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Heartwarming Oxtail Soup Recipe – Hong Kong Style Borscht

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!
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
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.