Ukrainian Beet Soup – Borsch {In Pressure Cooker}

Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! | By Let the Baking Begin!

As a true Ukrainian it is my duty to share a dish that graces our tables weekly and is the first thing that is requested when we come back from vacations. Rich with vegetables, beef, beans and vibrant beets this Borsch is our family’s definition of comfort food.

Every single Ukrainian home cook has their own version of this soup and here I will show you mine. Growing up, we didn’t make this soup with meat, but did add lots of beans as a replacement. Beans add lots of protein and make this Ukrainian Beet Soup very filling.

Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! | By Let the Baking Begin!

Some of people make this ruby colored borsch with shredded cabbage, but in our family we don’t add any. If you do decide that you want some cabbage in it, just shred 1/4 of a medium sized head of cabbage and add it to the pot at the same time you add cubed potatoes.

If you’re here just for the recipe and/or already own a multi cooker then scroll down to the recipe, otherwise read on to see why I love my Fagor LUX Multi-Cooker (this is not a sponsored post :) ) which I used to make this borsch.

Since this recipe uses a pressure cooker, which in my case is also a rice cooker, slow cooker and yogurt maker that also has the ability to sear, brown and sautee, I though it makes sense that I will take a minute and share my love for this amazing cooking appliance.

Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! | By Let the Baking Begin!

I bought my Fagor multi-cooker/ pressure cooker about a year ago as a replacement to my stovetop pressure cooker that I’ve had for years before that. My mom brought her stovetop pressure cooker from Ukraine when we came here 17 years ago, so being used to cooking things in half the time I made sure to put a stovetop pressure cooker pot on my wedding registry as well.

I bought this pot not only because I wanted a new pressure cooker, but also because it’s one pot that would replace several others. Plus, since I make my own farmer’s cheese on regular basis, this pot would help with the incubation period guaranteeing that I will have success with every batch I start. Our 10 month old absolutely loves my farmers cheese mixed with yogurt, so I have some in my fridge at all times.

If you’re wondering why you might need a pressure cooker (among other things), then let me just tell you what else I use it for –

Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! | By Let the Baking Begin!

Cooking meat – cuts that usually take couple hours for fall apart tenderness, in this pot take 1 hour or less.

Cooking beets – Our family really loves beets and we make them for one thing or another often, and with this pot the cooking time is cut in half, so I can cook and get out of the kitchen faster.

Cooking oatmeal or rice pudding – We make oatmeal or rice puddings for breakfast often,  but I hate to sit and stir it as it cooks. With this pot you fill it up, close the lid and set it for 20 minutes (for steel cut oats). Then open the lid and enjoy. No stirring, no mixing, no standing next to it to make sure it doesn’t burn. I am all for making things easier, so this is a definite win!

Cooking clear chicken/beef broth – If you ever make chicken soup and wish you didn’t have to skim it continuously in order to have the broth crystal clear, then this pot is for you. When the meats cook inside the pressure cooker, there’s no bubbling. The bubbling is what breaks down the impurities into tiny particles and make the broth not clear. With this pot you just fill it with chicken (let’s say), water and any aromatics, close the lid and let it cook. Then open it and drain the broth through a fine mesh strainer, or just collect the vegetables and impurities with a strainer. The impurities tend to stick together and not float in tiny particles, so it’s really easy.

This pot is especially good for Kholodets or Meat Aspic, when the clarity of the broth is especially important.

If you own an RV, this pot is a great addition to your kitchen arsenal. It can also add an additional cooking space and  you can set it outside, so it will not heat up your kitchen. Pretty cool, huh?

Overall, I am very happy with my purchase. To me, the amount of use this pot gets in my kitchen definitely justifies its cost.

Now here’s the recipe!

Ukrainian Beet Soup – Borsch {In Pressure Cooker}

Ingredients for Ukrainian Beet Soup – Borsch {In Pressure Cooker}:

To cook the beef:
2 Qts water
1 1/2 lb of beef, chuck or tenderloin
1 onion, whole, peeled
1 medium- large carrot, peeled
5-7 black peppercorns
1/2 Tbsp salt

For Sautéed Vegetables:
1.5 cups peeled and finely diced onion
1.5 cups peeled and shredded carrots
3 cups peeled and shredded beets
4 strips bacon, chopped
2 Tbsp tomato paste or 1 – 7.4 oz can of tomato sauce
1 tsp kosher salt
2 tsp black ground pepper

Also:
4 cups yellow potatoes, peeled, diced into 1/3 inch cubes
1.5 Tbsp Better than Bullion Beef or Chicken Base. 
1 can white beans, drained
1 can black beans, drained
Kosher salt, to taste
1/4 cups chopped dill
1/3 cups chopped parsley

To serve: 
Sour cream

How to make Ukrainian Beet Soup – Borsch in the Pressure Cooker:

To a large 6 qt pot add 3 qts of water, 1.5 lbs of beef, 1 whole onion, one whole carrot, 1/2 tbsp salt & 5-7 black peppercorns. Cover with lid, close the lid valve to “pressure” and set the pot to “pressure cook” for 60 minutes.

Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! | By Let the Baking Begin!While the meat is cooking render the bacon and sauté the vegetables:

Render 4 strips of chopped bacon in a skillet over medium heat until crispy. Remove the bacon and discard the fat. Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! | By Let the Baking Begin!

Add 2-3 tablespoons of oil to the same skillet and 1.5 cups of diced onions and sauté, stirring continously, until golden brown, about 5-8 minutes. Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! | By Let the Baking Begin!

To the onions add 1.5 cups shredded carrots, stir and continue cooking over medium heat for about 5 minutes until lightly golden.
Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! | By Let the Baking Begin!

Now add 3 cups of shredded beets and stir.
Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! | By Let the Baking Begin!

Season with 1 tsp of kosher salt, 2 tsp of black ground pepper, 2 tbsp of tomato paste or 7.4 oz of tomato sauce and stir everything to combine. Cover with lid, turn the heat to low and cook until the beets are soft, string several times throughout, about 25 minutes.
Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! | By Let the Baking Begin!

After the time has expired on the pressure cooker, open the valve to “steam”, cover the valve with a towel so that the steam does not splatter as it escapes the valve and allow the pressure to be released.
Open the lid, remove beef to a separate bowl and shred it to smaller pieces. Collect and discard the cooked vegetables, peppercorns and any impurities with a fine mesh skimmer.
Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! | By Let the Baking Begin!

Add 4 cups of cubed potatoes and 1 heaping spoon of Better than Bullion Beef or Chicken Base to the broth. Cover with lid, close the steam valve to “pressure”, set the pot to “pressure cooker” and timer to 3 minutes. Then open the steam valve to “steam”, cover with towel and release pressure.
Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! | By Let the Baking Begin!

Open the lid, check the potatoes for doneness by pressing one piece against the side of the pot. If the peace breaks easily, with little resistance the potatoes are done. If they’re not, just cook for another minute or so.
After that, add the drained beans, bacon and shredded beef. Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! | By Let the Baking Begin!

Bring to a boil, then add the sautéed vegetables and turn off heat. Stir. Taste and adjust the seasoning. Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! | By Let the Baking Begin!

Add 1/3 cup chopped parsley, 1/4 cups chopped dill, stir, cover with lid.
Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! | By Let the Baking Begin!

For best flavor profile, allow the flavors to mend for 2-3 hours as the soup cools before serving. This soup makes really good leftovers, because it tastes even better the next day.Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! | By Let the Baking Begin!

Serve with a dollop of sour cream, a good piece of bread, a wedge of purple or sweet onion and salt.
Enjoy!

Ukrainian Beet Soup - Borsch {In Pressure Cooker}

4.0 from 2 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Entree
Cuisine: Ukrainian
Serves: 4 qts of soup

Ingredients

To cook the beef:

  • 2 Qts water
  • 1½ lb of beef, chuck or tenderloin
  • 1 onion, whole, peeled
  • 1 medium- large carrot, peeled
  • 5-7 black peppercorns
  • ½ Tbsp salt

For Sautéed Vegetables:

  • 1.5 cups peeled and finely diced onion
  • 1.5 cups peeled and shredded carrots
  • 3 cups peeled and shredded beets
  • 4 strips bacon, chopped
  • 2 Tbsp tomato paste or 1 - 7.4 oz can of tomato sauce
  • 1 tsp kosher salt
  • 2 tsp black ground pepper

Also:

  • 4 cups yellow potatoes, peeled, diced into ⅓ inch cubes
  • 1.5 Tbsp Better than Bullion Beef or Chicken Base.
  • 1 can white beans, drained
  • 1 can black beans, drained
  • Kosher salt, to taste
  • ¼ cups chopped dill
  • ⅓ cups chopped parsley

To serve:

  • Sour cream

Instructions

Cook beef & make the broth

  1. To a large 6 qt pot add 3 qts of water, 1.5 lbs of beef, 1 whole onion, one whole carrot, ½ tbsp salt & 5-7 black peppercorns. Cover with lid, close the lid valve to "pressure" and set the pot to "pressure cook" for 60 minutes.

While the meat is cooking render the bacon and sauté the vegetables:

  1. Render 4 strips of chopped bacon in a skillet over medium heat until crispy. Remove the bacon and discard the fat.
  2. Add 2-3 tablespoons of oil to the same skillet and 1.5 cups of diced onions and sauté, stirring continously, until golden brown, about 5-8 minutes.
  3. To the onions add 1.5 cups shredded carrots, stir and continue cooking over medium heat for about 5 minutes until lightly golden.
  4. Now add 3 cups of shredded beets and stir.
  5. Season with 1 tsp of kosher salt, 2 tsp of black ground pepper, 2 tbsp of tomato paste or 7.4 oz of tomato sauce and stir everything to combine. Cover with lid, turn the heat to low and cook until the beets are soft, string several times throughout, about 25 minutes.

Bring Everything together:

  1. After the time has expired on the pressure cooker, open the valve to "steam", cover the valve with a towel so that the steam does not splatter as it escapes the valve and allow the pressure to be released.
  2. Open the lid, remove beef to a separate bowl and shred it to smaller pieces. Collect and discard the cooked vegetables, peppercorns and any impurities with a fine mesh skimmer.
  3. Add 4 cups of cubed potatoes and 1 heaping spoon of Better than Bullion Beef or Chicken Base to the broth. Cover with lid, close the steam valve to "pressure", set the pot to "pressure cooker" and timer to 3 minutes. Then open the steam valve to "steam", cover with towel and release pressure.
  4. Open the lid, check the potatoes for doneness by pressing one piece against the side of the pot. If the peace breaks easily, with little resistance the potatoes are done. If they're not, just cook for another minute or so.
  5. After that, add the drained beans, bacon and shredded beef.
  6. Bring to a boil, then add the sautéed vegetables and turn off heat. Stir. Taste and adjust the seasoning.
  7. Add ⅓ cup chopped parsley, ¼ cups chopped dill, stir, cover with lid.
  8. For best flavor profile, allow the flavors to mend for 2-3 hours as the soup cools before serving. This soup makes really good leftovers, because it tastes even better the next day.
  9. Serve with a dollop of sour cream, a good piece of bread, a wedge of purple or sweet onion and salt. Enjoy!

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  • Tatyana S.

    I was wondering if u have any other favorite pressure cooker recipes? Cuz I have a instant pot pressure cooker and I always cook my borsch in there Definitely saves me so much time

    · Reply
    • Hi Tatyana,
      I will be posting several recipes soon, but I use my pressure cooker for anything that requires longer time to cook, like beef, bullion, and other things like that. Stay tuned!

      · Reply
  • luba

    yum!!!!! looks delicious , especially on this cold rainy day …….I can imagine the smell.

    · Reply
  • Beautiful colour; beautiful ingredients : autumn comfort food at its peak ! Thank you !

    · Reply
  • Marina

    YES!! I’m so happy to see a PC recipe, I was beginning to think I am the only one who uses one! Marina, my PC recipe inventory is so limited, now that I know you use one as well, I will be checking back quite often in hopes that you will start posting more pressure cooker recipes:)
    In the meanwhile, I will give this borsch a try!

    · Reply
    • I have been using a manual one ever since I got married, but not many people had a PC or knew what it was, so now that it is more popular, I will definitely post more 🙂
      Thank you!

      · Reply

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