Borscht soup - Hong Kong style

A visitor asked me about a recipe for law soong tong (cantonese) or luo song tang (mandarin).

This russian soup is made with beetroot. But I know the visitor is asking me about the tomato-based version.

This tomato soup is sort of ubiquitous in many western cafes in Hong Kong. They are a staple in many Singapore cafes serving western food too. I guess it is not just chinese cuisine that gets localized.

It is not really a chinese soup. But since someone asked and I have a recipe for it. So, I'm putting it here.

Ingredients
250g beef
1 fresh tomato
1/2 carrot
1/2 onion
2 tbsp ketchup
1/2 potato
1 litre beef stock
salt and pepper
sugar

Directions

1. Cut the beef into pieces and parboil for about 2 minutes
2. Peel the potato, carrot and onion, cut into bite-sized pieces
3. Wash the tomato and cut into pieces
4. Place the potato, carrot, and beef pieces in a pot
5. Add the beef stock and simmer for an hour and 30 minutes or till everything is tender
6. Add the onion, tomato and ketchup
7. Cook for another 8 minutes
8. Season with salt, pepper and sugar
9. Serve

Want to use this recipe on your blog or online journal?
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Recipe source: <a href="http://www.homemade-chinese-soups.com/borscht-soup.html">Borscht soup, Hong Kong style</a>