Borscht Recipe
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.8 out of 5 stars
(59)
Ingredients
4 servings
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 6 large garlic cloves, rough chopped
- 2 stalks celery, chopped
- 1 cup carrots, sliced or diced small
- 1 extra large beet, thinly sliced, or small dice (approx. 2 cups)
- 2 cups red cabbage, shredded or chopped
- 1 cup beet stems and greens, chopped (optional or add another cup cabbage)
- 4 cups veggie broth (or chicken stock or traditional beef stock)
- 2 tablespoons tomato paste
- 1-2 bay leaves
- 1 teaspoon celery seeds- optional
- ½ teaspoon allspice
- 2 teaspoons salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne (more to taste)
- 2 tablespoons apple cider vinegar
- ½ cup fresh dill, chopped
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Preparation
Step 1
Set Instapot to “saute” function.
Step 2
Add the olive oil (or butter) and diced onions and sauté 4-5 minutes, stirring often, making sure the onions do not stick. Add the rest of the veggies; garlic, celery, carrots, beets, cabbage, beet stems and greens and stir to coat with onions and oil.
Step 3
Add the broth and tomato paste, bay leaves, spices, salt and pepper. Give and stir and press the “cancel” button.
Step 4
Place the lid on the instant pot and lock, making sure the steam release is locked. Set to high pressure for 10 minutes. When time is up, allow to naturally release for 5 minutes then place kitchen towel over the pressure release button and turn to manually release. Once the float valve drops, open the lid.
Step 5
Stir in the apple cider vinegar. Taste and adjust salt and pepper.
Step 6
To serve, top with a dollop of sour cream or yogurt ( or vegan yogurt) and ample amounts of fresh dill.
Step 7
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