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
Scale
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.
