Hope everyone enjoyed the holidays. I’ve always loved to cook (because I love to eat even more!) and over the pandemic I have been cooking a lot with the extra time at home. One of my goals for 2021 is to share some of my favourite recipes on my blog. We love using our Instant Pot appliances to cook up different meals and recipes so why not start with our favourite Instant Pot Hong Kong Borscht Soup. The original recipe is by Pressurecookrecipes.com and I’ve modified it to our liking. I’ve listed the ingredients for this recipe as well as the things I used to prep and cook this meal. Scroll all the way to the bottom if you prefer to watch my YouTube video instead!
1.5 – 2 pounds beef back ribs
2 large onions – sliced
3 – 5 yellow or red potatoes – chunks
4 – 6 tomatoes (2 roma + 2 – 4 avalantino) – diced
2 – 4 medium carrots – chunks
4 celery stalks – chunks
4 – 6 garlic cloves – crushed
3 bay leaves
4 cups unsalted chicken / beef / veggie stock
4 full teaspoons tomato paste
2 teaspoons olive oil
1 – 2 teaspoons paprika
2 teaspoons corn starch
Salt, black pepper and garlic powder to taste
What I used
Listing out the things I used to prep and cook this meal.
6 qt Instant Pot
Knife – use a good quality one to make the chopping easier
Meat Tenderizer – or anything that can smash the garlic cloves
Spatula, tongs and ladle for cooking
This time last year we were in Jamaica at the Excellence Oyster Bay all-inclusive, adults-only resort. We had such an amazing, memorable experience there. I took so many pictures and videos that I’ll be sharing in a separate post. We always talked about going back but of course, due to uncertain times with COVID19, it’s not something that’s possible in the near future. While we’re practicing social distancing, we’ve been trying to have a different routine for the weekend so that it feels like an actual weekend. How many of you are feeling like the days and weeks just blur together? The first couple of weeks were the transition period but now we’re getting into a bit of a routine which is so nice.
The fiancé was planning a surprise date night for a while and this weekend he revealed what he has been planning. He said because we couldn’t be in Jamaica this year, he brought Jamaica to us instead! He is the biggest sweetheart and always so thoughtful. During our trip to Jamaica last year, we found out that April 6th is Jamaica’s Independence Day and there was a huge celebration at the resort with delicious Jamaican food and cultural performances. This was how we celebrated at home!
First, we wanted to set the mood, we put a beach scene on the TV with crashing wave sounds. The weather has been warming up here so we had all the windows opened with a breeze coming through the condo. It felt so nice and it even smelt like the beach with this Sand + Fog Sage & Sea Salt candle lit up. I added some greenery by decorated the place with my silk flower arrangements (check out my passion project account @myblanccuration).
Drinks were served, Red Stripe beer and rum punch (I’ll share the recipe!) on the menu! When we were at Excellence, we had a lot of these drinks. It brought back so many memories. We started the night with some drinks and mini beef patties as appetizers (PC Mini Jamaican Beef Patties).