When you’re craving something vibrant, nourishing, and heartwarming, nothing quite compares to Ukrainian Beet Soup – Borsch {In Pressure Cooker}. This recipe takes a cherished classic and adapts it for today’s fast-paced kitchens, preserving all the robust flavors and jewel-like colors that make borsch the soul of Ukrainian cuisine. Using simple pantry staples, a pressure cooker, and a little love, you can bring this deeply comforting soup to your table in no time—each spoonful is tangy, earthy, and beautifully aromatic, guaranteed to transport you straight to a cozy Ukrainian kitchen.
Ingredients You’ll Need
What makes Ukrainian Beet Soup – Borsch {In Pressure Cooker} so special is how each ingredient plays its vital role. You don’t need anything fancy—just fresh vegetables, fragrant herbs, and a handful of pantry classics to create a deeply satisfying bowl bursting with color and goodness.
- Olive oil: Gives a beautiful base flavor and helps veggies soften and release their natural sweetness.
- Medium onion, diced: The starting point for a savory, aromatic foundation in every sip.
- Garlic, minced: Adds that classic punchy aroma and subtle warmth.
- Carrots, peeled and grated: Offer natural sweetness and a touch of earthiness that pairs perfectly with beets.
- Large beet, peeled and grated: The heart of the soup, bringing vibrant color, earthy depth, and signature flavor.
- Medium potato, peeled and diced: Gives the soup body and a satisfyingly creamy bite.
- Shredded green cabbage: Balances the sweetness of beets with a gentle crunch and hearty texture.
- Beef or vegetable broth: Forms the well-seasoned, rich-tasting base for the soup.
- Tomato paste: Adds a tangy depth and that essential touch of umami.
- Bay leaf: Lends subtle herbal complexity to the broth.
- Salt: Brings all the flavors together and rounds out the taste.
- Black pepper: Gives just the right amount of gentle heat.
- White vinegar or lemon juice: Offers the essential zing that sets true borsch apart.
- Sugar (optional): You can add a pinch for mellowing the acidity and balancing flavors.
- Chopped fresh dill: For unmistakably fresh, lemony-herbal brightness that tops off each bowl.
- Sour cream: The creamy, cooling garnish that’s simply non-negotiable.
How to Make Ukrainian Beet Soup – Borsch {In Pressure Cooker}
Step 1: Sauté the Aromatics
Set your pressure cooker to sauté mode and pour in the olive oil. Once it’s shimmering, add the diced onion and let it sweat for two to three minutes, stirring occasionally. When the onions turn soft and translucent, stir in the minced garlic. Give it about thirty seconds for that irresistible aroma to lift. Immediately, your kitchen will start to smell like comfort itself!
Step 2: Build the Veggie Base
Toss in the grated carrots and beets. Let them cook, stirring from time to time, for three to four minutes. You’ll notice the vegetables soften and release their beautiful sweet juices, infusing the whole pot with a dramatic ruby blush. This is where Ukrainian Beet Soup – Borsch {In Pressure Cooker} gets its unmistakable color and flavor profile.
Step 3: Layer in the Hearty Ingredients
Add the diced potatoes and shredded cabbage, then pour in your beef or vegetable broth. Spoon in the tomato paste, drop in the bay leaf, and sprinkle with salt and black pepper. Give it all a gentle mix so every vegetable gets to soak up those savory notes. This step is like tucking your favorite flavors under a cozy blanket, ready for the magic ahead!
Step 4: Pressure Cook to Perfection
Seal the pressure cooker lid tightly and set it to cook on high pressure for ten minutes. As the soup cooks, all the flavors meld together into a soulful, tangy symphony. After the timer goes off, let the pressure release naturally for another ten minutes to let everything settle and finish cooking gently, then release any remaining pressure.
Step 5: Add the Finishing Touches
Carefully open the lid and inhale the incredible steam rising from the pot. Now, stir in the white vinegar or lemon juice for that signature zest, the sugar if you like a hint of sweetness, and finally the fresh dill. Taste it—adjust the seasoning with a little more salt or pepper as your taste buds desire. That’s it!
Step 6: Serve It Up
Ladle plenty of Ukrainian Beet Soup – Borsch {In Pressure Cooker} into bowls while it’s piping hot. Top each serving with a generous spoonful of cool, creamy sour cream and a sprinkle of dill. The thrill of that first bright, tangy, earthy bite is pure joy—each bowl truly tastes of home and heritage.
How to Serve Ukrainian Beet Soup – Borsch {In Pressure Cooker}
Garnishes
Classic Ukrainian Beet Soup – Borsch {In Pressure Cooker} shines brightest when you add a heaping swirl of sour cream and a good sprinkle of fresh dill right as you serve it. The sour cream melts into the crimson broth, creating a luxurious, marbled effect. Don’t be shy with the dill—it’s the ultimate flavor enhancer and instantly transports you to Eastern Europe with its aroma.
Side Dishes
For a truly Ukrainian feast, serve your borsch alongside slices of dark rye bread or garlic pampushky (fluffy Ukrainian bread rolls brushed with garlicky oil). These sturdy sides are perfect for dipping and sopping up every last drop of that flavor-packed broth. Some also love a crisp cucumber salad or pickled vegetables to round out the meal.
Creative Ways to Present
If you want to impress guests or just add a personal twist, try serving Ukrainian Beet Soup – Borsch {In Pressure Cooker} in small mugs for a cozy appetizer, or pour it into a hollowed bread bowl for a rustic touch. Add a dash of smoked paprika or a little horseradish cream on top for a delightful kick that plays off the earthy beets.
Make Ahead and Storage
Storing Leftovers
One of the best things about Ukrainian Beet Soup – Borsch {In Pressure Cooker} is that it only gets better as it sits. Store any leftovers in an airtight container in the refrigerator for up to four days. All those delicious flavors will deepen and harmonize, making your next bowl even more irresistible.
Freezing
If you’d like to save some for later, cool the soup completely and transfer it to freezer-safe containers, leaving a bit of room for expansion. It freezes beautifully for up to three months. Just know that the potatoes and cabbage may soften a little upon thawing, but the flavor will still be there.
Reheating
To reheat, simply pour the soup into a pot on the stove over medium heat, stirring occasionally until steaming hot. You can also microwave individual portions. Add a splash of broth or water if needed to loosen the consistency, and always finish with a fresh dollop of sour cream and more dill.
FAQs
Can I make Ukrainian Beet Soup – Borsch {In Pressure Cooker} vegetarian or vegan?
Absolutely! Just use vegetable broth instead of beef and serve with a plant-based sour cream or leave it off altogether. The soup’s beautiful flavor comes from the veggies and herbs, so you won’t miss a thing.
Do I have to peel the beets?
Peeling is highly recommended for a smooth texture and to remove any bitterness from the skin. The extra minute it takes is worth the jewel-toned, velvety finish of your borsch!
What can I add for a heartier meal?
If you want a more substantial Ukrainian Beet Soup – Borsch {In Pressure Cooker}, stir in some cooked shredded beef, chicken, or beans just before serving. It’s also delicious with a diced tomato or extra vegetables to bulk it up.
Can I use canned beets instead of fresh?
Fresh beets really make a difference in flavor and color, but if you’re in a pinch, canned beets will work. Just drain and grate or chop them, and add them after pressure cooking so they don’t lose their color entirely.
Why do you add vinegar or lemon juice at the end?
Adding acidity right at the end brightens all the flavors and preserves the beets’ stunning red hue. It’s what gives Ukrainian Beet Soup – Borsch {In Pressure Cooker} its classic tang and irresistible finish.
Final Thoughts
If you’ve never tried making Ukrainian Beet Soup – Borsch {In Pressure Cooker} before, prepare to fall in love with its captivating color and soul-soothing, complex flavor. It’s a celebration in a bowl that’s so easy to pull together with simple ingredients and your trusty pressure cooker. Give it a try, serve it with all your favorite garnishes, and let this Ukrainian icon warm your heart (and your kitchen) any day of the week!
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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)
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Ukrainian
- Diet: Non-Vegetarian
Description
This Ukrainian Beet Soup, also known as Borsch, is a hearty and flavorful dish that is perfect for a comforting meal. Made in a pressure cooker, this recipe simplifies the traditional method without compromising on taste. The vibrant color and robust flavors of beets, cabbage, and other vegetables make this soup a standout dish.
Ingredients
For the Soup:
- 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
- 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)
- 1/4 cup chopped fresh dill
- Sour cream for serving
Instructions
- Prepare the Soup: Set the pressure cooker to sauté mode and heat olive oil. Add diced onion and cook until softened. Stir in garlic, grated carrots, and beet. Cook for a few minutes. Add potatoes, cabbage, broth, tomato paste, bay leaf, salt, and pepper.
- Cook Under Pressure: Lock the lid and set to high pressure for 10 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
- Final Touches: Stir in vinegar, sugar (if using), and fresh dill. Adjust seasoning. Serve hot with sour cream and extra dill.
Notes
- For a heartier version, add cooked shredded beef or diced tomatoes.
- The flavors of borsch develop even more the next day.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 160
- Sugar: 7g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
