Borscht Soup – Hong Kong Style Recipe

Ukraine Borscht

• Made with bone or meat stock as a base, with beet sour, vegetables like cabbage, carrots, onions, tomatoes, turnip parsley roots, etc, and some aromatic herbs and spices.

Russian Borscht

Moscow Borscht

– This borscht is served with pieces of beef, ham, and Vienna Sausages.

 

Siberian Borscht

– with meatballs

 

Pskov Borscht

– with dried smelt (a type of fish) from local lakes.

 

Lenten Borscht

– with marinated Kelp

 

Navy Borscht

– the vegetables are cut into square or diamond shape instead of julienned

Polish Borscht

The distinctive characteristic of their borscht is ruby-colored beetroot bouillon, made with meat and vegetable stock with wild mushroom broth and beet sour.

Cold Borscht

It is believed that this version of borscht originated from Lithuania, comes in bring pinkishly color, consist of beet sour, or beet juice with sour cream, buttermilk, kefir, yogurt or sour milk as the base, boiled with beetroot, green onions, radish, and cucumbers. As the name says, they are served cold.

Without Beets

Borscht soup without beets is made by adding sour-tasting ingredients, such as sour cream, sorrel vegetables, fermented flour or wheat with water, whey, buttermilk, and animal blood mixed with vinegar.

Chinese Borscht Soup

The Chinese Borscht Soup originated from Harbin but made famous in Hong Kong with the main ingredients of tomatoes and beef broth.

Author have a say…

I have always like to order myself a bowl of borscht soup whenever I visited at Hong Kong cafe. In Hong Kong, they are famously known as “lou song tang”. Some of them serve really a well-cooked soup, some of them are terrible. Borscht Soup contains lots of ingredients, and it is pretty straightforward to make them yourself at home. Though the ingredient list is pretty similar to minestrone soup, as both of them are tomato-based soup. However, they do taste pretty different to your palate. My version of borscht soup will not disappoint you, Promise!

Source  :  Wiki