Hong kong style borscht soup recipe

My spouse likes cooking and that i helped her get this to Russian Borscht Hong Kong style soup. This can be a spin around the original Borscht soup which utilizes beetroot but uses tomato rather. This soup is an extremely popular in Hong Kong cafes that there are also in lots of san francisco bay area chinese coffee shop style restaurants. When I was helping her preparing the components, I made the decision to capture some shots to talk about.

The soup uses lots of ingredients so it's very tasty. The components and directions are underneath the pictures below and it was found in the Only One Cook book .

Prep Time: twenty minutes
Prepare Time: 2 hrs, half an hour
Yield: Serves 6-8

• 1.5 lb. (4-5 pieces) of oxtails rinsed and pat dried
• 1 Tablespoons of. essential olive oil
• 1.5 lb. stew beef, rinsed and pat dried
• 2 Tablespoons of. essential olive oil
• 2 medium onions, reduce slices
• 7 celery stalks, chopped into small pieces
• 2-3 carrots, peeled and reduce 1-inch pieces
• 4 tomato plants, reduce wedges
• 1/4 (3 cups) large cabbage, chopped
• 2 (32 floz) packages beef broth
• 1 (6 oz) can tomato paste
• 2 russet taters, peeled and reduce small cubes

• 2 bay leaves
• 1 Tablespoons of. dried tulsi
• 1 teaspoon. paprika
• Freshly ground pepper

1. Inside a saucepan, bring water to some boil and add some oxtail. Once the water boils again prepare the oxtail for ten minutes. Rinse the oxtail under cold water and drain rid of it. Put aside.
2. Meanwhile inside a surefire skillet (or fry pan), heat oil over high temperature and sear the top of stew beef. This can boost the savory flavor. Put aside.
3. Inside a large Nederlander oven or pot (you'll need 6 – 8 quart with respect to the quantity of ingredients), heat oil on medium and saut onion and celery until they're soft.
4. Add some oxtail, stew beef, carrot, cabbage, tomato plants, beef broth, and tomato paste and produce it to some boil. Once boiling, lower heat and simmer for 25 minutes. During this period, skim from the scum and fat around the soup’s surface. This task could be tiresome but it’s the important thing for clean (smooth texture) taste whenever you drink the soup.
5. Add Seasonings A and lower heat to medium low. Cover and simmer not less than 1 hrs, or until beef is tender and meat is removed from oxtail bones.
6. Add taters and prepare for fifteen minutes or until tender.
7. Stir in Seasonings B. Mix well and it’s prepared to serve.

One deliberation over “ Russian Borscht Soup Hong Kong Style Recipe ”

Hi Alex! Appreciate trying my recipe and backlinking in my experience. Your soup looks scrumptious as well as your photography is gorgeous! I’m so prepared to get this to again. Possess a wonderful week! I've shared your publish on my small facebook, but tell me if you would like me to consider it lower. Many thanks!