Item: Hong Kong-style borscht, 港式羅宋湯
Date: February 12, 2023
Location: Wuhan, China
Rating: ★★★★★★★★★☆
Recently I had the sudden determination to make Hong Kong-style borscht at home. It's never been one of my favourite soups, but somehow I reminisced about its homey taste and the nostalgia hit me - I had to do it. And why not, since it was so simple!? Unlike the traditional Russian borscht, the HK version is much less RED and contains a huge variety of vegetables, mainly carrots, potatoes, celery (left it out because I don't like it), cabbage, onion, and of course tomatoes. Gotta add some meat also, so I threw in some beef rib. After two hours of slow stewing, the result was fabulous and I was extremely satisfied. I may actually try it with celery next time because though I don't like its taste per say, I have a feeling it'll add an extra "zing" to the soup that's not all that bad...
No comments:
Post a Comment