Soup

Luo Song Tong | Hong Kong Style Borscht Soup 羅宋湯 | Instant Pot

February 3, 2021
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Luo Song Tong is a classic Hong Kong Style Borscht Soup. This is extremely famous and always served at a Hong Kong Style cafe. I order this soup with a classic Portuguese Baked Chicken Rice (iykyk) every time I’m there. It is delicious, slightly sour, and packed full of vegetables. Hope you enjoy this recipe as much as I do!

What is Luo Song Tong | Hong Kong Style Borscht Soup?

Borscht is a traditional Russian dish known for its classic “red” colour from the beets, “sour” flavour, and served with a delicious dollop of sour cream on top. 

“羅宋湯” translates to “Russian Soup” in Chinese. This soup was actually passed on by the Russian refugees who moved to Shanghai. Since Shanghai didn’t have the proper vegetation environment for beets to grow, the flavour was then substituted by tomatoes to not only give it its distinct “sour” flavour but also similar in colour. 

It wasn’t until 1940 when Shanghai individuals immigrated to Hong Kong did this soup then become so popular.

Classic ingredients involve beef, tomato, and cabbage. This recipe below however is a “vegetarian” version of it without the beef and with chicken stock. 

Luo Song Tong | Hong Kong Style Borscht Soup 羅宋湯 | Instant Pot

Christina Chow
A classic take on the Hong Kong style Borscht Soup. This a famous soup and always served at cafes!
4 from 1 vote
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Soup
Cuisine Chinese
Servings 8

Equipment

  • Pressure Cooker (Instant Pot)

Ingredients
  

  • 1 tbsp olive oil extra virgin
  • 1 onion diced
  • 1" ginger finely minced
  • 4 cloves garlic finely minced
  • 1 potato peeled & cubed
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2 cups cabbage chopped
  • 1 can diced tomatoes (796ml) 10 roma tomates chopped
  • 3-4 tbsp tomato paste
  • 5 cups chicken stock vegetable stock, turkey stock
  • 2 tbsp rock sugar sub for brown sugar
  • 1-2 tbsp white vinegar add more if needed
  • 3 bay leaves
  • 2 tsp paprika
  • 1 tsp salt add more if needed
  • 1/4 tsp white pepper
  • 1/4 tsp freshly cracked pepper

Instructions
 

Instant Pot Method

  • Using an Instant Pot, set to sauté mode. Add in 1 tbsp of olive oil. Sauté onions, garlic, ginger until fragrant ~3 minutes. Add in carrots, potatoes, celery, cabbage and sauté for 5 minutes.
  • Add in diced tomatoes, tomato paste, chicken stock, bay leaves, paprika, salt, white pepper. Manual High Pressure for 20 minutes. Quick release.
  • Add in vinegar, and season with salt & pepper. Adjust flavour as needed! Enjoy!

Stovetop Method

  • Using a stock pot, heat up 1 tbsp of olive oil on medium-high heat. Sauté onions, garlic, ginger until fragrant ~3 minutes. Add in carrots, potatoes, celery, cabbage and sauté for 5 minutes.
  • Add in diced tomatoes, tomato paste, chicken stock, bay leaves, paprika, salt, white pepper. Cover and boil. Once boiled, simmer for 1-1.5 hours until the vegetables are tender.
  • Add in vinegar, and season with salt & pepper. Adjust flavour as needed! Enjoy!

Notes

  • If you don't have chicken stock, you can substitute for equal parts water with 2 tbsp of chicken bouillon powder. 
Keyword borscht, chinese, hongkong, luosongtong, soup

Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!

xx, CWC

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