One of the most interesting articles we have read recently was about the prevalence of Russian Borscht in Hong Kong [via Metafilter]. The presence of a Russian soup in China (though it is made without beets there) starts to make a bit of sense when you think about the actually proximity of the two countries, but even more sense when you learn of all of the post-revolution White Russian émigrés who found their way to China and Hong Kong. These immigrants then started restaurants, and many of the Hong Kong’s top restaurants were owned by Russians by Mid-Century. Even though this wave of Russian immigration has ended, you can still find Borscht (called “loh sung tong” / “lor sung tong”) in Hong Kong. Cooking with Alison and Mrs. P’s Kitchen (seen below) have two classic Hong Kong Borscht recipes.