This authentic Russian Borscht recipe has been simplified for your Instant Pot or pressure cooker to give you the traditional taste you want without spending half the day making it!
If you've followed me for very long, you know I love international food and recipes. I'm known for my Instant Pot Keto Butter Chicken recipe, but I also love amazing Mexican food like my Low Carb Pollo Con Salsa Rojo recipe, and Lebanese food like my One Pot Lebanese Hashweh recipe, but today we're making Authentic Russian Borscht. A delicious beet soup recipe.
Is Borscht Russian or Ukranian?
Russia is known for its delicious borscht recipes. However, you will also find just as many amazing Beetroot soup recipes in Ukraine. This is most commonly known to be the place the recipe originated.
What Is Borscht?
A Russian borscht recipe is basically a slightly sour beet soup that is popular in much of Eastern Europe. When we think of a Borscht in the United States, we often associate that with a soup with beet in it. But in fact, Borscht can also be made with a variety of different ingredients.
Really, there are as many good Borscht recipes as there are families who make them. So once you try, and enjoy, this authentic Russian borscht, feel free to add other ingredients such as potatoes, hard-boiled eggs, julienned parsnips, etc.
How To Make Beetroot Soup
Someone in my Facebook group asked for an authentic Russian Borscht Recipe. Mila Ioffe, who is Russian, posted her beetroot soup recipe and we all got quite excited about it. My husband has spent quite some time in Russia and has spoken fondly of the Borscht he has had there.
So I was motivated to try Mila's Russian Borscht recipe. But she warned me it was quite time-consuming. I decided to adapt it to the Instant Pot and reduce as many steps as I could without compromising flavor.
The first thing I did was got rid of the steps where you made stock separately, the beets separately and cooked the stock in one pan and the vegetables in another pan. I also omitted the potatoes from this soup to lower carbs a bit.
How Do You Eat Russian Borcht?
A lot of people choose to eat Russian Borscht cold in the warmer, summer months. In the colder months, most people prefer to eat it hot. It's honestly delicious no matter what temperature you eat it.
Want Some More Instant Pot Recipes?
- Instant Pot Beef Stew - nothing says comfort food like a thick beef stew!
- Pressure Cooker Butternut Farro Risotto - This is going to be your new favorite dish!
- Instant Pot Italian Sausage Soup - This is the best soup for cold nights. So simple and delicious!
I do think that this does have the authentic Russian Borscht flavor but I definitely didn't spend half the day making it. I do hope you'll try it and report back. If you love it, make sure to share this recipe on Facebook and Pin it to make it again later.
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For the first Cooking Cycle
- 4 strips (4 strips) Bacon, chopped
- 1 cup (160 g) onions, chopped
- 5 cloves (5 cloves) Garlic
- 14.5 ounces (411.07 g) Canned Tomatoes, undrained
- 2 large (2 large) Carrots, chopped into big pieces
- 2 pounds beef short ribs
- 2 cups (500 g) Water
- 2 (2 ) Bay Leaves
- 1/2 teaspoon (0.5 teaspoon) Red Pepper Flakes
- 1/2 teaspoon (0.5 teaspoon) Ground Black Pepper
- 1 teaspoon (1 teaspoon) Kosher Salt
For the second Cooking Cycle
- 1.5-2 cups (375 g) Water
- 2 cups (140 g) shredded cabbage or coleslaw mix
- 1 cup (136 g) Beets, peeled, coarsely shredded
- 1 cup (128 g) Carrots, peeled, coarsely shredded
- 3 tablespoons (3 tablespoons) White Vinegar
- Fresh dill
- Sour Cream
- Turn your Instant Pot or Pressure cooker to Sauté. When it is hot, add chopped bacon and cook for 3-4 minutes until the edges are crisped.
- Add chopped onion, chopped garlic cloves, and large chopped carrots, tomatoes, short ribs, and all remaining spices from the first cooking cycle. This step cooks the meat while also making a rich meat stock.
- Set the pot to cook on high pressure for 20 minutes.
- Meanwhile, using a coarse grater or a zoodler, grate the beets and carrots and set aside. I used this old-fashioned salad shooter that I absolutely love.
- When the pot is done cooking, allow it to sit undisturbed for 10 minutes, and then release all pressure.
- Add the additional water, vegetables, and vinegar.
- Seal the pot and cook for 1 minute and high pressure. This will cook the vegetables just enough.
- When it is done, release all pressure quickly.
- Serve with fresh chopped dill and sour cream.
- You can also serve with a side of dark rye bread toasted with olive oil and rubbed with a garlic clove.
- Nutritional info will vary with the amount of meat and fat on your short ribs
- You can add 2 shredded potatoes into the second cooking cycle if you'd like