Hong Kong Borscht Soup
User Reviews
5
Hong Kong Borscht Soup
Description
This soup recipe starts by preparing several vegetables—potatoes, carrots, celery, tomatoes, and cabbage—cut into sizable chunks to hold their shape during cooking. Beef chuck is browned in an Instant Pot with vegetable oil before adding browned beef bones for depth of flavor. The mixture of fresh and canned tomatoes, including tomato paste, builds a hearty base for the broth.
The soup is seasoned with bay leaves, garlic powder, salt, and pepper, creating a savory background with subtle aromatic notes. It requires a lengthy cooking time, either using the pressure cooker function for speed or slow simmering for tenderness, allowing the beef to become soft and flavors to meld.
This dish functions well as a main meal, offering satisfyingly tender meat pieces and flavorful vegetables in a tomato-enriched broth. Regular skim and strain of foam during cooking help keep the broth clear, enhancing presentation and taste.
Notes advise keeping the beef and vegetables chunky for texture and suggest simmering for at least two hours if not using the Instant Pot, to maximize tenderness and flavor development.
Ingredients
- 1.5 pounds beef chuck roast boneless
- 1 pound beef bones
- 3 small potato 14 oz
- 2 small carrot 8 oz
- 2 ticks celery (5 oz)
- 1 can diced tomatoes (14.5oz or 411g)
- 2 small tomato 7 oz, fresh
- 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 black pepper ground
- 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.
Notes
- Cut beef and vegetables into large chunks to maintain texture during cooking.
- Browning the beef in the Instant Pot seals in juices, enhancing tender results in the finished soup.
- Skim foam and impurities during simmering to keep broth clear and improve flavor.
- If not using an Instant Pot, simmer soup slowly on low heat for 2 hours or more for best tenderness and flavor melding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 711mg | 30% |
| Potassium | 777mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2717IU | 54% |
| Vitamin C | 29mg | 32% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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