Russian Borscht Easy Borscht Recipe

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

BaconOnionsGarlicCanned TomatoesCarrotsBeef short ribsWaterBay LeavesRed Pepper FlakesGround Black PepperKosher Salt

For the second Cooking Cycle

WaterShredded cabbage or coleslaw mixBeets, peeled, coarsely shreddedCarrots, peeled, coarsely shreddedWhite 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:

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 More Instant 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.

I do think that this does have the authentic Russian Borscht flavor but I definitely didn’t spend half the day making it as many other recipes call for. I do hope you’ll try it and report back. If you love it, make sure to share this recipe on Facebook and Pin it to make it again later. Originally published January 9, 2018