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.
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.
Thank you for sharing you're kwas --- I'm into fermentation these days and going to try and make this. Never heard of it before your share. Thank you again! Tonight I'm making Hong Kong Borscht but I'm adding either some apple cider vinegar or white wine vinegar to the recipe.
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 ❤️
Just made this and I must say it is delicious!!! A few red chillies marinated in vinegar for a few weeks/months on the side and it is perfect. Got the wrong potatoes at the market and they kinda melted but presentation is still good! Nice and easy.
That soup is looking great and must be so delicious and Dude should have the emblem on his T-Shirts with the message: "The Taste" on it since he has tasted so many of your meals.
Looks absolutely yum! BTW: Put a folded damp tea towel under the cutting board to keep it from moving around. Dry dishcloths make great hand protectors, as they mould nicely around bowls. No more balancing scalding hot food on a trivet, and trying to do "The Taste". Love ya'll's show!
A tip from my dad, breaking the bay leaf in half releases more flavor. This soup reminds me of Mexican beef soup called Caldo de res. Love your recipes!
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!
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!
Mmmm if it wasn't 100 degrees already here in Arizona I'd make soup wait who am I kidding soup in 100+ weather is a must 🙊 thanks for another tantalizing recipe looks soooooo yummy. Hope all are feeling better be blessed
Hello Flo & Dude, I could go for a big bowl of your soup right now, I'll have to try making it Ina crockpot, thank you for sharing, continue to get better Dude, Y'all have a wonderful week ahead, take care and God bless you and your family always. 🇺🇸🇨🇦👼🏻👼🏻
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 ...
That looks yummy! Seems like a beef stew of sorts. I had read a recipe once that called for a chuck roast instead of stew meat so that's what I try to do when making stew. Hope everyone feels better soon!
Great recipe and video Flo and Dude. Looks delicious. Ah, so I finally get an explanation from the wife, why she asks a question, and then does what she wants, anyway...."It's a rhetorical question", according to Flo. I always wondered why my wife did that...LOL Once again, thanks for the video and your channel. I wasn't expecting a Thursday video...a pleasant surprise. Glad to see Dude is over the Manflu...
Hi Flo and Dude!! Another great recipe, that's almost a stew with all that beef, it looks fantastic! Another must-try. Dude, You are such a Baby sometimes, didn't hear Flo complain when she "caught the steam!!". Take Care Folks.
Hope you are feeling better, Flo, after Dude spread his germs to you! Soup looks yummy! I agree with you addition of the extra cabbage - when you just added the first bunch, I thought the cabbage was going to be a little light. Years ago, I knew a German woman who used to make the most incredible borscht. It was typical Russian style with beets. She didn't use sour cream nor, were there potatoes in hers. However, your Hong Kong Borscht looks like it would be on a par with hers flavour-wise. Definitely worth a try! :-)
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!
Found you while looking for borscht recipes. I made the beet one, but yours will be next. For the difference in the Russian & the Hong Kong, Russian included every ingredient you used except ginger & paprika. The Russian called for beets, less tomato, more garlic & some lemon juice. So, how long did the soup take in the instantpot? I've never used one.
I love Russian borscht and this version looks equally delicious. I am making your Zappa Toscana tomorrow night for supper and looking forward to it. Glad dude is feeling better, hope the rest of the family feels better soon. I, too, always get the “why do you ask me when you know you’re going to do it anyway” line from my other half. LOL. Thanks for the recipes.
I have a Russian friend who is an activist and told me both Russia and China have a good relationship. As a Chinese, I definitely would like to marry a Russian 😂❤
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.
Hi lovely people .what's the difference between Hong kong borscht...and Russian borscht ??😕 The russian version is cooked very quickly 😂😂😂 I know ! What I lack in brain cells I make up for in laughter 😉 Wonderful to watch vlog all the best you all 👍💞
@@FloLum Yup made my 3rd pot so far....Ketchup is Key. LOL Yum Love this recipe. Never exactly. the same each time, which is great. Thanks Flo, you guys, keep u the great work.
I was guessing that your "borscht" had Russian-Jewish origins, especially when you mentioned Shanghai. Anyway, two points. First if you want the "tartness", it's from citric acid/sour salt. Use VERY sparingly, a half tsp in 6-8 quarts will definitely sour up your soup. It's available in the spice section of any supermarket, and definitely on Amazon. A lot of Russian/Jewish sweet and sour stews, like stuffed cabbage, comes from the combo of tomato/citric acid/honey/carrot. Next, your vegetable peeling, onion base, nasty part of the celery that normally gets thrown away. NOT with an Instant Pot! Wash your carrots well, but save the peelings, the chunks of onion base (skins too, if you're brave), that pathetic wilted piece of celery that is begging to be thrown away, stuff them in a zip lock and freeze. The huge top chunk of green parts from a leek that goes into the garbage? NO! Wash it well to remove the sand, and freeze it! When you plan on making soup or something using a prepared soup or stock base, give yourself an extra hour. Put the soup base into the IP, and add a handful of your frozen vegetable scraps. High pressure for 30-45 minutes, let it cool as long as you have time, and you have just dramatically improved the quality of your soup base. I've gone as far as shopping for the cheapest cut of beef I can find, and price IS the object, and doing a heavy saute in the pot and oven browning beef bones in the oven for half an hour, and adding it to decent quality beef stock. Same procedure. Throw in the vegetables. You don't want to eat the discards, but the dogs love the beef when I make it, and the vegetables were destined for the dust bin anyway. I can't say that you save any money, but I love my discarded, recycled vegetables in my onion soup, beef stews, anything that requires stock. And yes, the excess freezes very nicely.
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.
Interesting. And it makes sense. Good to know. Thanks!
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.
Thank you for sharing you're kwas --- I'm into fermentation these days and going to try and make this. Never heard of it before your share. Thank you again! Tonight I'm making Hong Kong Borscht but I'm adding either some apple cider vinegar or white wine vinegar to the recipe.
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 ❤️
Aw... I’m so sorry for your loss. Sending you hugs. But I am thankful that we can bring you some joy through RUclips. ❤️
Hi Flo and Dude, everytime I see soup I think of my mom and how much I miss her. She always said soup fixes everything.
Thanks, Myrna! Often it can!
THAT looks amazing! I love you guys you turn a bad day into a good one
Glad to see Dude feeling better. That looks like a comforting bowl of goodness.
Thanks, Jean!
love the Taiwanese cabbage ... taste good and I like the texture too ... better than the round one
A bowl of soul warming soup ! I can’t wait to make this ! You guys are awesome ! Keep up the great videos !
I will be making this ..I love you two !! Hope you all are Healthy and stay healthy .. Peace
Just made this and I must say it is delicious!!! A few red chillies marinated in vinegar for a few weeks/months on the side and it is perfect. Got the wrong potatoes at the market and they kinda melted but presentation is still good! Nice and easy.
Looks super delish! Definitely going to try this!
That soup is looking great and must be so delicious and Dude should have the emblem on his T-Shirts with the message: "The Taste" on it since he has tasted so many of your meals.
LOL! Thanks, Sidney!
This look so yummy. What an interesting recipe! I would not have thought of using paprika. Yum.
Looks absolutely yum! BTW: Put a folded damp tea towel under the cutting board to keep it from moving around. Dry dishcloths make great hand protectors, as they mould nicely around bowls. No more balancing scalding hot food on a trivet, and trying to do "The Taste". Love ya'll's show!
LOL! Thanks for the tips!
Paper towel around the bowl also works on hot bowls and serves as double duty for spills or messy mouths/hands.
A tip from my dad, breaking the bay leaf in half releases more flavor. This soup reminds me of Mexican beef soup called Caldo de res. Love your recipes!
Love your videos and you BOTH❤️❤️❤️
One of my favourite soups, looks good
Great recipe Flo and Dude. I just found you and love your videos!! Thanks so much.
Mmmmm looks good! Love the banter between you guys, so real. Great video 🙂
Appreciate that! Thank you!
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!
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!
That looks good, will try it! Thanks !
This looks yummy
Mmmm if it wasn't 100 degrees already here in Arizona I'd make soup wait who am I kidding soup in 100+ weather is a must 🙊 thanks for another tantalizing recipe looks soooooo yummy. Hope all are feeling better be blessed
LOL! Reminds me of when we were Malaysia and seeing people eat hot noodle soup in the blazing heat with fans blowing at full blast.
I am soooo excited to try this
Hope you do, Krystal!
Looks delicious!
Thank you it looks yummy. I’m going to try it in my 6 qrt
Gorgeous, yummy recipe Flo & Dude!! I believe I’ll try this tonight🤔.
You guys cracked me up with the sped-up salt & peppering 😄🤣❣️
Hello Flo & Dude, I could go for a big bowl of your soup right now, I'll have to try making it Ina crockpot, thank you for sharing, continue to get better Dude, Y'all have a wonderful week ahead, take care and God bless you and your family always. 🇺🇸🇨🇦👼🏻👼🏻
Everything we make in the IP can be made without. Just takes a little more time. 😉 Thanks, CT!
Wow,so great and delicious..❤❤👍👍
Isn't it nice that she likes every single comments 😊
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 awesome. I love your easy style. By the way, Dude needs a bowl kookier for his bowl. They are fantastic.
I love you guys you are amazing ❤
Some ppl may add garlic, or even orange/lemon peel (to add acidity). I find adding fresh beet or canned beets serve as a great addition as well.
That looks yummy! Seems like a beef stew of sorts. I had read a recipe once that called for a chuck roast instead of stew meat so that's what I try to do when making stew. Hope everyone feels better soon!
Thanks, Donna! We are all doing much better now.
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.
Right? I live in Arizona and my hub is not a soup fan.
Try adding some dill weed. Yumm!
Great recipe and video Flo and Dude. Looks delicious. Ah, so I finally get an explanation from the wife, why she asks a question, and then does what she wants, anyway...."It's a rhetorical question", according to Flo. I always wondered why my wife did that...LOL Once again, thanks for the video and your channel. I wasn't expecting a Thursday video...a pleasant surprise. Glad to see Dude is over the Manflu...
They put orange peel to make it more tart in restaurants. They usually also squeeze a bit of orange juice too.
Fantastic. Great you you better dude
No vinegar...or sugar ?? Asking because I’m making it 😊
Thanks🙏🏼❣️
Nope.
Thanks much Flo🙏🏼‼️
Yummy 😋👍
Hi Flo and Dude!! Another great recipe, that's almost a stew with all that beef, it looks fantastic! Another must-try. Dude, You are such a Baby sometimes, didn't hear Flo complain when she "caught the steam!!". Take Care Folks.
LOL! Thanks for pointing that out, Michael! 😉
Hope you are feeling better, Flo, after Dude spread his germs to you! Soup looks yummy! I agree with you addition of the extra cabbage - when you just added the first bunch, I thought the cabbage was going to be a little light. Years ago, I knew a German woman who used to make the most incredible borscht. It was typical Russian style with beets. She didn't use sour cream nor, were there potatoes in hers. However, your Hong Kong Borscht looks like it would be on a par with hers flavour-wise. Definitely worth a try! :-)
Thanks, Colleen! I'm glad I aded the extra cabbage too!
Lol, I'm not really asking your opinion 😂😂😂 going to get some cabbage today,thanks for the great idea!!👍
LOL! Thanks, Roy!
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!
LOL!!! The space just compels me to keep going. Thanks, Lyly!
A little off topic, where did you find beef that cheap? I'm in Vancouver as well. Thanks! :-)
I only buy meat when it goes on sale. I think I bought this one at Safeway.
Found you while looking for borscht recipes. I made the beet one, but yours will be next. For the difference in the Russian & the Hong Kong, Russian included every ingredient you used except ginger & paprika. The Russian called for beets, less tomato, more garlic & some lemon juice.
So, how long did the soup take in the instantpot? I've never used one.
Could you do a taste test between a hotpot and a crockpot, being time of that important?
Hi Flo, wet a single paper towel and place your cutting board on top. Voila... a non-slip cutting board.
It reminded me more of a minestrone soup, but either way I am sure it was delish!
I suppose it is very similar to minestrone! Thanks, Connie!
Flo, What is the name of this soup in Chinese or this is 羅宋湯?
Yes... I think that is what it is in Chinese.
To make bœuf bourguignon i use blade steak.
I need to scale this down to the 3 quart size of the pressure cooker, or switch to the Crock Pot.
Came for the borscht, stayed for the dude 😂 he has an interesting personality!
I love Russian borscht and this version looks equally delicious. I am making your Zappa Toscana tomorrow night for supper and looking forward to it. Glad dude is feeling better, hope the rest of the family feels better soon. I, too, always get the “why do you ask me when you know you’re going to do it anyway” line from my other half. LOL. Thanks for the recipes.
I think the restaurants add lemon juice to make it more tart
Tip: Season your meat before cooking. The meat won’t absorb seasoning once seared/cooked.
It was a gong show kinda day. 🤦🏻♀️
I have a Russian friend who is an activist and told me both Russia and China have a good relationship. As a Chinese, I definitely would like to marry a Russian 😂❤
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.
This is the way my family would make it. But I like adding tomato and the cabbage addition looks really good
Hi lovely people .what's the difference between Hong kong borscht...and Russian borscht ??😕
The russian version is cooked very quickly 😂😂😂
I know ! What I lack in brain cells I make up for in laughter 😉
Wonderful to watch vlog all the best you all 👍💞
Oh Bridget! Love you to pieces! 😘
Ever figure out what is missing?? I’m in the same boat... love love love this but I agree.... something missing. Thanks guys.
Maybe MSG? 🤔😉😂
I watch many recipes now. I think next time I will try 300 ml of ketchup.
@@FloLum Yup made my 3rd pot so far....Ketchup is Key. LOL Yum Love this recipe. Never exactly. the same each time, which is great. Thanks Flo, you guys, keep u the great work.
During the tasting I would have said "Oh, too much cabbage." :)
If you don't like it, just leave it out. 😉 Why eat anything you don't like?
@@FloLum Just trying to be funny. It's from your and dude's talk about adding all the cabbage. I like cabbage.
Can you or Dude show us some spam recipe? Aside from fried spam or fried rice spam or musubi 🧐😋I 💓 spam
❤️👍🏻🥂
Most of the Russians that I know are vegetarian that is one reason they use the beats it replaces what we use meat
Why do you take off the sealing nob
English is very slow and clear
I have Pot envy - I only have a 3 qt. pot....
She ask your opinion DUDE because she likes talking to you.
Borscht is not Russian cuisine. This is Ukrainian soup.
I was guessing that your "borscht" had Russian-Jewish origins, especially when you mentioned Shanghai. Anyway, two points. First if you want the "tartness", it's from citric acid/sour salt. Use VERY sparingly, a half tsp in 6-8 quarts will definitely sour up your soup. It's available in the spice section of any supermarket, and definitely on Amazon. A lot of Russian/Jewish sweet and sour stews, like stuffed cabbage, comes from the combo of tomato/citric acid/honey/carrot. Next, your vegetable peeling, onion base, nasty part of the celery that normally gets thrown away. NOT with an Instant Pot! Wash your carrots well, but save the peelings, the chunks of onion base (skins too, if you're brave), that pathetic wilted piece of celery that is begging to be thrown away, stuff them in a zip lock and freeze. The huge top chunk of green parts from a leek that goes into the garbage? NO! Wash it well to remove the sand, and freeze it! When you plan on making soup or something using a prepared soup or stock base, give yourself an extra hour. Put the soup base into the IP, and add a handful of your frozen vegetable scraps. High pressure for 30-45 minutes, let it cool as long as you have time, and you have just dramatically improved the quality of your soup base. I've gone as far as shopping for the cheapest cut of beef I can find, and price IS the object, and doing a heavy saute in the pot and oven browning beef bones in the oven for half an hour, and adding it to decent quality beef stock. Same procedure. Throw in the vegetables. You don't want to eat the discards, but the dogs love the beef when I make it, and the vegetables were destined for the dust bin anyway. I can't say that you save any money, but I love my discarded, recycled vegetables in my onion soup, beef stews, anything that requires stock. And yes, the excess freezes very nicely.
DUDE sounds like he is over the manflu.
Stewing meat is so overpriced
Broth before water
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Borscht is not Russky. It is Slavic and originated in Ukraine
Why are people from Moscow always in a hurry? Because they're Russian!!!
Why dont they just called it beef and vegetable soup?? Lol