HongKong style borscht soup recipe, 羅宋湯

Borscht actually is a russian soup but it is very popular in China as well. The chinese Borscht soup is slightly different than the russian original, you can use pork or beef for it. In this recipe I used pork.




Please click here for more information on borscht soup.

 Ingredients:
1. 800 gram pork bones = 28. 22 oz
2. 2 potatoes
3. 1 carrot
4. some leek
5. some celery
6.1 medium onion
7. 7 small tomatoes
8. 2 cabbage leaves
9. 1,6 liters water = 54 fl oz
Add some salt or some chicken essence before serving.

材料:
1. 800 克豬骨 = 28. 22 oz
2. 2 個薯仔
3. 1 條紅羅白
4. 一些大蔥
5. 一些西芹
6. 1 個中洋蔥
7. 7 個小番茄
8. 2 塊揶菜
9. 3 湯碗水 = 1,6 liters = 54 fl oz


做:
煲水要浸過豬骨, 水沸後加入豬骨煮沸後, 教小火煲 8 分後, 洗乾淨豬骨幾次.
一條紅羅白切粒, 切些大蔥, 切些西芹, 一個中洋蔥切粒, 七個小番茄切開去頂, 二塊揶菜切小塊, 切二個薯仔放水浸著.
3 湯碗水放大煲煮沸後, 加入洗淨豬骨, 加入薯仔, 加入其它蔬菜, 大火煮沸後教小火煲 2 小時.
2 小時後關火, 休息1 小時和取出薯仔, 壓爛後倒回湯內, 開大火煮沸後教小火煲 45 至1 小時見豬骨離肉就可以關火, 食前放些鹽, ( 隨個人口味放鹽或些雞粉, 如湯有餘留給明天, 要先煮沸, 不要再拌動湯, 因天氣關係, 湯很容易變壞的 )