Hong Kong Borscht SoupCourse: Uncategorized
2 lbs. beef shank, cut into 1 1/2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 onion, cut into slices
5 cloves garlic, peeled and crushed
3 stalks celery, cut into 1/2 inch pieces
3 carrots, cut into 1/2 inch pieces
1 cup tomato sauce
1 cup can diced tomatoes
5 cups chicken or beef stock
1/2 of a cabbage, cut into 2-inch pieces
1 teaspoon paprika
1-inch piece of Chinese rock sugar or 1 tablespoon of brown sugar
2 bay leaves
1 tablespoon dried basil
2 potatoes, peeled and cut into 2-inch cubes
1 scallion, chopped for garnish
- In a dutch oven, heat the olive oil over high heat. Add the beef shank and season with the kosher salt and pepper. Sear the beef on all sides.
- Add the sliced onions, celery and the garlic to the pot and saute for a couple minutes.
- Add the carrots, tomato sauce and diced tomatoes to the pot and cook for a couple minutes.
- Add the chicken or beef stock, cabbage, paprika, sugar, bay leaves and dried basil. Bring to a boil and then lower the heat to simmer and let the soup simmer for an hour to an hour and a half, or until the meat is tender.
- Add the potatoes to the soup and let it cook for another thirty minutes or until the potatoes pierce easily with a fork.
- Season with salt and pepper if necessary.
- Serve into bowls and garnish with scallions.
- If you don’t have chicken or beef broth on hand, you can use 5 cups of water and add 3 heaping teaspoons of chicken bouillon for the broth.