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:

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Prep Time 5

Cook Time 10

Course Appetizer, Soup

Cuisine Russian

Servings

Calories 151 kcal

Ingredients

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

Calories: 151kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 995mgPotassium: 363mgFiber: 5gSugar: 8gVitamin A: 3293IUVitamin C: 14mgCalcium: 29mgIron: 1mg

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