Heartwarming Oxtail Soup Recipe – Hong Kong Style Borscht

There’s something truly comforting about a bowl of soup that warms you from the inside out. Oxtail soup, particularly this Hong Kong style borscht, brings back memories of family gatherings and cozy evenings. The rich flavors and tender meat make it not just a meal, but a hug in a bowl. Best of all, it’s surprisingly easy to make, perfect for a weeknight dinner or a special occasion!

Why You’ll Love Oxtail Soup – Hong Kong Style Borscht

• Fast: You can have the main components prepped in about 20 minutes.
• Easy: This is a simple “brown and simmer” method that even beginner cooks can master.
• Giftable: This hearty dish travels well, making it perfect for potlucks or as a “get well soon” meal.
• Crowd-pleasing: Even those who think they don’t like beets usually fall in love with this savory, flavorful soup!

Ingredients

• 2 pounds oxtail, cut into pieces – This is the star ingredient, providing rich flavor and tenderness.
• 1 large onion, chopped – Adds sweetness and depth to the soup.
• 2 carrots, diced – For a touch of sweetness and a beautiful color.
• 2 stalks celery, diced – Gives a lovely crunch and flavor base.
• 3 cloves garlic, minced – Because what’s soup without garlic?
• 4 medium tomatoes, chopped – Fresh tomatoes add acidity and brightness.
• 1 medium potato, diced – Helps to thicken the soup and adds heartiness.
• 1 small beet, peeled and diced – This gives the soup its signature color and earthy flavor.
• 8 cups beef broth – The base of our soup; use homemade or store-bought.
• 2 tablespoons tomato paste – Intensifies the tomato flavor.
• 1 tablespoon soy sauce – Adds a savory umami boost.
• 1 teaspoon sugar – Balances the acidity of the tomatoes.
• Salt and pepper to taste – Essential for seasoning.
• Fresh parsley, for garnish – A pop of color and freshness on top.

How to Make Oxtail Soup – Hong Kong Style Borscht

1. In a large pot, brown the oxtail pieces over medium heat until they are well-seared on all sides. This step is crucial for developing flavor, so take your time!
2. Remove the oxtail and set it aside. In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
3. Add the chopped tomatoes, potato, and beet to the pot, stirring to combine all those lovely flavors.
4. Return the browned oxtail to the pot. Now, add the beef broth, tomato paste, soy sauce, sugar, salt, and pepper. Bring everything to a boil.
5. Reduce the heat to low, cover, and simmer for about 2 to 3 hours, or until the oxtail is tender and the flavors meld beautifully.
6. Once cooked, remove the oxtail pieces from the soup and shred the meat off the bones. Discard the bones and return the shredded meat to the pot.
7. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley for that final touch of brightness.

Substitutions & Additions

If you’re missing some ingredients or want to switch things up, here are some ideas:

• Use beef shank or short ribs instead of oxtail for a different flavor.
• Add other vegetables like bell peppers or green beans for extra color and nutrients.
• A splash of red wine can add depth; just remember to let it simmer for a bit longer to cook off the alcohol.

Tips for Success

To ensure your soup turns out perfect every time, keep these tips in mind:

• Don’t rush the browning of the oxtail; it’s where a lot of flavor comes from.
• Use a good quality beef broth; it makes a big difference in taste.
• If you have time, let the soup chill in the fridge overnight. The flavors deepen and develop even further!

How to Store Oxtail Soup – Hong Kong Style Borscht

Store any leftovers in an airtight container in the fridge for up to 3 days. This soup also freezes well! Just make sure to let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Just thaw in the fridge overnight and reheat on the stove when you’re ready to enjoy it again.

FAQs

• Can I use a slow cooker for this recipe? Absolutely! Follow the same steps for browning, then transfer everything to the slow cooker and cook on low for 6-8 hours.
• Is it necessary to add sugar? It helps balance the acidity, but you can leave it out if you prefer.
• What can I serve with oxtail soup? It pairs beautifully with crusty bread or over a bed of rice for a heartier meal.

I hope you enjoy making this delicious oxtail soup – Hong Kong style borscht as much as I do! It’s perfect for sharing with family and friends. For more delicious recipes, check out this beef donburi recipe or this hearty potato leek soup for treats you will love!

Don’t forget to follow us on Pinterest for more tasty ideas and inspiration!

Heartwarming Oxtail Soup – Hong Kong Style Borscht

There’s something truly comforting about a bowl of soup that warms you from the inside out. Oxtail soup, particularly this Hong Kong style borscht, brings back memories of family gatherings and cozy evenings. The rich flavors and tender meat make it not just a meal, but a hug in a bowl. Best of all, it’s surprisingly easy to make, perfect for a weeknight dinner or a special occasion!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course: Main Course, Soup

Cuisine: Chinese, Comfort Food

Ingredients Equipment Method Notes

Ingredients

  

For the Oxtail Soup

• 2 lb oxtail cut into pieces
• 1 large onion chopped
• 2 carrots carrots diced
• 2 stalks celery diced
• 3 cloves garlic minced
• 4 medium tomatoes chopped
• 1 medium potato diced
• 1 small beet peeled and diced
• 8 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp sugar
• Salt and pepper to taste
• Fresh parsley for garnish

Equipment

• Large Pot

Method

 

1. Step 1: In a large pot, brown the oxtail pieces over medium heat until they are well-seared on all sides. This step is crucial for developing flavor, so take your time!
2. Step 2: Remove the oxtail and set it aside. In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
3. Step 3: Add the chopped tomatoes, potato, and beet to the pot, stirring to combine all those lovely flavors.
4. Step 4: Return the browned oxtail to the pot. Now, add the beef broth, tomato paste, soy sauce, sugar, salt, and pepper. Bring everything to a boil.
5. Step 5: Reduce the heat to low, cover, and simmer for about 2 to 3 hours, or until the oxtail is tender and the flavors meld beautifully.
6. Step 6: Once cooked, remove the oxtail pieces from the soup and shred the meat off the bones. Discard the bones and return the shredded meat to the pot.
7. Step 7: Adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley for that final touch of brightness.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. This soup also freezes well! Just make sure to let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Just thaw in the fridge overnight and reheat on the stove when you’re ready to enjoy it again.