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
Scale
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
