Cooking borscht in a pressure cooker is fast and so easy! As the result, you will get a great and flavorful dish in a matter of minutes.

Wash beef bones under running water and place in a pot. Cover with cold water and quickly bring to a boil. Remove any foam that might appear on the surface, turn the heat down to low and let the broth simmer for 4-5 hours. Add salt 30 minutes before the broth is done. Strain the broth to get rid of bone bits and pieces.

Prepare your vegetables: cut onions, beetroots, turnips, potatoes and carrots into cubes and shred green cabbage. Open canned beans, place them in a colander and rinse under running water. Blanch tomatoes, peel and cut into medium cubes. Heat oil in a pressure cooker and add chopped onion. Cook for 3 minutes. Then add tomatoes, beets, turnips, carrots, cabbage, rinsed beans, bay leaves and caraway seeds. Cover everything with bone-based broth you’ve already made and close the lid.

Place pressure cooker on a stove and quickly bring to a boil. Turn the heat down to medium low and let everything cook for 10 minutes. Then quickly cook the pressure cooker down under cold running water or by placing it in a large bowl of ice water. Open the lid and add peppercorns, white wine vinegar and salt to taste.

When serving the borscht, add sour cream to every bowl.

You will need:

For broth:

  • Water – 10 cups
  • Beef bones – 18 oz
  • Salt – 1 1/2 teaspoon

For borscht:

  • Beetroot – 14 oz
  • Fresh green cabbage – 10 oz
  • 3 medium carrots
  • 3 turnips
  • 2 medium potatoes
  • 1 yellow onion
  • 2 tomatoes
  • 1 can of beans
  • Vegetable oil – 2 tablespoons
  • White wine vinegar – 3 tablespoons
  • 2 bay leaves
  • 5 peppercorns
  • Caraway seeds – 1 tablespoon
  • Salt – to taste

To serve:

  • Sour cream


You can make this borscht with vegetable broth.

Cut carrot, parsnip and onion into halves and place into a pot. Add water and cook on low heat for 1 hour. Strain the broth.

You will need:

  • Water – 8 cups
  • 1 carrot
  • 1 parsnip
  • 1 yellow onion
  • Salt – 1 1/2 teaspoon


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