Soup: Borsch罗宋汤【79】

Last year, I’ve made Mixed Vegetable Soup & I mentioned that it was a variation of the Borsch. Today, I made Borsch from a book and hopefully got it as close as possible.


  • Servings: 4
  • Difficulty: easy
  • Print


Adapted & Modified from the book “今晚吃什么” pg83 by Patsie Cheong, I’ve used pork instead of chicken bone.


  • 300g lean pork
  • 100g cabbage
  • 100g carrot, peel & slice
  • 100g potato, peel & cut
  • 1 onion, peel & cut
  • 1 tomato, halved
  • 1 tbsp tomato paste
  • 1 litre water
  • salt to taste


  1. In a large pot, bring 1 litre of water to a boil. Add the meat and lower the heat when the soup boils. Simmer for about 30 minutes (if you are using chicken bones, blanch before boiling for 1 hour, remove the bones).
  2. Add tomato, carrot, potato and onion into the pot and bring to a boil. Lower the heat and let the soup simmer for 15 minutes.
  3. Add cabbage and tomato paste,  let the soup simmer until the cabbage becomes soft, about 20 minutes.
  4. Season with salt (I omit) and turn off the heat. The soup is ready to be served.


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