Borscht soup is a popular soup in Eastern Europe and many versions of Borscht Soup recipes (罗宋汤) can be found online. It is a healthy vegetable sour soup usually made with beetroot. Beef and beef bones are also one of the main ingredients. There are many Chinese who do not take beef, so pork ribs or leftover roasted pork can be used instead to deepen the flavour. The recipe takes only about an hour or a little longer to simmer for the vegetables to contribute all the flavours in the soup. I love Borscht Soup and cooked this sour tasty delicious soup without beetroot and beef bone, as I can’t find any of these in the supermarket. I served this hearty soup as a one-pot meal with bread.

Borscht Soup

Author Ann Low

Prep Time 15

Cook Time 1

Total Time 1 15

Course Easy

Cuisine Soup

Ingredients

500 g brisket - cut to chunk
half cabbage - about 300g, cut to pieces not too small
2 potatoes - about 150g, peeled and cut to small pieces
1 large onion - shredded
2 sticks celery - cut to pieces
4 large tomatoes - 450g, cut to wedges
3 carrots - 150g, cut to thick pieces
1 tbsp garlic - chop finely
2 bay leaves
1 small can tomato paste
2 - 2.2 litre water - or beef broth

Instructions

Blanch beef in boiling water and drain well.
Heat pot with some oil and sear the beef on all sides with a dash of black pepper.
Then add in all the ingredients except bay leaves, tomato paste and water. Fry the vegetables well for two minutes. Add in bay leaves, tomato paste and water, stir well and bring vegetables to boil.
Then cover with lid and simmer at medium low heat for about an hour or till beef and vegetables become soft. Lastly add some salt to taste and serve hot immediately.