
Hong Kong-style borscht
The cha chaan teng favourite, slow-simmered with beef shin and fresh tomatoes: rich, tangy and good with rice or bread.
- 1 hr 50 min
- Serves 4
- Simmer
- Easy
Why it suits you: Special (allergic) types are prone to hay fever flare-ups with the pollen and damp of the equinox. Beef strengthens the spleen and builds qi and blood, potato and carrot support the spleen and tomato whets the appetite, with no seafood or other trigger foods.
Method
Prep 20 min · Cook 90 min- 1Blanch the beef for 5 minutes and rinse.
- 2Fry the onion and half the tomatoes in a little oil, stir in the purée, then add the beef and water. Bring to the boil and simmer for 1 hour.
- 3Add the cabbage, potatoes, carrot and remaining tomatoes and simmer 30 minutes more. Season with salt and sugar.
Chef's tips
- Make a big pot: it tastes even better reheated the next day and freezes well in portions.
The TCM view
Beef is sweet and neutral, tonifying the spleen, qi and blood and strengthening the sinews. Tomato is sweet, sour and slightly cold and aids digestion; cabbage and potato are sweet and neutral and strengthen the spleen.



