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Cut the beets smaller than the potatoes as they are a more dense vegetable and take longer to cook. You can choose to peel or not peel either vegetable. Just be sure to scrub them well to remove dirt.

Courses: Soup
Serves: 8 people

Recipe Ingredients

1 teaspoon 5mlOil
2 cups 125g / 4.4ozCoarsely chopped onion
  = (or thinly-sliced leaks)
3 1/2 cups 829mlVegetable or chicken stock - (to 4)
1 lb 454g / 16ozBeet root - (abt 4 med) - trimmed, scrubbed,
  And cut into 1/2" chunks
1/2 lb 227g / 8ozRed - gold, or
  Thin-skinned white potatoes
1 lb 454g / 16ozCabbage - cored, and
  Thinly shredded
2 tablespoons 30mlTomato paste
2 tablespoons 30mlBay leaves (large)
2 teaspoons 10mlDried dill seeds or dill weed
  Salt - to taste
  Freshly-ground black pepper - to taste
3 tablespoons 45mlFreshly-squeezed lemon juice - (to 4)
  Non-fat plain yogurt - for garnish
1   Cucumber - diced
1/2 cup 46g / 1.6ozMinced fresh dill

Recipe Instructions

Heat oil, cook onions over medium for about a minute. Add stock, beets, potatoes cabbage, tomato paste, bay leaves and dill seeds.

Bring the mixture to the boil and place lid on the pressure cooker. Bring pressure to the second red ring (15 pounds pressure) and adjust heat to maintain pressure at the second ring for 10 minutes.

Use Cold Water Release Method.

Test the beets for doneness and replace the lid (but do not put under pressure) until they are tender. (Beets will vary depending on size and age.) Remove bay leaves. Salt and pepper to taste.

Puree the soup with a stick blender or blend in batches in a food processor or blender. Garnish with the cucumber, yogurt and fresh dill. Serve hot or chilled.

This recipe yields 8 servings.

Kuhn Rikon at


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