Hong Kong borscht
Hong Kong borscht, from above
Non vegHong Kong

Hong Kong borscht

A sweet and sour tomato beef soup with cabbage and potato. Russian roots, Hong Kong soul.

120 minTime
20 gProtein each
mildSpice
The cha chaan teng soup2 chapters · 1 min read

Make it your way

Grandma's wayBeef, tomato and cabbage soup.
The original
261kcalsame
20 gproteinsame
5 gfibresame
120minutessame

Lo sung tong, Hong Kong style borscht.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Beef400 g shin or brisket, cubed
Water8 cups
Cooking oil (vegetable oil)1½ tbsp
Onion1 large, chopped
Carrot2, cubed
Celery2 sticks, sliced
Potato2, cubed
Cabbage¼ head, chopped
Tomato4, chopped
Tomato puree4 tbsp paste
Tomato ketchup (ketchup)2 tbsp
Sugar1 tbsp
Salt2 tsp
Black pepper½ tsp

Method

4 steps
  1. 1Blanch the beef, then simmer in water for 1 hour until tender.
  2. 2Fry onion, carrot and celery in oil until soft, then the tomatoes, paste and ketchup until thick.
  3. 3Add the tomato base, potato and cabbage to the beef pot and simmer 40 minutes.
  4. 4Season with sugar, salt and pepper until sweet and sour in balance.
Serve it like this

Ladle into deep bowls with a slice of buttered toast on the side, the way a cha chaan teng set lunch begins.

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Make it a meal

What goes with Hong Kong borscht: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pineapple bun180 min
Bread or rice Claypot rice50 min
With a main Baked pork chop rice60 min
With a main Soy sauce pan fried noodles20 min
To drink Hong Kong milk tea15 min
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