Ukrainian Beet Soup (Borsch) in a Pressure Cooker Recipe

If you have ever craved a hearty, soul-warming meal that bubbles with vibrant color and deep, rich flavors, look no further than this Ukrainian Beet Soup (Borsch) in a Pressure Cooker Recipe. This classic Eastern European dish has been lovingly adapted to the pressure cooker to deliver tender beef, tender vegetables, and that iconic ruby-red broth in a fraction of the traditional cooking time. The perfectly balanced blend of beets, cabbage, beans, and aromatic herbs creates a dish that is both comforting and exciting, making it a beloved favorite for family dinners or special gatherings. Trust me, once you make this version, you’ll be hooked on the ease and amazing flavors!

Ingredients You’ll Need

Getting to know the ingredients is like meeting old friends—they may seem simple, but each one plays a vital role in crafting the unforgettable taste, texture, and color of this Ukrainian Beet Soup (Borsch) in a Pressure Cooker Recipe. From the sweetness of beets to the hearty beef base, every element adds a layer of character to the dish.

• 2 quarts water: This forms the lush broth that ties everything together and extracts flavors from the beef and veggies.
• 1.5 lbs beef chuck or tenderloin: Your protein powerhouse, slow-cooked to tender perfection providing rich taste.
• 1 large onion, whole, peeled: Adds subtle sweetness to the broth as it cooks gently with the beef.
• 1 large carrot, peeled: Contributes natural sweetness and depth to the stock.
• 5-7 black peppercorns: These add a warm, aromatic peppery note essential for complexity.
• 1/2 tablespoon salt: Balances and enhances all the flavors in the broth.
• 1.5 cups peeled and finely diced onion: Used later for sautéing to build a rich flavor base.
• 1.5 cups peeled and shredded carrots: Adds texture and gentle sweetness to the sautéed mixture.
• 3 cups peeled and shredded beets: The star ingredient that gives borsch its signature vibrant red hue and earthy flavor.
• 2 tablespoons olive oil (or your favorite cooking oil): For sautéing vegetables to tender and enhance natural flavors.
• 2 tablespoons tomato paste or 7.4 oz tomato sauce: Deepens the broth’s flavor and adds subtle acidity.
• 1 teaspoon kosher salt: Adjusted in the sautéed veggies for seasoning balance.
• 2 teaspoons ground black pepper: Brings a spicy warmth that wakes up the soup.
• 4 cups peeled and diced yellow potatoes (1/3 inch cubes): Brings heartiness and creamy texture to the soup.
• 1.5 tablespoons Better Than Bouillon Beef or Chicken Base: Intensifies the beefy richness in an easy way.
• 1/4 head cabbage, shredded: Adds a tender crunch and authentic flavor signature to borsch.
• 1 can canned or cooked white beans, drained: Adds protein and creaminess for a satisfying bite.
• 1 can canned or cooked black beans, drained: Contributes earthiness and extra texture.
• 1 tablespoon kosher salt (to taste): For final seasoning adjustments.
• 1/4 cup chopped fresh dill: Infuses fresh herbaceous notes that brighten the soup.
• 1/3 cup chopped fresh parsley: Adds vibrant color and subtle freshness.
• Sour cream (for serving): The perfect creamy topping that softens the flavors and adds tang.

How to Make Ukrainian Beet Soup (Borsch) in a Pressure Cooker Recipe

Step 1: Cook the Beef and Prepare Broth

Start by adding 2 quarts of water to a 6-quart pressure cooker. Throw in the beef chuck or tenderloin, a whole peeled onion, peeled carrot, salt, and black peppercorns. Seal the lid and set your cooker to pressure cook for 60 minutes. This slow pressurized cooking extracts all the rich flavors from the beef and aromatics, creating a robust, flavorful broth that forms the heart of your soup.

Step 2: Sauté the Vegetables

While your beef is cooking, get a skillet ready to sauté the diced onions in olive oil until they turn golden and fragrant. Next, add shredded carrots and beets, sprinkle kosher salt and black pepper, then stir in tomato paste or tomato sauce. Let this mixture simmer gently for about 25 minutes, allowing the vegetables to become tender and meld together with a beautiful depth of flavor that will eventually marry perfectly with the broth.

Step 3: Combine and Cook Potatoes

After releasing the pressure on your cooker, carefully remove the beef and set aside to shred once cool enough to handle. Discard the cooked whole vegetables from the broth—they’ve given their magic and have done their job. Now add your diced yellow potatoes and beef base into the broth. Return the lid and pressure cook again, but this time for just 3 minutes, enough to soften the potatoes without turning them to mush.

Step 4: Finish the Soup

Once the potatoes are tender, release the pressure. Add in the two types of beans, crisp bacon bits (if you included that step), and your shredded beef. Bring the pot to a gentle boil and stir in the sautéed beet and carrot mixture. Adjust salt and pepper to your taste, then fold in chopped parsley and dill, which add that fresh green spark you associate with a well-rounded Borsch.

Step 5: Let the Soup Rest

This step is key! Let your soup rest for 2 to 3 hours, either at room temperature or in the fridge. This resting period allows all those vibrant flavors to marry and deepen, achieving that wonderfully balanced taste that makes Ukrainian Beet Soup (Borsch) in a Pressure Cooker Recipe so irresistible.

Step 6: Ready to Serve

Before serving, ladle the rich, ruby-red soup into bowls and top each with a generous dollop of sour cream. The creaminess beautifully contrasts the earthy sweetness of the beets and the savory broth, creating a perfect harmony in every spoonful.

How to Serve Ukrainian Beet Soup (Borsch) in a Pressure Cooker Recipe

Garnishes

The simplest garnish makes a huge difference here. A spoonful of sour cream on top provides creaminess and a cooling balance to the soup’s earthiness. Freshly chopped dill and parsley sprinkled just before serving brighten the flavors and bring freshness to every bite.

Side Dishes

Don’t overlook the importance of sides for your borsch experience. Traditionally, a crusty rye bread or a fresh onion halves dipped in vinegar make marvelous companions that complement the soup’s hearty qualities. You can also serve garlic bread or even boiled potatoes on the side for an extra comforting meal.

Creative Ways to Present

For a twist, serve your borsch in rustic bread bowls for a charming presentation. You could also surprise guests by layering the shredded beef, beans, and sautéed vegetables separately, letting everyone build their bowl as they like. Another idea is to drizzle beet-infused oil on top for a subtle sheen and added depth of color.

Make Ahead and Storage

Storing Leftovers

Ukrainian Beet Soup (Borsch) in a Pressure Cooker Recipe stores beautifully in the refrigerator for up to 4 days. Transfer leftovers into airtight containers and keep the sour cream separate until serving to preserve freshness.

Freezing

This soup freezes exceptionally well, making it a perfect make-ahead meal. Freeze in meal-sized portions without the sour cream, and thaw overnight in the fridge before reheating gently on the stove.

Reheating

When reheating, do it slowly over medium heat so the soup warms evenly without breaking down the potatoes too much. Add a splash of water or broth if it seems too thick. Top with fresh sour cream and herbs just before serving to revive that freshly made feeling.

FAQs

Can I make this recipe without beef?

Absolutely! For a vegetarian or lighter version, skip the beef and use vegetable broth instead. Add smoked paprika or liquid smoke for a hint of that smoky depth typically provided by the meat.

Why is the soup resting for 2-3 hours important?

Resting lets the flavors meld deeply, enhancing the earthy sweetness of beets and the savory broth complexity. It transforms good soup into an extraordinary one.

Can I use canned beets instead of fresh?

Fresh beets are ideal for their vibrant color and texture, but canned beets can work in a pinch. Just reduce the added salt and add them toward the end to avoid mushiness.

Is it okay to substitute other beans?

Yes! Kidney beans, chickpeas, or even lentils can be added if you want to experiment—just make sure they’re cooked before adding to the soup.

How spicy is this soup? Can I adjust the heat?

This Ukrainian Beet Soup (Borsch) in a Pressure Cooker Recipe is not traditionally spicy but offers a peppery warmth. Feel free to add chili flakes or hot paprika when sautéing vegetables to give it a gentle kick if you like.

Final Thoughts

Making Ukrainian Beet Soup (Borsch) in a Pressure Cooker Recipe is a gratifying experience that rewards you with layers of flavor and stunning color without hours of simmering. Whether for a cozy family meal or to impress guests with authentic Eastern European cuisine, this recipe has a beautiful balance of hearty ingredients and fresh herbs that will warm your heart and delight your palate. It’s truly one of those dishes that tastes like it took all day but is surprisingly simple to make—so don’t hesitate to try it and make it your own special comfort food!

Ukrainian Beet Soup (Borsch) in a Pressure Cooker Recipe

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• Author: admin
• Total Time: 1 hour 35 minutes
• Yield: 12 servings 1x

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Description

This authentic Ukrainian Beet Soup, known as Borsch, is a hearty, flavorful dish made using a pressure cooker for a rich beef broth and tender vegetables. Combining beef chuck, beets, cabbage, and aromatic herbs, this traditional recipe delivers a vibrant and nutritious soup perfect for a comforting meal. The soup is finished with fresh dill, parsley, and a dollop of sour cream for authentic taste.

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Ingredients

Scale 1x2x3x

Broth and Beef

• 2 quarts water
• 1.5 lbs beef chuck or tenderloin
• 1 large onion, whole, peeled
• 1 large carrot, peeled
• 5–7 black peppercorns
• 1/2 tablespoon salt

Sautéed Vegetables

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

Main Soup Ingredients

• 4 cups yellow potatoes, peeled and diced into 1/3 inch cubes
• 1.5 tablespoons Better Than Bouillon 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 tablespoon kosher salt, to taste
• 1/4 cup chopped fresh dill
• 1/3 cup chopped fresh parsley
• Sour cream (for serving)

Optional

• Bacon (amount unspecified, cooked until crispy)

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Instructions

1. Cook the Beef & Make the Broth: Add 2 quarts of water to a 6-quart pressure cooker. Place the beef, whole peeled onion, whole peeled carrot, salt, and black peppercorns into the cooker. Set to ‘pressure cook’ for 60 minutes to create a rich and flavorful broth while tenderizing the beef.
2. Sauté Vegetables: While the beef is cooking, heat 2 tablespoons of olive oil in a skillet. Cook bacon until crispy (amount as desired). Remove bacon and set aside. Sauté diced onions until golden, then add shredded carrots and beets along with 1 teaspoon kosher salt, 2 teaspoons black ground pepper, and 2 tablespoons tomato paste or tomato sauce. Cook and stir occasionally for about 25 minutes until vegetables are tender and flavorful.
3. Bring Everything Together: Once the pressure cooking is complete, carefully release the pressure. Remove the beef and shred it with forks. Discard the whole cooked vegetables from the broth. Add the diced potatoes and 1.5 tablespoons of Better Than Bouillon beef or chicken base to the broth in the pressure cooker. Seal again and pressure cook for 3 minutes. Release the pressure and check that the potatoes are tender.
4. Finish the Soup: Add the shredded beef, drained white and black beans, and crispy bacon back into the pot. Bring the soup to a boil. Stir in the sautéed beet and carrot mixture, shredded cabbage, chopped parsley, and dill. Adjust seasoning with kosher salt to taste.
5. Let the Soup Rest: For optimal flavor, allow the soup to rest for 2-3 hours before serving. This resting time helps the flavors meld beautifully.
6. Serve: Ladle the borsch into bowls, top with a generous dollop of sour cream, and serve alongside bread and raw onion for an authentic Ukrainian experience.

Notes

• Using a pressure cooker significantly reduces the time needed to develop deep beef broth flavors compared to traditional simmering methods.
• Bacon adds a smoky, savory element but can be omitted for a leaner version.
• Allowing the soup to rest enhances flavor melding, but if short on time, it can be served immediately.
• Sour cream is traditional and adds creaminess; consider using Greek yogurt as a healthier alternative.
• Better Than Bouillon beef or chicken base boosts umami flavor but can be adjusted or replaced with homemade beef stock.
• Canned beans add texture and protein; rinse them well to reduce sodium.
• Fresh herbs like dill and parsley are crucial for authentic taste and should not be skipped.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: Ukrainian