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Hong Kong-style Borscht Recipe (with Video)

Sesame-free, Dairy-free, Chinese

Discover our Hong Kong-style Borscht Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 3h30min


Main Ingredients
- 2 lbs oxtail
- 6 cups water
- 2 cups Chicken Broth
- 1 large carrot
- 2 medium potatoes
- 2 Celery stalks
- 14 oz canned crushed tomatoes
- 0.5 lb cabbage
- 0.5 large onion
- 1 Ginger, knob
- 0.333 c Tomato paste
- 0.333 c Ketchup
- 1.5 tbsp rice or white vinegar
- 2 Bay leaves
- 0.25 tsp Black pepper
- 0.25 tsp Oregano
- 1 tbsp Salt, + more if needed
- 2 tsp Sugar
- 1 tsp chicken bouillon powder
- Lemon, optional
- Neutral oil, for cooking
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Prepare the ingredients
1. Peel the onion, carrot, and potato, and slice them into ~1 inch chunks. I prefer a roll-cut (or oblique cut) for the carrots and potato for extra surface area.
2. Keep the potatoes in a bowl of water to prevent them from oxidation (turning brown), since we’ll be adding these at the end.
3. Slice the celery and cabbage into 1 inch pieces.
4. Slice the ginger into large slices (this makes them easier to remove later).
Parboil the oxtail
1. In a pot, add the oxtail and enough water to cover the meat. Bring it up to a boil, and let it boil for at least 5-10 minutes. You should see proteins bubble up to the surface as it boils.
2. Pour this water down the sink, and give the oxtails and the pot a good rinse to remove any extra gunk. Dab the oxtail dry with a paper towel.
Make the soup
1. (This step is optional, but gives the soup extra flavor) Heat up a large pot (at least 4.5 qt), and add 1 tbsp of neutral oil. Once it’s warm, add the oxtail and sear it on all sides until lightly golden brown. Remove the oxtail from the pot.
2. Add in the tomato paste, and cook for a few minutes or until the color turns from a bright red to a deeper red. This will bring out the flavors of the tomato paste.
3. Add the onions, carrots, and celery in. Saute for 1-2 min, then add the oxtail back in.
4. Add the cabbage, crushed tomatoes, ginger, bay leaves, and water + chicken broth. Give the pot a good mix.
5. Bring it up to a boil. If there isn’t at least an inch of space between the liquid and the top of the pot, then continue boiling until there is (this prevents the soup from overflowing). Then reduce to a simmer (low-medium heat) and cover the pot with a lid, making sure a little steam can escape. Simmer for 3 hours. Oxtail needs to be cooked for least 3 hours to become fall-apart tender.
6. After 3 hours, add in the potatoes. You may have to turn up the heat to get it simmering again. Cover the lid and let the soup simmer for another 15-20 minutes or until the potatoes are fork-tender.
7. Skim off the excess oil on the surface of the soup.
8. Add the rest of the seasonings: salt, black pepper, oregano, sugar, chicken bouillon powder (optional), rice vinegar (start with less first, and add to your preference), ketchup (some people prefer it without ketchup, so start with a little first and taste as you go). I prefer my soup a little more on the sour side, so I like extra vinegar and ketchup, but season this to your preference! I sometimes like to add a squeeze of lemon juice as well.
9. As you’re tasting and adjusting the seasoning, it helps to take a sip of water to refresh your palate, as sometimes the sour flavors can stay on your tongue.
10. If you like the soup to be a little thinner, you can add extra water or chicken broth. Make sure to add a little more seasoning as well accordingly. This soup is actually even better the next day, so try to save some leftovers! Enjoy!

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