Russian Borscht

Russian borscht is the authentic form of what Chinese call luosong tang: beetroot at its heart, simmered with cabbage, potato, dill and beef or clear broth, glowing red, gently sweet-sour and deeply mellow.

Originally a staple soup of Eastern Europe and Russia, borscht travelled the Chinese Eastern Railway with Russian settlers and took root in Manzhouli, blending with local taste to become an indispensable dish in the city's Russian restaurants.

Served hot, often crowned with a spoonful of sour cream and a scatter of herbs, it is eaten with torn dalieba for dipping, the sweet-sour broth playing against the bread's wheat aroma in the most authentic Manzhouli fashion.

The deep-red hue from beetroot, the balance of sweet and sour, and the finishing swirl of sour cream set Russian borscht apart from any Chinese tomato soup.