Hong Kong-style Borscht (港式羅宋湯)
Dai Ga Si Faan recipe - Cantonese
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g oxtail
- 500 g beef shin
- 200 g cabbage
- 3 stalks celery
- 3 tomatoes (1 tomato diced, 2 chopped in wedges)
- 2 red potatoes
- 1 large carrot
- 1.5 L water or chicken stock
- 5 cloves garlic, peeled and smashed
- 5 slices ginger
- 1 red onion
- 1/4 cup tomato paste
- 2 -3 bay leaves
- 2 tsp sugar
- 1 tsp salt
- 1/2 tsp oregano
- 1/4 tsp black pepper
Instructions
- 1
Prepare your ingredients. Put your aromatics in one bowl (sliced ginger, crushed garlic cloves, chopped red onion). Put chopped vegetables in another separate large bowl (carrots, potato, tomato, celery, cabbage).
- 2
Chop beef shin into large chunks. Put the beef shin and oxtail in a pot of cold water and boil for 5 minutes until scum and foam appears. Drain and set aside.
- 3
Using the sauté function of the pressure cooker, sear all sides of the beef shin and oxtail until golden brown. This gives the soup extra flavour. Then remove and set aside.
- 4
Add tomato paste into the pot and cook for 2-3 minutes until the colour turns deeper red. This brings out the flavours of the tomato paste. Then add your aromatics (garlic, ginger, onion) and diced tomatoes, and sauté for 1-2 minutes until fragrant.
- 5
Throw in all the chopped vegetables and beef into the pot. Add water (or chicken broth), oregano, black pepper and bay leaves. Pressure cook for 45 minutes and let the pot natural release.
- 6
Once it’s done cooking, give the soup a taste before adding salt and sugar to taste. Serve and enjoy while hot!