Hong Kong Beef Tomato Potato Soup

Hong Kong way borscht soup or luo vocal tang (羅宋湯) is a classic soup among Hong Kong cafes. This Chinese Russian borscht soup recipe is very simple. It takes effectually couple hours to make this tasty instant pot Hong Kong borscht soup. Likewise, information technology'southward great to go with garlic cheese breadsticks.

Honey Asian soups? Check out these miso soup, kimchi tofu soup and sweetness corn pork soup recipes.

What is Hong Kong style borscht?

Borscht is kind of sour soup that fabricated from beetroots and vegetables. Also, information technology originated from Ukraine and it'south very mutual in Eastern Europe and Northern Asia.

Hong Kong manner borscht soup is also called luo song tang (羅宋湯). In Chinese, luo song (羅宋) ways Russian. Therefore, it also calls Chinese style Russian borscht soup.

When borscht soup first introduced to Chinese, they don't like the sour gustatory modality from the beetroots. Also, beetroots are difficult to grow in northern China.

Later, Chinese used tomatoes and tomatoes paste instead of beetroots to make this Hong Kong borscht soup which gives a similar bright cherry-red color.

What are the ingredients for Chinese luo song tang (羅宋湯) ?

The main ingredients for this Hong Kong borscht soup recipe are tomatoes, carrots, potatoes, celery, cabbage and beefiness.

In this luo song tang recipe, I added beef bones likewise. Y'all can besides add an onion.

For seasoning, I used some bones seasoning like bay leaves, garlic pulverization, black pepper and salt.

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 information technology.
• Add beef bones, vegetables, beef and all the seasoning into instant pot. Try to mix it a niggling flake. Manual for 60 minutes and natural release.

FAQs:

What kind of beef do you utilise?

I like to utilize beef chuck roast because information technology's cheaper, less fat and easier to detect at regular grocery store in the states. But, some like to use beef brisket and stew meat.

What kind of beef basic do y'all recommend?

Whatsoever beef bones are fine. Withal, this time I use beef ribs bone. If you use oxtail, the soup volition be little chip oily. But, you tin remove fat after cooking the soup.

Can I make this Hong Kong borscht soup over top stove?

Yep, sure you can. It takes around two.v hours simmering subsequently water is humid and add together 3 more cups of h2o.

Instructions for how to make instant pot Hong Kong borscht soup:

one. Wash and peel off ii carrots and 3 potatoes skin. Then, cut them into chunks and fix aside.

2. Next, wash and cut ii sticks of celery and two tomatoes into chunks. Then, ready them aside.

3. The following, launder and cutting ½ caput of cabbage and 1.5 pounds of beef roast into chunks.

four. Afterward that,  push sauté push button in instant pot. Pour one tablespoon of vegetable oil into instant pot. Adjacent, add beef roast browning the sides for few minutes. After, take them out and set them aside.

five. Put one pound of beefiness bones into pressure cooker.

6. Add the cut potatoes, carrots, tomatoes, celery and one can of tomatoes.

7. Then, put back the beef roast. Add cabbage and pour v cups of h2o into instant pot.

8. After, put 2 pieces of bay leaves,  ½ teaspoon of garlic powder, ¼ teaspoon of ground black pepper, ane minor can of tomato paste (half-dozen oz) and 1.v teaspoons of salt (ever add salt to you lot taste). Mix them a little bit.

9. Lastly, close the lid and vent. Push button transmission button, adjust fourth dimension for 60 minutes at high force per unit area and natural release. Besides, you lot can apply this type of strainer to remove fat.

Enjoy this delicious and simple Chinese Russian borscht recipe! Also, bank check out these hot and sour soup, tomato potato pork soup and Korean chicken ginseng soup recipes.

You May Also Like These Instant Pot Recipes:

• BRAISED BEEF AND RADISH
• TARO & TAPIOCA PEARL DESSERT
• CONGEE WITH PORK AND CENTURY EGG
• BAKED PORK CHOPS AND RICE

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• ▢ 1.v pounds Beef chuck roast boneless
• ▢ 1 pound Beef bones
• ▢ 3 Potatoes small
• ▢ 2 Carrots
• ▢ 2 sticks Celery
• ▢ 1 can Diced tomatoes (fourteen.5oz or 411g)
• ▢ ii Fresh tomatoes
• ▢ ½ head Cabbage Modest
• ▢ 1 can Tomato paste (6oz or 170g)
• ▢ i tablespoon Vegetable oil
• ▢ v cups Water

Seasoning:

• ▢ 2 pieces Bay leaf
• ▢ ½ teaspoon Garlic pulverisation
• ▢ ¼ teaspoon Ground black pepper
• ▢ i.5 teaspoon Salt (Always add salt to your taste)

• Wash and peel off two carrots and 3 potatoes peel. And so, cut them into chunks and set bated.

• Side by side, 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 beefiness roast into chunks.

• After that,  push button sauté button in instant pot. Cascade one tablespoon of vegetable oil into instant pot. Next, add beefiness roast browning the sides for few minutes. After, take them out and prepare them aside.

• Put ane pound of beef bones into pressure cooker.

• Add the cut potatoes, carrots, tomatoes, celery and one tin can of tomatoes.

• And then, put back beef roast, cabbage and pour v cups of water into instant pot.

• After, put two pieces of bay leaves,  ½ teaspoon of garlic pulverisation, ¼ teaspoon of ground black pepper, ane small tin of tomato paste (6 oz) and ane.5 teaspoons of common salt (ever add together common salt to you sense of taste). Mix them a little bit.

• Lastly, close the lid and vent. Push manual button, conform time for 60 minutes at high force per unit area and natural release. As well, you can apply this type of strainer to remove fat.

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

• Cutting vegetables and beef into chunks.
• Put sauté button, add together vegetable oil and browning the beef to seal the meat , then the juice retain in the meat when cooking it.
• Add beef basic, vegetables, beefiness and all the seasoning into instant pot. Endeavor to mix it a trivial bit. Manual for lx minutes and natural release.

Calories: 258 kcal | Carbohydrates: 20 1000 | Protein: twenty thou | Fat: 12 m | Saturated Fat: 6 chiliad | Cholesterol: 59 mg | Sodium: 718 mg | Potassium: 1036 mg | Fiber: 5 g | Carbohydrate: 6 g | Vitamin A: 3128 IU | Vitamin C: 38 mg | Calcium: 86 mg | Iron: 5 mg

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Source: https://www.ohmyfoodrecipes.com/hong-kong-borscht-soup/

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