Hong Kong borscht (Lo sung tong)

1. Cut the beef shin into 3 cm cubes, blanch in boiling water for 5 minutes and rinse; bring to the boil with the water and simmer gently for 1.5 hours.

2. Meanwhile dice the onion, celery and carrots, cut the tomatoes into wedges, the cabbage into large pieces and the potatoes into cubes.

3. Heat the oil in a frying pan and fry the onion for 3 minutes, then add the tomatoes and ketchup and cook for 5 minutes until the tomatoes collapse.

4. Add the tomato base to the beef along with the celery, carrots and potatoes and simmer for 40 minutes.

5. Add the cabbage, sugar, salt and pepper and simmer for another 20 minutes until all the vegetables are tender and the soup is thick and orange-red.

6. Serve piping hot in bowls.

Tip: Born from the borscht of Russian émigrés in Shanghai, it became a Hong Kong "cha chaan teng" classic – without beetroot, made with tomato. For a heartier soup, crush some of the potatoes against the side of the pot at the end.