Instant Pot HK Borscht Soup
User Reviews
5
Instant Pot HK Borscht Soup
Description
Instant Pot HK Borscht Soup features bite-sized beef shank browned or simply added to the pot, combined with chunky vegetables including cabbage, potato, onion, carrot, celery, and crushed garlic. Tomato paste and paprika contribute a mild earthiness and vibrant color, while bay leaves add herbaceous depth. The soup is cooked under pressure for tenderness and infused flavors.
The soup is richly textured with tender meat chunks, soft vegetables, and a broth enhanced by the natural sweetness of tomatoes and savory stock. Using an Instant Pot reduces cooking time yet maintains the rich qualities of traditional borscht. The paprika quantity can be adjusted for mild-to-moderate spice.
Serving this soup warm provides a warming, satisfying meal. It balances protein, vegetables, and hearty broth, suited for colder days. The recipe includes an option to brown the beef first and sauté aromatics for deeper flavor or to use a simplified dump-and-start method for convenience.
Users are encouraged to rate the recipe after trying it for feedback. Following the multi-step method enhances flavor but the easy method still produces a good result.
Ingredients
- 1 - 1.5 pounds (742g) beef shank
- ⅓ - ½ (600g) cabbage , cut into pieces
- 1 (500g) onion roughly sliced, large
- 1 (460g) russet potato cut into 6 pieces, large
- 4 (1lb or 454g) tomatoes quartered, 2 roma and 2 avalantino
- 2 (250g) carrot chunks, medium
- 2 (160g) celery ribs chunks
- 4 (20g) garlic crushed, cloves
- 2 bay leaf
- 5 cups (1.25L) chicken stock or good quality beef stock, unsalted
- 3 tablespoons (45ml) tomato paste
- 1 tablespoon (15ml) olive oil
- 1 - 3 teaspoons (4g - 12g) paprika
- salt to taste
- black pepper to taste
Instructions
A. Dump & Start Method:
- Cut beef shank into bite-size pieces. Add all the ingredients in Instant Pot, then jump straight to "Step 4: Deglaze" below. This method will still be tasty! :)
B. Flavor Enhancing Method:
- Brown Beef Shank: Heat up Instant Pot using Sauté More function. Pat dry, then generously season one side of the beef shank with salt + black pepper. Drizzle inner pot with 1 tbsp olive oil. Then, brown the seasoned side of beef shank in Instant Pot. Season the other side of beef shank with more salt + black pepper. *Pro Tip: Brown the two sides of Beef Shank in Instant Pot for 5 minutes per side.
- Saute Onions & Vegetables: Rest browned beef shank on a chopping board. Add sliced onions in Instant Pot, then saute until soften (roughly 3 minutes). Add crushed garlic, celery chunks, carrot chunks, 2 bay leaves, 1 tsp (4g) paprika, and 3 tbsp (45ml) tomato paste in Instant Pot. Saute for another 2 minutes. Then, add in quartered tomatoes.
- Cut Beef Shank: While the onions are being sauteed, cut beef shank into bite-size pieces.
- Deglaze: Pour in 1 cup (250ml) unsalted chicken stock or high-quality beef stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Give it a quick mix.
- Pressure Cook HK Borscht Soup: Add beef shank pieces back in Instant Pot. Don't forget all the meat juice! Pour in 4 cups (1L) unsalted chicken stock or high-quality beef stock. Layer the potato chunks + cabbage pieces on top. Pressure Cook at High Pressure for 12 minutes + Full Natural Release.
- Thicken & Season: Use Saute function to bring the soup to a boil. Give the soup a few quick stirs with a ladle to break up the potatoes, then let it boil for another 5 minutes. You can also add some cornstarch + water mixture in the soup. Taste and season the soup with more salt + paprika if desired (For Reference: we added ~1 tbsp Salt + few more tsp Paprika here). *Pro Tip (Optional): add 1 tbsp Fish Sauce for an extra layer of flavor. ;)
Notes
- Rate the recipe in the Comments section after trying it to provide feedback.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 19g | 38% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 187mg | 8% |
| Potassium | 1180mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 6440IU | 129% |
| Vitamin C | 47.7mg | 53% |
| Calcium | 102mg | 10% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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