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.
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)
Instructions
- 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.
- 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.
- 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.
- Finish the Soup: Add beans, bacon, and shredded beef. Bring to a boil, then stir in sautéed vegetables. Adjust seasoning, add parsley and dill.
- Let the Soup Rest: Allow soup to rest for 2-3 hours for the best flavor.
- 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
