Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! Made with beef, lots of vegetables and beans it is bound to become your favorite, just like it has been ours!
To a large 6 qt pot add 2 qts of water, 1.5 lbs of beef, 1 whole onion, one whole carrot, 1/2 tbsp salt & 5-7 black peppercorns. Cover with lid, close the lid valve to "pressure" and set the pot to "pressure cook" for 60 minutes.
Render 4 strips of chopped bacon in a skillet over medium heat until crispy. Remove the bacon and discard the fat.
Add 2-3 tablespoons of oil to the same skillet and 1.5 cups of diced onions and sauté, stirring continously, until golden brown, about 5-8 minutes.
To the onions add 1.5 cups shredded carrots, stir and continue cooking over medium heat for about 5 minutes until lightly golden.
Now add 3 cups of shredded beets and stir.
Season with 1 tsp of kosher salt, 2 tsp of black ground pepper, 2 tbsp of tomato paste or 7.4 oz of tomato sauce and stir everything to combine. Cover with lid, turn the heat to low and cook until the beets are soft, string several times throughout, about 25 minutes.
Add 4 cups of cubed potatoes and 1 heaping spoon of Better than Bullion Beef or Chicken Base to the broth. If using cabbage add it together with the potatoes. Cover with lid, close the steam valve to "pressure", set the pot to "pressure cooker" and timer to 3 minutes. Then open the steam valve to "steam", cover with towel and release pressure.
Open the lid, check the potatoes for doneness by pressing one piece against the side of the pot. If the peace breaks easily, with little resistance, the potatoes are done. If they're not, cook for another minute or so.
Add 1/3 cup chopped parsley, 1/4 cups chopped dill, stir, cover with lid.
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