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Beet borscht with beef and cabbage

Beet Borscht with Beef and Cabbage

5
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. Stick with the Russian theme and serve with sliced pumpernickel bread.

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

Uncooked beets

1½ pound(s), scrubbed, trimmed, and cut into 1/2-inch pieces

Shredded red cabbage

10 oz, (1 bag, 5 cups)

Uncooked onion

1 large, halved lengthwise and sliced

Carrots

2 cup(s), shredded (about 2 carrots)

Tomato paste

2 Tbsp

Kosher salt

1¼ tsp

Red wine vinegar

2 Tbsp, or to taste

Dill

5 Tbsp, chopped fresh

Light sour cream

12 Tbsp

Black pepper

¼ tsp, 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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