Pressure cooker borscht with beef
A deep red beetroot and cabbage soup with tender beef, finished with dill and soured cream, ready in just over an hour.
- Time1 hr 15
- LevelEasy
- Costabout £1.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 386kcal
- 23gcarbs
- 10gof which sugars
- 20.3gfat
- 9.5gsaturates
- 26.2gprotein
- 6.3gfibre
- 0.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the beef, onion, water, bay leaves and 1 tsp salt in the pot. Lock the lid and set the valve to sealing. Cook at high pressure for 25 minutes. It takes about 10 minutes to come up to pressure first.
25 min - 2
Leave the pressure to drop naturally for 10 minutes (natural release), then open the valve. This keeps the beef tender and the broth clear.
10 min - 3
Take out the beef, shred it into bite sized pieces and skim off any fat from the broth.
- 4
Add the beetroot, carrots, potatoes, cabbage, tomato purée and garlic to the broth. Press the vegetables down so they are mostly covered.
- 5
Lock the lid again and cook at high pressure for 4 minutes. Use a quick release this time, so the vegetables stay in shape rather than turning to mush.
4 min - 6
Stir the beef back in with the vinegar, which brightens the colour. Taste and season with salt and black pepper. Heat through on Sauté for 3 minutes.
3 min - 7
Serve in warm bowls with the dill and a spoonful of soured cream. No pressure cooker? Simmer the beef in the water for 1 hour 30 minutes, then add the vegetables and simmer for a further 25 minutes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
