If you’ve ever wondered how to make a soul-warming classic Ukrainian comfort dish in a snap, this Ukrainian Beet Soup (Borscht) in Pressure Cooker Recipe is exactly what you need. This vibrant, hearty beet soup combines tender beef, earthy beets, and a medley of fresh vegetables, all cooked to perfection in a pressure cooker to save time without skimping on flavor. Every spoonful bursts with deep, comforting flavors and a beautiful ruby color, making it the perfect dish to enjoy any day of the week.
Ingredients You’ll Need
Creating an authentic Ukrainian Beet Soup (Borscht) in Pressure Cooker Recipe requires simple, wholesome ingredients that each play a vital role in building its complex flavor and satisfying texture. From fresh beets to tender beef, each component brings its own magic to the pot.
- Water (2 quarts): The base that forms the rich broth and cooks the beef and veggies.
- Beef chuck or tenderloin (1.5 lbs): Provides hearty meatiness and depth to the soup.
- Whole onion (1 large): Infuses the broth with a subtle sweetness as it simmers.
- Whole carrot (1 large): Adds natural sweetness to balance the earthiness of the beets.
- Black peppercorns (5-7): For a gentle peppery warmth.
- Salt (1/2 tbsp + 1 tsp + extra to taste): Essential for elevating all the flavors.
- Diced onion (1.5 cups): Sautéed to golden perfection, giving richness to the soup.
- Shredded carrots (1.5 cups): Adds texture and a touch of sweetness.
- Shredded beets (3 cups): The star ingredient, providing that iconic color and earthy flavor.
- Olive oil or preferred oil (2 tbsp): For sautéing vegetables and adding a silky touch.
- Tomato paste or canned tomato sauce (2 tbsp or 7.4 oz): Brings acidity and richness to balance the soup.
- Ground black pepper (2 tsp): Enhances the warmth and depth of flavor.
- Yellow potatoes, diced (4 cups): Add heartiness and gentle creaminess to the broth.
- Beef or chicken base (1.5 tbsp): Boosts the savory dimension of the broth.
- Shredded cabbage (1/4 head): Offers a nice crunch and freshness.
- White beans, drained (1 can): Adds protein and a creamy texture.
- Black beans, drained (1 can): For extra body and subtle earthiness.
- Fresh dill (1/4 cup, chopped): A classic herb that brightens the soup with its unique aroma.
- Fresh parsley (1/3 cup, chopped): Adds freshness and color.
- Sour cream (for serving): The perfect tangy finishing touch on each bowl.
How to Make Ukrainian Beet Soup (Borscht) in Pressure Cooker Recipe
Step 1: Cook the Beef & Make the Broth
Start by adding 2 quarts of water to your 6-quart pressure cooker, along with the beef, whole onion, whole carrot, salt, and black peppercorns. This simple combination simmers under pressure for 60 minutes, transforming into a rich, flavorful broth while tenderizing the beef beautifully. The pressure cooker speeds up this usually slow step without sacrificing any depth or richness.
Step 2: Sauté the Vegetables
While the beef cooks, it’s time to build the vegetable base. In a skillet, crisp some bacon until perfectly crunchy, then set it aside—its smoky flavor will add another layer to the soup later. Using the rendered fat (or olive oil if preferred), sauté the diced onions until golden and fragrant. Then add in shredded carrots, beets, salt, ground pepper, and tomato paste. Let these cook together for about 25 minutes until they meld into a rich, vibrant mixture that sings with classic borscht flavors.
Step 3: Combine Broth and Potatoes
Once the beef is done, carefully release the pressure. Remove the beef and set aside to shred, discarding the cooked whole vegetables from the pot (they’ve already passed their flavor to the broth). Now, add diced potatoes and the beef or chicken base to the broth and return to pressure for a quick 3-minute cook. This ensures the potatoes become tender without turning to mush.
Step 4: Finish the Soup
After venting pressure again, check that the potatoes are perfectly cooked. Now it’s time to bring everything together: add in the drained white and black beans, crispy bacon, and shredded beef. Bring the soup back up to a boil, then stir in the sautéed vegetable mixture from earlier. Season with additional salt if needed. Toss in the fresh parsley and dill right before turning off the heat for that last burst of freshness.
Step 5: Let the Soup Rest
Patience here pays off big time! Allow your soup to rest for 2-3 hours—this resting period lets all those deep flavors mingle and develop, turning good into unforgettable. It’s a key step, so don’t skip it if you can help it.
Step 6: Serve and Enjoy!
Ladle your gorgeous Ukrainian Beet Soup (Borscht) in Pressure Cooker Recipe into bowls and crown each with a dollop of sour cream. Serve with crusty bread and thinly sliced raw onion on the side to soak up every last drop of that joyous broth.
How to Serve Ukrainian Beet Soup (Borscht) in Pressure Cooker Recipe
Garnishes
The finishing touch makes all the difference! A generous spoonful of sour cream adds cool creaminess that cuts through the soup’s earthy sweetness beautifully. Sprinkle with fresh dill and parsley for a burst of herbal brightness and a pop of green that lifts the vibrant ruby color.
Side Dishes
Classic borscht pairs wonderfully with thick slices of rye or sourdough bread. For an authentic Eastern European touch, serve with a side of pickled vegetables or even a plate of warm pierogi. These sides complement the soup’s hearty and tangy notes perfectly.
Creative Ways to Present
Try serving borscht in individual ceramic bowls or mini cast iron skillets to keep it piping hot and inviting. You can also drizzle a little beet-infused olive oil on top for added visual appeal and subtle extra richness. For parties, consider turning your borscht into a vibrant cold soup by chilling it overnight and serving with a cucumber and dill garnish.
Make Ahead and Storage
Storing Leftovers
Leftover Ukrainian Beet Soup (Borscht) in Pressure Cooker Recipe keeps beautifully in the refrigerator for up to 4 days. Store in airtight containers to preserve freshness and flavor. The soup often tastes even better the next day as the flavors continue to meld.
Freezing
This soup freezes wonderfully, making it a fantastic choice for meal prep. Portion into freezer-safe containers or bags, leaving some room for expansion. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat your borscht on the stove over medium heat, stirring occasionally to prevent sticking. Add a splash of water or broth if it’s too thick. If desired, finish again with a fresh dollop of sour cream and herbs to brighten it up before serving.
FAQs
Can I make this borscht vegetarian or vegan?
Absolutely! Simply skip the beef and use vegetable broth instead of water, and leave out the bacon. You can add extra beans or mushrooms for heartiness and umami.
Do I have to use a pressure cooker?
You don’t have to, but the pressure cooker dramatically reduces cooking time, especially for the beef, while still delivering rich, tender results. Slow cooking is an option if you have more time.
Why is sour cream used as a topping?
Sour cream adds creaminess and a tangy contrast that balances the earthy sweetness of the beets and richness of the broth. It’s a classic pairing that elevates each spoonful.
Can I prepare the soup in advance?
Definitely! In fact, letting it sit for a few hours or overnight enhances the flavor. Just reheat gently and add fresh herbs and sour cream before serving.
Is Ukrainian Beet Soup very spicy?
The traditional recipe isn’t spicy hot but rather flavorful and comforting. You can always adjust seasoning or add a pinch of chili flakes if you like a little heat.
Final Thoughts
Making this Ukrainian Beet Soup (Borscht) in Pressure Cooker Recipe is like inviting a little piece of Ukrainian heart and heritage into your kitchen. It’s nourishing, bold, and beautifully vibrant all at once. Whether you’re cooking for a cozy family dinner or want to impress friends with something authentic and delicious, this recipe delivers every time. Trust me, once you try it, borscht will be your go-to comfort soup all year round.
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Ukrainian Beet Soup (Borscht) in Pressure Cooker Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes plus 2-3 hours resting time
- Yield: 12 servings (1.5 cups each)
- Category: Soup
- Method: Instant Pot
- Cuisine: Ukrainian
Description
Traditional Ukrainian Beet Soup, known as Borsch, cooked in a pressure cooker for rich flavor and tender beef. This hearty soup combines beef, beets, cabbage, potatoes, and beans with aromatic herbs and a tangy finish of sour cream, perfect for a comforting meal.
Ingredients
Broth and Beef
- 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 tablespoon salt
Sautéed Vegetable Mix
- 2 tablespoons olive oil (or choice of oil)
- 1.5 cups peeled and finely diced onion
- 1.5 cups peeled and shredded carrots
- 3 cups peeled and shredded beets
- 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 Bouillon 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, or to taste
- 1/4 cup chopped fresh dill
- 1/3 cup chopped fresh parsley
- Bacon, cooked until crispy (quantity as preferred, estimated 4-6 slices)
For Serving
- Sour cream
- Bread and onion (optional, for accompaniment)
Instructions
- Cook the Beef & Make the Broth: Add 2 quarts of water to a 6-quart pressure cooker along with the beef, whole onion, whole carrot, salt, and black peppercorns. Seal the pressure cooker and set it to pressure cook for 60 minutes to develop a rich broth and tenderize the beef.
- Sauté Vegetables: While the beef cooks, heat olive oil in a skillet over medium heat. Sauté diced onions until golden and translucent. Add shredded carrots and beets, season with kosher salt, ground black pepper, and stir in tomato paste or tomato sauce. Cook the mixture for about 25 minutes until the vegetables are tender and flavors melded.
- Bring Everything Together: After the pressure cooker finishes, carefully release the pressure. Remove the beef and shred it with forks. Discard the whole cooked onion and carrot used for broth. Add diced potatoes and beef base to the broth in the pressure cooker. Seal and pressure cook for an additional 3 minutes. Release pressure and check that potatoes are cooked through.
- Finish the Soup: Stir in shredded beef, drained white and black beans, crispy cooked bacon, and shredded cabbage into the cooker. Bring the soup to a gentle boil on the stovetop or using the ‘sauté’ function if available. Then add the sautéed vegetable mixture. Adjust seasoning with kosher salt if needed. Finally, stir in fresh chopped parsley and dill for brightness.
- Let the Soup Rest: Allow the soup to rest and meld the flavors for 2 to 3 hours before serving, which enhances the depth and richness of the borsch.
- Serve: Ladle the soup into bowls and top each serving with a dollop of sour cream. Serve with bread and sliced raw onion on the side for an authentic Ukrainian experience.
Notes
- Using a pressure cooker significantly reduces the usual cooking time for borsch while ensuring tender beef and flavorful broth.
- If you prefer a vegetarian version, omit the beef, bacon, and beef base, and substitute vegetable broth instead.
- The soup tastes even better the next day after flavors have melded overnight.
- Sour cream adds creaminess and balances the earthy beet flavor traditionally.
- Adjust salt and pepper to taste at the end, especially if using salted bacon or broth concentrate.
- If canned tomatoes are used instead of tomato paste, the flavor may be slightly milder; cook a few minutes longer to concentrate.
