羅宋湯Hong Kong Borscht (Tomato Beef Soup)

Prep 25 min·Cook 2 h

1. 1You're here
   Step 1.

   Cut the beef into 2 cm cubes. Put it in a pot of cold water with the ginger, bring to the boil and blanch for 3 minutes. Rinse and drain.

   500 g Beef brisket or shin1.5 l Water (for blanching)2 slices Ginger

   3 minKnife workBoil / blanch
2. 2
   Step 2.

   Score a cross on the base of each tomato, dip in boiling water for 30 seconds and peel. Cut into chunks.

   4 pieces Ripe tomatoes

   Boil / blanch
3. 3
   Step 3.

   Dice the onion, carrot, potatoes and celery into 1.5 cm pieces. Cut the cabbage into 2 cm squares.

   1 piece Onion1 piece Carrot2 pieces Potatoes2 stalks Celery300 g White cabbage

   Knife work
4. 4
   Step 4.

   Melt the butter in a large pot and fry the onion until soft and sweet.

   20 g Butter1 piece Onion

   4 minStir-fry
5. 5
   Step 5.

   Add the tomatoes and tomato purée and fry until the tomatoes collapse into a thick sauce.

   4 pieces Ripe tomatoes2 tbsp Tomato purée

   5 minStir-fry

   Mum's tip媽媽小貼士

   Frying the tomato purée first takes away its raw taste and gives the soup its deep red colour.
6. 6
   Step 6.

   Add the beef, carrot, celery, bay leaves and soup water. Bring to the boil, then cover and simmer gently.

   500 g Beef brisket or shin1 piece Carrot2 stalks Celery2 pieces Bay leaves2 l Water (for the soup)

   1 hSlow-simmer soup
7. 7
   Step 7.

   Add the potatoes and cabbage and simmer until the beef is tender and the potatoes start to break down and thicken the soup.

   2 pieces Potatoes300 g White cabbage500 g Beef brisket or shin

   45 minSlow-simmer soup
8. 8
   Step 8.

   Stir in the ketchup and sugar and season with salt and pepper. It should taste clearly sweet and sour.

   4 tbsp Ketchup1 tbsp Sugarto taste Saltto taste Black or white pepper

9. 9
   Step 9.

   Remove the bay leaves and serve hot.

   2 pieces Bay leaves