Description
This hearty Ukrainian Beet Soup, also known as Borsch, is a flavorful and comforting dish made with tender beef, vibrant beets, and a mix of vegetables, all slow-cooked in a pressure cooker for rich, deep flavors. Finished with fresh herbs and a dollop of sour cream, this traditional soup is perfect for sharing and enjoying throughout the year.
Ingredients
Scale
Broth and Beef
- 2 quarts water
- 1.5 lbs beef chuck or tenderloin
- 1 large onion, whole, 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 black ground 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 dill
- 1/3 cup chopped parsley
- 1 slice bacon, cooked until crispy and crumbled (optional)
For Serving
- Sour cream
- Bread and onion (optional, for serving)
Instructions
- Cook the Beef & Make the Broth: Add 2 quarts of water to a 6-quart pressure cooker along with the beef, whole peeled onion, peeled carrot, salt, and black peppercorns. Secure the lid and set the pressure cooker to ‘pressure cook’ for 60 minutes to create a rich beef broth and tender meat.
- Sauté Vegetables: While the beef cooks, heat olive oil in a skillet over medium heat. Add the finely diced onions and sauté until golden. Add the shredded carrots and beets along with kosher salt, ground black pepper, and tomato paste or tomato sauce. Cook this mixture for about 25 minutes, stirring occasionally, to bring out the flavors and soften the vegetables.
- Bring Everything Together: Once the beef is cooked, carefully release the pressure according to your pressure cooker’s instructions. Remove the beef and shred it using forks. Discard the cooked whole vegetables used in the broth. Return the broth to the pressure cooker, add peeled and diced potatoes and Better than Bullion base, and pressure cook for an additional 3 minutes. Release the pressure and check if the potatoes are tender.
- Finish the Soup: Add the shredded beef, drained white and black beans, and crispy bacon to the broth. Bring the soup to a boil on the stovetop, then stir in the sautéed beet and carrot mixture. Adjust seasoning with kosher salt if needed, and gently stir in the chopped parsley and dill.
- Let the Soup Rest: For best results and to allow the flavors to harmonize, let the soup rest for 2 to 3 hours before serving.
- Serve: Ladle the borsch into bowls and serve with a generous dollop of sour cream. Optionally, serve with fresh bread and sliced onions on the side for an authentic Ukrainian experience.
Notes
- Using a pressure cooker significantly reduces the traditional cooking time for borsch while still developing rich flavors.
- You can substitute beef with chicken if preferred, but the flavor profile will be different.
- For a vegetarian version, omit beef and replace broth base with vegetable stock base.
- Allowing the soup to rest is crucial for deep flavor development, so plan ahead if possible.
- Bacon adds a smoky depth but can be omitted for a leaner or vegetarian variation.
- Use fresh herbs like dill and parsley for authentic flavor and garnish.
