Manchurian Russian soup (Luósòng tang / 羅宋湯) from Madame Huang's Kitchen by Carolyn Phillips

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Notes about this recipe

  • runoutofshelves on November 12, 2016

    I loved this soup, which turned out a bit more of a stew, but was unctious and warm, with a subtle flavour provided by the ginger, which was unusually sweet and nutty after its time in the pressure cooker. The recipe reminded me of food I ate at a uyghur restaurant in Sydney.

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