This Ukrainian borscht soup is a traditional beet soup that is enjoyed by locals all over Eastern Europe (and many in rest of the world too!). Made with red beets and plenty of vegetables, this vegan soup is nutritious, flavorful, and delicious. It’s so easy to make in one pot on the stove with minimal prep work involved — and even easier in an Instant Pot. Plus, beet soup is easy to make ahead and freezes really well so you can meal prep lunches and dinners for days or months to come.
- 4 medium beets, cut into 1-inch cubes
- 3 cups purple cabbage, chopped
- 2 medium carrots, shredded
- 1 medium onion, finely chopped
- 1 (16 ounce) can diced tomatoes
- 4 cups vegetable broth (or beef broth)
- 1 tablespoon fresh parsley, finely chopped
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- sour cream (optional, for serving)
- In a large stockpot, add beets, purple cabbage, carrots, onion, diced tomatoes, and broth. Mix well and bring it to a boil over medium-high heat, about 5-6 minutes.
- Cover the lid and simmer over low heat until the beets are tender, about 30- 35 minutes.
- Stir in parsley and season with salt and pepper to taste.
- Serve warm with a dollop of sour cream on top and a sprinkle of chopped parsley, if desired.
Instant Pot instructions:
- Add beets, purple cabbage, carrots, onion, diced tomatoes, and broth into the instant pot and mix well to combine.
- Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 15-20 minutes until tender. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position.
- Stir in parsley and season with salt and pepper to taste. Serve warm.
Reference: Ahead of Thyme
Written by: Omojo Emeje