Yen Can Cook: Borscht (Hong Kong Style) Luo Song Tong 罗宋汤

Borscht is classic Russian beet soup and typically made by combining meat or bone stock with sautéed vegetables. Other than beet root, vegetables such as cabbage, carrots, onions, potatoes and tomatoes are added as well depends on the recipe. But today I’m going to share a modified version – Luo Song Tong (罗宋汤) which is commonly served in Hong Kong “Cha Chan Teng” (茶餐厅) as their daily special soup (例汤)

This Hong Kong Style Borscht is a tomato base soup which quite similar to our ABC Soup but the former has a more intense flavors because the soup base is cooked with beef. The broth has a lovely tangy tomato flavor as well as sweetness from the various vegetables. Very appetizing and definitely a pure comfort food that I don’t mind have it everyday.

Ingredients (Serve: 3-4)

200g beef (any part)

4 medium size tomatoes

1 carrot

2 stalks celery

1/2 yellow onion

2 medium size potatoes

1/4 cabbage

2 bay leaves

3 tablespoons ketchup

1 teaspoon black pepper

salt to taste

butter

800ml water

Remark: All the quantity of vegetables as well as ketchup and black pepper can be adjusted according to preference.

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Step 1: Cut beef and all vegetables into cubes and cabbage cut into slices.

Step 2: Blanch beef cubes in boiling water, drain and rinse slightly with running cold tap water.

Step 3: Melt butter in a pot the cook the beef cubes until slightly browned on edges, set aside.

Step 4: In the same pot, cook onion until soft then add in other vegetables stir fry for 2-3 minutes.

Step 5:Add water and beef cubes (Step 3), bring to boil.

Step 6: Throw in bay leaves, ketchup and black pepper and continue to simmer with low flame until all the vegetables soften.

Step 7: Season with salt before serve.

HAPPY COOKING!

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