Classic Borsch

https://arinaphotography.com/russian-borscht/

Prep Time: 15

Cook Time: 15

Servings: servings

Calories: 153kcal

Ingredients

1 lb Stew Beef
1 Yellow Onion Medium
4 tablespoon Olive Oil
14 Cups Cold Water
3 Carrots Diced
3 Potatoes Peeled and Diced
3 Beets Peeled and Diced
½ Head of Green Cabbage Shredded
2 Cloves of Garlic Pressed
½ teaspoon Salt
½ teaspoon Ground Pepper
2 Bay Leaves
¼ Cup Chopped Parsley or Dill

Garnish

Equipment

Instructions

Turn the pressure cooker on and set it to sauté mode. Brown the stew beef in the pressure cooker, then remove and drain any excess fat if needed.
Add olive oil and onions to the pressure cooker. Sauté the onions for about 2 minutes until soft.
Return the browned beef to the pot, then add the carrots, potatoes, beets, cabbage, garlic, salt, bay leaves, pepper, and parsley or dill. Pour in the water last.
Close and lock the lid of the pressure cooker. Set to high pressure and cook for 10 minutes, or according to your pressure cooker’s manual recommendations.
After cooking, allow the pressure to release naturally for 5 minutes before opening the lid.
Spoon the borscht into serving bowls, garnish with sour cream and fresh dill or parsley, and serve warm.

Notes

Storing Borscht

To store homemade Borsch: first, transfer the soup to an airtight container and label the date on the outside. Store the soup in the fridge for up to 5 days. To store soup in the freezer, transfer it to a large, freezer-safe Ziploc bag. Label the date on the outside of the bag and then freeze it flat for easy storage. This beet soup can be kept frozen for up to 3 months.

Nutrition