Luo Song Tang (Chinese Borscht Soup)

Luo Song Tang aka Chinese Borscht Soup is my favorite soup in the world! This soup is so rich and tasty - a beef broth-based soup with chunks of beef cooked with garlic, onions, potatoes, and tomatoes. The flavor is incredibly comforting and it's also a very nutritious soup.

Jump to:

• Origin of Luo Song Tang
• What cut of Beef to use?
• How to make Luo Song Tang aka Chinese Borscht Soup (Step by Step)
• Storage & Reheat
• FAQ
• Luo Song Tang - Chinese Borscht Soup Recipe
• Pin for later!
• More Delicious Soup Recipes!

There are many home-style variations of Luo Song Tang - sometimes made with oxtail, beef bones, or extra vegetables like cabbage depending on the cook and region. Every family has their own way of making it, which is part of what makes this soup so special.

Origin of Luo Song Tang

The Chinese name of this soup, Luo Song Tang (羅宋湯), actually means "Russian soup" and it is also known as the Chinese borscht. This is because the soup originally came from the city of Harbin in China. Harbin is in northeast China, and not too far from the Russian boarder, and so it spread from there to the rest of China.

As you may know, borscht is usually made with beets. However, when it came to China, the climate wasn't suitable for beets, and plus many Chinese natives were not used to the taste of beets, and so tomatoes were used instead.

There are actually many ways to make Luo Song Tang, but the main ingredients are beef and tomatoes. Other common ingredients include cabbage, onions, carrots, and potatoes. Cabbage is especially popular in home-style versions because it softens as it cooks, adding natural sweetness and body to the broth while soaking up all the rich tomato and beef flavors. In many Taiwanese and Shanghai-style kitchens, cabbage isn't just an add-in - it's an essential part of the soup.

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.

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:

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.

FAQ

Can I just dump everything in the pot at once instead of cooking in stages?
Yes! Traditionally, this soup is made by layering ingredients at different times to build texture and depth. But if you want to save time, you can toss everything in at once and let it simmer until the beef is tender. The flavor will still be delicious-just a bit different in texture. I've done this myself when I want an easier prep! I do this when I'm using the instant pot or the slow cooker!

What's the best cut of beef for Luo Song Tang?
Oxtail is my favorite because it adds richness and body to the broth. But brisket, chuck, or beef shank also work well since they become tender with long simmering.

Can I make this vegetarian?
Yes! Swap out the beef for mushrooms or hearty veggies like carrots, cabbage, and potatoes, and use vegetable broth instead of beef broth.

Does it taste like traditional Russian borscht?
Nope! This Chinese version doesn't use beets. Instead, it's tomato-based, savory, and a little sweet. Think of it as a Chinese spin on the idea of borscht.

Pin for later!

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!)