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Russian Borscht Soup Hong Kong Style Recipe

My wife likes cooking and I helped her make this Russian Borscht Hong Kong style soup. This is a spin on the original Borscht soup which uses beetroot but uses tomato instead. This soup is a very popular in Hong Kong cafes that you can also find in many bay area chinese cafe style restaurants. As I was helping her preparing the ingredients, I decided to capture some shots to share.

The soup uses a lot of ingredients so it is very tasty. The ingredients and instructions are below the pictures below and was found from the Just One Cookbook.

Cutting up the vegetable ingredientsrussian borscht soup ingredients

More ingredients to add to the soup
russian borscht soup hong kong style ingredients

The beef stew and ox tail that needs to be prepared and cooked before the boiltomato soup ingredients

The final soup being boiled!
russian tomato ox tail borscht soup

Goes great with bread! Yummy!
russian borscht soup hong kong style ready and served

Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Yield: Serves 6-8

 Ingredients:
    • 1.5 lb. (4-5 pieces) of oxtails rinsed and pat dried
    • 1 Tbsp. olive oil
    • 1.5 lb. stew beef, rinsed and pat dried
    • 2 Tbsp. olive oil
    • 2 medium onions, cut into slices
    • 7 celery stalks, chopped into small pieces
    • 2-3 carrots, peeled and cut into 1-inch pieces
    • 4 tomatoes, cut into wedges
    • 1/4 (3 cups) large cabbage, chopped
    • 2 (32 floz) packages beef broth
    • 1 (6 oz) can tomato paste
    • 2 russet potatoes, peeled and cut into small cubes
Seasonings A
    • 2 bay leaves
    • 1 Tbsp. dried basil
    • 1 tsp. paprika
    • Freshly ground black pepper
Seasonings B
  • 3 Tbsp. brown sugar
  • 2 tsp. salt

Instructions:

  1. In a saucepan, bring water to a boil and add the oxtail. When the water boils again cook the oxtail for 10 minutes. Rinse the oxtail under cold water and drain it well. Set aside.
  2. Meanwhile in a cast iron skillet (or frying pan), heat oil over high heat and sear the surface of the stew beef. This will enhance the savory flavor. Set aside.
  3. In a large Dutch oven or pot (you will need 6 ¾ – 8 quart depending on the amount of ingredients), heat oil on medium and sauté onion and celery until they are soft.
  4. Add the oxtail, stew beef, carrot, cabbage, tomatoes, beef broth, and tomato paste and bring it to a boil. Once boiling, lower the heat and simmer for 20 minutes. During this time, skim off the scum and fat on the soup’s surface. This step can be tedious but it’s the key for clean (silky texture) taste when you drink the soup.
  5. Add Seasonings A and reduce heat to medium low. Cover and simmer for at least 1 ½ hours, or until beef is tender and meat comes off from oxtail bones.
  6. Add potatoes and cook for 15 minutes or until tender.
  7. Stir in Seasonings B. Mix well and it’s ready to serve.