A visitor asked me about a recipe for borscht soup. Actually, he asked for luo song tang 罗宋汤 (mandarin), which is the chinese name for borscht soup.
This russian soup is traditionally made with beetroot. But I know the visitor is asking me about the tomato-based version.
Picture of borscht soup served at Pepper Lunch
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.
Ingredients250g beef fillet
1 fresh tomato
1/2 carrot
1/2 onion
2 tbsp ketchup or puree
1/2 potato
1 litre beef stock
salt and pepper
sugar
Directions
- Cut the beef into pieces and parboil for about 2 minutes
- You might want to pound the beef fillet with the back of your knife to tenderize the beef slightly before slicing into pieces
- Peel the potato, carrot and onion, cut into bite-sized pieces
- Wash the tomato and cut into pieces
- Place the potato, carrot, and beef pieces in a pot
- Add the beef stock and simmer for an hour and 30 minutes or till everything is tender
- Add the onion, tomato and ketchup
- Cook for another 8 minutes
- Season with salt, pepper and sugar
- Serve
Recipe link: Borscht soup, Hong Kong style
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