Russian Borscht | Pressure Cooker Recipe – Two Sleevers https://twosleevers.com/russian-borscht/

Russian Borscht 3.9 from 28 votes Prep Time Cook Time Total Time 15 mins 45 mins 1 hr

This Russian Borscht recipe has been simplified for your Instant Pot to give you the traditional taste you want without spending half the day making it! Course: Main Course, Soup Cuisine: Russian Keyword: Authentic Russian Borscht, Authentic Russian Borscht Recipe, Borscht Recipe, Instant Pot International Recipe, instant pot soup, Russian Borscht Recipe, Russian Recipe, Russian Soup, TwoSleevers Dietary Consideration: Dairy-Free, Gluten-Free, High Fiber, Keto, Low Carb, Low Sugar Cooking Style: Instant Pot/Pressure Cooker Recipe Type: Beef, Pressure Cooker, Soup Servings: 8 Calories: 414 kcal

Ingredients

For the first Cooking Cycle 4 strips bacon chopped 1 cup chopped onion 5 cloves garlic 14.5 ounces can diced tomatoes undrained 2 large carrots chopped into big pieces 2 pounds beef short ribs 2 cups water 2 bay leaves 1/2 teaspoon red pepper flakes 1/2 teaspoon ground pepper 1 teaspoon salt For the second Cooking Cycle 1.5-2 cups water 2 cups shredded cabbage or coleslaw mix 1 cup peeled, coarsely shredded beets 1 cup peeled, coarsely shredded carrots 3 tablespoons vinegar For Serving Fresh dill Russian Borscht https://twosleevers.com/russian-borscht/

1 of 2 2019-02-01, 2:24 p.m. Russian Borscht | Pressure Cooker Recipe – Two Sleevers https://twosleevers.com/russian-borscht/

Sour Cream

Instructions

1. 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. 2. 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. 3. Set the pot to cook on high pressure for 20 minutes. 4. 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. 5. When the pot is done cooking, allow it to sit undisturbed for 10 minutes, and then release all pressure. 6. Add the additional water, vegetables, and vinegar. 7. Seal the pot and cook for 1 minute and high pressure. This will cook the vegetables just enough. 8. When it is done, release all pressure quickly. 9. Serve with fresh chopped dill and sour cream. 10. You can also serve with a side of dark rye bread toasted with olive oil and rubbed with a garlic clove.

Recipe Notes

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

Nutrition facts per serving

414kcal | Fat: 34g | Saturated fat: 14g | Carbohydrates: 10g | Fiber: 2g | Sugar: 5g | Protein: 14g I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.

2 of 2 2019-02-01, 2:24 p.m.