Have you ever tried Hong Kong-style Borscht soup? If so, you likely had it at a Hong Kong-style café! This soup is made with beef and various vegetables in a tomato-based broth.

Hong Kong-style Borscht is the fusion of Russian/European influences with traditional Cantonese cooking methods. It retains the elements that appeal to Cantonese tastes while omitting less favorable ones. For instance, beets are not included and not served with sour cream, as with the original Russian Borscht.

The locals have coined the name 羅宋湯 (Lo Song Tong) specifically for it. The name reflects its origins: “羅宋” is a phonetic translation of “Russian,” while “湯” means “soup.” Today, this hearty soup is one of the main items at most Hong Kong-style cafes (Cha Chaan Teng / 茶餐厅). Here’s how to prepare it.

I recently made this soup for a Christmas potluck party, and since most guests had never tried it, they loved it! I’m happy to share the recipe with you.

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Ingredients required for the Hong Kong Borscht Soup

The main ingredients for making the Chinese-style borscht soup are meat and vegetables.

• Meat: Beef is the most common and flavorful meat used. Different cuts, such as beef shank, beef tendon, or oxtail, can also be used. If you don’t eat beef, please substitute it with chicken or lamb, although this is less common in traditional Hong Kong cafés.
• Vegetables: Several essential vegetables are used to make the soup, including celery, tomato, cabbage, and carrots. Most recipes also include potatoes. Interestingly, beetroot, one of the original ingredients in traditional borscht soup, is not commonly used, although some recipes include it.
• Stock: This soup requires a good stock. Beef broth prepared with beef bones is the best option, but you can also use store-bought beef stock for convenience. Alternatively, chicken broth is a good option, as it has a universal flavor.
• Other Ingredients: Garlic adds a flavorful kick to the soup and bay leaves enhance the overall flavor. Lemon juice and zest add a fresh taste and a hint of acidity. Finally, at the end of the cooking process, season the soup with salt, sugar, and a bit more ketchup and tomato paste to balance the sourness, acidity, and saltiness.

How to prepare Chinese Borscht Soup

1. Begin by cutting the beef into large chunks and placing them in a pot filled with cold water, making sure the meat is fully submerged. Increase the heat and wait until the water begins to boil. Once it reaches a boil, let it continue for 30 seconds before removing the beef from the pot. Rinse the beef under cold water to eliminate any debris and impurities. Finally, slice the beef into approximately one-inch cubes.

2. Prepare the vegetables as follows: a) Cut the cabbage into large pieces, b) Slice the onions thinly, c) Cut the bell pepper into one-inch slices, d) Cut the potatoes into one-inch pieces, e) Rough chop the tomatoes and f) Cut the celery into one-inch slices.

3. Heat oil in a large skillet and sauté the onion slices until soft. Halfway through, add the chopped garlic and continue sautéing.

4. When the onions and garlic are aromatic, add the celery, bell pepper, and carrots and continue to sauté the vegetables.

5. Transfer the vegetables to a stockpot. Next, add the cabbage, potatoes, beef cubes, broth, and water. 

6. Include the bay leaves, tomato ketchup, and tomato paste. Squeeze the juice from half a lemon into the broth, and add the remaining half of the squeezed lemon as well. Bring the soup to a boil, then reduce the heat to low and let it simmer for half an hour. 

7. After that, remove the lemon, as continued cooking could lead to a bitter taste in the soup. Let it continue to simmer over low heat for another 1.5 hours. Season the soup with salt, sugar, ketchup, tomato paste, and black pepper.

Tips to make the best Chinese Borscht Soup

1. I combine fresh tomatoes, ketchup, and tomato paste in this Hong Kong-style borscht soup to achieve a rich and flavorful flavor. Relying solely on fresh tomatoes wouldn’t deliver a robust tomato flavor, and including ketchup and tomato paste elevates the soup’s depth. Ketchup brings a nice acidity, while tomato paste enhances the color and flavor.
2. Boiling the beef in water helps remove impurities and blood, which is crucial for achieving a clear soup. 
3. Let the Hong Kong Borscht sit overnight after cooking for the best flavor. This allows the flavors of the vegetables to meld together, creating a more unified taste rather than distinct individual flavors. In other words, the soup takes some time to mature for the best results. On the following day, simply reheat the soup briefly before serving.
4. Adding a bit of food-grade red coloring or paprika powder to the soup will give it a vibrant red color similar to that found in restaurants.

Can I Use an Instant Pot to Make This Soup?

Absolutely! You can make the soup in an Instant Pot or any other multicooker. Follow the instructions and fry the vegetables in the sauté mode. Use less water if you pressure-cooked it, as it significantly requires less liquid.