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Hong Kong-style borscht recipe (law soong tong)

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I'm craving Hong Kong-style borscht, which is tomato based instead of beet. Anyone have a good recipe? I know that the better versions usually use oxtail to make a beef base and the tomato comes from fresh/canned tomatoes and ketchup (more of a punch than tomato paste, but I've seen recipes with tomato paste, too). Anyway, I have a load of CSA veggies that need to be used, the local 99 Ranch had oxtail for sale, and soup sounds really good right now, even though San Diego is having a beach-weather weekend.

Thanks!

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  1. My wife is from Hong Kong and also loves HK style borscht. Does anyone know of places in NYC that serve it?