If you are searching for a hearty, soul-warming dish that’s bursting with vibrant flavors and rich tradition, look no further than the Ukrainian Beet Soup – Borsch in Pressure Cooker Recipe. This classic Eastern European soup, known for its deep ruby-red color and comforting layers of beef, vegetables, and earthy beets, has been thoughtfully adapted for the modern kitchen. Using a pressure cooker not only speeds up the cooking process but also intensifies the flavors, resulting in a Borsch that feels homemade and extraordinary in every spoonful. Whether it’s a chilly evening or you want to impress your friends with something genuinely special, this recipe brings both comfort and a sense of celebration to your table.
Ingredients You’ll Need
One of the charms of this Ukrainian Beet Soup – Borsch in Pressure Cooker Recipe is how straightforward the ingredients are, yet each one plays a vital role in developing the soup’s exquisite taste, texture, and color. From the tender beef to the fresh herbs, everything works in harmony to create that unforgettable bowl of Borsch.
- 2 quarts water: The base for your broth that helps intensify the flavors extracted from the beef and vegetables.
- 1.5 lbs beef chuck or tenderloin: Provides rich, savory depth and tender meat chunks that make your soup hearty.
- 1 large onion, whole, peeled: Adds subtle sweetness and aroma during broth cooking.
- 1 large carrot, peeled: Contributes natural sweetness and earthiness to the broth.
- 5-7 black peppercorns: Infuse warming spice throughout the broth gently.
- 1/2 tbsp salt: Essential for balancing and enhancing all flavors in the broth stage.
- 1.5 cups peeled and finely diced onion: Used later for sautéing, bringing depth and texture.
- 1.5 cups peeled and shredded carrots: Adds texture and gentle sweetness to the vegetable mix.
- 3 cups peeled and shredded beets: The star ingredient, offering signature bright color and sweet-earthy flavor.
- 2 tbsp olive oil (or your choice of oil): Sautéing medium that develops caramelized flavors in onions and beets.
- 2 tbsp tomato paste or 1 can (7.4 oz) tomato sauce: Adds a rich umami note and slight tang to balance the sweetness of the vegetables.
- 1 tsp kosher salt: For seasoning the sautéed veggies perfectly.
- 2 tsp black ground pepper: Heightens the overall flavor profile and adds a mild kick.
- 4 cups yellow potatoes, peeled and diced into ⅓ inch cubes: Provide hearty body and a creamy texture to the soup.
- 1.5 tbsp Better than Bullion Beef or Chicken Base: Boosts the meaty richness of the broth with convenience.
- ¼ head cabbage, shredded: Brings a subtle crunch and sweetness unique to classic Borsch.
- 1 can canned or cooked white beans, drained: Adds protein, creaminess, and extra heartiness.
- 1 can canned or cooked black beans, drained: For a boost in texture and nutrition that complements the soup.
- 1 tbsp kosher salt, to taste: To adjust seasoning in the final steps.
- ¼ cup chopped dill: Offers fresh herbal brightness to finish the dish.
- ⅓ cup chopped parsley: Adds vibrancy and color as a fresh garnish.
- Sour cream (for serving): The classic creamy topping that balances the soup’s acidity and warmth.
How to Make Ukrainian Beet Soup – Borsch in Pressure Cooker Recipe
Step 1: Cook the Beef and Make the Broth
Begin by adding 2 quarts of water to your 6-quart pressure cooker, along with the beef, whole onion, whole carrot, salt, and black peppercorns. Seal the cooker and set it to pressure cook for a full 60 minutes. This long cooking time ensures that all the rich flavors from the beef and aromatics infuse the broth, creating the backbone of your Borsch. When done, the broth will be flavorful and the beef tender enough to shred easily.
Step 2: Sauté the Vegetables
While the beef simmers away, heat a skillet with olive oil to sauté the diced onions until they turn golden and fragrant. Add the shredded carrots and beets along with salt, black pepper, and tomato paste or tomato sauce. Let this cook gently for about 25 minutes, allowing the natural sugars to caramelize and create a deeply flavorful vegetable base for your Borsch. This step is crucial because it enhances the color and the depth of the final soup.
Step 3: Bring Everything Together
Once the pressure cooker finishes and you safely release the pressure, remove the beef from the pot and shred it using two forks. Discard the whole cooked onion and carrot. Add the diced potatoes, Better than Bullion base, and the rich beef broth back to the cooker and pressure cook again, but only for 3 minutes this time, just enough to soften the potatoes perfectly. After releasing the pressure, check if the potatoes are tender—this will make your soup satisfyingly smooth and hearty.
Step 4: Finish the Soup
Stir in shredded cabbage, white beans, black beans, crispy bacon (if you opted to add it), and the shredded beef into the pot. Bring the mixture to a boil on the stove, then add the sautéed beet and vegetable mixture. Taste and adjust seasoning with salt and pepper as needed. Finally, sprinkle in chopped parsley and dill to add a fresh, aromatic brightness that complements the earthy beets beautifully.
Step 5: Let the Soup Rest
For truly unbeatable flavor, allow the soup to rest for 2 to 3 hours after cooking. This resting period helps all the ingredients meld together harmoniously, making each spoonful richer and more vibrant. The pressure cooker brings you close to traditional taste with incredible convenience, but this rest time is the secret to elevate the dish even more.
Step 6: Serve
Ladle the soup into bowls, generously topping each with a dollop of sour cream. Serve with fresh bread and thinly sliced onions on the side for an authentic Ukrainian experience. Enjoy the burst of flavors and the satisfying warmth that makes this Ukrainian Beet Soup – Borsch in Pressure Cooker Recipe a beloved classic made simple.
How to Serve Ukrainian Beet Soup – Borsch in Pressure Cooker Recipe
Garnishes
A vibrant dollop of sour cream is practically essential here because it balances the acidity of the tomatoes and sweetness of the beets while adding creamy richness. Freshly chopped dill and parsley not only boost the soup’s look but also bring herbal notes that brighten each bite. A sprinkle of crispy bacon bits can add a smoky crunch if you want to go the extra mile.
Side Dishes
The perfect accompaniments for this hearty Borsch include slices of crusty rye or sourdough bread, which are wonderful for dipping and soaking up all that luscious broth. Pickled vegetables or a fresh cucumber salad with a simple vinaigrette provide a lovely contrast to the soup’s warmth, adding a refreshing crunch on the side.
Creative Ways to Present
For festive gatherings, consider serving the soup in small glass bowls to show off its stunning ruby-red color. You can swirl the sour cream artistically on top or even create mini individual portions served inside hollowed-out bread bowls, making the experience both interactive and unforgettable. Adding a few sprigs of fresh herbs on each serving not only looks beautiful but invites your guests to enjoy that burst of fresh aroma.
Make Ahead and Storage
Storing Leftovers
After enjoying your Borsch, store any leftovers in airtight containers and refrigerate for up to 4 days. The flavors actually develop further after sitting, so if you can resist, you’ll be rewarded with an even tastier meal the next day.
Freezing
This pressure cooker version of Ukrainian Beet Soup freezes beautifully. Pour cooled Borsch into freezer-safe containers or heavy-duty bags, leaving a little space for expansion, and freeze for up to 3 months. Just be sure to freeze it without the sour cream, which is best added fresh after reheating.
Reheating
To reheat, thaw your soup overnight in the refrigerator if frozen. Warm it gently on the stove over medium heat, stirring occasionally until piping hot. Add your sour cream and fresh herbs once heated, and it will taste just as vibrant as the first serving.
FAQs
Can I use a slow cooker instead of a pressure cooker for the Borsch?
Absolutely! While the pressure cooker speeds up the process dramatically, a slow cooker will also yield delicious results. It just takes longer—expect 6 to 8 hours on low heat to get that tender beef and rich broth flavor.
What if I don’t eat meat? Can this Ukrainian Beet Soup – Borsch in Pressure Cooker Recipe be made vegetarian?
Yes! Simply omit the beef and Better than Bullion beef base, and use vegetable broth instead. You can boost the umami by adding smoked paprika or mushrooms to deepen the flavor. The beans and veggies still create a wonderfully filling soup.
Why is it important to sauté the vegetables separately?
Sautéing the onions, carrots, and beets before adding them to the soup develops their natural sweetness and caramelization, which translates into a richer, more complex flavor profile in the final dish. Skipping this step can result in a flatter taste.
Can I prepare the soup fully in advance?
You can prepare the soup completely and refrigerate it overnight to let the flavors fully meld—this actually improves the taste! Just add fresh herbs and sour cream right before serving to keep it bright and fresh.
What’s the best way to serve leftovers to keep them tasting fresh?
Reheat gently and add fresh chopped dill or parsley and a dollop of sour cream just before serving. This fresh garnish helps revive the soup and keeps it tasting vibrant rather than dull.
Final Thoughts
There is something truly special about a bowl of homemade Borsch that warms your heart and fills your kitchen with enchanting aromas. This Ukrainian Beet Soup – Borsch in Pressure Cooker Recipe offers all the traditional flavors you love, made so much easier and faster without sacrificing any soul or depth. Whether you want to feed a crowd or savor a flavorful meal throughout the week, this recipe is a winner every single time. So, put your pressure cooker to good use and dive into a bowl of this vibrant, comforting soup. Your taste buds will thank you!
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Ukrainian Beet Soup – Borsch in Pressure Cooker Recipe
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
Description
Ukrainian Beet Soup, known as Borsch, is a hearty and flavorful traditional soup made with tender beef, shredded beets, root vegetables, beans, and fresh herbs. This recipe uses a pressure cooker to infuse the broth with rich beef flavor quickly, followed by sautéed vegetables and the addition of beans and herbs for a complete, satisfying dish served with a dollop of sour cream.
Ingredients
Broth and Meat
- 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 ground black pepper
Main Soup Ingredients
- 4 cups yellow potatoes, peeled and diced into 1/3 inch cubes
- 1.5 tablespoons 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 tablespoon kosher salt, to taste
- 1/4 cup chopped dill
- 1/3 cup chopped parsley
- Sour cream (for serving)
- Bacon, cooked until crispy, amount not specified (estimated 4-6 strips)
Instructions
- Cook the Beef & Make the Broth: Add 2 quarts of water to a 6-quart pressure cooker. Add beef, whole onion, whole carrot, salt, and black peppercorns. Seal and set the cooker to ‘pressure cook’ for 60 minutes to develop a rich beef broth and tender meat.
- Sauté Vegetables: While the beef cooks, heat a skillet and cook bacon until crispy, then remove and set aside. Using the bacon fat or olive oil, sauté the diced onions until golden, then add shredded carrots, shredded beets, salt, pepper, and tomato paste or sauce. Cook this vegetable mixture for about 25 minutes, stirring occasionally, until tender and fragrant.
- Bring Everything Together: Carefully release the pressure from the cooker once cooking is complete. Remove the beef and shred it finely; discard the cooked whole onion and carrot from the broth. Add diced potatoes and beef or chicken base to the broth, seal the pressure cooker again and cook on pressure for an additional 3 minutes. Release pressure and check that potatoes are tender.
- Finish the Soup: Add the drained white and black beans, crispy bacon pieces, and shredded beef back into the broth. Bring the soup to a boil, then stir in the sautéed vegetable mixture. Adjust seasoning with additional salt as needed. Stir in the chopped parsley and dill right before serving to keep the fresh herb flavor vibrant.
- Let the Soup Rest: For optimal flavor development, allow the soup to rest for 2-3 hours before serving. This resting time lets the flavors meld together beautifully.
- Serve: Ladle the borsch into bowls and garnish with a generous dollop of sour cream. Serve hot with bread and sliced onion on the side for a traditional Ukrainian experience.
Notes
- Beef chuck or tenderloin works well for a tender, richly flavored broth.
- Resting the soup before serving enhances flavor melding but is optional if short on time.
- Bacon adds smoky flavor, but it can be omitted for a leaner version.
- Better than Bullion or a similar beef/chicken base intensifies the broth taste.
- For a vegetarian version, omit beef and bacon and substitute vegetable broth.
- Use fresh dill and parsley for the best herb flavor; dried herbs can be used in a pinch but add less.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Ukrainian
