Hong Kong Borscht
also called lo song tong · lo sung tong · 羅宋湯 · 紅湯 · Borsch Soup · Hong Kong borscht · Russian soup · red soup · 餐湯
- Cha Chaan Teng
- serves 6
- recipe says 1 hr 30 min
- Soups
Three ways to read this recipe
The table
| There is no beetroot in this. It is not the Ukrainian soup — the name travelled through Shanghai | ||||
| 12 oz(340 g; in 1-in cubes)beef shin | brown 8 min in the fat that comes out | sweat 8 min | simmer 1 hr, lid ajar | season, and taste it for sweet against sour |
| 1 Tbsneutral oil | ||||
| 1 large(diced)yellow onion | ||||
| 2 ribs(sliced)celery | ||||
| 1 large(in half-moons)carrot | ||||
| 2 Tbstomato paste | ||||
| 14 oz(400 g)canned chopped tomatoes | ||||
| 1 large(cubed)russet potato | ||||
| 4 cups(shredded)green cabbage | ||||
| 6 cups(1.4 L)beef stock | ||||
| 1bay leaf | ||||
| 2 tspkosher salt | ||||
| 2 tspsugar | ||||
| 1 TbsWorcestershire sauce | ||||
| 1/2 tspblack pepper | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.
Pans and tools
Before anything else
2brown 8 min in the fat that comes out
3sweat 8 min
goes in with what step 2 made
4simmer 1 hr, lid ajar
goes in with what step 3 made
5season, and taste it for sweet against sour
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 16 min1 of 4 steps gives no time
- Needs you
- about 16 min
- If you get it wrong
- Forgiving — an hour longer only softens the cabbage further and it is better reheated the next day, so nothing in it is a window you can miss
brown 8 min in the fat that comes out
8 minneeds youfrom the start
sweat 8 min
8 minneeds you(we think)8 min in
simmer 1 hr, lid ajar
1 hrwalk away16 min in
season, and taste it for sweet against sour
not timed1 hr 16 min in
- needs you
- you can walk away
- never timed
- we think
You'll need Dutch oven
Goes with
See how it is written
>> title: Hong Kong Borscht
>> category: Soups
>> tags: tomato, cabbage, beef, hong kong, soup, one pot
>> counters: Cha Chaan Teng
>> aka: lo song tong, lo sung tong, 羅宋湯, 紅湯, Borsch Soup, Hong Kong borscht, Russian soup, red soup, 餐湯
>> pairs-with: borscht
>> servings: 6
>> time: 1 hr 30 min
>> slack: forgiving — an hour longer only softens the cabbage further and it is better reheated the next day, so nothing in it is a window you can miss
There is no beetroot in this. It is not the Ukrainian soup — the name travelled through Shanghai.
>> step: brown 8 min in the fat that comes out
Brown @beef shin{12%oz}(340 g; in 1-in cubes) in @neutral oil{1%Tbs} in a #Dutch oven{} for ~brown{8%min}.
>> step: sweat 8 min
Sweat @yellow onion{1%large}(diced), @celery{2%ribs}(sliced) and @carrot{1%large}(in half-moons) into @&(~1)beef{} for ~sweat{8%min}.
>> step: simmer 1 hr, lid ajar
Simmer @&(~1)pot{} with @tomato paste{2%Tbs}, @canned chopped tomatoes{14%oz}(400 g), @russet potato{1%large}(cubed), @green cabbage{4%cups}(shredded), @beef stock{6%cups}(1.4 L) and @bay leaf{1} for ~simmer{1%hr} with the lid ajar.
>> step: season, and taste it for sweet against sour
Season @&(~1)soup{} with @kosher salt{2%tsp}, @sugar{2%tsp}, @Worcestershire sauce{1%Tbs} and @black pepper{1/2%tsp}.