Chinese Borscht Soup Recipe

Borscht is a beloved dish that transcends borders and traditions, often tied to Eastern European roots, particularly in countries like Ukraine and Russia. But what happens when a centuries-old recipe gets a twist of Chinese influence? You get Chinese Borscht Soup, a harmonious fusion of rich, hearty borscht with Chinese flavors and cooking techniques. It’s the perfect example of how food can evolve, merge cultures, and create something unexpectedly delightful. Think vibrant vegetables, tender meat, and a broth that’s both tangy and savory-all with a slight Asian flair.

This soup combines the comfort of classic borscht with a bit of Chinese culinary magic. We’re talking about the same earthy beets, but paired with ginger, soy sauce, and perhaps a hint of five-spice powder. It’s a mouthwatering way to bring together two vastly different yet complementary food traditions.

So, if you’re looking for something new, a little adventurous, but deeply comforting, this Chinese Borscht Soup will definitely hit the spot. Ready to give it a try?

Chinese Borscht Soup Recipe

Let’s dive into the recipe itself! Here’s what you’ll need and how you can bring this unique dish to life.

Ingredients Needed

You don’t need to go hunting for any exotic ingredients, though there might be a few that are new to your pantry. Here’s what you’ll need to create a beautiful pot of Chinese Borscht Soup:

Main Ingredients

• Beets (3 medium): The star of any borscht. Their earthy sweetness forms the base of the soup and gives it its signature red color.
• Cabbage (½ head): Adds volume, texture, and a mild bitterness that balances out the sweetness of the beets.
• Carrots (2 large): Provides a sweet, crunchy texture and rounds out the soup with its natural sweetness.
• Onions (1 medium): For that aromatic base, offering a slight sweetness once cooked.
• Ginger (2-inch piece): A touch of freshness and warmth, balancing out the richness of the beets.
• Garlic (3 cloves): A punch of savory depth.
• Chicken breast or pork belly (1 lb): The meat is a key component for adding richness to the broth. You can also use beef or tofu if you prefer a plant-based version.
• Chinese five-spice powder (1 tsp): This brings an aromatic, slightly sweet, and earthy undertone that infuses the soup with a new dimension of flavor.
• Soy sauce (3 tbsp): For that umami boost, giving the broth a savory, slightly salty complexity.
• Rice vinegar (2 tbsp): This will add acidity to balance the sweetness of the beets, giving the soup its trademark tart edge.
• Sesame oil (1 tbsp): Adds a nutty richness that’s essential in many Chinese dishes.
• Stock (6 cups): Chicken, pork, or vegetable broth works here-use a good-quality one for a flavorful base.
• Salt and pepper: To taste, of course!

Optional Garnishes

• Fresh cilantro: For a pop of freshness.
• Chili flakes: For a little heat, depending on your spice tolerance.
• Lemon wedges: To brighten up the soup even further with a zesty kick.

Cooking Instructions

Ready to make this soup? Let’s break it down step-by-step:

1. Prep The Ingredients

   • Peel and grate the beets and carrots. If you prefer, you can julienne them for a different texture.
   • Slice the cabbage into thin strips, and finely chop the onion and garlic.
   • Cut the meat into bite-sized pieces-this will help it cook quickly and absorb the flavors better.
   • Grate or finely chop the ginger.

2. Cook The Meat

   • Heat a large pot over medium-high heat. Add a splash of oil (vegetable or sesame oil works great).
   • Add the meat and cook until browned on all sides. This should take about 5-7 minutes. Once done, remove the meat from the pot and set it aside.

3. Sauté The Aromatics

   • In the same pot, add a bit more oil if needed and toss in the chopped onion, garlic, and ginger. Sauté them until they’re fragrant and soft, about 3-5 minutes.
   • Sprinkle in the Chinese five-spice powder and stir for about 30 seconds to let the spices bloom.

4. Simmer The Soup

   • Add the grated beets and carrots to the pot, followed by the cabbage. Stir everything together to combine.
   • Pour in the stock, soy sauce, and rice vinegar, and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes, until the vegetables are tender and the flavors have melded together.

5. Finishing Touches

   • Add the cooked meat back into the pot. Let it heat through for another 5-10 minutes.
   • Taste and adjust the seasoning with salt and pepper, adding more soy sauce or rice vinegar if needed.

6. Serve

   • Ladle the soup into bowls. Garnish with fresh cilantro, a few chili flakes, and a squeeze of lemon to add a final burst of flavor.

Ingredient Insights

• Beets: These earthy, sweet roots are packed with nutrients and antioxidants, making them not only a gorgeous addition to this soup but also a healthy one. Their deep red color also gives the soup its signature hue, making it visually stunning.
• Chinese Five-Spice: A fragrant blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds, five-spice powder provides a deep, layered flavor that is both sweet and savory. It’s a spice mix that pairs beautifully with the natural sweetness of beets and the acidity of vinegar.
• Rice Vinegar: Different from Western vinegars, rice vinegar has a gentler acidity, with a slightly sweet undertone. It adds brightness and depth without overpowering the dish.
• Sesame Oil: Just a little bit of this oil goes a long way in adding a rich, nutty flavor that’s key in many Asian dishes. It helps to balance the earthy vegetables and gives the soup a comforting richness.

Expert Tips

• Balance the sweetness and acidity: If your beets are particularly sweet, you might need a bit more rice vinegar to balance out the soup’s flavors. Taste as you go and adjust accordingly.
• Make it ahead: Like most soups, this one tastes even better the next day after the flavors have had time to develop. You can also freeze it for a later meal.
• Experiment with protein: If you don’t eat meat, try adding tofu or shiitake mushrooms for a savory umami boost. Both of these options absorb the flavors of the soup wonderfully.
• Don’t skip the garnishes: The fresh cilantro and chili flakes really take this soup to another level, adding brightness and a bit of heat. Even a squeeze of lemon can make the flavors pop.

Recipe Variations

• Vegetarian Version: Skip the meat entirely and load the soup up with extra vegetables like mushrooms, potatoes, and peas. Use vegetable stock for a lighter version.
• Spicy Borscht: If you like your food with a bit of heat, consider adding some chili paste or a few fresh sliced red chilies to the soup. This adds a depth of heat that balances out the sweetness of the beets beautifully.
• Slow Cooker Option: You can easily adapt this recipe for the slow cooker. Simply brown the meat, then toss all the ingredients into the slow cooker and let it cook on low for 6-8 hours. The slow cooking method really brings out the flavors.

Final Words

Chinese Borscht Soup is an exciting twist on a classic favorite. By blending the familiar ingredients of traditional borscht with bold Chinese flavors, you get a soup that is hearty, comforting, and full of rich, complex flavors. It’s a perfect dish for any season, and with its unique combination of ingredients, it’s sure to become a family favorite.