🍅 HK Borscht: The most eclectic Chinese soup (羅宋湯)

By Made With Lau · 90 min

Ingredients

Instructions

1. Cut the cabbage into thick strips, then into bite-sized pieces. Dice the celery and carrots and potatoes into bite-sized pieces, halve the red onion and dice it, chop the chili, cut the tomatoes into quarters and large pieces, and dice one tomato small. Smash the ginger and garlic and cut the ginger into small pieces. Cut the lemon in half.
2. Add the spare ribs to cold water, using 4 to 5 cups of water for 1 lb of ribs. Bring to a boil on high, then lower the heat and simmer for 30 seconds. Drain the ribs and rinse them well in cold water, scrubbing off debris. Clean the pot.
3. On low heat with corn oil, stir-fry the ginger and garlic for 15 to 20 seconds until fragrant. Add the onion and stir-fry for 20 seconds. Add the small diced tomatoes and cook for about 30 seconds.
4. Add the potatoes and carrots, raise the heat to medium or high, and stir-fry for about 30 seconds. Add the remaining tomatoes and chili and stir-fry for about 30 seconds, then add the celery.
5. Add the ketchup, then the parboiled ribs, and season with black pepper. Stir well and transfer everything to a large soup pot with the heat off.
6. Add the chicken broth and turn the heat to high. Add boiling water, stir well, then add the cabbage, bay leaves and lemon halves.
7. Bring to a boil with the lid on. Then reduce to medium-low, uncover and stir, put the lid back on and simmer for 2 hours until all the vegetables are soft.
8. Season with salt and sugar, taste and adjust.

Summarized from Made With Lau's video. Watch it for the details.

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