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!
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