Borscht (Pressure Cooked)
Full-flavored borscht in 40 minutes flat, thanks to the pressure cooker. Beets, cabbage, carrots, parsnips, and tomatoes in a rich beef stock with caraway and allspice. Finished with vinegar and sour cream.
YIELD
8 servingsPREP
30 minCOOK
10 minREADY
40 minWant real borscht on a weeknight? The pressure cooker makes it happen.
All those vegetables that usually need hours of slow simmering get tender in just 10 minutes under high pressure. Beets, shredded cabbage, carrots, parsnips, onion, and canned tomatoes cook in a beef (or veal) stock seasoned with bay leaves, caraway seeds, and allspice.
Once the lid comes off, a splash of red wine vinegar brightens everything up and gives you that classic sweet-sour balance.
The whole thing takes about 40 minutes from start to bowl, including prep. That’s borscht on a Tuesday.
Garnish with a generous dollop of sour cream and serve with crusty bread.
Variations
- Vegetarian: Swap the beef stock for a robust vegetable stock. The method stays exactly the same.
- Heartier Version: Add cubed beef chuck or sliced kielbasa before locking the lid for a meatier bowl.
Pro Tips
- Use the natural pressure release method if you have time. Quick release under cold water works but can cause sputtering with this much liquid.
- Add the vinegar and salt after cooking, not before. The pressure concentrates flavors, so season at the end to avoid over-salting.
- Veal stock gives a more refined, silky body than beef stock if you can get your hands on it.
Ingredients
Directions
Heat the butter in the cooker and sauté the onions until soft, stirring frequently, about 3 minutes.
Add the remaining ingredients except the vinegar, salt, and sour cream.
Lock the lid in place and over high heat bring to high pressur e.
Adjust the heat to maintain high pressure and cook for 10 minutes.
Let the pressure drop naturally or quick release by placing the pot under cold running water.
(Other quick release methods are likely to cause sputtering.) Remove the lid, tilting it away from you to allow any excess steam to escape.
Remove the bay leaves.
Stir in vinegar and salt to taste. Adjust seasonings and garnish each portion with a dollop of sour cream.
Variation 1: Although borscht is traditionally made with beef stock, a vegetarian version can be made by substituting a full-flavored vegetable stock.
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