- Instead of Cabbage: Bok choy
- Instead of Unsalted Butter: Margarine, Vegetable oil
- Instead of Black Pepper: White pepper
- Instead of Salt: Soy sauce (reduce other salt)
- Instead of Sugar: Honey (½ tbsp)
- Instead of Salad Oil: Canola oil
Equipment Needed
- Large Soup Pot
- Colander
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Ladle
- Stove
Critical Steps — Do Not Skip
- Blanching the beef removes impurities and off‑flavors
- Sautéing garlic and onion builds the aromatic base
- Browning the beef creates deep umami
- Long simmer of beef (50 min) ensures tenderness
- Final simmer after adding vegetables (30 min) melds flavors
Chef Tips from the Video
- Using bone‑in short ribs adds collagen for a richer, silkier broth.
- A small splash of apple cider vinegar at the end brightens the classic borscht flavor.
- Garnish with fresh dill or a spoonful of sour cream for authentic presentation.
Troubleshooting
Beef is still tough after simmering.
Continue simmering on low heat for another 15‑20 minutes, or add a splash of water if the liquid level is low.
Soup is too watery.
Uncover the pot and simmer for an additional 10‑15 minutes to reduce, or add a few more diced potatoes to absorb liquid.
Soup is overly salty.
Add ½ cup of water and a peeled potato; simmer 5 minutes, then remove the potato before serving.
Flavor is bland.
Increase tomato paste by 1 tbsp, add a splash of vinegar, or finish with a pinch more sugar and pepper.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the broth a day ahead, refrigerate, and reheat gently before adding vegetables.
- The soup tastes even better the next day as flavors continue to develop.
Frequently Asked Questions
What is the cultural significance and history of Homestyle Russian Borscht in Chinese cuisine?
Homestyle Russian Borscht, known in Chinese as Luó Sòng Tāng, was introduced to Taiwan and mainland China during the mid‑20th century and became a popular comfort food. It blends Russian beet‑based soup traditions with Chinese ingredients like soy‑flavored rice wine and local vegetables, creating a unique cross‑cultural dish enjoyed especially in winter.
What are the traditional regional variations of Homestyle Russian Borscht in Chinese cuisine?
In northern China, the soup often includes beetroot and a splash of vinegar, while southern versions like the one on YouTube channel Zhuang Shi Fu's Kitchen focus on beef short ribs, tomatoes, and cabbage without beets. Taiwanese adaptations may add pork bones and serve the soup with pickled radish.
How is Homestyle Russian Borscht traditionally served in Chinese households?
It is typically served hot in deep bowls, sometimes topped with a dollop of sour cream or a sprinkle of fresh dill. Accompanying side dishes include steamed rice or mantou (Chinese buns) to soak up the flavorful broth.
During which occasions or celebrations is Homestyle Russian Borscht traditionally enjoyed in Chinese culture?
The soup is a staple during cold winter months, family gatherings, and festive occasions such as Lunar New Year when a hearty broth symbolizes warmth and prosperity. It is also common at school canteens for a nutritious lunch.
How does Homestyle Russian Borscht fit into the broader Chinese soup tradition?
Chinese cuisine values slow‑cooked, broth‑based soups for health and comfort. This borscht follows that philosophy by simmering beef and vegetables for a long period, delivering a nourishing, gelatin‑rich broth that aligns with Chinese soup‑making principles.
What are the authentic traditional ingredients for Homestyle Russian Borscht versus acceptable substitutes?
Authentic ingredients include beef short ribs, fresh tomatoes, carrots, potatoes, cabbage, garlic, onion, tomato paste, and bay leaf. Acceptable substitutes are beef chuck for ribs, canned diced tomatoes for fresh, and dry sherry instead of rice wine.
What other Chinese dishes pair well with Homestyle Russian Borscht?
Pair it with steamed jasmine rice, scallion pancakes, or a simple cucumber salad dressed with rice vinegar. A side of pickled mustard greens also complements the soup’s richness.
What makes Homestyle Russian Borscht special or unique in Chinese cuisine?
Its uniqueness lies in the fusion of Russian borscht’s hearty, meat‑heavy broth with Chinese aromatics like garlic, ginger‑free sauté, and rice wine. The result is a deep, umami‑rich soup that feels both familiar and exotic to Chinese palates.
How has Homestyle Russian Borscht evolved over time in Chinese cooking?
Originally a beet‑laden Russian soup, Chinese versions gradually omitted beets due to local taste preferences, emphasizing tomatoes and beef. Modern home cooks, like those on YouTube channel Zhuang Shi Fu's Kitchen, add butter for richness and use rice wine for depth, reflecting contemporary Chinese home‑cooking trends.
What are the most common mistakes to avoid when making Homestyle Russian Borscht at home?
Common errors include skipping the blanch step (resulting in cloudy broth), not browning the beef enough (lacking depth), over‑cooking the vegetables (they become mushy), and adding salt too early (which can toughen the meat). Follow the video’s timing and seasoning order for best results.
Why does this Homestyle Russian Borscht recipe use a blanching step for the beef instead of adding it raw?
Blanching removes surface blood and impurities, producing a clearer broth and reducing the gamey odor. It also helps the meat retain its tenderness during the long simmer.
Can I make Homestyle Russian Borscht ahead of time and how should I store it?
Yes, the soup improves after a night in the refrigerator. Cool it quickly, store in an airtight container, and reheat gently on low heat. It also freezes well for up to two months; thaw overnight in the fridge before reheating.
What texture and appearance should I look for when the beef is done in Homestyle Russian Borscht?
The beef should be fork‑tender, almost falling apart, with a glossy, deep reddish‑brown broth. The meat will have a slight sheen from the butter and tomato paste, indicating proper reduction.
What does the YouTube channel Zhuang Shi Fu's Kitchen specialize in?
The YouTube channel Zhuang Shi Fu's Kitchen focuses on practical home‑cooking tutorials for classic Chinese comfort dishes, emphasizing clear step‑by‑step instructions, budget‑friendly ingredients, and tips for everyday cooks.
How does the YouTube channel Zhuang Shi Fu's Kitchen's approach to Chinese soup cooking differ from other Chinese cooking channels?
Zhuang Shi Fu's Kitchen prioritizes simplicity and speed, using common household tools and minimal exotic ingredients while still preserving authentic flavors. Other channels may rely on more elaborate techniques or specialty items, whereas Zhuang Shi Fu keeps the process accessible for busy home cooks.
Last updated: August 8, 2026
