Ukrainian Beet Soup – Borsch {In Pressure Cooker} Recipe
If you’re longing for a bowl of true comfort that’s as stunning to look at as it is satisfying to eat, Ukrainian Beet Soup – Borsch {In Pressure Cooker} will absolutely win your heart. This borsch is brimming with earthy sweetness from beets, a symphony of tender vegetables, and bright fresh dill, all in a ruby-red broth that’s as inviting as grandma’s kitchen. Whether you’re Ukrainian at heart or just craving something soul-soothing and nourishing, this pressure-cooker version brings the iconic flavors to your table in less than an hour, without sacrificing the deep, complex taste that borsch lovers know and crave.
Ingredients You’ll Need

Ingredients You’ll Need
One of the joys of Ukrainian Beet Soup – Borsch {In Pressure Cooker} is seeing simple, wholesome ingredients come together in a way that tastes like pure magic. Each ingredient adds its own note to the melody—beets bring vibrant color and earthiness, cabbage adds sweetness and bulk, potatoes make it hearty, and a few essential pantry items round out the flavor.
- Vegetable oil: Use a neutral oil to sauté the veggies and draw out their flavors from the very start.
- Onion: Chopped onion provides a soft, savory base for the soup.
- Carrots: Grated for the sweetest taste and a tender texture that nearly melts into the broth.
- Celery: Adds an aromatic lift and a subtle crunch to the medley.
- Beets: Grated beets are the heart of borsch, creating its signature color and deep flavor.
- Green cabbage: Shredded cabbage sweetens as it cooks and bulks up the soup beautifully.
- Potatoes: Diced potatoes add body and turn this soup into a meal on their own.
- Beef or vegetable broth: For depth—use beef broth for a richer taste or vegetable for a lighter, vegetarian version.
- Tomato paste: Adds a touch of tang and helps round out the sweet and savory elements.
- Diced tomatoes: Canned tomatoes keep things easy but still deliver that fresh, robust tomato flavor.
- Bay leaves: Impart an herbal note that quietly ties all the flavors together.
- Salt: Essential for bringing all the flavors into balance—don’t skimp!
- Black pepper: Ground black pepper gives a gentle warmth without overpowering the soup.
- Paprika: Adds subtle smokiness and deepens the color of the broth.
- Garlic: Stirred in at the end for a punchy, aromatic finish.
- White vinegar: Brightens and balances the earthy sweetness of the beets.
- Sugar: Just a bit of sugar heightens both the beets’ and tomatoes’ natural sweetness.
- Fresh dill: Chopped dill brings a final burst of herby freshness that makes borsch irresistible.
- Sour cream: For serving—its cool creaminess is classic, so don’t skip it!
How to Make Ukrainian Beet Soup – Borsch {In Pressure Cooker}
Step 1: Sauté the Aromatics
Start by setting your pressure cooker to sauté mode and swirling in the vegetable oil. When it shimmers, add the onion, carrots, and celery. Cook for 3 to 4 minutes until the onion turns translucent and everything smells sweet and inviting. This quick step brings out the depth and sweetness that will underlie every spoonful of your Ukrainian Beet Soup – Borsch {In Pressure Cooker}.
Step 2: Add the Beets
Grated beets are the soul of borsch, both in color and flavor! Stir them into the sautéed veggies and cook for another two minutes. You’ll begin to see the color deepen and sense a subtle, earthy aroma—trust me, this is where the magic starts.
Step 3: Layer in the Vegetables and Liquids
Next, pile in the shredded cabbage and diced potatoes. Pour in your broth of choice, then add the tomato paste, diced tomatoes, bay leaves, salt, pepper, and paprika. Give it all a gentle stir to combine—your pot will look like a vegetable rainbow at this stage!
Step 4: Pressure Cook
Lock the lid, set the pressure cooker to high pressure, and cook for 15 minutes. This is when the flavors marry, and the veggies soften into a vibrant, comforting soup without hours of simmering. That’s the beauty of making borsch in the pressure cooker—flavor packed into every spoonful, in record time.
Step 5: Finish and Brighten the Flavors
Once the timer is up, carefully release the pressure according to your manufacturer’s instructions. Switch back to sauté mode and add the minced garlic, white vinegar, and sugar. Simmer for 2–3 minutes; this wakes up the flavors and gives the soup its signature borsch brightness. Remove the bay leaves and stir in lots of fresh dill for that fresh, herby pop.
Step 6: Adjust and Serve
Taste your Ukrainian Beet Soup – Borsch {In Pressure Cooker} and adjust the seasoning as needed. Serve steaming hot with a generous dollop of sour cream—you’ll see how the cream swirls into the scarlet soup and feel instantly hugged by every cozy bowlful.
How to Serve Ukrainian Beet Soup – Borsch {In Pressure Cooker}
Garnishes
No bowl of Ukrainian Beet Soup – Borsch {In Pressure Cooker} is fully dressed without the crowning swirl of cool sour cream. Finish with extra chopped dill or even a few snips of scallion for brightness. A sprinkle of freshly cracked pepper can add just a bit of heat, too.
Side Dishes
Traditional borsch absolutely loves the company of hearty breads. Serve with slices of rustic rye, pumpernickel, or a crusty baguette for dunking into the flavorful broth. If you want to go all out, try garlic pampushky—Ukrainian garlic rolls—to really channel an authentic table.
Creative Ways to Present
Make your presentation memorable by serving the soup in wide, shallow bowls to show off the vivid colors. For a fun twist, offer borsch in small mugs or teacups as an appetizer at gatherings, or serve family-style from a large tureen with a platter of garnishes so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
One of the best things about Ukrainian Beet Soup – Borsch {In Pressure Cooker} is that it gets even tastier after a night in the fridge as the flavors meld. Simply let it cool to room temperature, then transfer to airtight containers and refrigerate for up to 5 days. You’ll have the perfect lunch or quick dinner ready to go!
Freezing
Borsch freezes beautifully. Divide cooled soup into portions and freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Leave a little space at the top of containers for expansion. When a craving hits, just defrost and reheat for a homemade treat on demand.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat or microwave individual servings until hot. If the borsch has thickened a bit in the fridge, you can stir in a splash of broth or water to reach your desired consistency. Don’t forget to add fresh dill and sour cream for serving, just like on day one!
FAQs
Can I make Ukrainian Beet Soup – Borsch {In Pressure Cooker} vegetarian or vegan?
Absolutely! Just use vegetable broth in place of beef broth, and swap out sour cream with a plant-based alternative. The soup remains every bit as bold, beautiful, and delicious.
What’s the best way to grate beets for borsch?
A box grater is classic and straightforward, but if you want to save time, you can use the grating attachment on your food processor. Just be careful—beets stain, so wear an apron if you can!
Why add vinegar and sugar at the end?
Vinegar brightens the earthy beets, and sugar balances the tang and brings out natural sweetness in the veggies. Adding both at the end preserves their flavors and gives your borsch that signature lively taste.
Can I add meat to this borsch?
Definitely! For a heartier bowl, add cooked shredded beef to the soup before serving or toss in sliced sausage during the simmer step. Just be sure to use beef broth as your base to add richness to the dish.
How do I know when borsch is seasoned just right?
After simmering, always taste and adjust the salt, vinegar, or sugar at the end. The flavor should be slightly tangy, gently sweet, and perfectly savory. If anything seems flat, a sprinkle of salt or splash of vinegar will usually work wonders!
Final Thoughts
There’s something irresistibly heartwarming about preparing and sharing Ukrainian Beet Soup – Borsch {In Pressure Cooker}. The ingredients are humble, the process is easy, yet the result feels extraordinary every single time. Give this vibrant soup a whirl in your own kitchen—you just might find a new family favorite!
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Ukrainian Beet Soup – Borsch {In Pressure Cooker} Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Ukrainian Beet Soup, known as Borsch, is a hearty and flavorful dish that is traditionally enjoyed in Eastern European cuisine. This recipe provides a quick and easy method to prepare this beloved soup using a pressure cooker, perfect for a comforting meal any time of the year.
Ingredients
Vegetable Base:
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 medium carrots, grated
- 2 celery stalks, chopped
Vegetables & Seasoning:
- 3 medium beets, peeled and grated
- 1/2 head green cabbage, shredded
- 3 medium potatoes, peeled and diced
- 6 cups beef or vegetable broth
- 2 tablespoons tomato paste
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 cloves garlic, minced
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1/4 cup fresh dill, chopped
Serving:
- Sour cream for serving
Instructions
- Sauté Vegetables: Set the pressure cooker to sauté mode and heat the vegetable oil. Add the onion, carrots, and celery, cooking for 3–4 minutes until softened.
- Add Ingredients: Stir in the beets and cook for another 2 minutes. Add the cabbage, potatoes, broth, tomato paste, diced tomatoes, bay leaves, salt, pepper, and paprika.
- Cook: Lock the lid and set the cooker to high pressure for 15 minutes.
- Release Pressure: Once cooking is complete, carefully release the pressure according to the manufacturer’s instructions.
- Final Touches: Switch back to sauté mode, stir in the garlic, vinegar, and sugar, and simmer for 2–3 minutes to blend flavors. Remove bay leaves, stir in fresh dill, and adjust seasoning if needed.
- Serve: Serve hot with a dollop of sour cream.
Notes
- For a richer flavor, use beef broth and add cooked shredded beef before serving.
- Borsch tastes even better the next day after flavors meld.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Pressure Cooker
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 9g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg