Taiwan Style Borscht

Taiwan Style Borscht is a comforting vegetable and beef soup inspired by the classic Eastern European borscht — but adapted to suit Taiwanese tastes. Instead of using beets as the primary ingredient, this version features tomatoes, cabbage, carrots, and beef, resulting in a lighter, sweeter, and more approachable flavor profile.

It’s a popular soup in Taiwanese diners and family kitchens, often served as a complete meal with rice or bread. Many parents love to make it for their families because it’s nutritious, hearty, and packed with vegetables.

While this may not be a traditional borscht, it’s a delicious East-meets-West variation that brings comfort and warmth to the table. And don’t worry — a more classic beet-based version is coming soon!

Servings 2 people

Prep Time 0

Cook Time 50

Resting Time 0

Total Time 50

Equipment

Ingredients

300 g Beef
1 Onion
1 large carrot
2 potatoes
2 tomatoes
3 celery stick
1/2 teaspoon ground black pepper
400 c.c. chicken stock
1 teaspoon Italian seasoning
5 tablespoon Italian sauce
1000 c.c. water

Instructions

Dice the carrot, onion, tomatoes, potatoes, and celery into pieces and place on a dish. Put aside.
Slice the beef into small pieces and blanch in hot water with ginger for 3 minutes and place it into an adjacent container for disposal.
Heat vegetable oil in a large pot. Add the diced onion in the pot and stir fry until soft.
Add the diced celery and carrot in the pot and stir fry for 1 min.
Add the diced tomato and potato and continue stir fry for 30 sec.
Add the Italian source and ground black pepper, and stir well.
Add the sliced beef, chicken stock, water, and Italian seasoning. Cover and simmer for 40 minutes or until the carrots are tender.
Serve the Taiwan Style Borscht. Finish and enjoy