沙皇羅宋湯

俄羅斯媽媽的家常料理—————八〇年代流行的豪華湯品

羅宋湯是一道俄羅斯的家常菜。七〇年代明星剛推這道菜時，由於價格不菲，且台灣仍處於農業社會，客人普遍有「不吃牛」的習慣，因此這道菜的主顧為俄羅斯人、飛虎隊員等。直到八〇年代，台灣股市上漲至一萬二千點，大家捨得花大錢，這道菜餚才開始在台灣客人間流行。沙皇羅宋湯以大火滾煮半小時，再改小火慢燉一個半小時，製成費時而成就一碗好湯。

Traditional Russian Beef Borscht

Russian home cooking rises as a popular exquisite soup in the 1980’s

Borscht is a Russian home-style dish. When Astoria introduced it in the 1970’s, it was ordered mainly by Russians and Flying Tiger members and failed to catch on with the locals who, in those agrarian times, found it too expensive and were also unaccustomed to eating beef. In the 1980’s, however, many in Taiwan became prosperous with the burgeoning stock market, helping borscht gain popularity among local diners. Café Astoria’s traditional Russian beef borscht is boiled at high heat for half an hour and then simmered for another hour and a half. Good soup takes time to make!