Hong Kong Borscht Soup – Instant Pot
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Make Hong Kong Style Borscht 羅宋湯 with your Instant Pot pressure cooker. This soup is a staple at Hong Kong style cafes.
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Ever figure out what is missing?? I’m in the same boat… love love love this but I agree…. something missing. Thanks guys.
English is very slow and clear
No vinegar…or sugar ?? Asking because I’m making it 😊
Thanks🙏🏼❣️
Gorgeous, yummy recipe Flo & Dude!! I believe I’ll try this tonight🤔.
You guys cracked me up with the sped-up salt & peppering 😄🤣❣️
Came for the borscht, stayed for the dude 😂 he has an interesting personality!
I need to scale this down to the 3 quart size of the pressure cooker, or switch to the Crock Pot.
Great recipe Flo and Dude. I just found you and love your videos!! Thanks so much.
I have Pot envy – I only have a 3 qt. pot….
Mmm I can smell it over here in Canada 🙂 … your recipe is very similar to the one I grew up with in our Mennonite home … we also add sliced carrots, fresh dill and a tin of Campbel's tomato soup …
Looks delicious!
Love your videos and you BOTH❤️❤️❤️
I will be making this ..I love you two !! Hope you all are Healthy and stay healthy .. Peace
That looks good, will try it! Thanks !
Looks super delish! Definitely going to try this!
A little off topic, where did you find beef that cheap? I'm in Vancouver as well. Thanks! 🙂
Try adding some dill weed. Yumm!
Thanks for all your videos and great recipes. I have two tips to share with you – try a piece of that foamy shelf liner from the Dollar Store under your cutting board and it won't slip. While you are there – see if you can find a round cutting board. They sell them at Dollarama here in Alberta – they are bamboo and have a cheese logo on them. I put those little fuzzy pads you put on the chair legs to protect your floor on the logo side, flip it over and then I can put my Instant Pot on it. I tend to set my Instant Pot on my stove top and have heard many people say they have burned their pot when they accidently turned on their stove – so now I have an added protective layer. I have made so many of your recipes and I especially enjoy your cultural cooking recipes – I have my own Dude and he is an eager taste tester!
Thank you for this, looks simple and easy to make. Because I’m Eastern European (Polish) I know little about borscht 😉 the classic borscht is always made with beats and beat juice but beats need to be naturally fermented and the juice from this fermentation is used to make the soup. This juice is called kwas and we kids used to drink it back home, is super healthy. To get the same taste minus the health benefits people add vinegar to borscht.
Looks delish. I just watched your latest video where you show your fave kitchen gadgets an laughed at this video cause you got the eight quart cause you always overfill the six, and here you go filling the eight to the rim…. I was talking to the screen saying, “don’t do it”. And you added the cabbage anyway. You need a fourteen quart now. Hahaha!
My Germanic background would have me call this a vegetable soup, at least in my family. I know not why it was not called a beef soup. The only difference would be the addition of green beans, baby green lima beans or some other bean to add a different texture and, for me as a kid lo those many years ago, a taste that I did not like. I think the lima beans would do the best for me today.
She ask your opinion DUDE because she likes talking to you.
DUDE sounds like he is over the manflu.
This look so yummy. What an interesting recipe! I would not have thought of using paprika. Yum.
To make bœuf bourguignon i use blade steak.
Borscht is not Russian cuisine. This is Ukrainian soup.
Yummy 😋👍
The history of how Borscht got into Hong Kong is quite interesting.
The Russians you've mentioned that moved to Shanghai (like some of my ancestors) moved to Shanghai during the war. Shanghai was the only place that didn't required a visa for us, Jewish people.
If you check about the Shanghai ghetto it will give you plenty of history. Once the war came to an end, some of the people moved to Hong Kong in order to move from there to other countries.
Some, very few, stayed in HK. Some even started restaurants. If you are actually familiar with Hong Kong, Jimmy's kitchen is one of them.
Long story short, Borscht is a vegetarian dish. But pork, something Jewish people do not eat, was and still is a staple in Chinese food. It was the local people who did the change, incorporated pork into the soup.
Stewing meat is so overpriced
Buying roast for stew meat is a great idea, I never thought of that! I like to buy roast meat, slice it however thick I want and fry or broil like steak. My Dad used to do that. Sometimes I use Adolf meat tenderizer, but I fry a little piece without tenderizer to see how it is going to be, tender or tough. Most times it is tender and I don't need the tenderizer. Mmmm, so good! I'm going to try your recipe, it looks so good!
I've noticed the Hong Kong cafes around here always make the soup quite tart but also really sweet. It's tasty but I wouldn't be surprised if they just used gallons of ketchup in the soup (and a generous amount of msg to offset the lack of meat) tto cut cost. I'm anxious to make something like this at home. Thanks for the inspiration!
On a side note .. Dude must have the most "delicate" mouth/tongue in the world. Must be the price to pay for having such a sensitive palate hence uniquely qualified to perform "the taste."
Can you or Dude show us some spam recipe? Aside from fried spam or fried rice spam or musubi 🧐😋I 💓 spam
My mom was Russian and always made Borscht but, not in the way most people think, she never used beets. She always said Borscht is like spaghetti sauce "every single person makes it different". She basically used everything you did minus the beef, garlic, and ginger. She would always throw in an extra type of vegetable either snap peas, beans or brussel sprouts depending on the season. Thank you so much for doing this video, it made me think of my mom who has now been gone for 9 months. Love you guys and you have helped me through a very difficult time, I always look for your notifications and your videos always make my day ❤️
Flo, What is the name of this soup in Chinese or this is 羅宋湯?
On my! I love a good pot of soup! If it wasn't almost 90°, I'd be making this!! I'll file it away for next January.