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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
