Chinese Tomato Beef Soup Recipe (Borscht Soup)

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This soup has Russian and Cantonese influence, because first it was a Russian soup that spread in shanghai then migrated in Hong Kong in the WWII, now every Chinese province has a variation of it. We will follow mostly the Cantonese method for this recipe, because we found it more richer, creamy and tasty. We will add more beef and vegetables since we are making it for 6 people. 

PS. And is extremely healthy too, tomato Beef Soup has the function of regulating gastrointestinal function and lowering cholesterol content. It is also rich in vitamin A, vitamin C, vitamin B1, vitamin B2 and carotene and calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine






Preparation time

6 min

Cooking Time

10 min


  • 400g Fresh tender Tofu
  • 100 g minced meat beef or pork 
  • 20ml Cooking oil
  • 4 Ginger slices
  • 1/4 tbsp salt
  • 5g Chooped green onion
  • 2 tbsp of Doubajiang - Sichuan Bean Paste 
  • 1/2 tbsp. of Fresh pepper
  • 1 tbsp. light soy sauce
  • 2 Chopped scallion whites
  • 1 tbsp. Sugar for reduce the spiciness
  • 4 green scallions



Cut the beef in squares


Add water to the pot and start to boil. Simmer until the beef is cooked


Add cooking oil the pan, heat it, then ad green onion and garlic 


Add the sliced tomatoes and stir fry until it's soft 


Add the boiled beef to the pot


Add a good amount of water and stew for half an hour


Continue to stew on the sliced onions and carrots for 10 minutes and mix in the seasonings


And dinner is served, add coriander at last