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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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