If you have ever wanted to try a comforting, vibrant, and deeply flavorful dish that represents the heart of Eastern European cooking, then the Ukrainian Beet Soup – Borsch {In Pressure Cooker} Recipe is the perfect choice for you. This soup bursts with the earthy sweetness of beets, the tender bite of cabbage and potatoes, and a touch of acidity from vinegar that brightens every spoonful. Cooking it in a pressure cooker not only speeds up the process but also intensifies the flavors, making this borsch an easy, soulful meal that you’ll want to revisit time and time again.
Ingredients You’ll Need
Don’t let the simple list of ingredients fool you — each one plays a critical role in building the rich, hearty character of this classic soup. From the bright redness of the beet to the fresh dill that adds a lift at the end, each ingredient is essential for that traditional Ukrainian taste and delicious texture.
- Olive oil: Used for sautéing to bring out the sweetness in onions and vegetables.
- Onion: Adds a savory, aromatic foundation when softened.
- Garlic: Gives a subtle pungent kick that complements the earthiness of the beets.
- Carrots: Contribute natural sweetness and vibrant color.
- Beet: The star of the dish, delivering that unmistakable deep red hue and a distinct earthy flavor.
- Potato: Adds comforting heartiness and soft texture to the soup.
- Green cabbage: Brings a slight crunch and freshness that balances the richness.
- Beef or vegetable broth: The body of the soup that ties all the flavors together.
- Tomato paste: Deepens the flavor and gives a subtle acidity for balance.
- Bay leaf: Infuses the soup with a gentle aromatic warmth.
- Salt and black pepper: Essential seasonings to enhance all the other flavors.
- White vinegar or lemon juice: Adds bright acidity to cut through the earthiness and make the flavors pop.
- Sugar (optional): A touch can soften the tang and round out the taste.
- Fresh dill: The fresh herb that brings a vibrant, fragrant finish.
- Sour cream: The traditional topping that lends creaminess and cool contrast.
How to Make Ukrainian Beet Soup – Borsch {In Pressure Cooker} Recipe
Step 1: Sauté the Aromatics and Vegetables
Begin by setting your pressure cooker to sauté mode. Heat the olive oil, then add the diced onion. Cook it gently for about 2 to 3 minutes until it becomes translucent and tender — this step is key to unlocking the onion’s sweetness. Next, stir in the minced garlic along with the grated carrots and beets. Cook everything together for 3 to 4 minutes, stirring occasionally to meld the flavors and soften the vegetables just slightly before pressure cooking.
Step 2: Add the Core Ingredients and Broth
Now, toss in the diced potatoes and shredded cabbage, followed by the broth of your choice, tomato paste, bay leaf, salt, and pepper. This lovely combination forms the hearty base of your Ukrainian Beet Soup – Borsch {In Pressure Cooker} Recipe. Give everything a good stir to distribute the tomato paste and seasonings evenly throughout the broth.
Step 3: Pressure Cook the Soup
Lock the lid securely onto your pressure cooker and set it to high pressure for 10 minutes. This stage rapidly softens all the veggies while allowing their flavors to harmonize beautifully. It’s an incredible time-saver compared to the traditional slow simmer that borsch usually demands.
Step 4: Release Pressure and Finish the Soup
Once the cooking time is up, let the pressure release naturally for 10 minutes — this gentle release helps retain the soup’s full flavor. Then manually release any remaining pressure and carefully open the lid. To brighten the soup, stir in white vinegar (or lemon juice), the optional sugar if you like a bit of sweetness balancing the acidity, and the chopped fresh dill. Taste the soup and adjust salt and pepper as needed.
How to Serve Ukrainian Beet Soup – Borsch {In Pressure Cooker} Recipe
Garnishes
A generous dollop of sour cream is traditional and absolutely delicious here, adding creaminess and cooling the vibrant flavors. Sprinkle extra fresh dill over the top for that pop of herbaceous aroma and beautiful green contrast against the ruby-red broth.
Side Dishes
Serve this borsch alongside warm crusty bread, rye bread, or garlic rolls to soak up every drop of the flavorful soup. A simple cucumber salad or pickles are perfect for adding a crisp and tangy counterpoint to the rich soup.
Creative Ways to Present
For a fun twist, try serving your Ukrainian Beet Soup – Borsch {In Pressure Cooker} Recipe in rustic bread bowls or present it with a swirl of herbed sour cream and a sprinkle of toasted pumpkin seeds. You can even add a bit of cooked shredded beef on top to make it extra hearty if you want to honor the traditional heartier versions.
Make Ahead and Storage
Storing Leftovers
Borsch tastes even better the next day once all the flavors have melded beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days, allowing the soup to develop even richer depth over time.
Freezing
You can freeze Ukrainian Beet Soup – Borsch {In Pressure Cooker} Recipe effortlessly. Transfer cooled soup to freezer-safe containers or bags and freeze for up to 3 months. When thawing, keep in mind the potatoes may soften further, which some people find delightful in a reheated bowl.
Reheating
Reheat borsch gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much during storage, add a splash of broth or water to loosen it to your desired consistency. Finish with a fresh dollop of sour cream before serving to revitalize the flavors.
FAQs
Can I make this borsch vegetarian or vegan?
Absolutely! Use vegetable broth instead of beef broth and serve with a plant-based sour cream alternative or omit the sour cream altogether to keep the soup vegan. The flavors remain rich and vibrant either way.
Why is vinegar added to borsch?
Vinegar or lemon juice adds a necessary bright acidity that balances the natural sweetness of the beets and carrots, making the flavor profile lively and well-rounded. It’s a classic touch in authentic borsch recipes.
Can I add meat to this pressure cooker borsch?
Yes, you can add cooked shredded beef or diced cooked meats to the soup to make it heartier. Add them just before serving or stir them in at the end after pressure cooking to warm through without overcooking the meat.
Is it okay if I don’t have a pressure cooker?
Definitely! While this Ukrainian Beet Soup – Borsch {In Pressure Cooker} Recipe is designed for quick pressure cooking, you can simmer the soup in a pot on the stovetop for about 45 to 60 minutes until all the vegetables are tender and the flavors meld beautifully.
What makes this borsch authentic Ukrainian style?
The use of fresh beets, cabbage, dill, and the balance between sweet and sour flavors with vinegar is true to traditional Ukrainian borsch. Cooking it with fresh ingredients and finishing with sour cream are key elements that reflect the classic heritage of this beloved soup.
Final Thoughts
If you want a comforting, beautiful bowl full of traditional flavors that come together faster than you’d expect, the Ukrainian Beet Soup – Borsch {In Pressure Cooker} Recipe is a must-try. It’s the perfect mix of vibrant color, rich taste, and soul-warming goodness, making it an instant favorite at your table. I can’t wait for you to taste this and share it with your loved ones!
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Ukrainian Beet Soup – Borsch {In Pressure Cooker} Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes (plus pressure build and release time)
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Ukrainian
- Diet: Vegetarian, Gluten Free
Description
This authentic Ukrainian Beet Soup, known as Borsch, is a vibrant and hearty soup made with fresh beets, cabbage, and potatoes, all cooked to perfection in a pressure cooker. Enhanced with garlic, carrots, and a touch of tomato paste, it offers a perfect balance of earthy sweetness and tangy flavor. Served with a dollop of creamy sour cream and fresh dill, this traditional soup is perfect for a comforting meal any day.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and grated
- 1 large beet, peeled and grated
- 1 medium potato, peeled and diced
- 1/4 small green cabbage, shredded
Liquids and Seasonings
- 6 cups beef or vegetable broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon white vinegar or lemon juice
- 1 tablespoon sugar (optional)
Garnish
- 1/4 cup chopped fresh dill
- Sour cream for serving
Instructions
- Sauté Vegetables: Set the pressure cooker to sauté mode and heat the olive oil. Add the diced onion and cook for 2–3 minutes until softened and translucent, stirring occasionally to prevent burning.
- Add Garlic, Carrots, and Beets: Stir in the minced garlic, grated carrots, and grated beet. Cook for an additional 3–4 minutes, stirring frequently to combine the flavors and slightly soften the vegetables.
- Add Remaining Vegetables and Broth: Mix in the diced potatoes, shredded cabbage, followed by the beef or vegetable broth, tomato paste, bay leaf, salt, and black pepper. Stir well to evenly distribute all ingredients.
- Pressure Cook the Soup: Lock the pressure cooker lid in place and set it to high pressure for 10 minutes to cook the soup until all vegetables are tender and flavors meld together.
- Release Pressure: Once cooking is complete, allow the pressure to release naturally for 10 minutes to continue cooking gently. Then carefully perform a quick release to release any remaining pressure before opening the lid.
- Finish and Season: Open the lid carefully and stir in the white vinegar or lemon juice along with the sugar if using. Add the chopped fresh dill and taste the soup, adjusting seasoning with additional salt or pepper as desired.
- Serve: Ladle the borsch into bowls and serve hot, topped with a generous dollop of sour cream and extra fresh dill for garnish.
Notes
- For a heartier version, add cooked shredded beef or diced tomato for additional depth and richness.
- Borsch tastes even better the next day as the flavors continue to develop.
- Use vegetable broth for a vegetarian-friendly version.
- Adjust the amount of sugar and vinegar to taste depending on your preference for sweetness and tanginess.
