Borscht (Beet & Cabbage Soup)
A hearty Ukrainian-style borscht packed with red cabbage, beets, potatoes, and aromatics, simmered to perfection in a pressure cooker and served with creamy yogurt and fresh dill for a comforting and nutritious soup.
Equipment
- 1 Pressure cooker
- 1 Knife or box grater
- 1 Cutting board
- 1 Spatula or wooden spoon
Ingredients
Main Ingredients
- 4 cups Red cabbage thinly sliced
- 4 medium Beets peeled and grated
- 10 cups Vegetable broth or broth of choice
- 3 Bay leaves
- 3 tablespoons Olive oil divided
- 1 medium Onion finely chopped
- 3 Carrots peeled and thinly sliced
- 2 Celery ribs finely chopped
- 1 Red bell pepper finely chopped
- 3 tablespoons Tomato paste
- 1 teaspoon Sea salt
- 3 medium Yukon potatoes peeled and sliced bite-sized
- 4 tablespoons White vinegar
- ½ teaspoon Sugar
- 3 cloves Garlic pressed
- ¼ teaspoon Black pepper freshly ground
- 3 tablespoons Chopped dill plus more for serving
- Plain Greek yogurt for serving (or vegan yogurt)
- Crusty loaf of bread we used a French stick
Instructions
Instructions
- Heat 2 tablespoons of olive oil in your pressure cooker. Add onion, celery, and red bell pepper. Sauté for 5 to 7 minutes until softened.
- Stir in tomato paste. Cook for 1 to 2 minutes until thickened.
- Add grated beets, sliced carrots, and the remaining 1 tablespoon of olive oil. Stir and cook for 5 minutes.
- Pour in vegetable broth, add bay leaves, and bring to a boil until float valve rises.
- Add sliced cabbage and potatoes. Seal pressure cooker and cook for 10 minutes under pressure.
- Use quick release. Remove lid carefully and stir in sea salt, black pepper, vinegar, sugar, garlic, and dill.
- Remove bay leaves. Serve hot with dollop of yogurt, extra dill, and crusty bread.
Notes
Top with sour cream or vegan yogurt. Serve with Ukrainian or crusty bread. Refrigerate up to 4 days or freeze in airtight containers up to 3 months.