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Cantonese Borscht Soup
A hearty and comforting tomato-based soup adapted from Eastern European borscht, this Hong Kong café staple features a rich broth with tender vegetables and a slightly sweet and savory flavor profile. It's a unique fusion dish that highlights the adaptability of Cantonese cuisine.
🧂 Ingrediente
- 500 g Beef short ribs or pork ribs(cut into 1.5-inch pieces)
- 2 tbsp Vegetable oil
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(minced)
- 400 g Tomatoes(diced (canned or fresh))
- 2 medium Potatoes(peeled and diced)
- 2 medium Carrots(peeled and diced)
- 2 stalks Celery stalks(diced)
- 2 tbsp Tomato paste
- 2 tbsp Worcestershire sauce
- 6 cups Water or beef broth
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 1 Bay leaf
- 1 Optional: Chili peppers(chopped, for a hint of spice)
👨🍳 Instrucțiuni
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef or pork ribs and brown on all sides. Remove the meat and set aside.
💡 Sfaturi Profesioniste: Browning the meat adds depth of flavor to the soup. - 2
Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and ginger and cook until fragrant, about 30 seconds.
- 3
Add the diced tomatoes and tomato paste to the pot. Cook, stirring, for about 1 minute.
💡 Sfaturi Profesioniste: Cooking the tomato paste briefly helps to deepen its flavor. - 4
Add the diced potatoes, carrots, and celery to the pot. Stir to combine with the other ingredients.
💡 Sfaturi Profesioniste: Cut vegetables into uniform sizes for even cooking. - 5
Return the browned meat to the pot. Add the Worcestershire sauce, water or beef broth, bay leaf, and optional chili peppers. Bring to a boil.
💡 Sfaturi Profesioniste: Using beef broth instead of water will enhance the savory flavor. - 6
Reduce the heat to low, cover, and simmer for at least 45 minutes, or until the meat is tender and the vegetables are cooked through. Stir occasionally.
💡 Sfaturi Profesioniste: Simmering allows the flavors to meld and the meat to become tender. - 7
Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. Serve hot.
💡 Sfaturi Profesioniste: Taste and adjust seasoning before serving.
💡 Sfaturi Profesioniste
- ✓This soup is often served as a side dish in Hong Kong cafes.
- ✓For a richer flavor, you can use beef broth instead of water.
- ✓The soup can be made ahead of time and reheated; the flavors often improve the next day.
✨ Idei de Variații
Inspirație pentru propria versiune a acestei rețete
- Add other root vegetables like parsnips or turnips.
- For a vegetarian version, omit the meat and use vegetable broth.
- Some variations include a small amount of ketchup for added sweetness and tang.