Luo Song Tong | Hong Kong Style Borscht Soup 羅宋湯 | Instant Pot
A classic take on the Hong Kong style Borscht Soup. This a famous soup and always served at cafes!
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.