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How to make Borscht

Rekha Kakkar
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 minutes
Cook Time 10 minutes
Course Appetizer, Soup
Cuisine Russian
Servings 4
Calories 151 kcal

Ingredients
  

  • 1 carrot
  • 1 cup cabbage
  • 2 beetroots
  • 1 potato
  • 2 tablespoons olive oil
  • 4 cups vegetable stock
  • 4 thyme sprigs
  • ½ 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 ½ 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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