Beet Borscht with Beef and Cabbage
7
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)
Reduced sodium beef broth
32 fl oz
Uncooked beets
1.5 pound(s)
Shredded red cabbage
10 oz
Uncooked onion(s)
1 large
Carrots
2 cup(s)
Tomato paste
2 Tbsp
Kosher salt
1.25 tsp
Red-wine vinegar
2 Tbsp
Dill
5 Tbsp
Light sour cream
12 Tbsp
Black pepper
0.25 tsp
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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