How to make Borscht

Borscht is a delicious and hearty soup that is perfect for a cold winter day. It is made with fresh vegetables and a savory broth. Borscht can be served hot or cold and is a popular dish in many eastern European countries. There are many different ways to make borscht, but the basic ingredients are always the same. To make borscht, you will need:

5 from 1 vote

Course: Appetizer, Soup

Cuisine: Russian

Diet: Gluten Free

Keyword: soup, soup recipe

Prep Time: 5

Cook Time: 10

Servings:

Calories: 151kcal

Author: Rekha Kakkar

Ingredients

1 carrot
1 cup cabbage
2 beetroots
1 potato
2 tablespoons olive oil
4 cups vegetable stock
4 sprigs thyme
½ cup tomato puree fresh
1 tablespoon Red wine vinegar
salt and black pepper to taste

Instructions

In the instant pot, heat the oil on saute mode.
Add carrots, beets, potatoes, and cabbage and saute for a minute.
Add water or vegetable broth and tomato puree.
Season with salt and black pepper.
Close the lid of the IP and put it on the pressure cooker for 4 minutes.
After pressure cooking is over allow the IP to stand for 4 minutes and then force release the pressure by moving the valve to ventilate position.
Borscht is ready to serve.
As a personal preference, I take out ½ of the veggies and then blend the rest of the veggies with a stick blender.
this gives a creamy consistency soup. Then I return the veggies back into the soup and serve it topped with sour cream.

Nutrition