Ukrainian Beet Soup – Borsch {In Pressure Cooker}

Why You’ll Love This Recipe

Borsch is the ultimate comfort food that combines tender beef, earthy beets, savory elements, and a burst of fresh herbs. The rich broth is infused with layers of flavors from sautéed vegetables, tomato paste, and a hint of saltiness from the added ingredients. The pressure cooker helps speed up the cooking process while ensuring the flavors meld together beautifully. A dollop of sour cream and a slice of bread make this meal complete. This recipe is not only packed with nutrients but also perfect for anyone craving a satisfying, soul-warming soup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

To Cook the Beef:

• 2 qts water
• 1.5 lbs beef chuck or tenderloin
• 1 large onion, whole, peeled
• 1 large carrot, peeled
• 5-7 black peppercorns
• 1/2 tbsp salt

For Sautéed Vegetables:

• 1.5 cups peeled and finely diced onion
• 1.5 cups peeled and shredded carrots
• 3 cups peeled and shredded beets
• 2 tbsp olive oil (or your choice of oil)
• 2 tbsp tomato paste or 1 can (7.4 oz) tomato sauce
• 1 tsp kosher salt
• 2 tsp black ground pepper

Also:

• 4 cups yellow potatoes, peeled and diced into 1/3 inch cubes
• 1.5 tbsp Better than Bullion Beef or Chicken Base
• 1/4 head cabbage, shredded
• 1 can canned or cooked white beans, drained
• 1 can canned or cooked black beans, drained
• 1 tbsp kosher salt, to taste
• 1/4 cup chopped dill
• 1/3 cup chopped parsley

To Serve:

• Sour cream

Directions

Cook the Beef & Make the Broth:

1. Add 2 quarts of water to a 6-quart pressure cooker. Add 1.5 lbs of beef, 1 whole onion, 1 whole carrot, 1/2 tbsp salt, and 5-7 black peppercorns.
2. Cover the lid, close the valve to “pressure,” and set the cooker to “pressure cook” for 60 minutes.

While the Beef Cooks, Sauté Vegetables:

1. Heat 2 tbsp of olive oil in a skillet over medium heat. Add 1.5 cups of diced onions and sauté until golden brown, about 5-8 minutes.
2. Add 1.5 cups of shredded carrots and cook for about 5 minutes until lightly golden.
3. Stir in 3 cups of shredded beets and cook for a few more minutes.
4. Season with 1 tsp kosher salt, 2 tsp black pepper, and 2 tbsp tomato paste (or 7.4 oz tomato sauce). Stir to combine.
5. Cover with a lid, reduce the heat to low, and cook until the beets are soft, stirring occasionally, about 25 minutes.

Bring Everything Together:

1. After the beef has cooked in the pressure cooker, release the pressure by opening the valve to “steam.” Cover the valve with a towel to prevent splattering.
2. Open the lid and remove the beef to a separate bowl. Shred it into smaller pieces.
3. Discard the cooked vegetables, peppercorns, and any impurities using a fine mesh skimmer.
4. Add 4 cups of cubed potatoes and 1 heaping spoon of Better than Bullion Beef or Chicken Base to the broth. If using cabbage, add it with the potatoes.
5. Cover the lid, close the valve to “pressure,” and set the cooker to “pressure cook” for 3 minutes. After 3 minutes, release the pressure by opening the valve to “steam.”
6. Check the potatoes for doneness by pressing a piece against the side of the pot. If it breaks easily, the potatoes are done. If not, cook for an additional minute.

Finish the Soup:

1. Add the drained white and black beans, and shredded beef to the soup.
2. Bring everything to a boil, then add the sautéed vegetables and stir.
3. Turn off the heat and taste the soup, adjusting the seasoning if needed with salt.
4. Add 1/3 cup chopped parsley and 1/4 cup chopped dill. Stir to combine and cover with the lid.

Let the Soup Rest:

1. For the best flavor, allow the soup to rest for 2-3 hours to let the flavors meld together before serving. This soup tastes even better the next day!

Serve:

1. Ladle the soup into bowls, top with a dollop of sour cream, and serve with a slice of bread and a wedge of purple or sweet onion. Enjoy!

Servings and Timing

• Prep time: 20 minutes
• Cook time: 1 hour 15 minutes
• Total time: 1 hour 35 minutes
• Servings: 12 (1.5 cup servings each)

Variations

• Vegetarian version: Omit the beef for a vegetarian borsch. Add more beans or use vegetable broth for a rich, satisfying flavor.
• Spicy version: Add some chopped chili peppers or a pinch of red pepper flakes to the sautéed vegetables for a spicy kick.
• Additional vegetables: Feel free to add more root vegetables like parsnips or turnips to give the soup extra depth and flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup actually tastes better the next day as the flavors continue to meld.
• Reheating: Reheat the soup over medium heat until warmed through. Add a splash of water or broth if needed to reach your desired consistency.

FAQs

1. Can I use pre-cooked beef?

Yes, you can use pre-cooked or leftover beef in this recipe. Just add it when combining the vegetables and beans.

2. Can I freeze borsch?

Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container and freezing for up to 3 months. Thaw overnight in the fridge before reheating.

3. Can I make this without a pressure cooker?

Yes, you can make borsch on the stove by simmering the beef and vegetables in a large pot for about 2-3 hours until the meat is tender and the flavors have developed.

4. Is it possible to make this soup ahead of time?

Absolutely! In fact, borsch tastes even better the next day as the flavors continue to meld. You can prepare it in advance and store it in the fridge for up to 3 days.

5. Can I use other types of meat in this recipe?

Yes, you can substitute beef with  chicken for a different flavor. Just make sure to adjust the cooking times accordingly.

6. What kind of bread should I serve with borsch?

Traditional Ukrainian borsch is often served with rye bread or a rustic sourdough. You can also serve it with a slice of garlic bread for extra flavor.

7. Can I use a different type of beans?

Yes, you can swap out the white and black beans for kidney beans or any other type of beans you prefer.

8. Is this soup gluten-free?

Yes, this borsch recipe is naturally gluten-free. Just make sure to check the ingredients in your broth base or tomato paste to confirm there are no added gluten.

9. Can I make borsch spicy?

Yes, you can add more chili peppers, red pepper flakes, or hot paprika to increase the spiciness of the soup.

10. What should I serve with borsch?

Borsch is traditionally served with sour cream and bread. Some also enjoy it with a side of pickled vegetables or a simple salad.

Conclusion

Ukrainian Borsch is a deeply satisfying and flavorful soup that has stood the test of time. With its hearty ingredients and rich broth, this version made in a pressure cooker is the perfect solution for a quick yet authentic meal. The combination of beef, vegetables, beans, and fresh herbs creates a warm and comforting dish that you’ll want to make again and again. Top it off with a dollop of sour cream and a slice of bread, and you’ve got yourself a complete, nourishing meal.

Ukrainian Beet Soup – Borsch {In Pressure Cooker}

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• Author: Chef Sara
• Total Time: 1 hour 35 minutes
• Yield: 12 servings (1.5 cups each)
• Diet: Gluten Free

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Description

Ukrainian Borsch is a hearty beet soup made with beef, vegetables, beans, and fresh herbs. This pressure-cooked version allows for quick preparation while maintaining the rich, authentic flavors of this comforting classic.

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Ingredients

2 qts water

1.5 lbs beef chuck or tenderloin

1 large onion, whole, peeled

1 large carrot, peeled

5–7 black peppercorns

1/2 tbsp salt

1.5 cups peeled and finely diced onion

1.5 cups peeled and shredded carrots

3 cups peeled and shredded beets

2 tbsp olive oil (or your choice of oil)

2 tbsp tomato paste or 1 can (7.4 oz) tomato sauce

1 tsp kosher salt

2 tsp black ground pepper

4 cups yellow potatoes, peeled and diced into 1/3 inch cubes

1.5 tbsp Better than Bullion Beef or Chicken Base

1/4 head cabbage, shredded

1 can canned or cooked white beans, drained

1 can canned or cooked black beans, drained

1 tbsp kosher salt, to taste

1/4 cup chopped dill

1/3 cup chopped parsley

Sour cream (for serving)

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Instructions

1. Cook the Beef & Make the Broth: Add 2 quarts of water to a 6-quart pressure cooker. Add beef, onion, carrot, salt, and peppercorns. Set the cooker to ‘pressure cook’ for 60 minutes.
2. While the Beef Cooks, Sauté Vegetables: In a skillet, cook bacon until crispy. Remove bacon and set aside. Sauté diced onions in oil until golden, add shredded carrots, beets, salt, pepper, and tomato paste. Cook for 25 minutes.
3. Bring Everything Together: Release pressure from the cooker. Remove beef, shred it, and discard cooked vegetables. Add potatoes and broth base, pressure cook for 3 minutes. Release pressure and check potatoes for doneness.
4. Finish the Soup: Add beans, bacon, and shredded beef. Bring to a boil, then stir in sautéed vegetables. Adjust seasoning, add parsley and dill.
5. Let the Soup Rest: Allow soup to rest for 2-3 hours for the best flavor.
6. Serve: Ladle soup into bowls, top with sour cream, and serve with bread and onion.

Notes

For a vegetarian version, omit beef, and use vegetable broth and more beans for flavor.

For extra heat, add chili peppers or red pepper flakes to the sautéed vegetables.

This soup is naturally gluten-free, just check ingredients for added gluten.

If not using a pressure cooker, simmer the soup for 2-3 hours on the stove.

Serve with rye or sourdough bread for a traditional touch.

Make ahead: Borsch tastes even better the next day as flavors meld.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Soup
• Method: Pressure Cooking, Sautéing
• Cuisine: Ukrainian

Nutrition

• Serving Size: 1.5 cups
• Calories: 300
• Sugar: 7g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 60mg