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Hong Kong Borscht Soup

Hong Kong Borscht Soup

Recipe by LoCourse: Uncategorized


Prep time


Cooking time




  • 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.