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Hong Kong Borscht Soup
5 from 72 votes

Hong Kong Borscht Soup

Hong Kong Borscht Soup combines chunks of beef chuck roast and beef bones simmered with potatoes, carrots, celery, cabbage, fresh and canned tomatoes, and tomato paste. This slow-cooked soup results in tender meat and vegetables immersed in a rich, tomato-based broth. Seasoned with bay leaf, garlic powder, salt, and pepper, it delivers a savory, slightly tangy flavor that develops from the long simmering process, making for a comforting and hearty soup.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8
Calories: 216 kcal
Course: Soup
Cuisine: Asian, European, Chinese, American

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

    Cup of Yum
  1. Wash and peel off 2 small carrots (8 oz). Then, cut them into chunks and set it aside. 
  2. Peel and wash and 3 small potatoes (14 oz). After that, cut them into chunks and set it aside.
  3. Next, wash and cut 2 sticks of celery (5 oz) into chunks. 
  4. Then, wash and cut 2 small tomatoes (7 oz) into chunks. 
  5. The following step, wash and cut ½ head of small cabbage (12 oz) into chunks.
  6. After, cut 1.5 pounds of boneless beef chuck roast into chunks.
  7. 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. 
  8. Put 1 pound of beef bones into the instant pot pressure cooker and brown both sides. 
  9. Add the cut potatoes and carrots.
  10. Next, add diced tomatoes, celery and one can of diced tomatoes into the instant pot (14.5oz or 411g). 
  11. Then, put the browned beef chuck roast from step 7.
  12. 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. 
  13. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 216

% 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.