Vegetarian Borsht in Instant Pot. Healthy and satisfying, you will not miss the meat...
This soup can be made on the stove or in the Instant Pot.
PREPARATION: 15 min
COOKING: 20 min
3 medium beets, washed, peeled and sliced into bite-sized pieces
1/2 head of cabbage, thinly chopped
2 large potatoes, washed, peeled and sliced into bite-sized pieces
1 medium onion, finely chopped
1/2 cup sliced carrots
1 big tomato, chopped or 1/2 cup ketchup
1 can/10 OZ organic beans, drained
10 cups water or vegetable stock
3 tablespoons butter
4 tablespoons lemon juice or 3 tablespoons white vinegar
4 cloves garlic, sliced
2 tablespoons sugar
2-3 bay leaves
salt and freshly ground pepper to taste
bunch of parsley or dill and sour cream for garnish.
Press ‘Saute’ to preheat the Instant Pot, melt butter in the pan.
Add onions and garlic, cook and stir about 7 minutes.
Add the beets and cook for another 5 minutes.
Put in the lemon juice or vinegar, sugar, and tomato or ketchup and stir.
Add water/stock, potatoes, beans, bay leaves and cabbage.
Season with salt and pepper.
Pressure cook for 15 minutes. Let pressure release naturally.
Add more salt and lemon juice to taste.
Serve with a dollop of sour cream and parsley or dill.