There’s something incredibly comforting about a warm bowl of soup, especially when it’s filled with rich flavors and hearty ingredients. Oxtail soup, or Hong Kong style borscht, brings a touch of nostalgia, reminding me of family gatherings and chilly evenings. The best part? This recipe is not only easy to whip up, but it also fills your kitchen with an aroma that invites everyone to the table.
Why You’ll Love Oxtail Soup – Hong Kong Style Borscht
- Fast: You can have the main components prepped and cooking in about 20 minutes.
- Easy: It’s a simple “brown and simmer” method that even beginner cooks can master.
- Giftable: This is a sturdy dish that travels well, making it perfect for potlucks or as a “get well soon” meal.
- Crowd-pleasing: Even those who think they don’t like beets usually fall in love with this vibrant soup!
Ingredients
- 1 kg oxtail, cut into pieces – The star of our soup, providing rich flavor and tenderness.
- 2 tablespoons vegetable oil – For browning the oxtail and sautéing the vegetables.
- 1 large onion, chopped – Adds sweetness and depth to the broth.
- 2 cloves garlic, minced – A must for that aromatic base!
- 2 medium carrots, sliced – For a touch of sweetness and color.
- 2 medium potatoes, diced – These will make the soup hearty and filling.
- 1 medium beet, peeled and diced – The secret to that beautiful color and earthy flavor.
- 1 can (400g) diced tomatoes – Adds acidity and richness to the soup.
- 1 tablespoon tomato paste – For an extra boost of tomato flavor.
- 1.5 liters beef broth – The liquid gold that brings everything together.
- 1 bay leaf – A simple herb that adds a lovely background note.
- 1 teaspoon sugar – Balances the acidity of the tomatoes.
- Salt and pepper to taste – Essential for enhancing all the flavors.
- Fresh parsley, chopped (for garnish) – A pop of freshness to finish off your soup.
How to Make Oxtail Soup – Hong Kong Style Borscht
- In a large pot, heat the vegetable oil over medium heat. Add the oxtail pieces and brown them on all sides. This step is essential for developing flavor.
- Once browned, remove the oxtail from the pot and set aside. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, stirring occasionally.
- Add the sliced carrots, diced potatoes, and diced beet to the pot. Stir well and cook for about 5 minutes, allowing the veggies to soften slightly.
- Return the browned oxtail to the pot. Now, add the canned diced tomatoes, tomato paste, beef broth, bay leaf, and sugar. Stir everything together to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 2 to 3 hours, or until the oxtail is tender and the meat easily falls off the bone.
- Season with salt and pepper to taste. Don’t forget to remove the bay leaf before serving!
- Ladle the soup into bowls and garnish with chopped parsley. Serve hot and enjoy the comforting flavors!
Substitutions & Additions
If you want to switch things up, here are some great ideas:
- Use beef shank or short ribs instead of oxtail for a different texture.
- Swap in any root vegetables you have on hand, like parsnips or turnips.
- Add a splash of vinegar or lemon juice at the end for brightness.
- For a spicy kick, throw in some chopped green chilies or red pepper flakes.
Tips for Success
Here are a few things to keep in mind while making your oxtail soup:
- Don’t rush the browning process; it adds a lot of flavor!
- Make sure to skim off any fat that rises to the top during cooking for a cleaner broth.
- You can make this soup a day ahead; it tastes even better the next day!
- If you want to prep ahead, chop your vegetables in advance and store them in the fridge.
How to Store Oxtail Soup – Hong Kong Style Borscht
Leftovers? Yes, please! You can store your oxtail soup in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, it freezes beautifully for up to 3 months. Just be sure to let it cool before transferring to freezer-safe containers.
FAQs
- Can I make this soup in a slow cooker? Absolutely! Just brown the oxtail first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
- What can I serve with this soup? A nice crusty bread or a simple salad pairs wonderfully with this hearty soup!
- Is oxtail healthy? Oxtail is rich in collagen and nutrients, making it a nutritious option when enjoyed in moderation.
There you have it, a heartwarming recipe for Oxtail Soup – Hong Kong Style Borscht that’s sure to become a favorite in your home. For more delicious recipes, check out this comforting potato leek soup or try out this delicious pork spring rolls for treats you will love!
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Deliciously Cozy Oxtail Soup – Hong Kong Style Borscht
There’s something incredibly comforting about a warm bowl of soup, especially when it’s filled with rich flavors and hearty ingredients. Oxtail soup, or Hong Kong style borscht, brings a touch of nostalgia, reminding me of family gatherings and chilly evenings.
Ingredients
Equipment
Method
- Step 1: In a large pot, heat the vegetable oil over medium heat. Add the oxtail pieces and brown them on all sides.
- Step 2: Once browned, remove the oxtail from the pot and set aside. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.
- Step 3: Add the sliced carrots, diced potatoes, and diced beet to the pot. Stir well and cook for about 5 minutes.
- Step 4: Return the browned oxtail to the pot. Add the canned diced tomatoes, tomato paste, beef broth, bay leaf, and sugar. Stir everything together.
- Step 5: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 2 to 3 hours.
- Step 6: Season with salt and pepper to taste. Remove the bay leaf before serving.
- Step 7: Ladle the soup into bowls and garnish with chopped parsley. Serve hot and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.