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Recipe Hong Kong Style Borscht

Hong Kong Style Borscht

  • Difficulty Level: 3
  • Serves Serves: 8
  • Preparation

    10 mins

  • Cooking

    65 mins

Asian Food Beef Vegetable Lunch Dinner Appetizer Over 60 mins

What You Will Need

Ingredients

  • 1 lb. beef
  • 4 Tbsp. cooking oil
  • 12 oz. celery
  • 12 oz. carrot
  • 1 lb. cabbage
  • 6 pcs. tomatoes
  • 1 lb. potato
  • 2 Tbsp. butter
  • 2 Tbsp. minced garlic
  • 8 oz. onion
  • 2 gal. water
  • 4 pcs. bay leaves

Seasoning

  • 2 tsp. Lee Kum Kee Black Peppercorn Grinder
  • 2 tsp. salt
  • 2 packs Lee Kum Kee Tomato Soup Base
  • 1 Tbsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added)

Made with
Lee Kum Kee products

Black Peppercorn Grinder 1.6 oz (45 g)

Spices

Black Peppercorn Grinder
Premium Bouillon Powder Flavored with Chicken No MSG 8 oz

Bouillons

Premium Chicken Bouillon Powder (No MSG Added & Gluten Free)

How to make it

  1. Season the beef with Lee Kum Kee Black Peppercorn Grinder and salt, pan-fry it with a small amount of oil until both sides are golden-brown. Remove from pan and cut into cubes.
  2. Chop up the vegetables. Peel the potatoes and cut them into cubes.
  3. Heat the cooking oil in a soup pot. Sauté the minced garlic and onion slices with butter. Add the vegetables and stir-fry until fragrant. Add water, Lee Kum Kee Tomato Soup Base, Lee Kum Kee Premium Bouillon Powder Flavored with Chicken, beef and bay leaves. Simmer for about 1 hour.

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