Hong Kong Style Borscht Soup
This is a classic Hong Kong dish, where it is served in restaurants and homes alike. This soup is similar to a traditional Borscht soup but instead of beetroot, tomatoes are used. Flavours can further develop when cooked for longer. You can also change the ham bone to beef bones, shin or oxtail for a different taste.
Recipe by Michelle Tsang.
Makes 5 - 6
Prep Time 15 minutes
Cook Time 30 minutes
Easy As
Ingredients
1 onion, quartered
2 carrots, cut into large pieces
2 small potatoes, cut into large pieces
2 celery stalks, cut into 3cm pieces
½ cabbage, cut into 6 segments
1 can of Wattie's tomatoes
100g Wattie's tomato paste
2 tbsp beef stock
2 tbsp worcestershire sauce
A ham bone
2 - 3 litres of water (more to top up)
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
Lightly oil a hot pan, sautée the onions, carrots and celery. Transfer into a very large soup pot. Step 2
Add potatoes, cabbage, tomatoes, tomato paste, beef stock, Worcestershire sauce and ham bone into the soup pot. Step 3
Add enough boiling water to cover, about 2 litres, and bring it to a boil. Step 4
Let it boil for 15 minutes and then turn it down to a simmer for 2 hours. Step 5
It's ready when the cabbages and other vegetables are soft. Taste and season as required. Tips
What do I need?
Select All
1
1 onion
2
2 carrots
3
2 potatoes
4
2 celery stalks
5
½ cabbage
6
1 can Wattie's tomatoes
7
100 g Wattie's tomato paste
8
2 tbsp beef stock
9
2 tbsp worcestershire sauce
10
ham bone
11
litres water
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
You might also like
.png)