Hong Kong Borscht Soup
Hong Kong borscht soup, or Luo Song Tang (羅宋湯), is a classic Hong Kong-style café soup and one of my childhood favorites. This hearty tomato-based soup is filled with tender beef, cabbage, potatoes, carrots and other vegetables for a rich, savory and slightly tangy flavor. This easy recipe shows you how to make comforting Hong Kong borscht in an Instant Pot.
Servings 8
Calories 216kcal
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 2 small carrots (8 oz). Then, cut them into chunks and set them aside.
- Peel and wash 3 small potatoes (14 oz). After that, cut them into chunks and set them 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, add 2 bay leaves, ½ teaspoon of garlic powder, ¼ teaspoon of ground black pepper, 1 small can of tomato paste (6 oz), and 1.5 teaspoons of salt (always add salt to taste). Mix them a little bit.
- Lastly, close the lid and vent. Press the manual button, set the time to 60 minutes at high pressure, and use natural release pressure. When the soup is done, you can use a strainer to remove excess fat.
Video
Notes
Expert Tips for the Best Hong Kong Borscht
Instant Pot Method
- Cut the beef and vegetables into large chunks. This helps prevent the vegetables from becoming too soft during pressure cooking.
- Brown the beef first. Set the Instant Pot to Sauté, add the vegetable oil, and brown the beef in batches if necessary. Searing develops a richer beef flavor, deepening the broth.
- Add the remaining ingredients. Add the beef bones, vegetables, tomatoes, tomato paste, and seasonings. Gently mix the ingredients before adding the water.
- Don't overfill the Instant Pot. I use a 6-quart Instant Pot for this recipe. Gently press down the vegetables to make room, but make sure the ingredients and liquid stay below the pressure cooker's maximum fill line.
- Pressure cook for 60 minutes. Cook on high pressure for 60 minutes, then allow the pressure to release naturally. This longer cooking time helps tenderize the beef and allows the flavors to develop.
Stovetop Method
- Use more water. For the stovetop method, I use 8 cups of water total, which is 3 cups more than the Instant Pot method, because more liquid evaporates during the longer cooking time.
- Simmer low and slow. Once the soup comes to a boil, reduce the heat and gently simmer for about 2 to 2½ hours, or until the beef is tender. Slow simmering gives the beef time to soften and allows the flavors to blend together.
- Skim the broth as needed. Use a fine-mesh strainer or spoon to remove any foam or impurities that rise to the surface while the soup simmers.
- Check the liquid level. Because water evaporates during stovetop cooking, check the soup occasionally. Add a little more hot water if necessary.
- Taste and adjust at the end. Before serving, taste the broth and adjust the salt and black pepper as needed.
Nutrition
Calories: 216kcal | Carbohydrates: 11g | Protein: 19g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 711mg | Potassium: 777mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2717IU | Vitamin C: 29mg | Calcium: 73mg | Iron: 3mg
