Hong Kong-Style Borscht 健康羅宋湯

Classic Borscht without beetroot, this is the Hong Kong-style one. Very healthy with lots of vegetable and enrich the soup with beef ribs. Perfect comfort food for any day!

Every time when I go to Hong Kong local restaurant (cha chaan tang) , they always offer you two kind of soup, white and red. White is cream soup and red is Borscht. Of course, always red for me please! 

This is very easy to make soup, add all the vegetable you like, you can add beef or pork ribs. The soup is so delicious, sweet and little bit sour. Try and guarantee you will like it!

傳統的羅宋湯Borscht來自東歐國家,主要的材料是紅菜頭。而這個是港式的,每逢到茶餐廳或舊式的西餐廳,都會有這個羅宋湯。沒有紅菜頭,用其他蔬菜,加入番茄膏和牛骨煮成,酸酸甜甜,味道濃郁。

隨自己喜歡加入不同的蔬菜,就成健康又飽足的羅宋湯,大家快試試~

Put the beef ribs in large pot of boiling water for few minutes, then drain well. Chop all the vegetable into small pieces. 

Add in beef /chicken stock and beef /pork ribs in a large pot, then add in tomato paste, bay leaves and all vegetables. Bring it to boil then turn to low heat and cook for 40 minutes. Then season with salt and black pepper.

先將牛骨或排骨汆水,所有蔬菜切小塊,椰菜切粗絲,備用。

在大煲內放入牛骨/排骨與牛高湯/雞湯煮沸,然後加入蕃茄膏,月桂葉及所有蔬菜拌勻,待煮沸後轉小火煮40分鐘,加鹽及黑胡椒粉調味即成!

Hong Kong-Style Borscht
Serves 4
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 300 gram beef ribs
  2. 1/4 onion
  3. 3 stalks celery
  4. 1/2 cabbage
  5. 3 tomatoes
  6. 2 carrots
  7. 2 bay leaves
  8. 1200ml beef stock
  9. 3 tablespoons tomato paste
  10. 材料:
  11. 牛大骨/牛腱肉 300克
  12. 洋蔥 1個
  13. 西芹 3條
  14. 椰菜 半個
  15. 蕃茄 3個
  16. 紅蘿蔔 2條
  17. 月桂葉 2片
  18. 牛高湯 1200毫升
  19. 蕃茄膏 3湯匙
Instructions
  1. Put the beef ribs in large pot of boiling water for few minutes, then drain well. Chop all the vegetable into small pieces.
  2. Add in beef /chicken stock and beef /pork ribs in a large pot, then add in tomato paste, bay leaves and all vegetables. Bring it to boil then turn to low heat and cook for 40 minutes. Then season with salt and black pepper.
Mrs P's Kitchen http://www.mrspskitchen.net/
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Hong Kong-Style Borscht
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