Macaroni in Borscht Soup 通心粉罗宋汤

Prepped this as a non-beef version and it tastes really good ! The soup has a tangy sourish-ness from the tomatoes, savouriness from the seasoning and sweetness from the vegetables, a healthy and delicious all-in-one soup. And to top if off, I added macaroni for that extra carbo. If you are intending to prep this as a vegetarian version, replace the chicken soup with that of a vegetables soup and it will be even more wholesome.

Macaroni in Borscht Soup 通心粉罗宋汤

Recipe by Eat What TonightCourse: MainCuisine: Chinese


Prep time


Cooking time




  • 250ml chicken stock

  • 350ml water + more for topping up

  • 1 small carrot, diced

  • 1 potato, diced

  • 1/2 onion, diced

  • 3 sticks of celery, diced

  • 2 tomatoes, cut into quarters

  • 4 leaves of cabbage, sliced thinly

  • 1 tsp minced garlic

  • 3 pcs bay leaves

  • 2 tbsp tomato paste

  • Some macaroni

  • Some freshly grind sea salt and black pepper


  • Combine the chicken stock with 350ml water and cook the tomatoes till softened. Drain the tomatoes and allow them to cool slightly before peeling off the skin.
  • Add onions, celery, carrots and de-skinned tomatoes into the soup again along with the bay leaves and minced garlic.
  • Top up with more water if it’s evaporating too fast. Allow it to cook again before adding cabbage.
  • Cook till the cabbage has withered and turn soft before adding the potatoes. Add in tomato paste, sea salt and grind black pepper and adjust according to taste.
  • At the same time, boil some water in another pot and cook macaroni till done. Drain macaroni and set aside in a bowl.
  • After the potatoes for the borscht soup has turned soft but not meshy, remove from heat.
  • Add the soup over the macaroni and enjoy !

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