Hong Kong Borscht
Discover the irresistible fusion of flavors in Hong Kong Borscht, a hearty and comforting soup that blends Eastern and Western culinary traditions. Unlike traditional beet-based borscht, this Cantonese-inspired version features tender chunks of beef brisket, a rich tomato-based broth, and a medley of vibrant vegetables like cabbage, carrots, and potatoes. Enhanced with aromatics like garlic and onion, and elevated by the tang of vinegar and sweetness of sugar, this dish offers a perfect balance of savory and tangy notes. Simmered to perfection for deep, complex flavors, this satisfying soup is ideal for family dinners or cozy evenings. Serve it with crusty bread or steamed rice for a complete and nourishing meal! Whether you're craving classic comfort food or looking to explore Hong Kong-style cuisine, this recipe is sure to delight your taste buds. Keywords: Hong Kong Borscht, beef brisket soup, tomato-based soup, Cantonese soup, hearty comfort food.
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Recipe Information
Ingredients
- 600 grams beef brisket
- 1 large yellow onion
- 2 medium carrot
- 2 celery stalks
- 2 medium potatoes
- 0.5 head cabbage
- 4 large fresh tomatoes
- 3 tablespoons tomato paste
- 1.5 liters beef stock
- 2 bay leaves
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 3 garlic cloves
Instructions
Prepare the ingredients: Trim the beef brisket and cut it into 2-inch cubes. Chop the onion, celery, cabbage, and potatoes into bite-sized pieces. Slice the carrots into rounds and mince the garlic.
Blanch the beef: Bring a large pot of water to boil and add the beef brisket. Simmer for 5 minutes, then drain and rinse the beef. This step removes impurities.
Sauté aromatics: In a large soup pot, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, stirring until fragrant and softened, about 3–4 minutes.
Build the base: Stir in the tomato paste and cook for another 2 minutes to concentrate the flavors. Add the fresh tomatoes, breaking them down with your spoon as they soften.
Add the vegetables: Stir in the carrots, celery, and potatoes. Let them cook for 3–4 minutes to coat them in the tomato base.
Add the beef and liquid: Return the blanched beef to the pot. Add the beef stock, bay leaves, vinegar, sugar, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 90 minutes.
Add the cabbage: Stir in the cabbage during the last 20 minutes of cooking. Allow it to wilt and soften in the soup.
Adjust seasoning: Taste the soup and adjust the salt, pepper, or vinegar if needed.
Serve: Ladle the Hong Kong Borscht into bowls and serve it hot with crusty bread or rice for a complete meal.
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 19.8 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 10569 mg | 460% | |
| Total Carbohydrate | 168.6 g | 61% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 50.6 g | ||
| Protein | 218.5 g | 437% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 523 mg | 40% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 7836 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
