Cantonese Borscht (Luó sòng tāng)
Cantonese Borscht (Luó sòng tāng)
Ingredients
- 20 g butter
- 150 g onion, chopped
- 150 g carrots, chopped
- 70 g celery, chopped
- 1700 ml water
- 300 g cabbage, chopped
- 200 g tomato, diced
- 1 lemon, for garnish
- 20 g tomato paste
- 120 g canned tomato sauce
- 15 g ketchup
- 5 g sugar
- 8 g salt
- 2 g black pepper
- 650 g oxtail
- 220 g potato, chopped
- 1 bay leaf
Instructions
- 1
Chop the 150g onion, 150g carrots, 70g celery, 300g cabbage, 200g tomatoes, and 220g potatoes into small, bite-sized pieces.
⏱️ 15 min
- 2
Place the 650g oxtail pieces in a pan and brown them on both sides. Once browned, set the oxtail aside.
⏱️ 10 min
- 3
In the same pan, melt 20g butter on low heat.
⏱️ 2 min
- 4
Add 20g tomato paste to the melted butter. Raise the heat to medium and cook for 2-3 minutes until a red oil forms.
⏱️ 3 min
- 5
Stir in the 200g diced tomatoes. Season with a portion of the 8g salt. Cook until the tomatoes release their juice.
⏱️ 5 min
- 6
Add 120g canned tomato sauce and 15g ketchup to the pan. Continue to cook until the mixture releases more juice.
⏱️ 5 min
- 7
Return the browned oxtail pieces to the pan with the tomato sauce mixture.
⏱️ 1 min
- 8
Pour 1700ml water into the pan.
⏱️ 1 min
- 9
In a separate pan, add the 150g chopped onions and sauté until translucent.
⏱️ 5 min
- 10
Add the 150g chopped carrots, 70g chopped celery, and 220g chopped potatoes to the pan with the onions. Cook for 3-4 minutes.
⏱️ 4 min
- 11
Transfer the oxtail and tomato sauce mixture from the pan to a large pot. Add the sautéed vegetables (onions, carrots, celery, potatoes) to the same pot.
⏱️ 2 min
- 12
Add 1 bay leaf and 2g black pepper.
⏱️ 1 min
- 13
Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 90 minutes.
⏱️ 90 min
- 14
After simmering, add the 300g chopped cabbage to the soup. Add the remaining salt (if not all added earlier) and 5g sugar.
⏱️ 5 min
- 15
Stir the soup until the sugar and salt dissolve. Serve the soup hot and garnish with a squeeze of lemon juice from the lemon.
⏱️ 1 min
Kitchen Tools
Cantonese Borscht (Luó sòng tāng)
- 20 g butter
- 150 g onion, chopped
- 150 g carrots, chopped
- 70 g celery, chopped
- 1700 ml water
- 300 g cabbage, chopped
- 200 g tomato, diced
- 1 lemon, for garnish
- 20 g tomato paste
- 120 g canned tomato sauce
- 15 g ketchup
- 5 g sugar
- 8 g salt
- 2 g black pepper
- 650 g oxtail
- 220 g potato, chopped
- 1 bay leaf
Instructions
- 1
Chop the 150g onion, 150g carrots, 70g celery, 300g cabbage, 200g tomatoes, and 220g potatoes into small, bite-sized pieces.
⏱️ 15 min - 2
Place the 650g oxtail pieces in a pan and brown them on both sides. Once browned, set the oxtail aside.
⏱️ 10 min - 3
In the same pan, melt 20g butter on low heat.
⏱️ 2 min - 4
Add 20g tomato paste to the melted butter. Raise the heat to medium and cook for 2-3 minutes until a red oil forms.
⏱️ 3 min - 5
Stir in the 200g diced tomatoes. Season with a portion of the 8g salt. Cook until the tomatoes release their juice.
⏱️ 5 min - 6
Add 120g canned tomato sauce and 15g ketchup to the pan. Continue to cook until the mixture releases more juice.
⏱️ 5 min - 7
Return the browned oxtail pieces to the pan with the tomato sauce mixture.
⏱️ 1 min - 8
Pour 1700ml water into the pan.
⏱️ 1 min - 9
In a separate pan, add the 150g chopped onions and sauté until translucent.
⏱️ 5 min - 10
Add the 150g chopped carrots, 70g chopped celery, and 220g chopped potatoes to the pan with the onions. Cook for 3-4 minutes.
⏱️ 4 min - 11
Transfer the oxtail and tomato sauce mixture from the pan to a large pot. Add the sautéed vegetables (onions, carrots, celery, potatoes) to the same pot.
⏱️ 2 min - 12
Add 1 bay leaf and 2g black pepper.
⏱️ 1 min - 13
Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 90 minutes.
⏱️ 90 min - 14
After simmering, add the 300g chopped cabbage to the soup. Add the remaining salt (if not all added earlier) and 5g sugar.
⏱️ 5 min - 15
Stir the soup until the sugar and salt dissolve. Serve the soup hot and garnish with a squeeze of lemon juice from the lemon.
⏱️ 1 min