Homemade Luo Song Tang – Hong Kong Borscht Soup

Jam-packed with protein, fiber and good carbs, this tasty and easy Hong Kong borscht Luo Song Tang is your perfect one-pot dinner. 

Russian soup, borscht, or Luo Song Tang in Mandarin, is a tasty soup combining all the goodies in one pot.

This Hong Kong-style borscht replaces beetroot with tomatoes, making it more doable for most home cooks. Follow along to cook the HK Borscht Luo Song soup for tonight!

Homemade Luo Song Tang - Hong Kong Borscht Soup

What is Luo Song Tang (罗宋汤)?

The word “Luo Song” is the transliteration of Russia in Mandarin. So Luo Song Tang means Russian soup literally. That’s why I am so surprised to find that borscht soup is actually originated in Ukraine. But as soon as it was introduced to Russia, it quickly became one of the most famous Russian dishes. 

Today when we talk about borscht, a pot of sweet and sour soup comes to our mind. There are different versions of borscht in Eastern Europe and all over the world.

But most of them contain beef or pork and sautée vegetables in bone broth. The ruby-red color and a mix of favor and textures, no one can say no to a good pot of Luo Song soup.

What are the differences between classic Russian borscht and Hong Kong borscht?

Traditional borscht is made with beef, cabbage, carrot, potato, and more. The stunning bright red comes from beetroot. 

And because beetroot is not as common in Asia as in Europe or the US, Hong Kong-style borscht often replaces it with tomatoes. 

Russians also use sour cream to enhance the flavor of the soup. It thickens the soup with its unique cheesy favor. 

In this Hong Kong borscht recipe, I replace it with flour or psyllium husk powder. You can also leave them out if you like your soup a bit more liquid.

How to make Hong Kong Borscht Soup?

Ingredients

How to make Hong Kong Borscht Soup? - ingredients for Russian soup
  • 1lbs beef brisket
  • 3 Tomatoes, medium-sized
  • Cabbage, 80 grams
  • Celery, 100 grams
  • 1 small carrot
  • 1 small potato
  • Half an onion
  • Half a red bell pepper
  • 1 scallion
  • Fresh ginger, 20 grams

Note: You don’t need to be too strict on the ingredients. The best thing about the Luo Song soup is you can add vegetables of your choice and it will still taste great. 

Seasoning:

  • 1.5 tsp of salt
  • A pinch of pepper
  • 1 tsp of sugar
  • Other ingredients:
  • 20 grams of butter
  • 1 tsp of cooking oil

Optional:

  • 3 pieces of bay leaves
  • 1 tbsp of all-purpose flour or 1 tbsp of psyllium husk powder

Preparations

  • Beef: Dice into a 2″ cubes. Marinate with salt for 30 minutes.
  • Tomatoes: Wash and remove the stems. Slice a cross on top and soak them in boiled water for 3 minutes. Place them in cold water and peel off the skin. Half them and then slice lengthwise into small wedges. 
  • Carrot, celery, cabbage and red pepper: Wash and dice into small pieces of similar size. Sprinkle some salt on the vegetables and give them a mix. This will help to drain the additional water from it.
How to make Hong Kong Borscht Soup? - ingredients for Russian soup
  • Potato: wash and peel. Cut into 2″ cubes and soak in water for later. This will prevent it from turning brown.
  • Ginger and onion: Wash and remove any dirt from the skin and slice thinly.
  • Scallion: Chop into small chunks.

Cooking the Luo Song Tang Step by step

To make flavorful Russian soup, the first thing we need is the broth. 

  1. Place the beef in a pot. Pour water to cover the meat and bring it to boil. Cook for 1 to 2 minutes to get rid of the impurities in the meat. Transfer it to a plate.

Note: Keep the boil time to minimal so you won’t lose the taste of the beef.

Cooking the Luo Song Tang Step by step
  1. In a large pot, add ginger slices, bay leaves (optional), butter, and fry over medium-high heat. Add beef and sear for 2 to 3 minutes. 
  2. Pour 5 cups of water in the pot and bring to boil. Cover the lid and let it simmer over medium heat for 45 minutes.

Note: If you are using a pressure cooker, cut down the time to 20 minutes.

  1. Once the broth is ready, heat a pan over medium-high heat. Then coat it with cooking oil and add tomatoes. Sautée until they start to soften. Transfer them to the broth.
  2. On the same pan, add onions, carrot, celery, cabbage and red pepper. Sauteé for 3 to 4 minutes until fragrant. Add them to the broth and stir with a spoon.
  3. Add the potato cubes in the broth. And cook for another 15 minutes. Transfer the Luo Song soup to a bowl and serve with rice or noodle.
  4. If you want your borscht to be thicker, dissolve one tablespoon of all-purpose flour or psyllium husk powder with 3 tablespoons of boiled water. Then add the mixture to the soup and cook for 3 minutes before serving. 
Homemade Luo Song Tang - Hong Kong Borscht Soup

It takes more time than my quick dinner recipes. But I promise it’s worth the effort. The vibrant colors and the rich flavors are so festive. And I am thinking about adding it to my New Year’s Eve dinner.

Have you made the Luo Song soup?

If you make this Russian soup recipe, tell me how it goes! Feel free to leave any questions and suggestions in the comment as well!

If you this recipe, you may also like:

3-ingredient beef and tomato stir-fry

Easy pea shoot soup with century egg and goji berry

Hong Kong Luo Song Tang borscht soup

Homemade Luo Song Tang - Hong Kong Borscht Soup

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 30 minutes
Total Time: 2 hours 20 minutes

Jam-packed with protein, fiber and good carbs, this tasty and easy Hong Kong Borscht soup is your perfect one-pot dinner. 

Ingredients

Main ingredients

  • 1lbs beef brisket
  • 3 Tomatoes, medium-sized
  • Cabbage, 80 grams
  • Celery, 100 grams
  • 1 small carrot
  • 1 small potato
  • Half an onion
  • Half a red bell pepper
  • 1 scallion
  • Fresh ginger, 20 grams

Seasoning

  • 1.5 tsp of salt
  • A pinch of pepper
  • 1 tsp of sugar

Other ingredients

  • 20 grams of butter
  • 1 tsp of cooking oil

Optional

  • 3 pieces of bay leaves
  • 1 tbsp of all-purpose flour or 1 tbsp of psyllium husk powder

Instructions

    Preparations

  1. Dice the beef brisket into a 2" cubes. Add salt and marinate for 30 minutes.
  2. Wash the tomatoes and remove the stems. Slice a cross on top and soak in boiled water for 3 minutes. Place them in cold water and peel off the skin. Slice lengthwise into small wedges. 
  3. Wash carrot, celery, cabbage and red pepper. Then dice into small pieces of similar size. Sprinkle some salt to drain the additional water.
  4. Wash and peel the potato. Then cut them into 2" cubes. Soak in water to prevent them from turning brown.
  5. Wash the ginger and onion. Remove any dirt from the skin and slice thinly.
  6. Chop scallion finely.


Instructions

  1. Place the beef in a pot. Pour water to cover the meat and bring it to boil for 1 to 2 minutes. Transfer it to a plate.
  2. In a large pot, add ginger slices, bay leaves (optional), butter, and fry over medium-high heat. Add beef and sear for 2 to 3 minutes. 
  3. Pour 5 cups of water in the pot and bring to boil. Cover the lid and let it simmer over medium heat for 45 minutes.
  4. Once the broth is ready, heat a pan over medium-high heat. Then coat it with cooking oil and add tomatoes. Sautée until they start to soften. Add them to the broth.
  5. With the same pan, add onions, carrot, celery, cabbage and red pepper. Sauteé for 3 to 4 minutes until fragrant. Add them to the broth and stir with a spoon.
  6. Add the potato cubes in the broth. And cook for another 15 minutes. Transfer the Luo Song soup to a bowl and serve with rice or noodle.
  7. If you want your borscht to be thicker, dissolve one tablespoon of all-purpose flour or psyllium husk powder with 3 tablespoons of boiled water. Then add the mixture to the soup and cook for 3 minutes before serving. 

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