The Cantonese Borscht Soup My Dad's Made 100,000 Times
, Serves 4
A Cantonese-style borscht with spare ribs, cabbage, root vegetables and tomatoes simmered for two hours until tender and deeply flavored.
| prepCut spare ribs, cabbage, potatoes, carrots, tomatoes, celery, onion, chili pepper, ginger and garlic to approximately the same size | ||||
| 450 g spare ribs | Blanch ribs in cold water, bring to boil | Add blanched ribs, stir to combine | Add cabbage, potatoes, carrots, tomatoes, celery & lemon | Add broth, water, ketchup, salt, sugar & pepper, simmer |
| 2 tbsp corn oil | Heat oil, bloom ginger, garlic, onion & chili | |||
| 55 g ginger, cut into chunks | ||||
| 3 clove garlic, smashed | ||||
| 0.5 red onion, cut into chunks | ||||
| 0.5 chili pepper, halved | ||||
| 450 g green cabbage, cut into chunks | ||||
| 2 medium potato, cut into chunks | ||||
| 2 medium carrot, cut into chunks | ||||
| 4 medium tomato, cut into chunks | ||||
| 3 stalk celery, cut into chunks | ||||
| 0.5 lemon, halved | ||||
| 2 bay leaf | ||||
| 415 ml chicken broth | ||||
| 2.1 L water | ||||
| 5 tbsp ketchup | ||||
| 1 tsp salt | ||||
| 2 tbsp sugar | ||||
| 0.25 tsp black pepper | ||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.