This authentic Russian Borscht recipe has been simplified for your Instant Pot or pressure cooker to give you the traditional taste you want without spending half the day making it!
Why You HAVE To Try This Borscht Recipe
- Fast. Ok. So, this isn’t one of my infamous " ready in under 30 minutes " Instant Pot meals , but compared to the amount of time you would spend making it on your stovetop , this recipe is fast.
- Delicious. The flavors in this borscht recipe are so incredibly flavorful. You’ll wonder what took you so long to try it.
- Authentic. Do you know that Borscht you always had on holidays or at your favorite aunt’s house growing up? This recipe tastes just like it.
- Low Carb . Only 8 net carbs per serving so you can easily work this soup into your macros.
Is Borscht Russian or Ukranian?
Russia is known for its delicious borscht recipes . However, you will also find just as many amazing Beetroot soup recipes in Ukraine. This is most commonly known to be the place the recipe originated.
What Is Borscht?
A Russian borscht recipe is basically a slightly sour beet soup that is popular in much of Eastern Europe. When we think of a Borscht in the United States, we often associate that with a soup with beet in it. But in fact, Borscht can also be made with a variety of different ingredients.
Really, there are as many good Borscht recipes as there are families who make them. So once you try, and enjoy, this authentic Russian borscht, feel free to add other ingredients such as potatoes, hard-boiled eggs, julienned parsnips, etc.
What Is Borscht Made Of?
The ingredients for an authentic borscht recipe can vary depending on who you ask and how much time you’re willing to spend making it.
Here are the ingredients you’ll need to make my easy Borscht recipe :
For The First Cooking Cycle
- Bacon
- Onions
- Garlic
- Canned Tomatoes
- Carrots
- Beef short ribs
- Water
- Bay Leaves
- Red Pepper Flakes
- Ground Black Pepper
- Kosher Salt
For the second Cooking Cycle
- Water
- Shredded cabbage or coleslaw mix
- Beets, peeled, coarsely shredded
- Carrots, peeled, coarsely shredded
- White Vinegar
How To Make Beetroot Soup
Someone in my Facebook group asked for an authentic Russian Borscht Recipe . Mila Ioffe, who is Russian , posted her beetroot soup recipe and we all got quite excited about it. My husband has spent quite some time in Russia and has spoken fondly of the Borscht he has had there.
So I was motivated to try Mila’s Russian Borscht recipe . But she warned me it was quite time-consuming. I decided to adapt it to the Instant Pot and reduce as many steps as I could without compromising flavor.
The first thing I did was got rid of the steps where you made stock separately, the beets separately and cooked the stock in one pan and the vegetables in another pan. I also omitted the potatoes from this soup to lower carbs a bit.
Here are the rest of the steps:
- Turn your Instant Pot or Pressure cooker to Sauté. When it is hot, add chopped bacon and cook for 3-4 minutes until the edges are crisped.
- Add chopped onion, chopped garlic cloves, and large chopped carrots, tomatoes, short ribs, and all remaining spices from the first cooking cycle. This step cooks the meat while also making a rich meat stock.
- Set the pot to cook on high pressure for 20 minutes.
- Meanwhile, using a coarse grater or a zoodler, grate the beets and carrots and set aside. I used this old-fashioned salad shooter that I absolutely love.
- When the Instant Pot is done cooking, allow it to sit undisturbed for 10 minutes, and then release all pressure.
- Add the additional water, vegetables, and vinegar.
- Seal the pot and cook for 1 minute and high pressure. This will cook the vegetables just enough.
- When it is done, release all pressure quickly.
How Do You Eat Russian Borcht?
A lot of people choose to eat Russian Borscht cold in the warmer, summer months.
However, in the colder months, most people prefer to eat it hot. It’s honestly delicious no matter what temperature you eat it.
Love Trying New International Flavors?
If you’ve followed me for very long, you know I love international food and recipes.
I’m known for my Instant Pot Keto Butter Chicken recipe , but I also love amazing Mexican food like my Low Carb Pollo Con Salsa Rojo recipe , and Lebanese food like my One Pot Lebanese Hashweh recipe . I hope you enjoy the delicious Authentic flavors of this Russian Borscht . It’s a delicious beet soup recipe .
Want Some MoreInstant Pot Recipes?
- Instant Pot Beef Stew - nothing says comfort food like a thick beef stew!
- Pressure Cooker Butternut Farro Risotto - This is going to be your new favorite dish!
- Instant Pot Italian Sausage Soup - This is the best soup for cold nights. So simple and delicious!
- Easy Beet Recipes - These aren’t all Instant Pot recipes, but they will give you some more ideas for recipes with beets .
Russian Borscht
Equipment
- INSTANT POT DUO 6 QUART
Ingredients
For the first Cooking Cycle
- ▢ 4 strips ( 4 strips ) Bacon , chopped
- ▢ 1 cup ( 160 g ) onions, chopped
- ▢ 5 cloves ( 5 cloves ) Garlic
- ▢ 14.5 ounces ( 411.07 g ) Canned Tomatoes , undrained
- ▢ 2 large ( 2 large ) Carrots , chopped into big pieces
- ▢ 2 pounds beef short ribs
- ▢ 2 cups ( 500 g ) Water
- ▢ 2 ( 2 ) Bay Leaves
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Red Pepper Flakes
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Black Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
For the second Cooking Cycle
- ▢ 1.5-2 cups ( 375 g ) Water
- ▢ 2 cups ( 140 g ) shredded cabbage or coleslaw mix
- ▢ 1 cup ( 136 g ) Beets , peeled, coarsely shredded
- ▢ 1 cup ( 128 g ) Carrots , peeled, coarsely shredded
- ▢ 3 tablespoons ( 3 tablespoons ) White Vinegar
For Serving
- ▢ Fresh dill
- ▢ Sour Cream
Instructions
Turn your Instant Pot or Pressure cooker to Sauté. When it is hot, add chopped bacon and cook for 3-4 minutes until the edges are crisped.
Add chopped onion, chopped garlic cloves, and large chopped carrots, tomatoes, short ribs, and all remaining spices from the first cooking cycle. This step cooks the meat while also making a rich meat stock.
Set the pot to cook on high pressure for 20 minutes.
Meanwhile, using a coarse grater or a zoodler, grate the beets and carrots and set aside. I used this old-fashioned salad shooter that I absolutely love.
When the pot is done cooking, allow it to sit undisturbed for 10 minutes, and then release all pressure.
Add the additional water, vegetables, and vinegar.
Seal the pot and cook for 1 minute and high pressure. This will cook the vegetables just enough.
When it is done, release all pressure quickly.
Serve with fresh chopped dill and sour cream.
You can also serve with a side of dark rye bread toasted with olive oil and rubbed with a garlic clove.
Nutritional info will vary with the amount of meat and fat on your short ribs
You can add 2 shredded potatoes into the second cooking cycle if you’d like
Get support & connect with our community on Facebook!
Nutrition
Originally published January 9, 2018
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
This authentic Russian Borscht recipe has been simplified for your Instant Pot or pressure cooker to give you the traditional taste you want without spending half the day making it!
Why You HAVE To Try This Borscht Recipe
- Fast. Ok. So, this isn’t one of my infamous " ready in under 30 minutes " Instant Pot meals , but compared to the amount of time you would spend making it on your stovetop , this recipe is fast.
- Delicious. The flavors in this borscht recipe are so incredibly flavorful. You’ll wonder what took you so long to try it.
- Authentic. Do you know that Borscht you always had on holidays or at your favorite aunt’s house growing up? This recipe tastes just like it.
- Low Carb . Only 8 net carbs per serving so you can easily work this soup into your macros.
Is Borscht Russian or Ukranian?
Russia is known for its delicious borscht recipes . However, you will also find just as many amazing Beetroot soup recipes in Ukraine. This is most commonly known to be the place the recipe originated.
What Is Borscht?
A Russian borscht recipe is basically a slightly sour beet soup that is popular in much of Eastern Europe. When we think of a Borscht in the United States, we often associate that with a soup with beet in it. But in fact, Borscht can also be made with a variety of different ingredients.
Really, there are as many good Borscht recipes as there are families who make them. So once you try, and enjoy, this authentic Russian borscht, feel free to add other ingredients such as potatoes, hard-boiled eggs, julienned parsnips, etc.
What Is Borscht Made Of?
The ingredients for an authentic borscht recipe can vary depending on who you ask and how much time you’re willing to spend making it.
Here are the ingredients you’ll need to make my easy Borscht recipe :
For The First Cooking Cycle
- Bacon
- Onions
- Garlic
- Canned Tomatoes
- Carrots
- Beef short ribs
- Water
- Bay Leaves
- Red Pepper Flakes
- Ground Black Pepper
- Kosher Salt
For the second Cooking Cycle
- Water
- Shredded cabbage or coleslaw mix
- Beets, peeled, coarsely shredded
- Carrots, peeled, coarsely shredded
- White Vinegar
How To Make Beetroot Soup
Someone in my Facebook group asked for an authentic Russian Borscht Recipe . Mila Ioffe, who is Russian , posted her beetroot soup recipe and we all got quite excited about it. My husband has spent quite some time in Russia and has spoken fondly of the Borscht he has had there.
So I was motivated to try Mila’s Russian Borscht recipe . But she warned me it was quite time-consuming. I decided to adapt it to the Instant Pot and reduce as many steps as I could without compromising flavor.
The first thing I did was got rid of the steps where you made stock separately, the beets separately and cooked the stock in one pan and the vegetables in another pan. I also omitted the potatoes from this soup to lower carbs a bit.
Here are the rest of the steps:
- Turn your Instant Pot or Pressure cooker to Sauté. When it is hot, add chopped bacon and cook for 3-4 minutes until the edges are crisped.
- Add chopped onion, chopped garlic cloves, and large chopped carrots, tomatoes, short ribs, and all remaining spices from the first cooking cycle. This step cooks the meat while also making a rich meat stock.
- Set the pot to cook on high pressure for 20 minutes.
- Meanwhile, using a coarse grater or a zoodler, grate the beets and carrots and set aside. I used this old-fashioned salad shooter that I absolutely love.
- When the Instant Pot is done cooking, allow it to sit undisturbed for 10 minutes, and then release all pressure.
- Add the additional water, vegetables, and vinegar.
- Seal the pot and cook for 1 minute and high pressure. This will cook the vegetables just enough.
- When it is done, release all pressure quickly.
How Do You Eat Russian Borcht?
A lot of people choose to eat Russian Borscht cold in the warmer, summer months.
However, in the colder months, most people prefer to eat it hot. It’s honestly delicious no matter what temperature you eat it.
Love Trying New International Flavors?
If you’ve followed me for very long, you know I love international food and recipes.
I’m known for my Instant Pot Keto Butter Chicken recipe , but I also love amazing Mexican food like my Low Carb Pollo Con Salsa Rojo recipe , and Lebanese food like my One Pot Lebanese Hashweh recipe . I hope you enjoy the delicious Authentic flavors of this Russian Borscht . It’s a delicious beet soup recipe .
Want Some MoreInstant Pot Recipes?
- Instant Pot Beef Stew - nothing says comfort food like a thick beef stew!
- Pressure Cooker Butternut Farro Risotto - This is going to be your new favorite dish!
- Instant Pot Italian Sausage Soup - This is the best soup for cold nights. So simple and delicious!
- Easy Beet Recipes - These aren’t all Instant Pot recipes, but they will give you some more ideas for recipes with beets .
Russian Borscht
Equipment
- INSTANT POT DUO 6 QUART
Ingredients
For the first Cooking Cycle
- ▢ 4 strips ( 4 strips ) Bacon , chopped
- ▢ 1 cup ( 160 g ) onions, chopped
- ▢ 5 cloves ( 5 cloves ) Garlic
- ▢ 14.5 ounces ( 411.07 g ) Canned Tomatoes , undrained
- ▢ 2 large ( 2 large ) Carrots , chopped into big pieces
- ▢ 2 pounds beef short ribs
- ▢ 2 cups ( 500 g ) Water
- ▢ 2 ( 2 ) Bay Leaves
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Red Pepper Flakes
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Black Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
For the second Cooking Cycle
- ▢ 1.5-2 cups ( 375 g ) Water
- ▢ 2 cups ( 140 g ) shredded cabbage or coleslaw mix
- ▢ 1 cup ( 136 g ) Beets , peeled, coarsely shredded
- ▢ 1 cup ( 128 g ) Carrots , peeled, coarsely shredded
- ▢ 3 tablespoons ( 3 tablespoons ) White Vinegar
For Serving
- ▢ Fresh dill
- ▢ Sour Cream
Instructions
Turn your Instant Pot or Pressure cooker to Sauté. When it is hot, add chopped bacon and cook for 3-4 minutes until the edges are crisped.
Add chopped onion, chopped garlic cloves, and large chopped carrots, tomatoes, short ribs, and all remaining spices from the first cooking cycle. This step cooks the meat while also making a rich meat stock.
Set the pot to cook on high pressure for 20 minutes.
Meanwhile, using a coarse grater or a zoodler, grate the beets and carrots and set aside. I used this old-fashioned salad shooter that I absolutely love.
When the pot is done cooking, allow it to sit undisturbed for 10 minutes, and then release all pressure.
Add the additional water, vegetables, and vinegar.
Seal the pot and cook for 1 minute and high pressure. This will cook the vegetables just enough.
When it is done, release all pressure quickly.
Serve with fresh chopped dill and sour cream.
You can also serve with a side of dark rye bread toasted with olive oil and rubbed with a garlic clove.
Nutritional info will vary with the amount of meat and fat on your short ribs
You can add 2 shredded potatoes into the second cooking cycle if you’d like
Get support & connect with our community on Facebook!
Nutrition
Originally published January 9, 2018
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Russian Borscht
Ingredients
For the first Cooking Cycle
- 4 strips Bacon chopped
- 1 cup onions, chopped
- 5 cloves Garlic
- 14.5 ounces Canned Tomatoes undrained
- 2 large Carrots chopped into big pieces
- 2 pounds beef short ribs
- 2 cups Water
- 2 Bay Leaves
- 1/2 teaspoon Red Pepper Flakes
- 1/2 teaspoon Ground Black Pepper
- 1 teaspoon Kosher Salt
For the second Cooking Cycle
- 1.5-2 cups Water
- 2 cups shredded cabbage or coleslaw mix
- 1 cup Beets peeled, coarsely shredded
- 1 cup Carrots peeled, coarsely shredded
- 3 tablespoons White Vinegar
For Serving
- Fresh dill
- Sour Cream
Instructions
Turn your Instant Pot or Pressure cooker to Sauté. When it is hot, add chopped bacon and cook for 3-4 minutes until the edges are crisped.
Add chopped onion, chopped garlic cloves, and large chopped carrots, tomatoes, short ribs, and all remaining spices from the first cooking cycle. This step cooks the meat while also making a rich meat stock.
Set the pot to cook on high pressure for 20 minutes.
Meanwhile, using a coarse grater or a zoodler, grate the beets and carrots and set aside. I used this old-fashioned salad shooter that I absolutely love.
When the pot is done cooking, allow it to sit undisturbed for 10 minutes, and then release all pressure.
Add the additional water, vegetables, and vinegar.
Seal the pot and cook for 1 minute and high pressure. This will cook the vegetables just enough.
When it is done, release all pressure quickly.
Serve with fresh chopped dill and sour cream.
You can also serve with a side of dark rye bread toasted with olive oil and rubbed with a garlic clove.
Nutritional info will vary with the amount of meat and fat on your short ribs
You can add 2 shredded potatoes into the second cooking cycle if you’d like
Russian Borscht https://twosleevers.com/russian-borscht/
Reproduce the flavors of your favorite chicken curry in this Chicken Curry Soup without the use of any curry powder. At all. This Instant Pot soup is delicious, nourishing, and quite authentic tasting–even though I completely made it up.
Sometimes I like to take otherwise complicated recipes and make them easier while adding my own little twist to them. Other times I like to completely make something up because it sounds good in my head. This Chicken Curry Soup is definitely the latter, and my heavens did it turn out tasting incredible!
What Makes This Chicken Curry Soup So Fabulous
- Veggies. Lots of veggies to make this a healthy main course .
- Protein. 15 grams of protein per serving.
- Fast . Done in less than 30 minutes .
- Easy. A simple pour and cook recipe .
- Low Carb . 4 net carbs per serving.
- Authentic. Classic Indian flavors .
This Chicken Curry Soup is a delicious blend of vegetables, chicken, and the spice from the curry mixture. You can leave it as is, or you can blend it to make it smooth with an immersion blender. Either way, you’re to love the authentic Indian flavors in this simple yet delicious Indian chicken soup recipe .
Is Curry Considered A Soup?
The word curry, or Kari, is just a sauce or gravy. So ANYTHING cooked with water, resulting in meat, vegetables, or beans covered in sauce would be regarded as a curry .
So yes, since soup is generally meat, veggies, or beans in a thin sauce, curry is considered a soup.
How To Make Chicken Curry Soup
- Put all the ingredients into the Instant Po t and cook under high pressure for 10 minutes, using natural pressure release afterward.
- Remove and shred chicken, then mix it back into the soup.
- Serve warm and enjoy!
Tips And Tricks For Making Chicken Curry Soup
- If you’re on a full liquids diet, use an immersion blender to get the right consistency.
- You could make this Chicken Curry Soup on the stovetop in a pot over a medium-low flame until the chicken was cooked. You might need to add a cup of water if you’re doing this over the stovetop.
- I also think this would work in a crockpot on high for 4 hours or low for 8 hours. I’ve not tested this, so if it works out let me know in the comments! If you’re going to make this chicken recipe , make sure you use fresh Garam Masala ! It makes such a huge difference in how it tastes!
Looking For MoreGreat Chicken Soup Recipes?
- Caldo de Pollo
- Thai Curry Soup
- Green Chicken Enchilada Soup
- Chicken Gnocchi Soup
- Buffalo Chicken Soup
Chicken Curry Soup
Equipment
- Instant Pot
- Tongs
Ingredients
- ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , skinless
- ▢ 1.5 cups ( 360 g ) Full-Fat Coconut Milk
- ▢ 1/2 ( 0.5 ) Onion , finely diced
- ▢ 3-4 cloves ( 3 cloves ) Garlic , crushed
- ▢ 2 inch ( 2 inch ) Minced Ginger , finely chopped
- ▢ 1 cup ( 96 g ) Mushrooms , sliced
- ▢ 4 ounces ( 113.4 g ) baby spinach
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Turmeric
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Cayenne Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1/4 cup ( 4 g ) Cilantro , chopped
Instructions
- Put all the ingredients into the Instant Po t and cook under high pressure for 10 minutes, using natural pressure release afterward.
- Remove and shred chicken, then mix it back into the soup.
- Serve warm and enjoy!
Tips And Tricks For Making Chicken Curry Soup
- If you’re on a full liquids diet, use an immersion blender to get the right consistency.
- You could make this Chicken Curry Soup on the stovetop in a pot over a medium-low flame until the chicken was cooked. You might need to add a cup of water if you’re doing this over the stovetop.
- I also think this would work in a crockpot on high for 4 hours or low for 8 hours. I’ve not tested this, so if it works out let me know in the comments!
- If you’re going to make this Chicken Curry Soup recipe, make sure you use fresh Garam Masala ! It makes such a huge difference in how it tastes!
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
