Beet Borscht with Beef and Cabbage
2
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
This wintery, Russian-style borscht is made with lean beef chuck roast, loads of beets, cabbage, and carrot, plus tomato paste and vinegar for a sweet-sour edge.
Ingredients
Uncooked lean trimmed boneless chuck steak
1 pound(s), cut into 3/4-inch chunks
Reduced sodium beef broth
32 fl oz, (1 carton), heated
Beets
1½ pound(s), scrubbed, trimmed, and cut into 1/2-inch pieces
Shredded red cabbage
10 oz, (1 bag, 5 cups)
Onion
1 large, halved lengthwise and sliced
Carrots
2 cup(s), shredded (about 2 carrots)
Canned tomato paste
2 tbsp(s)
Kosher salt
1¼ tsp(s)
Red wine vinegar
2 tbsp(s), or to taste
Fresh dill
5 tbsp(s), chopped fresh
Light sour cream
12 tbsp(s)
Black pepper
¼ tsp(s), or to taste
Instructions
1
Press Sauté on 6-quart Instant Pot. When Hot is displayed, spray bottom of pot with nonstick spray. Add beef, in batches, and cook, stirring, until browned on all sides, about 6 minutes per batch. Return beef to pot along with broth. Press Cancel to turn off pot. Lock lid, making sure vent is closed.
2
Press Pressure Cook and select High Pressure; set cooking time for 16 minutes. When time is up, press Cancel to turn off pot. Move steam release valve to Venting position to quickly release pressure.
3
Remove lid and stir in beets, cabbage, onion, carrots, tomato paste, and salt. Lock lid, making sure vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 7 minutes. When time is up, press Cancel. Move steam release valve to Venting position to quickly release pressure.
4
Remove lid and stir in vinegar and dill. Ladle soup evenly into 6 bowls. Top each serving with dollop of sour cream. Sprinkle with pepper. Garnish with sliced beet and beet greens, if desired
5
Per serving: 1 1/2 cups borscht and 2 tablespoons sour cream
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