Hong Kong Borscht Soup

hong kong borscht sop on spoon horizontal

Hong Kong style borscht soup or luo song tang (羅宋湯) is a classic soup among Hong Kong cafe. Besides, it’s one of my childhood favorite soups. Wanna know how to make this tasty and simple instant pot Chinese Russian borscht soup recipe? See the details and video below.

Course Soup

Cuisine American, Asian, Chinese, European

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 216kcal

Author Tracy O.

Equipment

1 Pot or Instant pot

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.

Video

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.

Nutrition