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–+ servings
A white bowl of beef vegetable soup containing chunks of beef, carrots, celery, and potatoes in a tomato-based broth.

Beef and Tomato Soup (Hong Kong Borscht Soup)

A hearty soup of tender beef, tomatoes, cabbage, and potatoes simmered in a tangy, savory tomato broth.
5 from 3 votes
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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6
Calories: 427kcal
Author: Herman Chan

Equipment

Ingredients 

US Customary - Metric
  • 2 tablespoon neutral oil
  • 2 pounds beef chuck roast or beef stew meat
  • 1 tablespoon ginger minced
  • 3 cloves garlic minced
  • 1 yellow onion diced
  • 2 carrots cut into 1-inch chunks
  • 3 celery stalks cut into 1-inch chunks
  • 3 beef steak tomatoes cut into large chunks
  • ½ head green cabbage cut into large chunks
  • 5 cups low-sodium chicken broth
  • 3 tablespoon tomato paste
  • 5 bay leaves
  • 2 yellow potatoes cut into 1-inch chunks
  • 2 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon granulated sugar
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Sear the beef chuck roast until golden brown on all sides, then remove and set aside.
    2 Tbsp neutral oil, 2 pounds beef chuck roast or beef stew meat
  • Pour in the remaining 1 tablespoon oil, then saute the ginger and garlic for 30 seconds until fragrant.
    1 Tbsp ginger, 3 cloves garlic
  • Toss in the onion, carrots and celery and sauté for 2-3 minutes.
    1 yellow onion, 2 carrots, 3 celery stalks
  • Stir in the tomatoes and cabbage and sauté for 3-4 minutes until the tomatoes start to break down and release their juices.
    3 beef steak tomatoes, ½ head green cabbage
  • Return the beef to the pot along with the chicken broth, tomato paste and bay leaves. Bring to a boil, then reduce to a simmer and cook for 1 hour 10 minutes.
    5 cups low-sodium chicken broth, 3 Tbsp tomato paste, 5 bay leaves
  • Add the yellow potatoes, soy sauce, rice vinegar, and sugar and simmer for another 20 minutes until the potatoes are fork tender.
    2 yellow potatoes, 2 Tbsp soy sauce, 1 tsp granulated sugar, 1 Tbsp rice vinegar
  • Remove the bay leaves and season with salt and freshly ground black pepper to taste.
    Salt, Freshly ground black pepper

Notes

Chef's Tips:
  • Cut your own chuck roast into chunks instead of buying packaged stew meat so every piece cooks at the same rate and turns evenly tender.
  • If you don't have fresh tomatoes, you can use 28 oz. can of diced tomatoes instead.
  • Use a big pot or dutch oven because the ingredients can fill up the pot fast.
  • Don't skip the step of searing the beef. A few minutes of browning the beef adds so much more flavor to the soup.
  • Add the potatoes around the last 20 minutes of cooking so potatoes are firm, tender, and doesn't fall apart.

Nutrition

Calories: 427kcal | Carbohydrates: 20g | Protein: 37g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 619mg | Potassium: 1405mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5043IU | Vitamin C: 56mg | Calcium: 100mg | Iron: 5mg