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
Scale
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.
