Hong Kong Style Borscht Soup Made Right
I have always like to order myself a bowl of borscht soup whenever I visited at Hong Kong cafe. In Hong Kong, they are famously known as “lou sung tong”. Some of them serve really well cooked soup, some of them is terrible. Borscht Soup contain lots of ingredients, and it is pretty straightforward to make them yourself at home. Though the ingredient list is pretty similar to minestrone soup, as both of them is tomato based soup. However, they do taste pretty different to your palate. My version of borscht soup will not disappoint you, Promise!
- 400g of beef (shank, loin or round can be used)
- 200g of red carrot
- 150g of white onion
- 50g of potato
- 400g of tomato
- 150g of celery
- 40g of garlic
- 40g of ginger
- 300g of tomato paste
- 300g of ketchup
- 2 pcs of bay leaf
- 1 tsp of oregano
- 1 tsp of black pepper
- 1 tsp of salt
- 5 tbsp of sugar
- 4 liters of water
- 2 tbsp of cooking oil
- Cut beef into cube.
- Clean and peel red carrot, white onion, potato, celery, garlic and ginger.
- Cut red carrot, white onion, potato, tomato, ginger and celery into uniform size for soup cooking.
- Crush garlic.
- Prepare the other ingredients accordingly.
- With a soup pot, preheat cooking oil.
- Add ginger and fry to aromatic.
- Add beef cubes and sear.
- Add tomato paste and then add water.
- Add red carrot, white onion, potato, tomato, celery, garlic, ketchup, bay leaf and black pepper.
- Bring to a boil and reduce to a simmer.
- Keep covered and simmer for 4 hours.
- Season with salt and sugar.
- Dissolves seasoning.
- Add oregano and thoroughly mix.
- Remove from heat and serve.