Oxtail Soup - Hong Kong Style Borscht
Warm hearty Hong Kong style Borscht (oxtail soup) with oxtail and stew beef, onion, celery, carrot, tomatoes, potatoes, and cabbage.
Servings: 6
Calories: 544kcal
Ingredients
- 1.2 lbs oxtails (4-5 pieces)
- 1 Tbsp extra-virgin olive oil (for searing stew beef)
- 1.2 lbs stew beef (chuck cut into bite-size cubes) (pat dry with a paper towel right before searing )
- 1 ½ Tbsp extra-virgin olive oil (for cooking vegetables)
- 2 onions (cut into slices)
- 7 stalks celery (chopped into small pieces)
- 2-3 carrots (peeled and cut into ½" (1.3 cm) pieces)
- 4 tomatoes (cut into wedges)
- ¼ cabbage (3 cups chopped)
- 8 cups beef stock/broth
- 1 can tomato paste (6 oz, 120 g)
- 2 russet potatoes (peeled and cut into small cubes)
Seasonings A:
- 2 bay leaves
- 1 Tbsp dried basil (2 Tbsp fresh)
- 1 tsp paprika
- freshly ground black pepper
Seasonings B:
- 3 Tbsp brown sugar (packed)
- 2 Tbsp white wine vinegar
- 2 tsp kosher salt (Diamond Crystal; use half for table salt)
Instructions
To Prep Oxtail
- Soak the oxtail in cold water for 1 hour, changing the water a few times. Transfer the oxtail to a large pot of water, bring to a boil, and lower the heat to simmer for 15 minutes. Drain and rinse under cold water to remove foam and scum. Set aside. Tip: Soaking and blanching the oxtail before cooking will remove any blood and impurities.
To Sear Stew Beef
- In a large heavy-bottom pot (you will need a 6.75 to 8 QT pot), heat 1 Tbsp oil over medium-high heat and sear the surface of the stew beef. Once seared, transfer to a plate and set aside. Tip: This step will enhance the savory flavor.
To Cook Oxtail Soup
- In the same pot, heat 1 ½ Tbsp oil on medium heat and sauté onion and celery until they are tender.
- Add the seared stew beef, carrot, cabbage, tomatoes, beef broth, and tomato paste and bring it to a boil.
- Add the oxtails. Once it boils, lower the heat and simmer for 20 minutes. With a fine-mesh sieve, skim off the scum and foam on the soup’s surface. This step can be tedious but it’s the key to a clean taste when you drink the soup.
- Add Seasonings A and reduce heat to medium-low or low. Cover and simmer (not boiling) for at least 3-4 hours, or until meat comes off from oxtail bones and becomes tender.
- Add potatoes and cook until tender, about 15 minutes.
- Stir in Seasonings B and mix well. Ladle the soup to individual bowls. Enjoy!
To Store
- You can keep the leftovers in an airtight container or in the pot and store in the refrigerator for up to 3 days or in the freezer for a month. Remove the potatoes as they change the texture when frozen.
Notes
The recipe is adapted from a food blog, Lulu at Home (but no longer exist).
Nutrition
Calories: 544 kcal · Carbohydrates: 39 g · Protein: 56 g · Fat: 19 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 8 g · Cholesterol: 163 mg · Sodium: 1060 mg · Potassium: 1489 mg · Fiber: 6 g · Sugar: 16 g · Vitamin A: 4929 IU · Vitamin C: 40 mg · Calcium: 132 mg · Iron: 8 mg