Hong Kong Borscht

Name: Hong Kong Borscht
Yield: 6 servings
Ingredients: 12 oz beef shin; 1 Tbs neutral oil; 1 large yellow onion; 2 ribs celery; 1 large carrot; 2 Tbs tomato paste; 14 oz canned chopped tomatoes; 1 large russet potato; 4 cups green cabbage; 6 cups beef stock; 1 bay leaf; 2 tsp kosher salt; 2 tsp sugar; 1 Tbs Worcestershire sauce; ½ tsp black pepper

👥 6 servings

🗣️ English (detected)

category: Soups

counters: Cha Chaan Teng

aka: lo song tong, lo sung tong, 羅宋湯, 紅湯, Borsch Soup, Hong Kong borscht, Russian soup, red soup, 餐湯

pairs-with: borscht

slack: forgiving — an hour longer only softens the cabbage further and it is better reheated the next day, so nothing in it is a window you can miss

step: season, and taste it for sweet against sour

#tomato #cabbage #beef #hong kong #soup #one pot

From: John Chen's Tabular Recipes

🥘 Ingredients

beef shin 12 oz
neutral oil 1 Tbs
yellow onion 1 large
celery 2 ribs
carrot 1 large
tomato paste 2 Tbs
canned chopped tomatoes 14 oz
russet potato 1 large
green cabbage 4 cups
beef stock 6 cups
bay leaf 1
kosher salt 2 tsp
sugar 2 tsp
Worcestershire sauce 1 Tbs
black pepper ½ tsp

🍳 Cookware

Dutch oven

1

There is no beetroot in this. It is not the Ukrainian soup — the name travelled through Shanghai.
2

Brown beef shin in neutral oil in a Dutch oven for 8 min .
3

Sweat yellow onion , celery and carrot into @&( timer for 8 min .
4

Simmer @&( timer with tomato paste , canned chopped tomatoes , russet potato , green cabbage , beef stock and bay leaf for 1 hr with the lid ajar.
5

Season @&( timer with kosher salt , sugar , Worcestershire sauce and black pepper .

Actions

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