港式羅宋湯 HK Style Russian Borscht (Instant Pot ver.)

• servings: 4
• active time: 30-45 min
• total time: 2 hr +

Ingredients

4-5 Beef with bones

1 bowl of Beef

1 Large onion, cubed or wedged

(Optional) chopped garlic and ginger

5-6 Medium tomatoes, in chunks

2-3 Carrots, irregular cuts

4-5 Celery, bite sized pieces

1/2 Cabbage, cubed

1-2 Potatoes, in chucks

Seasoning:

Salt & Pepper

Sugar

1/2 can of medium tomato paste

Vinegar or lemon juice

Rosemary to taste

Oregano to taste

Basil to taste

Smoked paprika as desired

2-3 Bay Leaves

Directions

1- Parboil beef bones - In a pot, place bones in cold water and boil on high heat. Let boil for <1 minute. Turn off heat. Wash all the gunk out under running water. Set aside.

2- Sauté onions (and garlic and ginger) in Instant Pot until fragrant/slightly brown. Sear beef.

3- Add all ingredients and seasoning. Mix well. Fill pot with water (70-75% of pot).

4- Pressure cook for ~30-45 minutes on normal/high pressure.

Notes

- Avoid adding too much tomato paste. Soup may turn bitter.