Friday, September 2, 2011

Easy Hotdog Hong Kong Style Borscht

Photo courtesy of hongyi86 on Flickr

Hong Kong Borscht (Luo Song Tang 罗宋汤) has always been one of the most delicious soups my mom made. It is a regular lunch of mine, as its very versatile and easy to make. It is guaranteed to be tasty, no matter how much or how little stuff you put into it. It's a great hit at hong kong and southeast asian bakeries, although you could easily make the same yourself under 15 minutes.

Today, I wanted to eat a hotdog for lunch, but I only had the sausage and no bun, so I decided to put my hotdog soup style. And a soup with ketchup, to me, will always be HK Borscht. So instead of regular beef, I made today's soup with just 2 hotdogs, onions, and carrots. It was rich and satisfying, and proved that I could still cook something nice with an almost empty fridge.

  •   vegetable oil, 2 tablespoons
  • 1 small onion, diced
  • 2 hot dog sausages, chopped
  • carrots, julienned (like matchsticks) 
  • 1 bottle of ketchup 
  • other vegetables, any kind, chopped
  • rotisserie chicken seasoning (optional), 1/2 teaspoon
  • water, amount depends on desired quantity of soup
  • salt/pepper to taste
  • in a saucepan, over medium heat, heat vegetable oil.
  • add hot dog and onion. Stir until onion is clear. Add rotisserie chicken seasoning
  • add desired amount of ketchup. Quickly stir and add water immediately. Add carrot/hard vegetables. Simmer on medium-low heat.
  • When it is on a small boil, taste. If you feel soup needs more richness/thickness, add more ketchup.Taste frequently
  • When you feel you added enough ketchup, and the soup is boiling, add salt and pepper to taste. 
  • You may serve with pieces of bread or salad croutons. Enjoy!!

No comments:

Post a Comment

Scrumptious, tasty, fair, or not your type? Write to your hearts content.