Hong Kong borscht soup or luo song tang (羅宋湯) is a classic Cantonese soup like potato tomato soup, sweet corn pork soup, watercress soup, green radish carrot soup, lotus root pork soup and dried bok choy soup. This Hong Kong borscht soup recipe is a fusion dish that reflects the city's unique blend of Western and Chinese culinary influences. Many locals and visitors love this soup, it’s great to go with garlic cheese breadsticks, focaccia, garlic rosemary bread, ciabatta bread and dinner rolls. It takes around a couple hours to make this tasty soup either over the stove or in an instant pot. Let’s learn how to make this delicious Hong Kong borscht soup with step by step photo instructions, tips and a video.
Love soups? Check out these chicken gnocchi soup, miso soup, kimchi tofu soup, hot & sour soup, gobo soup, tom yum kung, samgyetang and wonton soup recipes.
What is Hong Kong borscht soup?
Borscht is a kind of sour soup originated from Ukraine and it’s very common in Eastern Europe and Northern Asia. Commonly it is made from beetroots and vegetables. On the other hand, Hong Kong borscht soup is called luo song tang (羅宋湯) in Cantonese. In Chinese, luo song (羅宋) means Russian. Therefore, it is also called Chinese style Russian borscht soup.
When borscht soup was first introduced to the Chinese, they didn't like the sour taste from the beetroots. Also, beetroots were hard to grow in northern China. Later on, Chinese used tomatoes and tomato paste instead of beetroots to make this Hong Kong borscht soup which gives a similar bright red color.
Besides, Hong Kong borscht soup is a staple in cha chaan teng (Hong Kong style diners /cafes), where it is often served as part of a set meal or as an appetizer. A unique fusion of Western and Chinese culinary traditions make this dish shine, many locals and visitors love it.
The soup is typically prepared by browning the beef first to develop a rich flavor, then adding the vegetables, tomato paste and broth/water. The mixture is brought to a boil and then simmered for least 2 hours until the beef is tender and the flavors have blended together.
What does Hong Kong borscht soup taste like?
The soup has a rich, savory, and slightly tangy flavor from the tomatoes. Also, it is balanced by the sweetness of the vegetables and the umami richness of the beef. The slow simmering process ensures that all the flavors meld together, creating a hearty and satisfying dish.
Overall, Hong Kong borscht soup is a delicious and comforting dish that embodies the fusion of Eastern and Western culinary traditions. It makes it a beloved part of Hong Kong's diverse food culture.
Why is borscht popular in Hong Kong?
Hong Kong style borscht known as "Luo Song Tang" (羅宋湯), is popular in Hong Kong for several reasons:
Colonial Influence:
Hong Kong was a British colony for 99 years. During this period, there was significant cultural and culinary exchange between the East and the West. Besides, Russian and Eastern European immigrants also contributed to the cultural melting pot. Therefore, Hong Kong-style borscht emerged as a fusion of these influences, adapted to local tastes and ingredients.
Cha Chaan Teng Culture:
Cha chaan teng (茶餐廳), or Hong Kong style diners/cafes, are a unique aspect of Hong Kong's food culture.These places serve a mix of Western and Chinese dishes, often with a localized twist. Hong Kong borscht soup fits perfectly into the menu of a cha chaan teng which offers a hearty, comforting soup that appeals to a wide range of palates.
Adaptability:
The Hong Kong version of borscht soup is adapted to local tastes by omitting the beets and focusing on a tomato-based broth. It is more familiar and palatable to the local population. In addition, the use of common ingredients like beef, tomatoes, carrots, potatoes, and cabbage makes it a comforting and accessible dish for many people.
Comfort Food:
Hong Kong borscht is a warm, hearty, and nutritious soup that provides comfort, especially during cooler weather. It has a rich and savory flavor, combined with tender beef and hearty vegetables. Therefore, it makes it a popular and satisfying meal.
How is Hong Kong borscht different from Russian/Ukrainian borscht?
Both Russian/Ukrainian borscht and Hong Kong borscht share some common ingredients like cabbage and beef. However, they are fundamentally different in their core components and flavors. Russian/Ukrainian borscht is beet-based, providing an earthy, tangy flavor, and is deeply rooted in Eastern European traditions.
On the other hand, Hong Kong borscht soup is tomato-based which offers a rich, savory taste with umami depth. It reflects Hong Kong's fusion of Western and Chinese culinary influence. Besides, both Russian and Ukrainian borscht soup are typically served with a dollop of sour cream, which adds creaminess and a slight tangy. But, Hong Hong borscht soup does not add sour cream.
What can I serve with Hong Kong borscht soup?
It’s great to go with garlic cheese breadsticks, focaccia, garlic rosemary bread, ciabatta bread, dinner rolls and rice.
Can I make this Hong Kong borscht soup over the stove?
Yes, sure you can. It takes around 2-2.5 hours simmering after water is boiling and adds 3 more cups of water.
What are the ingredients for luo song tang (羅宋湯)?
The main ingredients for this Hong Kong borscht soup recipe are tomatoes, carrots, potatoes, celery, cabbage and beef.
In this luo song tang recipe, I added beef bones as well which gives more flavor to the broth. If you don’t have beef bones, you can add more beef. Also, you can add an onion if your instant pot is bigger. My instant pot is 6 quarts.
For seasoning, I used some basic seasoning like bay leaves, garlic powder, black pepper and salt.
Substitution & Variation:
Can I make Hong Kong borscht soup vegetarian?
Sure, you can make a vegetarian version by omitting the beef and using vegetable broth. You can also add more vegetables or beans for additional protein and texture.
Storage:
How do I store leftovers?
You can store leftover Hong Kong borscht soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop for 3-5 minutes or in the microwave for 2-3 minutes.
Can I freeze Hong Kong borscht soup?
Of course, you can freeze Hong Kong borscht soup. Let the soup cool completely before transferring it to airtight containers or freezer bags. It can freeze for up to 3 months. Thaw in the refrigerator before reheating.
Cooking tips for how to cook Hong Kong borscht soup:
Instant pot method:
- Cut vegetables and beef into chunks.
- Put the sauté button of the instant pot, add vegetable oil and brown the beef to seal the meat, so the juice retains in the meat when cooking it.
- Add beef bones, vegetables, beef and all the seasoning into the instant pot. Try to mix it a little bit. Manual for 60 minutes and natural release pressure.
- My instant pot is 6 quarts. Press down the vegetables before filling water.
Stove top method:
- Add 3 more cups of water. Total of 8 cups of water.
- Slowly simmer the soup over low heat for at least 2 hours. Slow cooking allows the flavors to meld together and ensures the beef becomes tender.
- As the soup simmers, use a strainer to remove any foam or impurities that rise to the surface. This helps keep the broth clear and improves the overall presentation.
FAQs:
I like to use beef chuck roast because it’s cheaper, less fat and easier to find at regular grocery stores in the states. But, some like to use beef brisket and stew meat.
Any beef bones are fine. However, this time I used beef ribs. If you use oxtail, the soup will be a little bit oily. But, you can remove fat after cooking the soup.
Instructions for how to make instant pot Hong Kong borscht soup:
Preparation:
1. Wash and peel off 2 small carrots (8 oz). Then, cut them into chunks and set it aside.
2. Peel and wash and 3 small potatoes (14 oz). After that, cut them into chunks and set it aside.
3. Next, wash and cut 2 sticks of celery (5 oz) into chunks.
4. Then, wash and cut 2 small tomatoes (7 oz) into chunks.
5. The following step, wash and cut ½ head of small cabbage (12 oz) into chunks.
6. After, cut 1.5 pounds of boneless beef chuck roast into chunks.
Browning meat:
7. Push the sauté button in an instant pot. Pour 1 tablespoon of vegetable oil into an instant pot. Next, add beef chuck roast, browning the sides for a few minutes. After that, take them out and set them aside.
8. Put 1 pound of beef bones into the instant pot pressure cooker and brown both sides.
Cooking:
9. Add the cut potatoes and carrots.
10. Next, add diced tomatoes, celery and one can of diced tomatoes into the instant pot (14.5oz or 411g).
11. Then, put the browned beef chuck roast from step 7.
12. Put the cut cabbage and pour 5 cups of water into the instant pot. After that, put 2 pieces of bay leaves, ½ teaspoon of garlic powder, ¼ teaspoon of ground black pepper, one small can of tomato paste (6 oz) and 1.5 teaspoons of salt (always add salt to your taste). Mix them a little bit.
13. Lastly, close the lid and vent. Push the manual button, adjust time for 60 minutes at high pressure and natural release pressure. When the soup is done, you can use a strainer to remove excess fat.
Enjoy this delicious and simple Hong Kong borscht soup recipe! Also, check out these Korean strawberry milk, taiyaki, smoked pulled pork, walnut shrimp, chicken chop and scrambled eggs shrimp rice recipes.
You May Also Like These Instant Pot Recipes:
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Hong Kong Borscht Soup
Equipment
- 1 Pot or Instant pot
Video
Ingredients
- 1.5 pounds Beef chuck roast boneless
- 1 pound Beef bones
- 3 small Potatoes (14 oz)
- 2 small Carrots (8 oz)
- 2 sticks Celery (5 oz)
- 1 can Diced tomatoes (14.5oz or 411g)
- 2 small Fresh tomatoes (7 oz)
- ½ small head Cabbage (12 oz)
- 1 can Tomato paste (6oz or 170g)
- 1 tablespoon Vegetable oil
- 5 cups Water
Seasoning:
- 2 pieces Bay leaf
- ½ teaspoon Garlic powder
- ¼ teaspoon Ground black pepper
- 1.5 teaspoon Salt (Always add salt to your taste)
Instructions
- Wash and peel off 2 small carrots (8 oz). Then, cut them into chunks and set it aside.
- Peel and wash and 3 small potatoes (14 oz). After that, cut them into chunks and set it aside.
- Next, wash and cut 2 sticks of celery (5 oz) into chunks.
- Then, wash and cut 2 small tomatoes (7 oz) into chunks.
- The following step, wash and cut ½ head of small cabbage (12 oz) into chunks.
- After, cut 1.5 pounds of boneless beef chuck roast into chunks.
- Push the sauté button in an instant pot. Pour 1 tablespoon of vegetable oil into an instant pot. Next, add beef chuck roast, browning the sides for a few minutes. After that, take them out and set them aside.
- Put 1 pound of beef bones into the instant pot pressure cooker and brown both sides.
- Add the cut potatoes and carrots.
- Next, add diced tomatoes, celery and one can of diced tomatoes into the instant pot (14.5oz or 411g).
- Then, put the browned beef chuck roast from step 7.
- Put the cut cabbage and pour 5 cups of water into the instant pot. After that, put 2 pieces of bay leaves, ½ teaspoon of garlic powder, ¼ teaspoon of ground black pepper, one small can of tomato paste (6 oz) and 1.5 teaspoons of salt (always add salt to your taste). Mix them a little bit.
- Lastly, close the lid and vent. Push the manual button, adjust time for 60 minutes at high pressure and natural release pressure. When the soup is done, you can use a strainer to remove excess fat.
Notes
Cooking tips for how to cook Hong Kong borscht soup:
Instant pot method:
- Cut vegetables and beef into chunks.
- Put the sauté button of the instant pot, add vegetable oil and brown the beef to seal the meat, so the juice retains in the meat when cooking it.
- Add beef bones, vegetables, beef and all the seasoning into the instant pot. Try to mix it a little bit. Manual for 60 minutes and natural release pressure.
- My instant pot is 6 quarts. Press down the vegetables before filling water.
Stove top method:
- Add 3 more cups of water. Total of 8 cups of water.
- Slowly simmer the soup over low heat for at least 2 hours. Slow cooking allows the flavors to meld together and ensures the beef becomes tender.
- As the soup simmers, use a strainer to remove any foam or impurities that rise to the surface. This helps keep the broth clear and improves the overall presentation.
Dominica L. says
Thank you for your soup recipe. I just cooked it. Very good.
Henry says
Hi! Thank you for this recipe? Where do I get beef bones?
Tracy O. says
You can get beef bones from regular grocery or Asian stores. Regular grocery stores you can look for beef ribs with bones, oxtail bones or any beef with bones are ok. If you cannot find them, it is ok not to add them. Just add a little bit more beef chuck roast instead.
Tim says
What size instant pot do you use for your recipes?
Tracy O. says
6 quarts instant pot in this recipe. I tried to push down the ingredients.