Borsch Soup

 

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Borsch is classic Ukranian soup which my family enjoys. It is perfect for a cold weather day, especially great for surviving this year’s deadly polar vortex in the U.S.  It uses a lot of vegetables and it’s wonderfully satisfying.   Every time I make Borsch I think of my father who used to take the family to Troika, a Russian restaurant in Singapore, when I was a child.  In Hong Kong, it is a staple winter soup and it is called 羅宋湯  (“lor sung tong”) in Cantonese. In the Chinese version, there are no beets and sour cream is omitted.  For a vegatarian option, this soup can be made without any meat.  This is a really easy recipe – no skills required!

1/2 can sliced beets
2 carrots
1 onion
1 potato
1/2 head of cabbage
3 Tbsp tomato paste
2 tomatoes
180 g beef stew meat or oxtail
1 tsp sugar
1 tsp salt
pepper
chopped dill
sour cream

Method:

  1. Peel carrots and potato. wash then cut into chunks.
  2. Wash the cabbage, tomatoes and onion, then cut into chunks.
  3.  Cut the beef stew meat into bite-sized pieces.
  4. Put all the ingredients into a huge soup pot. Add 10-12 cups of water and boil on high for 20 mins, then simmer for another 40 mins.
  5. Add sugar (if it’s too sour), salt and pepper to taste.
  6. Serve hot with dill and a dollop of sour cream