Hong Kong Borscht Soup Food
HONG KONG BORSCHT SOUP
Hong Kong style borscht soup or luo song tang (羅宋湯) is a classic soup among Hong Kong cafe. Besides, it's one of my childhood favorite soups. Wanna know how to make this tasty and simple instant pot Chinese Russian borscht soup recipe? See the details and video below.
Provided by Tracy O.
Categories Soup
Number Of Ingredients 15
Steps:
- Wash and peel off 2 carrots and 3 potatoes skin. Then, cut them into chunks and set aside.
- Next, wash and cut 2 sticks of celery and 2 tomatoes into chunks. Then, set them aside.
- The following, wash and cut 1/2 head of cabbage and 1.5 pounds of beef roast into chunks.
- After that, push sauté button in instant pot. Pour one tablespoon of vegetable oil into instant pot. Next, add beef roast browning the sides for few minutes. After, take them out and set them aside.
- Put one pound of beef bones into pressure cooker.
- Add the cut potatoes, carrots, tomatoes, celery and one can of tomatoes.
- Then, put back beef roast, cabbage and pour 5 cups of water into instant pot.
- After, put 2 pieces of bay leaves, 1/2 teaspoon of garlic powder, 1/4 teaspoon of ground black pepper, one small can of tomato paste (6 oz) and 1.5 teaspoons of salt (always add salt to you taste). Mix them a little bit.
- Lastly, close the lid and vent. Push manual button, adjust time for 60 minutes at high pressure and natural release. Also, you can use this type of strainer to remove fat.
Nutrition Facts : Calories 258 kcal, Carbohydrate 20 g, Protein 20 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 59 mg, Sodium 718 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
HONG KONG BORSCHT
this is as close as i can find for this soup if any one else knowa about this please write one person did already which is why this is 3 because not as he remembered sigh good crockpot dish can add more meat if you have bucks lol
Provided by Dienia B.
Categories Chinese
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- brown ox tail in oil.
- add tomato paste.
- add spices.
- add onion.
- add celery.
- add carrots.
- add garlic.
- add water.
- add bouillon cubes
- simmer for 2 hours.( i put in crock pot because it was starting to burn on stove top and worked great ).
- if using crock pot add everything here
- add rest of ingredients.
- simmer for 1 hours.
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- Bring a large pot of water to a boil over high heat. Add the beef bones and meat. Bring back to a boil. Drain and rinse the bones and meat under tap water for a couple minutes. Set aside to drain and cool.
- In another large pot or Dutch oven over medium heat, add 1 tablespoon vegetable oil. Add onion and saute for 5 minutes. Add carrot and celery and cook for another 3 minutes. Add tomatoes and cook for 4 minutes. Stir in tomato paste and mix well. Add the bones, meat, 12½ cups water, chopped cabbage, bay leafs and black peppercorns (if using). Bring to a boil over high heat. Reduce to medium-low heat and cook for 1½ hours, stirring occasionally.
- Remove the beef chunk meat and cut into bite size pieces. Put back to soup. Add potatoes if using and continue to cook for another 1½ hours. Season with salt, sugar, lemon juice, Worcestershire sauce, and black pepper. Taste and adjust with seasoning to your own taste. Remove bay leafs and peppercorns. Transfer to serving bowls. Serve immediately with dinner rolls (or Hawaiian rolls).
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