Hong Kong Style Borscht Soup
If you grew up eating Hong Kong café food, then you already know how comforting a bowl of Hong Kong Style Borscht Soup can be. Warm, hearty, slightly tangy, and packed with tender beef and vegetables, this soup is a staple at cha chaan tengs all over Hong Kong. It’s not the beet-based borscht you might know from Eastern Europe, instead, this version is tomato-forward, lightly sweet, and deeply savory.
It’s the perfect one-pot meal for chilly nights, rainy days, or when you just want something cozy simmering on the stove. And the best part? It’s incredibly forgiving. As long as you’ve got beef, tomatoes, and cabbage, you’re well on your way to making a comforting bowl of this iconic soup.
What Is Hong Kong Style Borscht Soup?
Hong Kong Style Borscht (羅宋湯, “lo sung tong”) is a fusion dish inspired by Russian borscht but adapted to local Cantonese flavors. Instead of beets, the base relies on tomatoes, cabbage, potatoes, and beef. The broth tastes slightly sweet, tangy, and savory, with a depth that comes from slow simmering.
Many cha chaan tengs serve it as a starter with buttered rolls, but it’s equally delicious as a full meal at home, especially when the beef becomes fall-apart tender and the vegetables soak up all that tomato goodness.
Why You’ll Love This Recipe
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One-pot comfort meal — Everything simmers together and becomes richer the longer it cooks.
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Full of vegetables — Tomatoes, carrots, potatoes, cabbage… a whole meal in a bowl!
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Budget-friendly — You can use most cuts of beef, including tougher, cheaper cuts.
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Meal-prep friendly — Tastes even better the next day.
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Authentic café-style flavor — Just like what you’d get at a Hong Kong diner.
Ingredients
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1–1.5 lb steak of your choice, cut into 1” pieces and seasoned with salt
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4 medium tomatoes, cut into small chunks
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1 red onion, diced
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2 large carrots, cut into bit-sized pieces
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2 medium potatoes, cut into bit-sized pieces
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1/2 green cabbage (about 1 lb), core removed and cut into bite-sized pieces
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4 cups water (or enough to cover)
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1/4 cup tomato paste
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1/3 cup ketchup
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2 tsp beef bouillon
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1/2 tsp salt
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1 tsp sugar
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1/2 tsp black pepper
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2 tsp soy sauce
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2 bay leaves
Ingredient Notes & Substitutions
Beef:
Feel free to use any cut you like! Chuck, brisket, beef shank, or even stew beef all work beautifully.
Tomatoes:
Fresh tomatoes give the soup a bright flavor, but you can swap in one 14.5 oz can of diced tomatoes if you’re short on fresh.
Cabbage:
Green cabbage is most traditional, but Napa cabbage also works great! Make sure to reduce the simmer time for Napa cabbage slightly since it softens quicker.
Ketchup:
This is a signature ingredient in Hong Kong-style borscht! It adds sweetness, tang, and depth. Tomato sauce can be used in a pinch, but the flavor will be less café-style.
Water:
Feel free to use beef broth instead of water! Just make sure to use unsalted broth or reduce the amount of added salt.
How to Make Hong Kong–Style Borscht Soup
1. Sear the steak
Heat 2 tsp oil in a Dutch oven over medium-high heat. Add the steak in a single layer and sear 2–3 minutes per side until browned. Remove and set aside.
2. Sauté the aromatics
Add more oil if needed. Sauté the diced onion for 2 minutes, then add carrots and potatoes and cook another 2 minutes.
3. Build the tomato base
Stir in tomato paste and ketchup and cook for 1 minute until fragrant. Add tomatoes and cook 4–5 minutes until softened and juicy.
4. Add everything back in
Add the cabbage, seared beef, and enough water to cover all the ingredients.
5. Season and simmer
Stir in beef bouillon, salt, sugar, black pepper, soy sauce, and bay leaves. Bring to a boil, reduce to low, cover, and simmer for 45–60 minutes.
6. Taste and serve
Adjust seasoning if needed. Serve hot with steamed rice or crusty bread.
Tips for the Best Hong Kong-Style Borscht
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Use a heavy pot like a Dutch oven to help retain moisture and develop deeper flavors.
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Sear the beef well. Browning = flavor.
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Don’t rush the tomato step. Softening the tomatoes is key to the soup’s richness.
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Simmer low and slow for tender beef and sweeter vegetables.
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Taste before serving. Depending on your ketchup or tomatoes, you may need more salt or sugar.
Serving Suggestions
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With steamed white rice
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With buttered crusty bread or Hong Kong–style dinner rolls
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Paired with an iced lemon tea for the full cha chaan teng experience
Storage & Reheating
Fridge:
Store for up to 3 days in an airtight container. The flavors deepen overnight.
Freezer:
Freezes well for up to 3 months. Store in freezer-safe containers.
Reheat:
Warm on the stovetop over medium heat or microwave until hot and simmering. Add a couple splashes of water if the broth gets too thick.
Hong Kong Style Borscht Soup
Ingredients
- 1-1.5 lb steak of your choice - cut into 1” pieces and seasoned with salt
- 4 medium tomatoes - cut into small chunks
- 1 red onion - diced
- 2 large carrots - cut into bite-sized pieces
- 1-2 medium potatoes - cut into bite-sized pieces
- 1/2 green cabbage - about 1 lb, core removed and cut into bite-sized pieces
- 4 cups of water
- 1/4 cup tomato paste
- 1/3 cup ketchup
- 2 tsp beef bouillon
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 tsp black pepper
- 2 tsp soy sauce
- 2 bay leaves
Instructions
Sear the steak:
- Heat 1 tablespoon of oil in a Dutch oven or large pot over medium-high heat. Once hot, add the steak in a single layer. Sear for 2-3 minutes without moving, then flip and cook for another 2-3 minutes until golden brown. Remove steak from pot and set aside.
Sauté the vegetables:
- Add a little more oil if needed. Add the diced onion and sauté for 2 minutes. Stir in the carrots and potatoes and cook for 2 more minutes.
Build the flavor base:
- Stir in the tomato paste and ketchup, cook for 1 minute until fragrant. Add the tomatoes and cook for 3-4 minutes allowing the tomatoes to soften and release their juices.
Combine everything:
- Add the cabbages, the seared steak, and enough water to cover the ingredients (plus a little extra).
Season and simmer:
- Stir in the beef bouillon, salt, sugar, black pepper, soy sauce, and bay leaves. Bring the soup to a boil, then cover and simmer on low for 45-60 minutes.
Final touches:
- Taste and adjust with additional salt if needed. Serve the hearty Hong Kong Style Borscht Soup hot with some steamed rice or crusty bread for a complete meal. Enjoy!