Hong Kong Beef Borscht

INGREDIENTS

• ☐  1 - 1.5 pounds beef shank
• ☐  ⅓ - ½ cabbage, cut into pieces
• ☐  1 large onion, roughly sliced
• ☐  1 large russet potato, cut into 6 pieces
• ☐  4 tomatoes (2 roma + 2 avalantino), quartered
• ☐  2 medium carrots, chunks
• ☐  2 ribs celery, chunks
• ☐  4 garlic cloves, crushed
• ☐  2 bay leaves
• ☐  5 cups unsalted chicken stock or good quality beef stock
• ☐  3 tablespoons tomato paste
• ☐  1 tablespoon olive oil
• ☐  1 - 3 teaspoons paprika
• ☐  Salt + black pepper to taste

PREPARATION

1. Heat up Instant Pot using Sauté function.


2. Pat dry, then generously season one side of the beef shank with salt + black pepper.


3. Drizzle inner pot with 1 tbsp olive oil. Then, brown the seasoned side of beef shank in Instant Pot for 5 minutes.


4. Season the other side of beef shank with more salt + black pepper and brown for 5 minutes.


5. Rest browned beef shank on a chopping board.


6. Add sliced onions in Instant Pot, then saute until soften (roughly 3 minutes).


7. While the onions are being sauteed, cut beef shank into bite-size pieces.


8. Add crushed garlic, celery chunks, carrot chunks, bay leaves, paprika, and tomato paste in the Pot. Saute for another 2 minutes.


9. Add in quartered tomatoes.


10. Pour in 1 cup unsalted chicken stock or high-quality beef stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot.


11. Add beef shank pieces back in Instant Pot with the meat juice.


12. Pour in 4 cups unsalted chicken stock or high-quality beef stock.


13. Layer the potato chunks and cabbage pieces on top.


14. Pressure Cook at High Pressure for 12 minutes, then Full Natural Release.


15. Use Saute function to bring the soup to a boil.


16. Give the soup a few quick stirs with a ladle to break up the potatoes, then let it boil for another 5 minutes.


17. If desired to thicken, add some cornstarch + water mixture in the soup.


18. Taste and season the soup with more salt + paprika if desired.