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
Scale
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.
