Instant Pot Traditional Borscht Recipe

instant pot traditional borscht recipe
  • Yield: 4 soup bowls
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Calories

    279
  • Fat

    5.7 g
  • Saturated Fat

    1.7 g
  • Polyunsaturated Fat

    0.4 g
  • Cholesterol

    4.2 mg
  • Sodium

    1235 mg
  • Potassium

    346 mg
  • Carbohydrate

    53.4 g
  • Fiber

    9.7 g
  • Sugars

    12.4 g
  • Protein

    7.3 g

Instant pot traditional borscht recipe. Hearty vegetable soup made in an electric pressure cooker. Full of nutrients and vegan-friendly dish. You may also like our great collection of pressure cooker recipes-Pressure Cooker Recipes

Instant Pot Traditional Borscht Recipe

Ingredients

  • 1 medium white onion, peeled and chopped
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 medium potatoes, peeled and cubed
  • 1 large carrot, peeled and grated
  • 2 medium beets, peeled and grated
  • 1/4 medium cabbage, sliced
  • 4 garlic cloves, peeled and diced
  • 3 tablespoons apple cider vinegar
  • 1½ tablespoons tomato paste
  • 1 cube instant beef stock (use vegetable cube for vegan version)
  • 1 cube instant vegetable stock
  • 1/2 teaspoon freshly ground black pepper
  • 5 cups (1.25 L) water
  • chopped fresh parsley
  • sour cream

Method

Step 1

Heat the olive oil in an electric instant pot turned to sauté function. Add chopped white onions and sauté, stirring occasionally, until softened, for about 2 minutes.

Step 2

Add cunbed potatoes, grated carrots, and beets. Mix well, then stir in sliced cabbage, garlic, and remaining ingredients.

Step 3

Close the pot and ock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.

Step 4

Using the Natural release method, bringpressure to normal. Carefully unlock and open the lid. Stir the borscht well before serving.

Step 5

Ladle into soup bowls. Sprinkle with chopped fresh parsley. Top with a dollop of sour cream (optional)

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