Cantonese Borscht Soup

Method4 steps · about 2 hr 30 min

1. 1

   Step 1: Cut vegetables into similar bite-size pieces. Remove the cabbage core and cut leaves into thick strips, then chunks. Trim celery (3), pull off tough strings and dice. Peel potatoes (2) and carrots (2) if desired, then dice into chunks. Dice red onion (1) and chop the half chili, removing seeds for less heat if preferred. Cut 3 tomatoes into larger chunks and dice the fourth finely. Smash ginger (2 oz) and garlic (3) into pieces that can be removed or eaten around. Set aside the authored half lemon for the soup.

   Uses 1 lb green cabbage · 2 potatoes · 2 carrots · 4 tomatoes · 3 celery stalks · 1 red onion · 1/2 chili pepper · 2 oz ginger

   
2. 2

   Step 2: Put pork spare ribs (1 lb) in a pot or wok with enough separate cold water to submerge them, about 4–5 cups for this batch. Bring to a boil over high heat, then lower heat and simmer about 30 seconds as foam rises. Lift the parboiled ribs into a bowl of separate cold water and gently clean away surface debris, taking care while still hot. Drain. Discard the parboiling water and clean the pot or wok.

   Uses 1 lb pork spare ribs · 4–5 cups cold water, or enough to submerge ribs, for parboiling · Cold water for rinsing parboiled ribs

   
3. 3

   Step 3: Dry the wok and heat over low heat. Add corn oil (2 tbsp), prepared ginger and garlic; stir-fry 15–20 seconds until fragrant. Add prepared onion and stir-fry 20 seconds, then the finely diced tomato for 30 seconds. Add prepared potatoes and carrots; increase heat to medium-high and stir-fry about 30 seconds. Add remaining tomato chunks and chopped chili, stir-fry about 30 seconds, then add celery. Stir in ketchup (5 tbsp), add the parboiled ribs and black pepper (1/4 tsp), and mix. Turn off heat before transferring all ingredients into a large soup pot.

   Uses 2 tbsp corn oil · Prepared ginger garlic onion and tomatoes · Prepared potato carrot chili and celery · 5 tbsp ketchup · Clean drained parboiled pork ribs · 1/4 tsp black pepper

   
4. 4

   Step 4: Add the 14 US fl oz chicken broth and the separate 9 cups soup water to the soup pot; use boiling water to save time if desired. Stir, then add prepared cabbage, the 2 bay leaves and the half lemon. Cover and bring to a boil, reduce to medium-low, stir and cover again. Simmer gently for about 2 hours, until ribs are cooked through and tender and vegetables are soft. Season with the salt (1 tsp) and sugar (2 tbsp), then taste and adjust only as needed. Remove bay leaves before serving. Serve the soup with its ribs and vegetables.

   2-hour gentle soup simmer · 120 minUses Stir-fried ribs aromatics and vegetables · 14 US fl oz chicken broth (about 414 ml) · 9 cups water for soup · Prepared cabbage · 2 bay leaves · Prepared half lemon · 1 tsp salt · 2 tbsp sugar