Shanghai-styled Borscht

It's a comfort food during winter time. I didn't know it's originated from Russia until I live in London. And the Chinese name is 罗宋汤 which actually means Russian soup and I didn't realise before!

So the difference between the Russian and Shanghai version is that the Russian use beetroot and Shanghai version is with tomatoes.

Ingredients:

Cabbage*1/2

Carrots*1

Potatoes*1

Onion*1

Tomatoes*2

Big sausage

Tomato paste

Butter 10g+10g

Plain flour 10g

Pepper & Salt

Sugar or White rabbit candies (optional)

Steps:

• Chop carrots, potatoes and tomatoes into dices

• Chop the onions and slice the cabbage and big sausage

• Melt 10g butter in the pot

• Fry the onions first and then put carrots, potatoes, tomatoes and tomatoes in the pan and fry together until carrots and potatoes look slightly tender

• Pour water in the pot and add sugar (or two white rabbit candies) salt and pepper according to taste

• Boil up the soup and then put into the cabbage and sausages

• Boil the soup for another 15 minutes

• Melt 10g butter in the frying pan and put into the plain flour stir it until it’s mixed

• Put the pap in the soup and stir it till it’s melt in the soup

• Boil the soup for another 15 minutes and it’s ready to eat. Hope you enjoy!