Borscht
Equipment
- 1 Instapot or Dutch oven
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion diced
- 6 cloves garlic rough chopped
- 2 stalks celery chopped
- 1 cup carrots sliced or diced small
- 2 cups red cabbage shredded or chopped
- 1 extra large beet thinly sliced or small diced
- 1 cup beet stems and greens chopped
- 4 cups veggie, chicken, or beef stock
- 2 tbsp tomato paste
- 1 tsp celery seed
- 1/2 tsp allspice
- 2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne
- 2 tbsp apple cider vinegar
- 1/2 cup fresh dill chopped
Instructions
- Set Instapot to “saute” function.
- Add the olive oil (or butter) and diced onions and sauté 4-5 minutes stirring often making sure onions do not stick. Add the rest of the veggies; garlic, celery, carrots, beets, cabbage, beet stems and greens and stir to coat with onions and oil.
- Add the broth and tomato paste, spices, salt and pepper. Give and stir and press “cancel” button.
- Place the lid on pot and lock, making sure steam release is pointed to Sealing. Press High Pressure and set to 10 minutes. When time is up, allow to naturally release for 5 minutes then place kitchen towel over the pressure release button and turn to manually release. Once the float valve drops, open the lid.
- Stir in the apple cider vinegar. Taste and adjust salt and pepper.
- To serve, top with a dollop of sour cream or yogurt ( or vegan yogurt) and ample amounts of fresh dill.
Notes
This can also be made on the stove top, in a similar fashion. Heat oil in a dutch oven over
medium-high heat. Brown the onions, stirring 4-5 minutes. Lower heat to medium and add
garlic, saute 2 minutes, then add celery, carrots, beets, cabbage, beet greens, stirring to coat.
Add broth and tomato paste. Add spices, salt and pepper. Bring to a simmer, cover and
simmer on low heat 20 minutes or until beets and carrots are tender. Continue with recipe above, adding vinegar, adjusting salt and pepper.
medium-high heat. Brown the onions, stirring 4-5 minutes. Lower heat to medium and add
garlic, saute 2 minutes, then add celery, carrots, beets, cabbage, beet greens, stirring to coat.
Add broth and tomato paste. Add spices, salt and pepper. Bring to a simmer, cover and
simmer on low heat 20 minutes or until beets and carrots are tender. Continue with recipe above, adding vinegar, adjusting salt and pepper.
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