Hong Kong Style Borscht Soup
To me, Borscht is a kind of vegetable soup made with tomato and beef. Hong Kongers are all familiar with Borscht, as it is such a common soup in Hong Kong’s Cha Chang Teng, often offered as an option of the daily soup of a set meal.
Recently when I researched online about the origin of this soup, I then realised Hong Kong style Borscht seems a bit different from that of western countries. In Europe, Borscht is usually made with beetroot, with some variations using sour cream and dill as well.
Below is an extremely easy and fast recipe for cooking a Hong Kong style Borscht, using canned oxtail soup and tomatoes, plus fresh vegetables. Simply put all the ingredients into the pot - I used Le Creuset cast iron pot to save cooking time - and the soup will be ready in half an hour without extra efforts.
As canned oxtail soup contains salt, while veggies bring natural sweetness to the soup, I don’t think the soup needs much seasoning, except a dash of black pepper.
Cooking time：
30 minutes
Ingredients (serves 2)：
Canned oxtail soup 1 can
Canned tomatoes 1 can
Celery 2 strands
Carrot 1 pc
Cabbage 200 g
Fresh thyme
Dried bay leaf 1 pc
Black pepper
How to make：
Dice celery, carrot and cabbage
Pour the oxtail soup and tomatoes into the pot, add diced vegetables, thyme and bay leaf, and one can of tap water. Cover with a lid and bring it to a boil. Then turn to a medium-small heat, and cook fro 25 minutes. Taste and season if needed. Let the lid on until serving - as the residue heat will help cook the soup further.
