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Auntie Emilys Kitchen-Hong Kong Style Borscht with Ox Tail 1

Hong Kong Style Borscht with Oxtail 牛尾羅宋湯

Hong Kong style Borscht 羅宋湯 (lúo song tang) is very unlike Russian Borscht. Hong Kong Style Borscht is basically a tomato-base soup with cabbage, tomatoes, carrots, celery and beef.
Ideas to change it up:
• Simply remove the beef and make it vegetarian
• Add macaroni to make it a meal
• Add lemon juice to get a refreshing tang
• Braise short ribs with the soup and get a hearty meal
• Serve with garlic bread, cola wings and a cold milk tea
• Add cream, cream cheese or sour cream to make it into a creamy soup
5 from 4 votes
Approximate cost (CAD) 30
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Appetizer, Side Dish, Soup
Cuisine Cantonese, Chinese
Servings 8 servings
Calories 385 kcal

Ingredients
  

  • 700 g Ox tail any type of beef
  • 3 large Tomatoes cut into wedges (you can also use canned tomatoes)
  • 300 g Carrots cut
  • 1 medium Onion cut into wedges
  • 1-2 kg Green cabbage cut into wedges
  • 4 cloves Garlic whole
  • 2 medium Potatoes optional
  • 4 stalks Celery cut
  • 8 Bay Leaves
  • ½ tsp Oregano
  • 2 tsp Salt taste before adding
  • 4 tbsp Sugar taste before adding
  • 1 tsp Rice vinegar taste before adding
  • 312 ml Tomato Paste 2 little cans
  • 1 tsp Tobasco Sauce optional
  • 2.5 litres Water or broth or a combination of both
  • 1 Chili pepper(s) optional

Instructions
 

  • Wash and blanche ox tail and set aside
    Auntie Emilys Kitchen-Hong Kong Style Borscht with Ox Tail-Step1
  • Wash and cut vegetables to your desired shapes. Since their size will reduce as the soup cooks, I generally cut them into approx. 1” pieces
  • Peel, cut and remove seeds from tomatoes. To peel tomatoes: Boil some water in a pot, cut an “X” on the bottom of the tomato and put into the boiling water for 3 seconds. If the water doesn’t cover the whole tomato then flip the tomato over and count another 3 seconds. Remove from water. Peel when cooled.
    Auntie Emilys Kitchen-Hong Kong Style Borscht with Ox Tail-Step3
  • Add cabbage on the bottom, then ox tail, tomatoes, carrots, onions, celery, potatoes, garlic, bay leaves, oregano, tomato paste and chili peppers to the pot I don’t like to add potatoes because they get all mushy by the second reheating
    Auntie Emilys Kitchen-Hong Kong Style Borscht with Ox Tail-Step4
  • Add 2 litres of water or broth into a large pot. Bring the mixture to a boil The other 500ml will be added after some of the liquid evaporates in 2-3 hours
    Auntie Emilys Kitchen-Hong Kong Style Borscht with Ox Tail-Step5
  • Turn heat down to low and let the soup simmer for 3-4 hours. Check every hour to make sure the ingredients on the bottom have not burned by giving it a good stir
    Auntie Emilys Kitchen-Hong Kong Style Borscht with Ox Tail-Step6
  • Add the 500ml of water/broth after around 2 hours or when necessary. You can add more water if you feel the evaporation was more than 500ml
    Auntie Emilys Kitchen-Hong Kong Style Borscht with Ox Tail-Step7
  • After 3-4 hours, stir and taste. Add salt, sugar and vinegar to suit your taste. You know it’s done when the meat on the oxtail falls off the bone. The amount of salt, sugar and vinegar are for reference, please feel free to adjust based on your own preferences
    Auntie Emilys Kitchen-Hong Kong Style Borscht with Ox Tail-Step8
  • Serve

Nutrition

Calories: 385kcalCarbohydrates: 39gProtein: 33gFat: 12gSaturated Fat: 5gCholesterol: 96mgSodium: 1146mgPotassium: 1210mgFiber: 8gSugar: 20gVitamin A: 7694IUVitamin C: 87mgCalcium: 123mgIron: 6mg
Keyword Borscht, Cabbage, Carrots, Celery, Garlic, Green Onions, Ox Tail, Potatoes, Tomatoes
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