Borscht soup Hong Kong style

A visitor asked me about a borscht soup recipe. 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.

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.

250g beef fillet
1 fresh tomato
1/2 carrot
1/2 onion
2 tbsp ketchup or puree
1/2 potato
1 litre beef stock
salt, pepper and sugar

1. Cut the beef into pieces and parboil for about 2 minutes
2. You might want to pound the beef fillet with the back of your knife to tenderize the beef slightly before slicing into pieces
3. Peel the potato, carrot and onion, cut into bite-sized pieces
4. Wash the tomato and cut into pieces
5. Place the potato, carrot, and beef pieces in a pot
6. Add the beef stock and simmer for an hour and 30 minutes or till everything is tender
7. Add the onion, tomato and ketchup
8. Cook for another 8 minutes
9. Season with salt, pepper and sugar
10. Serve

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This page has been edited and updated on 1 September 2013.

Thanks, Phoebe