If you’re on the hunt for a soul-soothing hug in a bowl that brings together flavors from across the globe, then this Hong Kong-style borscht is about to become your new kitchen obsession!
I love creating borscht with a Hong Kong twist, a harmonious fusion of Eastern European and Asian flavors. This vibrant soup combines the sweetness of carrots and cabbage with the savory depth of beef brisket and soy sauce.
I think the addition of Worcestershire sauce adds a unique tanginess that complements the diced tomatoes and vinegar. With each bowl, you’re treated to a nutrient-rich dish that’s as comforting as it is flavorful.
Borscht Soup Hong Kong Style Recipe Ingredients
- Onion: Packed with antioxidants; adds depth and aroma.
- Garlic: Boosts immune system; provides a pungent, savory flavor.
- Carrot: Rich in beta-carotene; contributes natural sweetness.
- Tomatoes: High in vitamin C; they bring a tangy acidity.
- Cabbage: Source of fiber; gives texture and slight bitterness.
- Beef Brisket: High in protein; adds robust, meaty flavor.
- Worcestershire Sauce: Savory complexity; balances the soup with umami.
- Soy Sauce: Enhances umami; adds saltiness and depth.
- Vinegar: Adds a touch of acidity; balances flavors.
- Parsley or Dill: Fresh final touch; brightens the dish.
Borscht Soup Hong Kong Style Recipe Ingredient Quantities
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 potato, peeled and diced
- 1/2 cup green cabbage, shredded
- 1/3 cup celery, diced
- 1/2 cup tomatoes, diced
- 1 tablespoon tomato paste
- 4 cups beef or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons Worcestershire sauce
- 1 pound beef brisket or stew meat, cut into bite-sized pieces
- 1 tablespoon light soy sauce
- 1 tablespoon sugar
- 1 teaspoon vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Fresh parsley or dill, chopped, for garnish
How to Make this Borscht Soup Hong Kong Style Recipe
1. In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until the onions are translucent.
2. Add the carrot, potato, cabbage, and celery to the pot. Cook for about 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes and tomato paste, and cook for another 2 minutes.
4. Pour in the beef or vegetable broth, and add the salt, pepper, bay leaf, Worcestershire sauce, soy sauce, and sugar. Stir well to combine.
5. Add the beef brisket or stew meat into the soup. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until the meat is tender.
6. Taste the soup and adjust seasoning if needed. Stir in the vinegar.
7. If you prefer a thicker soup, mix the cornstarch with water and gradually add it to the soup, stirring constantly until the desired consistency is reached.
8. Remove the bay leaf from the soup before serving.
9. Ladle the soup into bowls and garnish with fresh parsley or dill.
10. Serve hot and enjoy your Hong Kong-style borscht soup.
Borscht Soup Hong Kong Style Recipe Equipment Needed
1. Large pot
2. Stirring spoon
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Ladle
8. Small bowl (for cornstarch mixture, if using)
FAQ
- What makes this Borscht “Hong Kong Style”? The Hong Kong twist on Borscht often incorporates Worcestershire sauce, soy sauce, and a touch of sugar to balance the flavors, giving it a unique savory and slightly sweet profile compared to traditional Borscht.
- Can I use other meats instead of beef? Yes, you can substitute with chicken or pork, although it will alter the traditional taste. Alternatively, for a vegetarian version, simply omit the meat altogether.
- How can I thicken the soup? If you prefer a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the soup at the end of cooking.
- Is it possible to make this recipe vegan? Absolutely! Use vegetable broth instead of beef broth, omit the meat, and ensure Worcestershire sauce is vegan, or leave it out.
- Can I prepare this soup ahead of time? Yes, Borscht often tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days.
- What can I serve with this soup? This Borscht pairs well with a side of crusty bread or a light salad to complement the hearty soup.
- How do I store leftovers? Allow the soup to cool completely, then store it in an airtight container in the refrigerator. It should keep well for 3 days, or you can freeze it for up to 3 months.
Borscht Soup Hong Kong Style Recipe Substitutions and Variations
- Vegetable oil can be substituted with olive oil or sunflower oil.
- Beef brisket or stew meat can be replaced with chicken thighs or tofu for a vegetarian version.
- Tomato paste can be substituted with 1/2 cup of pureed fresh tomatoes or 1/4 cup of ketchup.
- Garlic cloves can be substituted with 1/2 teaspoon of garlic powder.
- Green cabbage can be replaced with savoy cabbage or napa cabbage.
Pro Tips
1. Searing the Meat: Before adding the beef brisket or stew meat to the pot, sear it in a separate pan over high heat until browned on all sides. This step will enhance the soup’s flavor and add depth to the dish.
2. Balanced Consistency: If using cornstarch for thickening, make sure to thoroughly mix it with cold water before adding it to the soup. Add it slowly while stirring constantly to avoid lumps and to reach your desired thickness.
3. Enhance the Broth: For a richer flavor, consider using homemade beef or vegetable broth instead of store-bought. Adding a splash of red wine during the simmering process can also deepen the flavor profile.
4. Vegetable Preparation: Cut vegetables into uniform sizes to ensure they cook evenly. Adding the hard vegetables like carrots and potatoes first will ensure they become tender without turning to mush.
5. Resting Time: After simmering, let the soup rest off the heat, covered, for about 10-15 minutes. This allows the flavors to meld further and results in a more cohesive taste before serving.
Borscht Soup Hong Kong Style Recipe
My favorite Borscht Soup Hong Kong Style Recipe
Equipment Needed:
1. Large pot
2. Stirring spoon
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Ladle
8. Small bowl (for cornstarch mixture, if using)
Ingredients:
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 potato, peeled and diced
- 1/2 cup green cabbage, shredded
- 1/3 cup celery, diced
- 1/2 cup tomatoes, diced
- 1 tablespoon tomato paste
- 4 cups beef or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons Worcestershire sauce
- 1 pound beef brisket or stew meat, cut into bite-sized pieces
- 1 tablespoon light soy sauce
- 1 tablespoon sugar
- 1 teaspoon vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Fresh parsley or dill, chopped, for garnish
Instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until the onions are translucent.
2. Add the carrot, potato, cabbage, and celery to the pot. Cook for about 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes and tomato paste, and cook for another 2 minutes.
4. Pour in the beef or vegetable broth, and add the salt, pepper, bay leaf, Worcestershire sauce, soy sauce, and sugar. Stir well to combine.
5. Add the beef brisket or stew meat into the soup. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until the meat is tender.
6. Taste the soup and adjust seasoning if needed. Stir in the vinegar.
7. If you prefer a thicker soup, mix the cornstarch with water and gradually add it to the soup, stirring constantly until the desired consistency is reached.
8. Remove the bay leaf from the soup before serving.
9. Ladle the soup into bowls and garnish with fresh parsley or dill.
10. Serve hot and enjoy your Hong Kong-style borscht soup.