Luo Song Tang (Chinese Borscht Soup)

Luo Song Tang (羅宋湯), also known as Chinese Borscht Soup, is one of my favorite soups in the world! It's a hearty tomato-based soup with tender beef, onions, potatoes, garlic, and plenty of rich, savory flavor.

Jump to:

• What Is Luo Song Tang?
• Why You'll Love This Luo Song Tang
• What cut of Beef to use?
• What Vegetables Can I Add?
• How to make Luo Song Tang aka Chinese Borscht Soup (Step by Step)
• Stovetop vs. Slow Cooker vs. Instant Pot
• Storage & Reheat
• Frequently Asked Questions
• Luo Song Tang - Chinese Borscht Soup Recipe
• More Delicious Soup Recipes!
• Pin for later!

There are so many ways to make Luo Song Tang depending on the family and region. I usually make mine with beef, but I've also made it with oxtail or beef marrow bones for an extra-rich broth. You can also add vegetables such as cabbage, carrots, or celery depending on what you have.

Unlike traditional Eastern European borscht, Chinese Luo Song Tang usually doesn't contain beets. Instead, tomatoes give the soup its signature color and slightly sweet and tangy flavor.

What Is Luo Song Tang?

Luo Song Tang (羅宋湯) literally means something along the lines of "Russian soup." The name comes from the Shanghainese term for Russia and reflects how versions of borscht were introduced and adapted in Shanghai in the early 20th century.

A quick note on the name: borscht has deep roots in Ukrainian cuisine, and Ukrainian borscht is recognized by UNESCO as part of Ukraine's intangible cultural heritage. So when I call this "Chinese Borscht" or explain that 羅宋湯 means "Russian soup," I'm referring to the traditional Chinese name and the history of this particular Chinese adaptation - not saying that borscht itself originated in Russia.

As Russian and other Slavic immigrants brought their food traditions to Shanghai, local cooks adapted borscht to ingredients and tastes available in China. Beets were less common, so tomatoes and cabbage became important ingredients instead, creating the red, tomato-based soup now known as Luo Song Tang.

Over time, different versions of Luo Song Tang developed throughout China, Hong Kong, Taiwan, and in individual family kitchens. That's why you'll find recipes made with different combinations of beef, oxtail, cabbage, carrots, potatoes, celery, tomato paste, or ketchup.

My version is especially tomato-forward and can be made with several different cuts of beef.

Why You'll Love This Luo Song Tang

• Rich and comforting: Beef and tomatoes simmer together to make a savory, hearty broth.
• Easy to customize: Use chuck, brisket, shank, oxtail, or even beef marrow bones.
• Add whatever vegetables you like: Potatoes, cabbage, carrots, and celery can all work well.
• Even better the next day: The flavors continue to develop as the soup sits.
• Different cooking methods work: You can make it on the stovetop, in a slow cooker, or in an Instant Pot.

What cut of Beef to use?

You can technically choose any part of the beef to be cooked in this soup, here are some ideas:

Chuck

The chuck comes from the front shoulder of the cow. It's relatively inexpensive and has great flavor, with lots of connective tissue and fat that make it ideal for stews and soups.

Because it contains different muscles, some pieces may be fattier or more tender than others, but overall it works very well. If using chuck, try to cut the beef evenly for consistent cooking.

Brisket

Brisket comes from the breast of the cow and has both lean and fatty sections. The fattier portions produce a more flavorful and moist result.

Since this soup simmers for a long time, brisket becomes tender and delicious while remaining budget-friendly.

Shank

Beef shank comes from the leg and is often sold bone-in (similar to osso buco). Because this muscle is heavily used, it's too tough for quick cooking but perfect for long-simmered soups.

Oxtail

Oxtail used to be just the tail of the ox, however, these days it's really tail of any cattle (male or female). It is cut in to sectionals, which leaves tender beef surrounding bone in the center. Because it's harder to cut, the tail is one of the most expensive cuts of meat.

This cut of meat has a lot of cartilage and connective tissue, and when cooked for a long time, for soups and stews for example, it creates a lot of gelatin for the soup, and also the meat because very tender and the soup flavorful.

Oxtail is my favorite beef cut to use for this soup, but it is more expensive than the other cuts.

Variation: Beef Bone Version (Extra Rich Broth)

Sometimes I make this soup using beef marrow bones instead of chunks of beef. The bones create a deeper, richer broth with more body and natural gelatin.

This version turns the soup into an even more comforting, nourishing style while keeping the classic tomato-beef flavor.

What Vegetables Can I Add?

The vegetables in Luo Song Tang vary a lot from recipe to recipe.

My basic version includes tomatoes, onions, and potatoes, but you can also add:

• Cabbage
• Carrots
• Celery
• Extra tomatoes
• Mushrooms

I've made this soup with cabbage instead of onions before, and that's delicious too. Cabbage softens as it cooks and adds a little natural sweetness while soaking up the tomato and beef flavors.

How to make Luo Song Tang aka Chinese Borscht Soup (Step by Step)

First gather your ingredients:

• 1 lb beef (Cut big piece of beef in to smaller chunks if that is what you have)
• 2 tablespoon cooking oil
• 8 garlic cloves, crushed
• 2 medium white onions, roughly sliced - Split it in to 2 groups.
• 1 large russet potato, cut in to 1 inch cubes
• 1 lb tomatoes, cut in to wedges - Split it in to 2 groups.
• ¼ cup michiu/rice wine
• 2 tablespoon tomato paste (optional but adds flavor)
• 1 tablespoon sugar
• Salt, to taste

Place beef in a pot and cover with enough water to cover all the beef pieces, bring to the boil. Impurities/scums will float to the top. Turn off heat and discard the impurities/scum water. Set aside.

Here's my chunks of beef:

And another time I cooked with oxtail:

In a cooking pan, heat cooking oil on high heat. Add garlic, half of the tomatoes and half of the onions. If you're using chunks of beef, add the blanched beef. Stir fry for about 2 minutes.

Note - If you're short on time, you can also just toss everything in the pot at the same time and let it simmer. The texture comes out a little different, but it's still super tasty-I've done this when I want less hands-on cooking.

Then in a soup pot, add the stir fry ingredients along with michiu, and oxtails if you are using oxtails. Cook on high heat, bring to a boil.

Let it simmer for about 60 minutes, and then add potatoes. Let it simmer for an hour, and then add the rest of the tomatoes, onions, tomato paste, and sugar. Allow it to cook on simmer for another 30 minutes. Timing may vary depending on your stove and how big the beef is - so just check on its tenderness every now and then.

Salt to taste, then remove from heat and serve!

Add salt to taste, remove from heat and serve.

As mentioned, oxtail is my favorite:

Stovetop vs. Slow Cooker vs. Instant Pot

Stovetop

The stovetop is my traditional method and gives you the most control over when each vegetable is added.

Simmer the beef first until it begins to become tender, then add the potatoes and finish with the remaining tomatoes and onions. Adding some of the vegetables later keeps them from completely breaking down during the long cooking time.

Slow Cooker

Luo Song Tang also works really well in the slow cooker, especially when I'm using beef bones or tougher cuts of beef.

After blanching the beef or bones, add everything to the slow cooker with enough water or broth to cover the ingredients. Cook on LOW until the beef is tender. Add delicate vegetables later if you prefer them to hold their shape.

Instant Pot

For a faster version, you can use an Instant Pot or other pressure cooker.

After blanching the beef, add the beef, aromatics, tomatoes, rice wine, and cooking liquid to the pressure cooker. Pressure cook until the beef is tender, then add vegetables such as potatoes afterward so they don't become too soft.

Storage & Reheat

• Storage: Allow the soup to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 2 months (just leave a little room at the top of your container for expansion).
• Reheat: Reheat gently on the stovetop over medium heat until warmed through. If reheating from frozen, thaw overnight in the fridge before warming.

Frequently Asked Questions

Is Luo Song Tang the same as Russian borscht?

Not exactly. Luo Song Tang was inspired by Eastern European borscht, but the Chinese version developed into its own dish. Most Chinese versions use tomatoes rather than beets and often include beef, cabbage, potatoes, carrots, onions, and other vegetables.

Is Luo Song Tang Shanghainese or Hong Kong-style?

You'll find different versions in Shanghai, Hong Kong, Taiwan, and other Chinese communities. The tomato-based Chinese adaptation is strongly associated with Shanghai, while Hong Kong developed its own popular version that became a classic in cha chaan tengs.

Do I have to use oxtail?

No. Oxtail is my favorite because it gives the broth lots of body and richness, but chuck, brisket, beef shank, or beef marrow bones all work too.

Can I add cabbage?

Absolutely! Cabbage is very common in many versions of Luo Song Tang. It becomes tender and slightly sweet as it simmers and is especially good with the tomato-based broth.

Can I make Luo Song Tang ahead of time?

Yes! This is actually one of those soups that tastes even better after the flavors have had time to sit together. Store it in the refrigerator and gently reheat it on the stovetop.

More Delicious Soup Recipes!

• Classic but always a hit and SO easy to make Egg Drop Soup! This is my go to when I suddenly crave soup! Just a few simple ingredients and boom - tasty soup is here!
• Upgrade your egg drop soup to this Chicken Egg Drop Soup with Shiitake Mushrooms - tender chicken, earthy shiitake mushrooms, and silky egg ribbons come together in this soothing, savory dish.
• Looking for a light, healthy soup that's still full of flavor? This Tomato Bean Sprouts Soup is fresh, fast, and totally satisfying.
• Or, why not make a WHOLE delicious meal with Hot Pot! perfect for sharing with family and friends! Build your own bowl with meats, veggies, tofu, and noodles, all simmered in a flavorful broth (or two!)

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