There’s truly nothing quite like a steaming bowl of Ukrainian Beet Soup – Borsch {In Pressure Cooker} when you want to feed both your soul and your body. This legendary Eastern European classic is beloved for its deep magenta color, rich layers of vegetable flavor, and that distinctive sweet-sour tang, all brought together swiftly and effortlessly in your trusty pressure cooker. Whether you make it with hearty beef for an extra boost of comfort or keep it vegetarian for a lighter touch, every spoonful is a celebration of earthy beets, fresh herbs, and savory goodness that only deepens as it sits. If you’re searching for a recipe that marries time-honored tradition with modern convenience, you’ve just met your new favorite soup.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how a handful of simple, honest ingredients can create such a complex, colorful masterpiece. Each component brings its own special magic to the pot, whether it’s sweetness, acidity, or a pop of color – every one has a role in making Ukrainian Beet Soup – Borsch {In Pressure Cooker} sing!
- Olive oil: Adds richness and helps sauté the aromatics for a wonderfully flavorful base.
- Onion: Brings natural sweetness and depth to the soup’s body as it caramelizes.
- Garlic: Infuses the soup with that unmistakable, heady fragrance.
- Beef stew meat or boneless short ribs (optional): Makes the borsch extra satisfying and robust, but can be omitted for a lighter, vegetarian version.
- Carrot: Sweetness and color blend beautifully with the beets and balance the soup’s earthiness.
- Beet: The star of the show! It gifts the soup its vibrant color, sweet earthy flavor, and a hint of natural sweetness.
- Potato: Adds body and heartiness, making each bowl comforting and substantial.
- Green cabbage: Shredded cabbage melts into the broth, lending mildness and crunch all at once.
- Beef or vegetable broth: Forms a savory foundation; use beef for depth, or vegetable for a lighter, plant-based soup.
- Tomato paste: Gives a gentle tang and deepens the color, enhancing the soup’s signature taste.
- White vinegar or lemon juice: A dash of acidity brightens and balances all the flavors.
- Bay leaf: Adds subtle herbal notes as it steeps in the broth.
- Salt: Essential for rounding out all the flavors; taste as you go!
- Black pepper: Offers a gentle kick and aromatic warmth.
- Fresh dill or parsley: Chopped herbs add freshness and contrast right before serving.
- Sour cream: The classic borsch topper, stirring in creaminess and tang just before your first bite.
How to Make Ukrainian Beet Soup – Borsch {In Pressure Cooker}
Step 1: Sauté the Aromatics
Turn your pressure cooker to the sauté setting and add the olive oil. Once it’s shimmering, toss in the chopped onion and fragrant garlic. Let them cook for 2–3 minutes until soft and golden; this builds that irresistible, cozy base every great borsch deserves.
Step 2: Brown the Beef (If Using)
If you’re craving a heartier version, add your beef stew meat or short ribs now. Brown them on all sides for about 5–6 minutes, letting the savory juices mingle with the aromatics. This step boosts the soup’s depth with a savory backbone.
Step 3: Add Beets and Carrots
Stir in the grated carrot and beet. Cook for another 3 minutes, and watch as the kitchen fills with the earthy aroma and brilliant color of beets mingling with sweetness from carrots – it’s already looking (and smelling!) like Ukrainian Beet Soup – Borsch {In Pressure Cooker}.
Step 4: Layer in the Vegetables and Seasonings
Toss in the diced potato, shredded cabbage, tomato paste, vinegar or lemon juice, bay leaf, salt, and pepper. Each vegetable and seasoning amps up the flavor, while the tomato paste and acid brighten everything up.
Step 5: Add the Broth and Pressure Cook
Pour in the broth of your choice and give everything a good stir to combine. Secure the lid, set the cooker to high pressure, and cook for 15 minutes. This may just be the easiest way you’ve ever made borsch!
Step 6: Natural Pressure Release
Let the pressure release naturally for 10 minutes (this helps keep those veggies perfectly tender), then finish with a quick release to open up that aromatic pot of goodness.
Step 7: Stir in Fresh Herbs and Serve
Open the lid with care, remove the bay leaf, and add your chopped dill or parsley. One last taste for seasoning – maybe another sprinkle of salt or an extra squeeze of lemon if you love a little more tang. Ladle into bowls, top with a dollop of sour cream, and extra fresh herbs for the full Ukrainian Beet Soup – Borsch {In Pressure Cooker} experience.
How to Serve Ukrainian Beet Soup – Borsch {In Pressure Cooker}
Garnishes
For a true Ukrainian touch, add a generous spoonful of tangy sour cream and a sprinkle of fresh dill or parsley right before eating. These classic garnishes not only look beautiful against the ruby-red soup, they also melt in for creamy, herbal flavor with every bite. Don’t forget a few cracks of fresh black pepper!
Side Dishes
Borsch practically begs to be served alongside hearty bread. Rye is ultra-traditional, but garlic rolls or a simple hunk of rustic country loaf work wonders for dunking. If you’re serving a feast, round out the meal with salty pickles, boiled potatoes, or a light salad.
Creative Ways to Present
Why not ladle Ukrainian Beet Soup – Borsch {In Pressure Cooker} into pretty mugs for a cozy starter, or offer a colorful array of toppings at the table so everyone can build their bowl? You can even swirl in vegan cashew cream instead of sour cream for a creative twist, or serve over mashed potatoes for a hearty, deconstructed vibe.
Make Ahead and Storage
Storing Leftovers
Borsch is one of those magical soups that actually improves as it sits. Once cool, transfer any leftovers to an airtight container and keep them in the fridge for up to 4–5 days. You’ll notice the flavors meld and deepen, making the next-day bowl even more irresistible.
Freezing
Looking to stash away that comfort for future cravings? Portion cooled Ukrainian Beet Soup – Borsch {In Pressure Cooker} into freezer-safe containers, leaving a little room for expansion, and freeze for up to 3 months. The color may mellow a bit, but the flavor stays beautifully robust.
Reheating
Reheat borsch gently on the stovetop over medium-low heat until hot, stirring occasionally. If it’s a bit thick after chilling, add a splash of broth or water to loosen it up. Always add fresh herbs and a swirl of sour cream just before serving for the brightest flavor.
FAQs
What gives Ukrainian Beet Soup – Borsch {In Pressure Cooker} its bright red color?
The stunning crimson hue comes directly from the beets! Grating them releases maximum color and flavor into the broth, making the soup as beautiful as it is delicious.
Can I make this borsch vegetarian or vegan?
Absolutely! Just skip the beef and use vegetable broth. For a vegan twist, leave off the sour cream or substitute with a rich plant-based alternative like cashew cream.
Does borsch really taste better the next day?
Yes! Ukrainian Beet Soup – Borsch {In Pressure Cooker} is one of those rare soups that deepens in flavor overnight. The vegetables continue to mingle with the broth, resulting in an even richer and more balanced taste.
Can I use red cabbage or other root veggies?
Of course! Red cabbage can make the color even deeper, and you’re welcome to toss in extra root veggies like parsnip or celery root if you want a different spin or need to use up what’s on hand.
What’s the best way to grate beets without staining everything?
Wear kitchen gloves and grate the beets over a plate or bowl lined with parchment for easy cleanup. A food processor with a grating blade is also a beet soup game-changer, keeping your hands and counters (relatively) spotless.
Final Thoughts
If you’re eager to bring the comfort and warmth of Eastern Europe to your own table, there’s no better place to start than Ukrainian Beet Soup – Borsch {In Pressure Cooker}. It’s soulful, beautiful, and easier than you think – so grab your pressure cooker and savor this beloved classic soon!
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Ukrainian Beet Soup – Borsch {In Pressure Cooker} Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Ukrainian Beet Soup, known as Borsch, is a hearty and flavorful dish that can be easily prepared in a pressure cooker. Packed with nutritious vegetables and savory broth, this soup is a comforting meal perfect for any day of the week.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound beef stew meat or boneless short ribs (optional)
- 1 medium carrot, grated
- 1 large beet, peeled and grated
- 1 small potato, peeled and diced
- 1/2 small head green cabbage, shredded
- 6 cups beef or vegetable broth
- 3 tablespoons tomato paste
- 1 tablespoon white vinegar or lemon juice
- 1 bay leaf
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup fresh dill or parsley, chopped
- sour cream for serving
Instructions
- Sauté Aromatics: Turn on the pressure cooker to the sauté setting. Heat olive oil, then add chopped onion and garlic. Sauté for 2–3 minutes until fragrant.
- Cook Meat and Vegetables: If using beef, add the stew meat and brown on all sides for about 5–6 minutes. Stir in the grated carrot and beet; cook for another 3 minutes.
- Add Remaining Ingredients: Add diced potatoes, shredded cabbage, tomato paste, vinegar or lemon juice, bay leaf, salt, and pepper. Pour in the broth and stir to combine.
- Pressure Cook: Secure the lid, set the pressure cooker to high pressure, and cook for 15 minutes. Allow natural pressure release for 10 minutes, then quick release the remaining pressure.
- Finish and Serve: Open the lid carefully, remove the bay leaf, and stir in fresh herbs. Taste and adjust seasoning as needed. Serve hot with a dollop of sour cream and extra dill if desired.
Notes
- For a vegetarian version, omit the beef and use vegetable broth.
- Borsch tastes even better the next day as flavors deepen.
- Serve with rye bread or garlic rolls for a traditional touch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (plus pressure release)
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 180 (with beef), 110 (vegetarian version)
- Sugar: 6 g
- Sodium: 460 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 13 g (with beef), 3 g (vegetarian)
- Cholesterol: 25 mg (with beef), 0 mg (vegetarian)
