🍅 HK Borscht: The most eclectic Chinese soup (羅宋湯)

Рет қаралды 592,237

Күн бұрын

Watch Daddy Lau teach us how to make Cantonese style borscht soup. This Chinese adaptation of an Eastern European staple is super popular at Hong Kong diners and now you can make it at home!
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👩‍🍳 JOIN THE CANTO COOKING CLUB 👩‍🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3DEiIad
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/canto...
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨‍🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨‍🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
Vikalinka by Julia Frey: • Real Borscht Recipe | ...
Goldthread: • How Russian Borscht Be... , • Why Milk Tea in Hong K...
South China Morning Post: • Historic Hong Kong caf...
Michael Rogge: • HONG KONG as I saw it ... , • My TV film HONG KONG i...
Alpha History: • Russian Civil War (1/5)
British Pathé: • Latest Pictures From S...
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⏲ CHAPTERS ⏲
00:00 - Prepare vegetables part 1
03:16 - What veggies to use and avoid
03:56 - Prepare vegetables part 2
05:01 - Parboil spare ribs
06:07 - What meat to use and avoid
06:32 - Continue parboil ribs
07:26 - On Cantonese style borscht soup
08:13 - Stir-fry ingredients
10:44 - Cook soup in pot
14:05 - How long can it keep for
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15

Пікірлер: 593

@MadeWithLau Жыл бұрын

Join the Canto Cooking Club: bit.ly/3Hv27qq Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/cantonese-borscht-soup What’d you think of Daddy Lau’s recipe?

@Nercos Жыл бұрын

Can I add bean sprout or shitake mushrooms to this soup after cooking? Will it be a good match to this soup?

@Mary-cg1sl Жыл бұрын

I'm definitely going to try it. I also loved the Hawaii video. Do you think your next family trip might be to go to China? I wonder what it would take for your Dad to give a 5 there?

@johnlarc5532 Жыл бұрын

On behalf of all retirees, I just want to acknowledge that you are honouring your dad in a way that may not be obvious. By making these videos, you have given your dad a new sense of purpose and identity by allowing him to showcase his skills and talent which presumably came to an abrupt end when he retired after many years of hard and endless toil in the restaurant. Now he is able to not only contribute to your future but at the same time continue his, albeit in a much more pleasant environment. Thank you for the many wonderful recipes including those for the soul!

@Cyrus_Enaka Жыл бұрын

Upvote - took the words right out of my mouth

@natnat5082 Жыл бұрын

You can see Daddy Lau's happiness

@gracebock2900 Жыл бұрын

Where I live, we call a similar soup ABC soup( colloquial) but I must say...THIS IS the upgraded ABC soup I will cook from now on.....with additions of bay leaf, lemon n tomato sauce/ paste.Yum yum..I'm hungry now!❤️

@nicolesong4573 11 ай бұрын

Well said my friend!!

@divacute9369 5 ай бұрын

Ture. Well said

@lwkicg Жыл бұрын

In Hong Kong, the waiters would usually ask "Which soup do you want?" There are a few choices: Red, white or Chinese. Red soup refers to Borscht, White refers to Cream and Chinese refers to Chinese soup of the day.

@TheAxeaman Жыл бұрын

What's cream soup?

@lwkicg Жыл бұрын

@@TheAxeaman A western (?) soup made from milk, cream and flour, with a little bit of corn and onion.

@TheAxeaman Жыл бұрын

@@lwkicg thanks! Never heard about it before

@nggggOopp Жыл бұрын

@@TheAxeamanIn my opinion, 白湯&忌廉湯(white & cream soup) is similar or even base on Chowder

@DLBM613 11 ай бұрын

忌廉

@laptacksea Жыл бұрын

One of my favorite dishes growing up in Hong Kong! Love listening to your dad speaking Cantonese explaining the dishes. I appreciate the non fussy laid back approach.

@user-wv6el9bl4q Жыл бұрын

As a Hong Konger living in Australia now, i am really grateful for learning how to make this and cook it myself. Thank you! 作為宜家係澳洲嘅香港人，我好開心可以自己整到羅宋湯飲，多謝嗮！

@MadeWithLau Жыл бұрын

唔好客氣，好多謝您嘅支持！老劉祝福您闔家健康快樂！

@lqsushi1 Жыл бұрын

My father also came from the same generation in China, he came to America in the early 60's worked as a busboy, a cook then Chef. My father never kept any recipes it was cook by experience and with love. In watching your dad's cooking it reminds me so much of my father's cooking and I missed him very much. Thank you for keeping the Cantonese tradition cuisine alive in this channel, appreciate watching you and your family's connection!

@humphreytam Жыл бұрын

One of the most stable soups in Hong Kong café! I’ve been trying to find a good recipe for this for years, thanks for posting this.

@donna3255 Жыл бұрын

I really appreciate that this channel is delicated to Cantonese cuisine alone; and you talk about the dish's origin/ background in every video, in addition to cooking techniques, like a culture & cooking mashed-up show. That makes it so much more interesting to watch. Thank you the Lau family for preseving Cantonese recipes & culture and sharing them with everyone in the world! ❤❤❤

@7uice34 Жыл бұрын

I am also a lau and I’m loving all these videos. Thank you and your dad for showing the ABC’s the work that goes into our cultures food and the history behind it

@ebarrera5955 Жыл бұрын

Totally love your channel! Have learned some fantastic recipes that my ABC wife , who's father is also a retired Chinese restaurant chef, has raved about. Your videos and the recipe posts are so very thorough and instructive. Finally, your overall family warmth love and respect comes through especially when you all enjoy the meal together. I started following your channel during the beginning of the pandemic, and finally had time to post this note of appreciation and recognition for what you and your family continue to create Randy! BRAVO!

@ETBrenner Жыл бұрын

I'm a grandchild of eastern European Jewish immigrants to the USA who also loves Chinese cuisines, so I was fascinated to see this video, and appreciated the historical background on how borscht migrated to Shanghai and then Hong Kong. I make a lot of Euro-style borscht - as a matter of fact, I just came home from grocery-shopping with a bunch of beets destined for borscht - and now I'm thinking of doing a bit of a hybrid version. I'm thinking gingerroot would go great with beets! 😋I confess I'm also curious as to how the beets fell by the wayside as the soup traveled to Hong Kong - I'm guessing beets simply didn't appeal enough to Chinese flavor preferences to become a regular crop in China the way tomatoes and potatoes did? TBH, beets can be kind of a love-it-or-hate-it vegetable in the USA as well but I love 'em 😀

@tanyalee7400 Жыл бұрын

I don't think ppl growing beet in hk or China. I never saw it in the market or my family never bought beet in HK. Didn't know about beet until I moved to the states. Probabaly that's why beet was not used back then.

@denniswman Жыл бұрын

I've read the tomatoes were a substitute for the red colour that beets would have given the soup, the former of which were more available. I imagine the sour cream mentioned was a similar casualty.

@fw4680 Жыл бұрын

@@tanyalee7400 beets are more commonly seen in northern China

@dlk3904 Жыл бұрын

Probably because beets aren’t used in Chinese dishes but tomatoes are. So restaurants wouldn’t buy a specialty ingredient if they could make do without it

@Default78334 Жыл бұрын

Andong did a good job on the history of borscht on his channel and the TL;DR is that beets were primarily used a regional version which was propagated to the rest of Russia through a cookbook published by the Communist party. Since this dish was brought to HK by people fleeing the Communists, they may well not have used beets in their "native" version.

@nansie Жыл бұрын

Not only is this a fantastic recipe of a beloved dish, but also a MasterClass in cutting vegetables! Learned so much in this one!

@Breadwub Жыл бұрын

Thank you so much for all your guys efforts! I love trying out all the recipes provided by this channel!

@ellenlee8297 Жыл бұрын

What a wonderful, wonderful channel. I love your dad. I love his calm gentle demeanor and way of talking. I appreciate him teaching us detailed techniques as he goes along. It’s hard to find Cantonese dialect anymore. It’s so comforting for me to listen to. My dad is same generation, Cantonese, and mannerisms very much like your dad. He has passed on. Watching your dad make me miss mine very much. I hope he stays around a long time

@lilylam-oc8jp 9 ай бұрын

Everytime I watch Lau, my heart is warmed. He reminds me of one of my favorite uncles…his voice, skills, speech patterns, and his love for his family…just gives me the BEST feels. Thank you for honoring him and sharing his gifts with us.

@fernmaier6842 Жыл бұрын

Looks delicious, perfect for winter. Thanks!!!

@victorialin4186 Жыл бұрын

Ahhh! I got this at a Hong Kong style cafe, and it was so delicious! Thanks for posting this!!

@divacute9369 5 ай бұрын

Also.. im a practising muslim and when I was i. The US, one of my chinese muslim friend's dad made this for us. He used lamb shanks.. it qas so so good. Im definitely making this. Thank you for the recipe

@ThaichicXu Жыл бұрын

Omg, I grew up eating this! My mum would make this a lot during winter times! Thank you for sharing, I will give this recipe a try. I miss my mum and her cooking.

@mellodees3663 Жыл бұрын

Perfect for winter! Thank you Grandpa Lau!

@SammySiuyee Жыл бұрын

Thank you for promoting and preserving the authentic Hong Kong style cooking and recipe in your channel. And yes we speak Cantonese and write in elegant traditional Chinese… Thank you!

@2PAT888 Жыл бұрын

Thanks for this Daddy Lau's!

@hannahippo Жыл бұрын

HK borscht soup is in my top 10 of holy grail soups. I like to throw in beef bones to make the soup extra flavorful and I always add a bit of soy sauce, fish sauce, and Worcestershire sauce at the end to season. Thanks for sharing your recipe!!

@louellaladybugg8310 Жыл бұрын

Thank you so much Uncle Lau!!! So happy to learn your authentic Cantonese recipe. Thank you for your generosity!

@asdylavista Жыл бұрын

I’ve always loved hk borscht soup, thank you for sharing this !!!

@aszeto168 Жыл бұрын

I just made this HK Borscht soup today and we love it. It bring back the childhood memories from Hong Kong. Thank you for sharing this wonderful recipe to us all!!

@rtongcn Жыл бұрын

One of my favorites growing up in HK! Can’t wait to make this. 😋😋

@mashimaro2626 5 ай бұрын

Thank you for making this video. Can't wait to try it!!!

@sandychan480 Жыл бұрын

Thank you for sharing this wonderful soup !

@supahdupahlove Жыл бұрын

The star of the videos is your dad. I like it better when he explains the steps. It’s not just the info, it’s his personality and choice of words. He reminds me so much of my dad.

@090403created Жыл бұрын

This is my favorite soup!!!! Thank you for sharing!! Must try

@genreaper Жыл бұрын

That was a great video. Thanks for sharing and tell your Dad .. Great Work.

@fungwong6296 Жыл бұрын

Can’t wait to try this! This is my fav soup from HK cafes. I haven’t had this in so long because there are no HK cafes near me

@tonymak4664 Жыл бұрын

Well done! That looks great

@shastablue221 Жыл бұрын

I miss HK food, just discovered your channel and I'm excited to try your dad's recipes!

@applejuicecanada Жыл бұрын

Thanks Papa Lau & Son!! I make it the way you showed us and it was perfect!! Our friends said it brings back memories of old HK!!

@hamstereyes Жыл бұрын

Did you just make my favorite soup of my life?! omgosh.. you make me cry ! thank you !!

@rominicorl Жыл бұрын

thank you Master Lau making this no fancy dishes, i can understand cantonese and it is superwarm to hear master Lau's instruction, this is the soup i like so much as a kid, but i never know to make it, Now i can do it for my family! thank you so much!

@angelchan1557 4 ай бұрын

感謝劉先生嘅分享，新春佳節之際，祝願您闔家安康，富貴吉祥，恭喜發財！

@MadeWithLau 4 ай бұрын

唔好客氣，好多謝您嘅支持同祝福！老劉衷心祝福您闔家新年快樂！身體健康！萬事勝意！

@1990sweetsarah 5 ай бұрын

Thank you for sharing. I will have a try tomorrow

@tanyalee7400 Жыл бұрын

I am going to make this soup. Love this soup when growing up in HK. Didn't know lemon and pepper are part of the ingredients. Thanks for teaching us. Thumbs up!!!

@monlisalau4642 Жыл бұрын

您好。聽到廣東話好開心呀！謝謝劉先生。🙏😊

@MadeWithLau Жыл бұрын

您好！唔好客氣，都係劉字。好多謝您嘅支持！老劉祝福您闔家平安健康！兔年快樂！萬事如意！

@MalReaver 5 ай бұрын

I find it very interesting to know the way that foods have travelled across the world and this is a wonderful example! Thank you for the history lesson!

@bobbyanderson10 7 ай бұрын

just made this using your recipe :) thanks for the video!

@momof2dc Жыл бұрын

I had forgotten about this soup until seeing this. My mom would have been the same age as your dad I think, so this and all of your recipes are from near and dear to me. A huge thank you for doing this recipe. I love your questions and narration. Spot on.

@divacute9369 5 ай бұрын

Yes. Exactly. I see the love you have for each other. Its heartwarming❤❤❤

@MSTTV Жыл бұрын

I've been waiting for something like this. My wife loves this soup. We go out of our way to order an extra bowl at HK Cafes.

@kurorekku Жыл бұрын

One of my favorites! The history behind this soup is certainly interesting, I wasn't aware of it nor did I ever really give it much thought. Great video!

@kapowshi Жыл бұрын

I made this last week and it was sooo good!! This is one of my favourite soups. I followed your video exactly and made it for 2 people but we had enough for many days. Can you please make Watercrest soup or apple soup next? (My family makes this and I love eating it! Would love to see your version of it)

@xelaol7051 Жыл бұрын

Huge respect for your family, stay safe

@wrldtrvlr4vr Жыл бұрын

This looks so good

@alexas3999 Жыл бұрын

前幾天跟著這個食譜煮，非常成功及好味，謝謝劉生！🙏🏽👍🏽👍🏽👍🏽

@MadeWithLau Жыл бұрын

唔好客氣，好多謝您嘅支持！老劉祝福您闔家平安健康快樂！

@alexas3999 Жыл бұрын

劉生你好！我第二次煮這個湯時有些微苦味。請問是否從檸檬而來？

@6g8j9k Жыл бұрын

excellent ! i love this so much! Love to hear cantonese and english subtitle at the same time

@kieracoco Жыл бұрын

classic!!! thanks!!

@enishikun1 Жыл бұрын

Hi, long time listener, we tried this a few days ago and it's PERFECT, just the way my family remembers how the soup taste like in HK!

@MarsCCI Жыл бұрын

Your daddy is such a good cook. I will try this menu

@NewfieAsianKid 10 ай бұрын

had this for takeout last night and really enjoyed it. Im having this for dinner tonight. Thanks for posting this recipe!

@melspoon Жыл бұрын

that looks soo good 😋

@gc5921 Жыл бұрын

My mom taught me this recipe years several years before she passed away. I couldn't remember fully all the steps. So thanks for this! :)

@karnachandru8702 9 ай бұрын

Usually I ask dad for Cantonese dishes. Now I have Mr Lau to show me as well! Thanks guys loving the videos!

@bekkahscharf5127 Жыл бұрын

As a mixed Chinese and Ashkenazi Jew, I approve! Thanks Daddy Lau!

@LeillyChannel Жыл бұрын

Thank you so much for sharing 🙏

@lemonwguitar Жыл бұрын

I am so happy to see this recipe because i loved it as a kid and my family always have it with beef. Taste of 👪 Thank u!

@georgeyuan1288 Жыл бұрын

Used an instant pot to speedup the final step and it turned out great. Thanks Daddy Lau!

@rabbitazteca23 Жыл бұрын

Love this!!!

@SORA3412 Жыл бұрын

好pro! I love your dad Cantonese accent. 好有親切感。

@Handle3649 2 ай бұрын

I cooked with this video last weekend, it was awesome, cooking it again today

@apostately3384 6 ай бұрын

I’ve been really loving your family’s videos and I’m so excited about this borscht!! Mr. Lau reminds me of my long passed Grandfather. Though they are very different people from very different cultures, there’s something about his energy that reminds me of Oleksander. He made the BEST borscht, Ukrainian style with beets. Other than the ginger, I can tell that this will have the same spirit as the original - sweet and sour with a focus on the beautiful flavour of the vegetables. Pork is also a very common meat addition and entirely appropriate. I’m going to have to make this for my Ukrainian- Canadian family!!

@karentang528 5 ай бұрын

My favorite soup!!

@Fabulous283 Жыл бұрын

拍摄的非常好！祝新年快乐

@MadeWithLau Жыл бұрын

非常感謝您的支持！老劉祝福您與家人平安健康！新年快樂！

@neutral6941 Жыл бұрын

It looks delicious.

@JuanSalvoElEternauta Жыл бұрын

Another great recipe I'll be making on winter (it's 35 degrees Celsius over here). Thanks for sharing! Btw, your content is pure gold and I tip my hat to your father, who covers every dish he makes with millimetric detail and surgical precision. You can see all the years of experience he has in the kitchen. Greetings from Buenos Aires, Argentina.

@hhollyd66 Жыл бұрын

What an interesting dish! I love cabbage so this is perfect for me.

@danxity4132 Жыл бұрын

Thanks for sharing! My most favorite soup in Hong Kong

@chaoscolby Жыл бұрын

Love this soup!

@ilovetofu7035 Жыл бұрын

just love your dad and mom's story it somewhat resembles the hard working first and second generation of american chinese great job

@magno5157 Жыл бұрын

Had this at a local HK style restaurant. I was surprised it was so good!

@Sunnydasher Жыл бұрын

There are a lot of videos about this soup but most of them is in Chinese. Thanks for promoting it in English to let the world know more about Cantonese dishes. Appreciate your effort.

@hkginger 6 ай бұрын

Thank you so much. I am learning so much from your dad.

@bunjy814 Жыл бұрын

This is one of my all-time favorite soups. My preferred meat has always been oxtail and the soup absolutely tastes better a day or two later after the flavor of all the ingredients have fully blossomed! A recent hack I've enjoyed with this soup is adding some Rao's Marinara sauce (a great cheat for any tomato based soup in my opinion!)

@WokandKin Жыл бұрын

This is the first Made With Lau dish I haven't tried or heard of, but I'm keen to try it! Sounds like such a delightful and comforting dish to share with the family. The closest variation I've had from Grandma is a pork bone and vegetable soup consisting of onion, potato, carrot, beetroot and [occasionally] celery!

@ifergot 5 ай бұрын

omg I love this soup so much. Whenever we went to a specific canto restaurant and we ordered the meal set, I would order this soup because it was so tasty

@veggiechicharon Жыл бұрын

My favourite!! I'd always order this from our local restaurants here in HK. Underrated, but super delicious and healthy!

@kachunlau8655 Жыл бұрын

多謝分享！前幾日照師傅嘅食譜煲左碗羅宋湯比屋企人飲，佢地都好滿意

@MadeWithLau Жыл бұрын

唔好客氣，好多謝您慨支持！老劉祝福您闔家平安健康幸福！

@emilyc1659 Жыл бұрын

I just made this soup. Thanks for reminding me of this. My parents used to make it for me. They used to add corn cobs to it.

@babyshaya Жыл бұрын

I'm a huge fan of Chinese borsht. I've made many a borsht. Hands down this is best recipe I've tried.

@IhateCCP Жыл бұрын

This is not Chinese. This is a Hong Kong dish. Not Chinese.

@thienkuanglih4752 Жыл бұрын

@@IhateCCP ermmm, from a Chinese perspective, we won't call it chinese borsth nor Hong Kong borsht. We just call it borsht.

@homesignup Жыл бұрын

omg my mom made this for me as a kid lol. You have brought back memories. I will have to make this :D

@SopaCofa Жыл бұрын

My favorite soup, No other better choice than this.

@davidfreeman3083 Жыл бұрын

Glad that you finally did this! As a Shanghainese this is one of my favorite 'western' dishes back home, which I surprisingly found out that it's not that common in actual 'western' countries like here in the US when I came here years ago, until I started going to Eastern European restaurants. The version I'm familiar with is a little bit different, and I think I just modified it to my personal taste too much. But I think that's the point: this soup is meant to be very versatile, and literally every household has their own recipe. A little bit of the story of how the 'borscht' came to Shanghai and changed the ingredients: one theory is that since stuff like beets and sour cream were an absolute luxury for China & Shanghai back then (remember, China was a very poor country 100 years ago, even in large cities), they had to find local alternatives. And tomatoes (or ketchup, as it was cheaper) were used eventually to provide the red color as well as the sweet & sour taste provided by the combination of beet juice & sour cream. And traditionally a slurry was made to create a cheaper, non-dairy version of a 'creamy texture'. Although as I finally started to explore Eastern European dishes, it seems that for some reasons I came across the Polish cabbage & sausage soup (ZUPA Z KAPUSTY Z KIEŁBASĄ), which as name suggests, uses cabbage & sausage (Polish kielbasa, to be exact, the classic smoked sausage). But they also season it with some kind of tomato products, either tomato paste or ketchup. And other veggie selections, such as potatoes, onions & celeries, are similar.

@janusjones6519 Жыл бұрын

They didn’t substitute beet because they were poor, it was because beets didn’t exist in China.

@davidfreeman3083 Жыл бұрын

@@janusjones6519 Yes & no. But today in China I believe many ppl, at least many middle class ppl living in a city like Shanghai, can afford to buy imported beets. And can afford to have authentic dishes made with beets, imported or homegrown. And speaking of homegrown, you need $$$ to do it obviously. Of course, things like importing & home-growing a foreign species was rare back in 1920s anyways. But still I don't think it was completely impossible for ppl with $$$ then.

@janusjones6519 Жыл бұрын

@@davidfreeman3083 it wasn't just money. Beets wasn't found in mainstream Chinese cuisine and most Chinese weren't used to the taste. Even today, few Chinese eat beets and they are largely found in specialty import stores in Chinese cities. . The substitution with tomatos, which in itself was an import from central Asia had much more to do with preference and taste than money. Beets were a cheap ingredient consumed mostly by the lower classes in the west anyway so it wasn't like it was a luxury ingredient, and there were plenty of actual luxury foods being consumed in great quantities in Shanghai during the 1920, as it was one of the most metropolitan and affluent cities in Asia at the time.

@Alexoferith Жыл бұрын

I have been making this soup for quite a few years now. It is one of my favourites, especially during winter time as drinking it will warm up your body. I make it slightly different. Initially, I did use tomato puree and ketchup to season the soup. But over the years, I have found that if you can find fresh and tasty tomatoes, you don't need any puree or ketchup. I don't even add any chicken soup as a base. But I did experiment with different parts of beef. And yes, the best would be either beef sheen or oxtail. Oxtail does give an extra flavour to the soup. By the way, try to avoid using any type of beef steak. It would be a waste of the steaks as they don't provide much flavour to the soup. Salt and pepper, and if you really want to intensify the tomato flavour (due to the fact that tomatoes in most supermarkets are tasteless nowadays), you can add a can of chopped tomatoes. By the way, the couple of bay leaves do make a lot of difference. And you can replace the lemon with some fresh cherry tomatoes as they do provide quite a tangy taste. If you use lemon, I would advise only using fresh ones. Don't use one that looks slightly dry or dull in colour as the skin can be very bitter which can ruin the taste of the soup. And as Mr Lau has said, this soup tastes even better if consuming it the following day. So if you cook it today, after it is done, leave it for consumption for either lunch or dinner on the following day. The reason is the cabbage. It fully releases its flavour by then.

@lesleyjaneco-acob2282 Жыл бұрын

Hi there, are there other alternative for lemon aside from cherry tomato? And also, can you use pressure cooker to speed up the cooking time?

@Alexoferith Жыл бұрын

@@lesleyjaneco-acob2282 Hi, I am very sorry. I don't use a pressure cooker so I can't really answer your question. However, theoretically, it will help to soften the cabbage. Well, you can let us know if you use a pressure cooker for this soup. As to the alternative of cherry tomato, again I am very sorry. As drinking this soup will warm up the body, I only cooked it 3 or 4 times each winter. It took me a while to realize some of the failures were due to the tomatoes available around my hometown. When I said failure, I meant a rather bland soup. And I had to add some tomato puree but the taste are different. The best taste really depends on the tomatoes and the sweetness of the cabbage. It is rather unfortunate that nearly all the supermarkets in the UK sourced their tomatoes from Spain. And it seems that they are tasting less like tomatoes as the years go by. And now, even some of the cherry tomatoes are becoming bland. So, if you cannot source a good crop of tomatoes and cabbage, you may have to resort to using tomato puree and sugar as a supplement.

@jeffhildebrand4287 Жыл бұрын

This has some close similarities to Mennonite cabbage borscht that my family makes, except spare ribs and lemon instead of farmer sausage and vinegar. Will for sure make this!

@ZZValiant 5 ай бұрын

I usually prefer cream soup when getting set menu from cha chaan teng but borscht is delicious too! Thanks for the recipe 😋

@nerdyXn8ure Жыл бұрын

Yummm!!! One of my favorite hk soups! There's a couple recipes I would loooove to know, Sup Chow Ho Fun with beef ( the gravy version of beef chow fun ) , another HK Cafe favorite is Chicken a la king, and I can't find this recipe anywhere, I know this as Ging Do Pai Gwut. I use to live in Sf but moved to Indiana and omg, do I miss the food out there. Thanks to u and your amazing dad, I can have the taste of home regularly! Thank u so much.

@leungandrew1026 Жыл бұрын

Hope in the near future, this lovely family will visit Hong Kong ❤😊

@SushiLeader Жыл бұрын

Just discovered this channel, this is amazing! Could listen to your dad on a podcast just talking about whatever lol.

@edim108 Жыл бұрын

Being from Eastern Europe it feels kinda surreal that I'd see Borscht of all things on this channel! Can't complain though. Looks like a DELICIOUS pot of soup! 😁

@DigitalAlligator Жыл бұрын

Actually many European continental cooking recipes are easily accepted by Chinese, because there is very high chance that counterparts exist in both cultures due to the large library of Chinese cooking recipes. 😊But recipes from English speaking countries or related to Cheese are not very popularly accepted by Chinese 😂

@brianyim22 Жыл бұрын

Had this 3 times a week after schools growing up at cha chan tents-it was either a cream soup or this and I was pretty 50/50. Never ever picked the Chinese soup. Lo song tong is the best.

@catchnkill Жыл бұрын

True. Only two soups for set lunches, red or white. This one is red. Cream soup is white.

@Julianna_w Жыл бұрын

I've always wanted to try borscht soup but I don't take beef. Thanks to your dad I can now try making it with pork ribs. Please thank him on my behalf for this tip!!