Hong Kong Style Borscht with Oxtail 牛尾羅宋湯

Ingredients

• 700 g Ox tail (any type of beef)
• 3 large Tomatoes (cut into wedges (you can also use canned tomatoes))
• 300 g Carrots (cut)
• 1 medium Onion (cut into wedges)
• 1-2 kg Green cabbage (cut into wedges)
• 4 cloves Garlic (whole)
• 2 medium Potatoes (optional)
• 4 stalks Celery (cut)
• 8 Bay Leaves
• ½ tsp Oregano
• 2 tsp Salt (taste before adding)
• 4 tbsp Sugar (taste before adding)
• 1 tsp Rice vinegar (taste before adding)
• 312 ml Tomato Paste (2 little cans)
• 1 tsp Tobasco Sauce (optional)
• 2.5 litres Water or broth (or a combination of both)
• 1 Chili pepper(s) (optional)

Steps

1. 1

   Wash and blanche ox tail and set aside

2. 2

   Wash and cut vegetables to your desired shapes. Since their size will reduce as the soup cooks, I generally cut them into approx. 1” pieces

3. 3

   Peel, cut and remove seeds from tomatoes. To peel tomatoes: Boil some water in a pot, cut an “X” on the bottom of the tomato and put into the boiling water for 3 seconds. If the water doesn’t cover the whole tomato then flip the tomato over and count another 3 seconds. Remove from water. Peel when cooled.

4. 4

   Add cabbage on the bottom, then ox tail, tomatoes, carrots, onions, celery, potatoes, garlic, bay leaves, oregano, tomato paste and chili peppers to the pot I don’t like to add potatoes because they get all mushy by the second reheating

5. 5

   Add 2 litres of water or broth into a large pot. Bring the mixture to a boil The other 500ml will be added after some of the liquid evaporates in 2-3 hours

6. 6

   Turn heat down to low and let the soup simmer for 3-4 hours. Check every hour to make sure the ingredients on the bottom have not burned by giving it a good stir

7. 7

   Add the 500ml of water/broth after around 2 hours or when necessary. You can add more water if you feel the evaporation was more than 500ml

8. 8

   After 3-4 hours, stir and taste. Add salt, sugar and vinegar to suit your taste. You know it’s done when the meat on the oxtail falls off the bone. The amount of salt, sugar and vinegar are for reference, please feel free to adjust based on your own preferences

9. 9

   Serve