Warm your soul with this Hearty Taiwanese Style Beef Borscht, a beloved comfort classic that puts a unique twist on the traditional Eastern European soup. Unlike the beet-based original, this Taiwanese version focuses on a rich, tangy tomato base simmered with tender beef and a colorful medley of root vegetables. This ‘no-beet’ borscht is a staple in Taiwanese home cooking and old-school western restaurants, celebrated for its natural sweetness and deep umami. Enhanced with Italian herbs and a savory broth, this one-pot meal is incredibly satisfying and nutritious. Whether you are craving a cozy winter dinner or a healthy, veggie-packed lunch, this flavorful beef stew is easy to prepare and even easier to love.
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!
Equipment
- Dutch Oven or Stock Pot
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
Cooking & Storage Tips
- If you prefer your potatoes and carrots to hold their shape, add them about 20 minutes after the beef has started simmering. This prevents them from becoming too mushy while still absorbing all the savory broth.
- Using a combination of fresh tomatoes and Italian sauce (or tomato paste) provides both fresh acidity and a concentrated sweetness. Sautéing the fresh tomatoes briefly with the onions before adding liquids will help release their natural lycopene and deepen the soup’s color.
Tools & equipment you may need
Pots and Pans
Knife
Last Updated on 2026-04-27