[Instant Pot] Hong Kong Style Borscht Soup

I believe 10/10 local cafes in Hong Kong serve Borscht Soup (羅宋湯). Hence everybody in Hong Kong knows what it is! And what I mean is not the traditional sharp red-colored Borscht made with beetroot, it is the Hong Kong style Borscht!

The classic Borscht soup was originated from Ukraine which main ingredient was beetroot. Borscht soup was first introduced by the Russians in Shanghai in the early 1900’s then traveled south to Hong Kong when the Shanghainese opened restaurants locally. Due to the lack of some ingredients like beetroot, tomatoes and cabbage were replaced and the Hong Kong version Borscht soup was then invented. The Chinese name of the soup, “Luo Sung”, actually sounded like “Russian” in the Shanghainese dialect.

Today, Borscht soup is one of the most popular “Chinese-Western” soup in local cafes in Hong Kong. Hence, cafes always serve two types of soup for clients to choose from, the ”red“ soup (Borscht soup) or the ”white“ soup (cream of corn/mushroom). These soups are often paired and served with a dinner roll. When I cook Borscht soup at home, I often prepare dinner rolls too and my kids and I would often dip the bread into the soup to eat!

INGREDIENTS (4 SERVINGS)
Beef Chuck0.7lb / 300g
Yellow Onion1
Potato2
Tomato3
Carrot1
Celery1
Cabbage½ 
Minced Garlic1 Tablespoon
[A] Beef Broth6 Cups / 1500ml
[A] Tomato Paste3 Tablespoons
[A] Dried Bay Leave2
Salt½ Teaspoon
Chili Oil (Optional)A dash to taste

DIRECTIONS

  1. Cut beef chuck meat into large cubes.
  2. Cut onion, tomatoes, potatoes, carrot, celery and cabbage smaller.
  3. Turn on sauté mode in the pressure cooker, heat some oil in the pot and slightly brown the beef for about 3 minutes.
  4. Add the sliced onions and cook with the beef for 2 minutes.
  5. Turn off sauté mode, add the rest of the vegetables, the minced garlic and [A] ingredients into the pot and cook for 20 minutes (high pressure).
  6. When the pressure cooker has finished cooking, natural release. Add salt to the soup and turn on sauté mode to cook the soup for 5 minutes.
  7. Optional: Add a dash of chili oil if you want to add a small kick to the soup before serving!
  8. DŌZO!

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