Borscht Soup

 This is the classic Hong Kong / Cantonese-style version of Russian borscht (also called "Luo Song Tang" in Chinese), which has become a beloved everyday soup in Chinese households and cha chaan teng (tea restaurants).

 Compared to the original Russian/Ukrainian borscht, the Chinese adaptation is usually clearer, less beet-heavy, more tomato-forward, slightly sweeter, and often includes beef brisket or ribs for richer flavor.

 It’s hearty, tangy-sweet-savory, and perfect with bread or rice.

Ingredients (serves 4–6)Main ingredients

• Beef brisket or beef short ribs — 500–700 g, cut into 4–5 cm chunks
• Potatoes — 2 medium, peeled and cut into large chunks
• Carrots — 2 medium, peeled and cut into chunks
• Onion — 1 large, roughly chopped
• Cabbage — ¼ head (about 300 g), cut into large pieces
• Tomatoes — 3–4 medium (or 1×400 g can diced tomatoes), roughly chopped
• Tomato paste — 2–3 tbsp (for deeper color and richness)
• Garlic — 3–4 cloves, minced
• Ginger — 3–4 thin slices

Seasoning & broth

• Cooking oil — 2–3 tbsp
• Bay leaves — 2
• Black peppercorns — 8–10 (or ground black pepper to taste)
• Salt — 1–1½ tsp (to taste)
• Sugar — 1–2 tbsp (or rock sugar for cleaner sweetness)
• Light soy sauce — 1–2 tbsp
• Worcestershire sauce — 1–2 tbsp (classic HK touch for umami depth)
• Beef stock or water — 2–2.5 liters (start with 2 L)
• Optional: 1–2 tbsp ketchup (for extra sweetness and tang, very common in HK version)

Step-by-Step Instructions

1. Blanch the beef (removes impurities and reduces gamey taste)
   • Place beef chunks in a pot, cover with cold water.
   • Add 2 slices ginger + 1 tbsp Shaoxing wine (optional).
   • Bring to a boil over high heat, skim off the foam/scum.
   • Boil 3–5 minutes, then drain. Rinse beef under cold water and set aside.
2. Sear the beef
   • Heat 2–3 tbsp oil in a large pot or Dutch oven over medium-high heat.
   • Add blanched beef chunks. Sear 4–5 minutes, turning occasionally until all sides are golden-brown.
   • Remove beef to a plate. Leave the oil and browned bits in the pot.
3. Cook the aromatics
   • In the same pot, add chopped onion + minced garlic + remaining ginger slices.
   • Stir-fry 2–3 minutes until onion is soft and fragrant.
   • Add tomato paste. Stir-fry 1 minute until the paste darkens slightly and smells rich.
4. Build the soup
   • Return seared beef to the pot.
   • Add chopped tomatoes (fresh or canned), carrots, potatoes, cabbage, bay leaves, and black peppercorns.
   • Pour in 2–2.5 L water or beef stock.
   • Add Worcestershire sauce, light soy sauce, sugar, and a pinch of salt.
   • Bring to a full boil over high heat, skim any new foam.
5. Simmer
   • Reduce heat to low. Cover partially and simmer gently 1.5–2 hours (or until beef is fork-tender and falling apart).
   • Stir occasionally. Add more hot water if it reduces too much (aim for a rich but not too thick soup).
   • Taste midway: adjust salt, sugar, soy sauce, or Worcestershire for balance. It should be tangy-sweet-savory with a gentle tomato brightness.
   Alternative methods
   • Pressure cooker/Instant Pot: High pressure 35–40 minutes + natural release 15 minutes.
   • Slow cooker: Low 6–8 hours or high 4–5 hours.
6. Finish
   • Remove bay leaves (and peppercorns if whole).
   • Taste one final time — add a splash more Worcestershire or sugar if needed.
   • Turn off heat. Let sit 5–10 minutes (flavors settle).
7. Serve
   • Ladle into bowls with plenty of beef, vegetables, and broth.
   • Serve hot with steamed white rice, crusty bread, or buttered toast (classic cha chaan teng style).
   • Optional garnish: chopped parsley or extra green onion.

Quick Tips for Best Result

• Beef choice → Brisket is most traditional — it becomes meltingly tender. Chuck works too.
• Tomato balance → Fresh tomatoes + tomato paste give layered flavor. Too much tomato paste can make it heavy.
• Sweetness → HK-style Luo Song Tang is noticeably sweeter than Russian borscht — don’t skip the sugar/Worcestershire.
• Color → Dark soy sauce is rarely used here (keeps the soup bright red-orange). If you want deeper color, add a tiny splash.
• Make ahead → Tastes even better the next day — refrigerate up to 4 days. Reheat gently.
• Variations →
  • Add celery or bell pepper for more vegetables.
  • For richer version: include bacon or smoked pork bones in the broth.
  • Spicy twist: add chili flakes or chili oil at the end.

This Chinese borscht is hearty, tangy-sweet, and full of comfort — a true Hong Kong/Cantonese classic that turns simple ingredients into something special.