Beetroot, Onion, Tomato & Potato Soup with Pork

Why people make this soup

Beetroot pairs naturally with tomato, potato, and onion to create a naturally sweet, richly colored broth that is as satisfying as it looks. The combination of vibrant vegetables with Cantonese slow-cooking technique produces something between a traditional slow-cooked soup and a light Borscht — equally good served as a warming family meal or a nourishing weeknight staple. Juicing or eating beetroot raw is the most nutrient-preserving approach, but for a cool day, a long-simmered pot makes a deeply comforting choice.

Method

1. Cut pork shin into chunks; blanch in boiling water for 2–3 minutes, then drain.
2. Peel and cut beetroot into chunks; if leaves and stems are available, cut them into sections as well.
3. Rinse and cut tomatoes into chunks. Peel and cut potatoes into chunks.
4. Place all ingredients in a soup pot with 2.4 L of water. Bring to a boil, then reduce to a medium-low simmer.
5. Cook for 2 hours until the soup reduces to about 1.2 L. Serve the soup together with the vegetables and meat.

Nourilo’s Tips

Eating the soup solids alongside the broth is important — the nutrients from the beetroot, tomato, and vegetables enrich both the liquid and the solids. Tomato’s vitamin C is protected by its natural acidity, so it remains nutritious even after long cooking. Leftovers: store the soup and solids separately overnight; bring both back to a boil together the next day for best results. Adding red kidney beans to this soup makes it an even more potent blood-building dish.