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Chinese Russian borscht soup lou song tang on a spoon

Hong Kong Borscht Soup

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 minutes
Cook Time 1 hour
Servings 8
Calories 258kcal
Author Tracy O.


  • 1.5 pounds Beef chuck roast boneless
  • 1 pound Beef bones
  • 3 Potatoes small
  • 2 Carrots
  • 2 sticks Celery
  • 1 can Diced tomatoes (14.5oz or 411g)
  • 2 Fresh tomatoes
  • ½ head Cabbage Small
  • 1 can Tomato paste (6oz or 170g)
  • 1 tablespoon Vegetable oil
  • 5 cups Water


  • 2 pieces Bay leaf
  • ½ teaspoon Garlic powder
  • ¼ teaspoon Ground black pepper
  • 1.5 teaspoon Salt (Always add salt to your taste)


  • Wash and peel off 2 carrots and 3 potatoes skin. Then, cut them into chunks and set aside. 
  • Next, wash and cut 2 sticks of celery and 2 tomatoes into chunks. Then, set them aside. 
  • The following, wash and cut ½ head of cabbage and 1.5 pounds of beef roast into chunks. 
  • After that,  push sauté button in instant pot. Pour one tablespoon of vegetable oil into instant pot. Next, add beef roast browning the sides for few minutes. After, take them out and set them aside. 
  • Put one pound of beef bones into pressure cooker.
  • Add the cut potatoes, carrots, tomatoes, celery and one can of tomatoes. 
  • Then, put back beef roast, cabbage and pour 5 cups of water into instant pot. 
  • After, 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 you taste). Mix them a little bit. 
  • Lastly, close the lid and vent. Push manual button, adjust time for 60 minutes at high pressure and natural release. Also, you can use this type of strainer to remove fat. 



Cooking tips for how to cook Hong Kong borscht soup instant pot:

  • Cut vegetables and beef into chunks.
  • Put sauté button, add vegetable oil and browning the beef to seal the meat , so the juice retain in the meat when cooking it.
  • Add beef bones, vegetables, beef and all the seasoning into instant pot. Try to mix it a little bit. Manual for 60 minutes and natural release.


Calories: 258kcal | Carbohydrates: 20g | Protein: 20g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 718mg | Potassium: 1036mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3128IU | Vitamin C: 38mg | Calcium: 86mg | Iron: 5mg