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
Scale
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
