Of course when they made soup in Poland back in the 1930’s , they would always put some meat in it if it was available…perhaps a rabbit or pigeon. After Mama came to Canada she started to cook it meatless. So the borscht I am used to is a vegetable borscht and I am telling you, you will not miss the meat, however, if you are so inclined to throw a pigeon in there…..or sausage or beef, sautéed, it would be great. I make this borscht with fresh vegetables from the garden available in late August and September. I do not use canned vegetables at all, but you certainly can use canned tomatoes – 14 ounce can.
- 3 large beets , cooked in pressure cooker, peeled and diced along with the tops if you have them.3 carrots, peeled and shredded
- 3-4 red potatoes, cleaned and cubed. I use the red because they do not ‘dissolve’ into the soup, they remain intact and firm.
- 1 tablespoon of vegetable oil
- 1 medium onion chopped
- Fresh dill to taste
- Water with beef bouillon powder dissolved in it
- 2 cups of sauerkraut, drained and rinsed (small jar if you have to purchase one )or ½ fresh shredded cabbage and ½ sauerkraut. Then you would use less sugar Fresh Tomatoes from your garden – about two cups cut up into ½ to 1 inch pieces. No need to peel them, the pressure cooking dissolves the skin
- 3 cloves of garlic, minced
- Salt and pepper….however the powdered bouillon has lots of salt in it so I would not add salt
- 1 tablespoon Red wine vinegar
- 1 tablespoon or more sugar to taste
- Squeeze of ketchup or half a can of tomatoe paste….ketchup is easier and not wasteful (1/4 cup) Sour cream for topping Fresh parsley for soup and for garnish
- Place your beets on steaming rack into pressure cooker. Do not cut the root off and cut tops near beet but not into beet Put in a cup and a half water into pressure cooker Close lid and pressure cook beets for about 30 minutes Remove from cooker, run beets under cold water and slip peels off and clean them up when not too hot to handle Dice the beets and cut fresh beet tops into one inch pieces..if you have beet leaves then shred them Place beets/tops/leaves into a bowl.
- Clean pressure cooker pot…..put a tablespoon to two of oil and put on sauté.
- When the oil is hot, sauté the onions, parsley, pepper (salt) and dill until onions translucent Now add into the pot the cut up beets /tops/leaves, carrots, potatoes , sauerkraut, tomatoes, garlic .
- Add water/bouillon to make as thin or thick a soup as you like. I do not like a runny soup in this case….you want the vegetables. I add bouillon about 2/3rds …..not so vegetables are completely under water.
- Put in the wine vinegar, sugar, and ketchup and stir. Taste it to see if right sweet/sour consistency for you Pressure cook for 10 minutes.
- Let pressure release naturally.
- Scoop the wonderful vegetables into a bowl, top with sour cream and fresh parsley….so delicious.
This makes the maximum limit in the Instant Pot so good for a few servings or a large crowd. Just delicious.