If you have ever craved a warm, hearty soup that’s bursting with vibrant colors and rich flavors, then this Ukrainian Beets and Beef Borscht in Pressure Cooker Recipe is destined to become your new favorite. This traditional Eastern European dish transforms humble ingredients like beets, beef, and cabbage into a luscious and comforting meal that feels like a hug in a bowl. Ready in just about an hour and a half, this recipe makes use of a pressure cooker to layer deep, savory flavors with ease—perfect for busy weeknights or impressive weekend dinners.
Ingredients You’ll Need
The beauty of this dish lies in its simple, wholesome ingredients that each add their own magic to the final flavor profile, texture, and gorgeous ruby-red hue. Here’s what you’ll need to make this Ukrainian Beets and Beef Borscht in Pressure Cooker Recipe:
- 2 quarts water: The base for a rich broth that will soak up all the ingredients’ flavors.
- 1.5 lbs beef chuck or tenderloin: Provides tender, hearty meat that adds a deep meaty essence.
- 1 large onion (whole, peeled): Adds sweetness and depth during the broth-making phase.
- 1 large carrot (peeled): Infuses the broth with a subtle natural sweetness.
- 5-7 black peppercorns: For a gentle warmth and spice in the broth.
- 1/2 tablespoon salt: Enhances all the other flavors and balances the dish.
- 1.5 cups peeled and finely diced onion: A fresh onion addition adds texture and savory notes.
- 1.5 cups peeled and shredded carrots: For color, sweetness, and a silky mouthfeel once cooked.
- 3 cups peeled and shredded beets: The star ingredient bringing vibrant color and earthy flavor.
- 2 tablespoons olive oil (or your preferred oil): Helps sauté vegetables evenly and brings out their flavors.
- 2 tablespoons tomato paste or 1 can (7.4 oz) tomato sauce: Adds acidity and richness to balance the sweetness of beets.
- 1 teaspoon kosher salt: For seasoning the sautéed vegetables perfectly.
- 2 teaspoons black ground pepper: Adds a bit of spice and complexity.
- 4 cups yellow potatoes, peeled and diced into 1/3 inch cubes: Potatoes add substance and creaminess to the soup.
- 1.5 tablespoons Better than Bullion Beef or Chicken Base: Boosts the umami and deepens the broth flavor.
- 1/4 head cabbage, shredded: Offers subtle crunch and earthiness, balancing the sweetness.
- 1 can canned or cooked white beans, drained: Adds protein, creaminess, and texture.
- 1 can canned or cooked black beans, drained: For added hearty texture and nutrition.
- 1 tablespoon kosher salt, to taste: For final seasoning adjustments.
- 1/4 cup chopped dill: Fresh dill brightens the borscht with a fresh, herbal note.
- 1/3 cup chopped parsley: Adds color and aromatic freshness.
- Sour cream (for serving): Essential for creaminess and balancing the earthy flavor with a tangy finish.
How to Make Ukrainian Beets and Beef Borscht in Pressure Cooker Recipe
Step 1: Cook the Beef and Make the Broth
Start by adding 2 quarts of water to your 6-quart pressure cooker. Toss in the beef chuck or tenderloin, whole peeled onion, peeled carrot, salt, and peppercorns. Seal the lid and set it to ‘pressure cook’ for 60 minutes. This step transforms the beef and aromatics into a deeply flavorful, rich broth that’s the heart of the soup. The long pressure cooking tenderizes the beef beautifully, making it easy to shred later.
Step 2: Sauté the Vegetables
While the beef is cooking, heat your oil in a skillet and sauté diced onions until golden and fragrant. Add shredded carrots and beets, seasoning with salt, pepper, and tomato paste or tomato sauce. Let these vegetables cook for about 25 minutes until tender and their flavors meld together, releasing a vibrant aroma. This sautéed vegetable mix brings the characteristic sweetness and earthiness of borscht.
Step 3: Combine and Pressure Cook Again
After your beef finishes cooking, carefully release the pressure. Remove the beef and shred it with forks, discarding the cooked whole onion and carrot from the broth. Add the diced potatoes and beef base to the broth, then seal the pressure cooker again and cook for another 3 minutes. This ensures the potatoes become perfectly tender and soak up the flavorful broth.
Step 4: Add the Finishing Touches
Once the potatoes are done, open the cooker and add the shredded beef, shredded cabbage, canned white and black beans, and the crispy bacon you cooked earlier if you like (optional). Stir in the sautéed vegetable mix and bring everything to a gentle boil to meld those flavors together perfectly. Finish with fresh chopped dill and parsley for freshness and that authentic herbal punch that makes this soup unforgettable.
Step 5: Let the Soup Rest
For the best, richest flavor, let the soup rest for 2 to 3 hours before serving. This resting period allows all the ingredients to harmonize beautifully, making each spoonful taste better than the last. The flavors deepen, and the broth becomes luxuriously layered.
Step 6: Serve
Ladle your Ukrainian Beets and Beef Borscht in Pressure Cooker Recipe into bowls, topping each with a dollop of sour cream. The creamy tang of sour cream balances the earthy sweetness of the beets and adds a silky texture that’s simply divine. Serve alongside fresh bread and raw onion slices to complete this wholesome experience.
How to Serve Ukrainian Beets and Beef Borscht in Pressure Cooker Recipe
Garnishes
Freshness makes all the difference here. A generous spoonful of sour cream is a must—it cuts through the bold flavors and adds richness. Sprinkle freshly chopped dill and parsley on top for a bright, herbaceous note that awakens the senses. Some folks love adding a few thin slices of crisp raw onion or a sprinkle of chopped chives for bite and contrast.
Side Dishes
Nothing complements this hearty soup like a rustic slice of rye bread or a warm, buttered baguette to soak up the vibrant broth. Pickles or sauerkraut on the side add a tangy crunch that pairs perfectly. For a full meal, a simple cucumber and dill salad delivers a refreshing lightness against the soup’s richness.
Creative Ways to Present
Consider serving your Ukrainian Beets and Beef Borscht in rustic ceramic bowls that showcase the soup’s deep red color. A swirl of sour cream artfully drizzled on the top adds visual appeal. For a festive touch, serve with small bowls of freshly chopped herbs, hot chili flakes, or garlic croutons, so everyone can customize their bowl. You can even offer hard-boiled eggs on the side for a protein boost.
Make Ahead and Storage
Storing Leftovers
This borscht tastes even better the next day! Store leftovers in airtight containers in the refrigerator for up to 4 days. The flavors meld and deepen overnight, making reheated portions even more satisfying and comforting.
Freezing
Ukrainian Beets and Beef Borscht in Pressure Cooker Recipe freezes beautifully. Portion the soup into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 3 months. When ready, thaw overnight in the refrigerator before reheating gently on the stovetop.
Reheating
To reheat, warm the soup slowly on the stovetop over medium heat, stirring occasionally to prevent sticking. If the soup seems too thick after refrigerating or freezing, add a splash of water or broth for the perfect consistency. Reheat until piping hot and finish with a fresh dollop of sour cream and herbs.
FAQs
Can I use a slow cooker instead of a pressure cooker?
Absolutely! While the pressure cooker speeds up the cooking process and enhances flavor extraction, using a slow cooker over 6-8 hours on low can also yield tender beef and delicious broth, though it won’t have exactly the same intensity.
What cut of beef works best for this borscht?
Chuck roast or beef tenderloin are excellent options because they become wonderfully tender when pressure cooked. Chuck has more marbling, adding richness, while tenderloin is leaner but still flavorful.
Can I make this soup vegetarian?
You can! Substitute vegetable broth for beef broth and omit the meat. To keep it hearty, add extra beans and mushrooms and simmer the veggies longer to deepen their flavor.
Why does the soup need to rest before serving?
Resting allows all the ingredients’ flavors to mingle and develop deeper complexity. The sweetness of the beets, the savory beef broth, and herbs all marry together for a smoother, more balanced taste.
Is sour cream necessary, or can I skip it?
While sour cream is traditional and adds creaminess and a lovely tang that balances the earthiness of beets, you can skip it if you prefer a dairy-free option or try vegan alternatives like plant-based sour cream or plain coconut yogurt.
Final Thoughts
This Ukrainian Beets and Beef Borscht in Pressure Cooker Recipe is more than just a soup; it’s a celebration of bold flavors, cherished tradition, and comforting warmth. Whether you’re serving it on a chilly evening or sharing it with loved ones at the table, it brings joy in every bowl. Give it a try—you’ll be amazed how this simple recipe becomes a soul-satisfying favorite in your home.
Print
Ukrainian Beets and Beef Borscht in Pressure Cooker Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Ukrainian
Description
Traditional Ukrainian Beet Soup, also known as Borsch, made rich and flavorful using a pressure cooker to develop deep beef broth and tender vegetables. This hearty soup features shredded beef, beets, potatoes, cabbage, and beans, finished with fresh herbs and a dollop of sour cream for an authentic and comforting meal.
Ingredients
Broth and Meat
- 2 quarts water
- 1.5 lbs beef chuck or tenderloin
- 1 large whole onion, peeled
- 1 large carrot, peeled
- 5–7 black peppercorns
- 1/2 tbsp 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 tbsp olive oil (or your choice of oil)
- 2 tbsp tomato paste or 1 can (7.4 oz) tomato sauce
- 1 tsp kosher salt
- 2 tsp ground black pepper
Main Soup Ingredients
- 4 cups yellow potatoes, peeled and diced into 1/3 inch cubes
- 1.5 tbsp 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 tbsp kosher salt, to taste
- 1/4 cup chopped fresh dill
- 1/3 cup chopped fresh parsley
For Serving
- Sour cream
- Bread
- Onion
Instructions
- Cook the Beef & Make the Broth: Add 2 quarts of water to a 6-quart pressure cooker and place the beef, whole peeled onion, peeled carrot, salt, and black peppercorns inside. Seal the lid and set the cooker to ‘pressure cook’ for 60 minutes to extract rich flavors and tenderize the meat.
- Sauté Vegetables: While the beef cooks, heat 2 tablespoons of olive oil in a skillet over medium heat. Add finely diced onions and sauté until golden. Then add shredded carrots, beets, kosher salt, ground black pepper, and tomato paste. Cook this mixture for about 25 minutes, stirring occasionally to allow the flavors to meld.
- Bring Everything Together: Once pressure cooking is complete, carefully release the pressure. Remove the beef and shred it using forks. Discard the boiled whole vegetables (onion and carrot). Add the diced potatoes and 1.5 tablespoons of Better than Bullion base to the broth in the cooker. Seal again and pressure cook for 3 minutes, then release the pressure and ensure the potatoes are cooked through.
- Finish the Soup: Stir in the drained white and black beans, shredded beef, and crispy bacon (if using). Bring the soup to a boil on the stovetop, then add the sautéed vegetable mixture. Adjust seasoning with kosher salt as needed. Finally, add the shredded cabbage, chopped dill, and chopped parsley before turning off the heat.
- Let the Soup Rest: For the best flavor, allow the soup to rest, covered, at room temperature or in the refrigerator for 2-3 hours to let the ingredients meld completely.
- Serve: Ladle the borsch into bowls, topping each serving with a dollop of sour cream. Serve with fresh bread and sliced onion on the side for an authentic Ukrainian experience.
Notes
- Better than Bullion base can be substituted with homemade or store-bought beef stock concentrate or bouillon cubes.
- Crispy bacon is mentioned in the sauté step but not included in ingredients; you can add 4-6 slices of bacon if desired for additional smoky flavor.
- Resting the soup for several hours enhances flavor development but the soup can be served immediately if short on time.
- Adjust salt to taste after adding all ingredients.
- This recipe uses a pressure cooker, which significantly reduces cooking time compared to traditional methods.
