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Cozy Hong Kong Style Oxtail Soup Recipe

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.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Chinese, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

For the Oxtail Soup
  • 1 kg oxtail cut into pieces
  • 2 tbsp vegetable oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 medium carrots sliced
  • 2 medium potatoes diced
  • 1 medium beet peeled and diced
  • 1 can diced tomatoes 400g
  • 1 tbsp tomato paste
  • 1.5 liters beef broth
  • 1 leaf bay
  • 1 tsp sugar

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, heat the vegetable oil over medium heat. Add the oxtail pieces and brown them on all sides.
  2. 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.
  3. Step 3: Add the sliced carrots, diced potatoes, and diced beet to the pot. Stir well and cook for about 5 minutes.
  4. 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.
  5. 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.
  6. Step 6: Season with salt and pepper to taste. Remove the bay leaf before serving.
  7. 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.