Blanch beef brisket: Bring a pot of water to a boil. Add beef brisket cubes and boil for 5-7 minutes to remove impurities. Drain and rinse thoroughly under cold water. Set aside.
Sauté aromatics: In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes. Add minced garlic and sauté for another minute until fragrant.
Brown beef and build flavor: Add the blanched beef brisket to the pot and sear until lightly browned on all sides. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
Add liquids and seasonings: Pour in the canned crushed tomatoes, beef broth, and water. Add bay leaves, Worcestershire sauce, and sugar. Bring the mixture to a boil.
Simmer beef: Once boiling, reduce heat to low, cover the pot, and simmer for 60 minutes, or until the beef is tender.
Add vegetables: After 60 minutes, add the chopped cabbage, carrots, potatoes, and quartered fresh tomatoes to the pot. Stir well.
Continue simmering: Cover and continue to simmer for another 30-45 minutes, or until all vegetables are tender.
Season to taste: Remove bay leaves. Season the borscht with salt and black pepper to taste. Adjust sweetness or tanginess if desired.
Serve: Ladle the hot Hong Kong Borscht into bowls and serve immediately with freshly steamed white rice.
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