Borscht Soup (羅宋湯 – Lor Sung Tong)
I usually choose the borscht soup over the cream of corn whenever I go for afternoon tea at HK cafes. The soup and coffee/tea usually comes with the meal at this time. My mom had always made a beef vegetable soup and called it borscht soup, but I’d always wondered why she didn’t make it more sour with a kick like the real version! I’ve made Eddy’s borscht soup several times already and love it every time. Look how rich his broth is from all those beef neck bones! As I don’t have a stock pot yet and to cut corners and make the soup faster, I’ve been doing it like this. As per Eddy, the kick comes from the Tabasco sauce, which is optional, added at the end.
Adapted from Eddy’s Kitchen
Cut all ingredients into chunks.
- 1lb beef chuck roast, cut into large chunks
- 1 medium beet, chopped
- 1/4 red cabbage, chopped
- 4 small carrots, chopped
- 1 stalk celery, chopped
- 2 tomatoes, chopped
- 1/2 green or red bell pepper, chopped
- 1 large gold potato, chopped
- 1 onion, chopped
- 1 clove garlic, minced
- 1 bay leaf
- Salt and black pepper to taste
- 1 squirt of ketchup around the pot
- 1 1/2 heaping tbsp of tomato paste
- 1 tbsp worchester sauce
- Tabasco sauce (optional)
- 2L water
- Brown the beef on all sides on medium high heat. Set the pressure cooker on the “Sauté” function and add a lug of olive oil. Saute the onions and garlic until soft. Turn off the pressure cooker. Add everything else into the pot along with water, almost to the max (you can also mix in some beef broth to give it more flavour). Turn on the “Soup” function and “Adjust” to add more time (mine came to 40min). When it’s done, unplug and let it decompress. Skim off the oil. Scoop out the beef and cut or shred it. Return to the soup and serve.