Hong Kong Borscht with Rice港式羅宋湯配飯
A beloved staple in Hong Kong's Cha Chaan Tengs, this "Hong Kong Borscht with Rice" offers a comforting blend of tangy tomato and savory beef broth, brimming with tender beef and a medley of vegetables. It's a nostalgic taste of home, perfect for a hearty meal that warms the soul.
01Ingredients
- 700g beef brisket, cut into 3cm cubes
- 450g cabbage, roughly chopped
- 220g carrots, peeled and cut into chunks
- 320g potatoes, peeled and cut into chunks
- 350g ripe tomatoes, quartered
- 180g onion, roughly chopped
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 400g canned crushed tomatoes
- 1.2 L beef broth
- 400ml water
- 2 bay leaves
- 2 tbsp Worcestershire sauce
- 1 tbsp sugar
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
- 350g white rice (uncooked, for serving)
Nutrition (per serving)1187kcal
- Protein52.8g
- Carbs128.5g
- Fat38.2g
Fiber 8.1 gSodium 1482 mg
02Steps
- Blanch beef brisket: Bring a pot of water to a boil. Add beef brisket cubes and boil for 5-7 minutes to remove impurities. Drain and rinse thoroughly under cold water. Set aside.
- Sauté aromatics: In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes. Add minced garlic and sauté for another minute until fragrant.
- Brown beef and build flavor: Add the blanched beef brisket to the pot and sear until lightly browned on all sides. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
- Add liquids and seasonings: Pour in the canned crushed tomatoes, beef broth, and water. Add bay leaves, Worcestershire sauce, and sugar. Bring the mixture to a boil.
- Simmer beef: Once boiling, reduce heat to low, cover the pot, and simmer for 60 minutes, or until the beef is tender.
- Add vegetables: After 60 minutes, add the chopped cabbage, carrots, potatoes, and quartered fresh tomatoes to the pot. Stir well.
- Continue simmering: Cover and continue to simmer for another 30-45 minutes, or until all vegetables are tender.
- Season to taste: Remove bay leaves. Season the borscht with salt and black pepper to taste. Adjust sweetness or tanginess if desired.
- Serve: Ladle the hot Hong Kong Borscht into bowls and serve immediately with freshly steamed white rice.
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