🍅 HK Borscht: The most eclectic Chinese soup (羅宋湯)
ฝัง
- เผยแพร่เมื่อ 7 ก.ค. 2024
- 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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🍴 RECIPE + INGREDIENTS🍴
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
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- Non-Stick Pan: shrsl.com/305jb
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- 8 Quart Pot: shrsl.com/305j6
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- 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
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🍜 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
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- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
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- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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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
![[ENG中文] Authentic Home-Style BORSCHT - Cooking with Thomas阿福!](http://i.ytimg.com/vi/0OGxUvjnY-0/mqdefault.jpg)
![[TH] VCT Pacific Stage 2 - Week 4 Day 3 // GEN vs TS | PRX vs ZETA](http://i.ytimg.com/vi/nspkjQuZve0/mqdefault.jpg)
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Get the full recipe here - madewithlau.com/recipes/cantonese-borscht-soup
What’d you think of Daddy Lau’s recipe?
Can I add bean sprout or shitake mushrooms to this soup after cooking? Will it be a good match to this soup?
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?
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!
Upvote - took the words right out of my mouth
You can see Daddy Lau's happiness
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!❤️
Well said my friend!!
Ture. Well said
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.
What's cream soup?
@@TheAxeaman A western (?) soup made from milk, cream and flour, with a little bit of corn and onion.
@@lwkicg thanks! Never heard about it before
@@TheAxeamanIn my opinion, 白湯&忌廉湯(white & cream soup) is similar or even base on Chowder
忌廉
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.
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！
唔好客氣，好多謝您嘅支持！老劉祝福您闔家健康快樂！
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 😀
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.
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.
@@tanyalee7400 beets are more commonly seen in northern China
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
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.
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!
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.
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! ❤❤❤
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!
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
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
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
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.
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!!
Not only is this a fantastic recipe of a beloved dish, but also a MasterClass in cutting vegetables! Learned so much in this one!
As a mixed Chinese and Ashkenazi Jew, I approve! Thanks Daddy Lau!
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.
您好。聽到廣東話好開心呀！謝謝 劉先生。🙏😊
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！
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.
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!
Ahhh! I got this at a Hong Kong style cafe, and it was so delicious! Thanks for posting this!!
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.
They didn’t substitute beet because they were poor, it was because beets didn’t exist in China.
@@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.
@@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.
One of my favorites growing up in HK! Can’t wait to make this. 😋😋
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! :)
Had this at a local HK style restaurant. I was surprised it was so good!
My grandma from Shanghai would make a similar soup and I've always wanted a recipe for it! Can't wait to try this - she didn't put in celery, ketchup, or sugar.
I am from shanghai. My family luo song tang does not contain celery and ketchup.
@@JW-bh7ydright , Shanghainese normally add sausage and make some milk into the soup to make it more creamy 😊
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
Thank you so much for all your guys efforts! I love trying out all the recipes provided by this channel!
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.
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.
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?
@@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.
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.
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.
True. Only two soups for set lunches, red or white. This one is red. Cream soup is white.
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!!!
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! 😁
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 😂
Perfect for winter! Thank you Grandpa Lau!
Thank you so much Uncle Lau!!! So happy to learn your authentic Cantonese recipe. Thank you for your generosity!
Looks delicious, perfect for winter. Thanks!!!
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!
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!!
Thanks for this Daddy Lau's!
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!
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.
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!
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!)
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!
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)
Used an instant pot to speedup the final step and it turned out great. Thanks Daddy Lau!
I’ve always loved hk borscht soup, thank you for sharing this !!!
Yes. Exactly. I see the love you have for each other. Its heartwarming❤❤❤
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!!
just love your dad and mom's story it somewhat resembles the hard working first and second generation of american chinese great job
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!
Did you just make my favorite soup of my life?! omgosh.. you make me cry ! thank you !!
Usually I ask dad for Cantonese dishes. Now I have Mr Lau to show me as well! Thanks guys loving the videos!
Thank you for sharing this wonderful soup !
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!
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.
Huge respect for your family, stay safe
classic!!! thanks!!
I'm a huge fan of Chinese borsht. I've made many a borsht. Hands down this is best recipe I've tried.
This is not Chinese. This is a Hong Kong dish. Not Chinese.
@@IhateCCP ermmm, from a Chinese perspective, we won't call it chinese borsth nor Hong Kong borsht. We just call it borsht.
Well done! That looks great
I love how food unites everyone. Like Russian borscht and Chinese cuisine, just beautiful. It makes me want to cry. I hope that people in the future share their cultures and foods with one another with love and a drive to become a more peaceful world.
*Ukrainian borshch, it’s a Ukrainian National unesco heritage :)
@@user-pk2fn7fr1inational heritage 500 years older than the nation 😂😂
The only Ukrainian heritages are unmatched levels of corruption, hate, and jealousy😂😂
Growing up and going to HK cafes, you had the option to choose between a cream soup or borscht soup and I always chose the cream soup because it's sweeter and you can dump in as much black pepper as you want LOL
but now that I'm older, I found myself to actually crave this borscht soup so I'm so happy Mr. Lau shows us how to make this!
Haha yeah I'm the same. I also think my appreciation of this soup grew after I grew up. I still usually go for the cream soup though if it's the option (I feel like this style of traditional "HK style western food" cafe restaurants in Hong Kong are declining in numbers)
Yes, we called it “red soup” 紅湯and “ white soup” 白湯。
Thank you for making this video. Can't wait to try it!!!
This is my favorite soup!!!! Thank you for sharing!! Must try
I miss HK food, just discovered your channel and I'm excited to try your dad's recipes!
Love this soup!
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.
Love this!!!
My favourite!! I'd always order this from our local restaurants here in HK. Underrated, but super delicious and healthy!
What an interesting dish! I love cabbage so this is perfect for me.
excellent ! i love this so much! Love to hear cantonese and english subtitle at the same time
omg my mom made this for me as a kid lol. You have brought back memories. I will have to make this :D
Thank you so much for sharing 🙏
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
This looks so good
Just discovered this channel, this is amazing! Could listen to your dad on a podcast just talking about whatever lol.
Hope in the near future, this lovely family will visit Hong Kong ❤😊
Thank you! This reminds me of a soup my mom used to make. We're Korean American...I'm going to have to ask her if she remembers how she made it.
I just wanted to say I love the love and respect your father has towards your mother. Not often you see that in couples of their generation. A back bit of back bone for those who don’t know what I’m talking about, in Randy’s parents generation most married couples are together because of arranged marriage, especially in Cantonese culture, much like the grandparents on my mother’s side. It so happened that one day my grandparents were out for a walk together one day, my grandpa was about 27 yards in front of my grandma, my grandma slipped on a wet surface and four days later she sadly passed away in ICU. This is a message to all men, look after your partners, give them the love and respect they deserve because you’ll never what will happen. Even to this day my grandpa carries a a guilt and regret of not taking care of her enough.
It looks delicious.
好pro!
I love your dad Cantonese accent. 好有親切感。
I just love how both here and in HK people agree that borscht is even better on the second day😃
That was a great video. Thanks for sharing and tell your Dad .. Great Work.
I usually prefer cream soup when getting set menu from cha chaan teng but borscht is delicious too! Thanks for the recipe 😋
had this for takeout last night and really enjoyed it. Im having this for dinner tonight. Thanks for posting this recipe!
that looks soo good 😋
Thank you for sharing. I will have a try tomorrow
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!!
前幾天跟著這個食譜煮，非常成功及好味，謝謝劉生！🙏🏽👍🏽👍🏽👍🏽
唔好客氣，好多謝您嘅支持！老劉祝福您闔家平安健康快樂！
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？
Your daddy is such a good cook. I will try this menu
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！
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！
Much of my childhood was Saturday mornings waking up to the smell of this soup cooking in the kitchen. My parents always used oxtail and about 5 lbs of vegetables in our largest stockpot - same vegetables but amounts varied depending on what was on sale at the market this week. More carrots meant sweeter broth, more tomatoes meant more acidic. We didn’t use the hot pepper or lemon, but we added leeks if they were cheap and in season. 4-5 hours of simmering later, we would eat this served over al dente macaroni. Best way to sneak a ton of veggies in kids diets, and make enough soup to last a few days (Randy’s dad is right - it tastes even better on Day 2 or 3). Funny enough I never ordered this in HK, but it was part of my childhood in the US clearly since my parents must have missed it dearly and wanted to introduce it to my diet.
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!!
My favorite soup!!
just made this using your recipe :) thanks for the video!
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!
I was born in HK and moved to the UK 19 years ago, and since became vegan, but this soup... oh my I'm feeling nostalgic and would definitely try to make one myself maybe with some plant based meat!
My favorite soup, No other better choice than this.