Borshct (Soup) 羅宋湯

When we have lots of vegetables in the fridge, especially when there’s some leftover celeries, and its a cold winter, that’s when I want to have some hot soup with garlic bread!

Trust me everyone’s gonna love it. The best reason is that because it’s full of healthy vegetables and you feel healthy when you are having it. And to my surprise my toddler son who hates vegetables actually licked the bowl to the last drop! I am so gonna make this more so he would start to love consuming more vegetables!

You can use leftover steak, rump, beef cassorole.. anything. I purposely used Beef Osso Bucco this time because it was on special, and it comes with bone marrow that gives extra flavours. I usually use fresh tomatoes but because the price gone up a bit recently so I used canned diced tomatoes instead. Suprisingly good.

Cooking time: approx 1 hour
Serves 4


1 Potato
1 Brown Onion
3 stalks Celery
1 Carrot
600g Beef
¼ Savoy Cabbage (高麗菜/椰菜)
1 cup Shell Pasta
1 Tbsp Butter
1 small Chilli Pepper
2 large Tbsp Tomato Paste
2 cloves Garlic
400g (1 can) Diced Tomato
1 Tbsp Beef Stock powder (or real Beef Stock)
2 Bay Leaves
Pinch of Coriander and Parsley
4L Water (or 2L Beef Stock + 2L water)


  1. Chop up all the ingredients into dices and pieces.
  2. In a large soup pot, on medium heat, add in butter and all the dices into it. Toss for a few minutes. The butter will give extra flavour to the soup.
  3. Pour in the water and the beef stock (or beef stock powder), tomato paste,  diced tomatoes, pasta and bay leaves into the pot.
  4. Let boil for an hour, and simmer until the starch from the potato and pasta thicken the soup.
  5. Add in the chilli pepper, and the coriander and parsley, and boil for another 5-10 mins. Season with some salt. Ready to serve.

I served this soup with some homemade garlic herb bread. Dinner in a cold evening, done!


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