The “real” borscht soup will never get past the Southern-Chinese palate, with its beets, dill seasoning and all.
In Singapore, the borscht has a beef-tomato broth base, hearty stuff, with chunks of beef, onions and cabbage to lend the sweetness, potatoes to add body to the soup. A dollop of sour cream added to the soup tableside is perhaps the only nod to its Russian origins. No herbs were used. Singapore’s premier spot to taste the Chinese borscht is Shashlik:
