Why do Hong Kong cafes sell Russian Borscht soup? A short history and then an instant pot recipe!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt adds creaminess with fewer calories.

beetroot

🥗Healthier: red cabbage

💰Cheaper: canned beets

Red cabbage provides color and nutrients, while canned beets are budget-friendly.

Cut 1 pound of stewing beef into half-inch cubes and marinate with 1.5 tablespoons corn starch, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon water, and 1 teaspoon vegetable oil.

Mince 3 cloves of garlic, dice 1 onion, and peel and roughly chop 2 carrots and 2 large potatoes.

Cut 1/8 of a head of cabbage into bite-sized pieces.

Turn on the instant pot and select the sauté feature until hot.

Melt butter in the pot and add garlic and onions; sauté until onions are soft and translucent.

Add carrots and celery; sauté for another 2 minutes.

Stir in tomato paste and deglaze the pot with 1/2 cup of stock by scraping the bottom.

Add the remaining stock, 1 teaspoon salt, 1/2 tablespoon sugar, 1 tablespoon lemon juice, 1 tablespoon apple cider vinegar, 1/2 tablespoon soy sauce, 1 tablespoon fish sauce, and 1/2 teaspoon pepper.

Add tomatoes, cabbage, potatoes, and stewing beef; stir and add bay leaves.

Put the lid on the instant pot, switch the valve to seal, and set to pressure cook for 15 minutes at high pressure.

Once the timer goes off, naturally release for 10 minutes, then quick release the rest of the pressure.

Season with more salt to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens