Borsht Under Pressure

Bold. Hot. Vibrant.

Borsht is meant to make blood boil in more ways than one. This loaded version delivers bold taste, potent vegetables, and scouring spiciness to power you through the rest of winter!

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Servings: 8

Prep Time: 00:20

Cook Time: 00:40

Main Ingredients

8 medium beets (or 1 bag)

4 medium potatoes or 1 medium sweet potato*

1/2 head of red cabbage, chopped

1 onion, diced

3 cloves garlic, minced

1/3 cup fresh dill, roughly chopped

8 cups broth**

1/4 cup vinegar

1/4 to 1/2 cup sambal oelek*** or 1 tsp red pepper flakes

optional: juice of one lemon or lime

optional: chickpeas


1Scrub the beets and potatoes well with a brush in a bowl of water.

2Cut off and discard the ends of the beets and dice them (no need to peel).

3Dice the potatoes.

4Add the diced beets, diced potatoes, diced onions, minced garlic, chopped cabbage, and 2 L of stock to the pressure cooker/instant pot and set to high pressure for 40 minutes.

5When cooking is complete, release the pressure valve; open the the lid when it is safe and add the vinegar, sambal oelek or red pepper flakes, optional lemon/lime juice, and fresh dill.

6Serve as an appetizer or with chickpeas or white beans to make it a meal.

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