🍅 HK Borscht: The most eclectic Chinese soup (羅宋湯)
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Watch Daddy Lau teach us how to make Cantonese style borscht soup. This Chinese adaptation of an Eastern European staple is …
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Get the full recipe here – https://madewithlau.com/recipes/cantonese-borscht-soup
What’d you think of Daddy Lau’s recipe?
Who isn't expecting half a lemon to be in this!
Great recipe and history. I had been having Hong Kong 'borsht' my entire life and diners, and was shocked with how far it had deviated when I had the opportunity to travel to Russia and try the original borscht.
I always thought it was a minestrone soup. No idea it’s a Russian dish
Finally! 罗宋汤！记得小时候吃里面会有红肠，也很好吃！
could you ask why we do not peel the potatoes please?
這是改良海派的羅宋湯。
I love 羅宋湯 !
Family favorite. Actually I heard from family history stories is that it was transmitted to HK via the Shanghainese cooks working in Russian households and restaurants who fled to HK after the civil war. These guys continued in the food industry working in HK CCT and restaurants. The white Russians also left China but many directly migrated to the US, Australia and Israel in large numbers.
I'm Russian and I was really surprised of this version of borsch. Definitely going to make this one. Thanks for the recipe)
As someone who grew up Shanghainese, I've always wondered why a Russian soup is considered home cooking in almost every household. Thank you for the history lesson.
Borsh is Ukrainian 🇺🇦
Mennonites have been making borscht like this forever
It’s raining cats and dogs here in California… soup is my next meal!!
1:43 Add water to your knife so potatoes won’t stick. Proceeds to cut potatoes followed by sticking.
omg my mom made this for me as a kid lol. You have brought back memories. I will have to make this 😀
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.
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! 😁
Instead of boiling for 2 hours, can I use a thermal pot? It stews slowly in its own juices and doesn’t evaporate.
So no beets????
Why don’t you peel the potatoes like the carrots? Both are grown in dirt.
Looks delicious, perfect for winter. Thanks!!!
Вкусно! и не сложно приготовить! Спасибо! 👍👍 Delicious! And it's not hard to make! Thank you! 👍👍好吃！而且制作起来也不难！谢谢！
Affectionately known as “red soup” in HK diners (cha chan teng)
You can also add (raw) cashew nuts instead of meat for vegetarian version of this “red soup”
Ahhh! I got this at a Hong Kong style cafe, and it was so delicious! Thanks for posting this!!
I have seen this soup made by having the veggies boiled in the broth without pre-cooking the veggies first. Does Daddy Lau ever make it that way? How is the recipe modified if made that way? Thank you, Daddy Lau.
If no meat is wanted while cooking this soup, I usually add a knob of butter while frying the ingredients.
The fat in meat helps bring out the fat-soluble flavor in the vegetables. You need some kind of fat in the soup to enhance the taste.
Dunno if butter is okay for vegeterians tho.
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.
正!
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