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Hong Kong Style Borscht Soup Recipe
Recipe by Ethan Wong
Visit 3thanwong.com for more
Prep Time
15
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Course
Appetizer, Soup
Cuisine
Asian, Chinese, Fusion
Difficulty
Medium
Servings
6
people
Ingredients
Metric
Imperial
1x
2x
3x
▢
400
g
Beef
(shank, loin, or round can be used)
▢
200
g
Carrot
▢
150
g
Onion
(white)
▢
50
g
Potato
▢
400
g
Tomato
▢
150
g
Celery
▢
40
g
Garlic
▢
40
g
Ginger
▢
300
g
Tomato Paste
▢
300
g
Ketchup
▢
2
pcs
Bay Leaf
▢
1
tsp
Oregano
▢
1
tsp
Black Pepper
▢
1
tsp
Salt
▢
5
tbsp
Sugar
▢
4
liters
Water
▢
2
tbsp
Cooking Oil
Instructions
Preparation
Cut beef into a cube.
Clean and peel the carrot, white onion, potato, celery, garlic, and ginger.
Cut the carrot, white onion, potato, tomato, ginger, and celery into uniform size for soup cooking.
Crush garlic.
Prepare the other ingredients accordingly.
Cooking
With a soup pot, preheat cooking oil.
Add ginger and fry to aromatic.
Add beef cubes and sear.
Add tomato paste and then add water.
Add carrot, white onion, potato, tomato, celery, garlic, ketchup, bay leaf, and black pepper.
Bring to a boil and reduce to a simmer.
Keep covered and simmer for 4 hours.
Season with salt and sugar.
Dissolves seasoning.
Add oregano and thoroughly mix.
Remove from heat and serve.
Nutrition
Calories :
410
kcal
Carbohydrates :
47
g
Protein :
16
g
Fat :
19
g
Saturated Fat :
6
g
Cholesterol :
47
mg
Sodium :
1364
mg
Potassium :
1300
mg
Fiber :
6
g
Sugar :
32
g
Vitamin A :
7276
IU
Vitamin C :
31
mg
Calcium :
112
mg
Iron :
4
mg
Allergy :
Meat
*These Nutritional Values have not been evaluated by the Food and Drug Administration