Try this Paleo Beet Borscht recipe, or contribute your own.
- 1 tablespoon salt
- 1 medium onion (diced)
- 1 leaf
- 8 cups beets
- 1/2 cup celery (diced)
- 1/2 cup carrots (diced)
- 2 cloves garlic (diced)
- 3 cups cabbage (shredded)
- 6 cups stock ((beef chicken or veggie))
- 1/2 tablespoon thyme
- 1/4 cup dill (fresh chopped)
- 1/2 cup coconut yogurt (plain or sour cream, optional)
- Carbohydrate 13.0477743750937 g
- Cholesterol 0 mg
- Fat 0.23549781250872 g
- Fiber 3.83196868519877 g
- Protein 2.19660781251422 g
- Saturated Fat 0.0382446875030934 g
- Serving Size 1 1 serving (137g)
- Sodium 106.116781250075 mg
- Sugar 9.21580568989491 g
- Trans Fat 0.0708200000029621 g
- Calories 59 calories
Step-by-step
- Place washed beets in a steamer in the Instant Pot with 1 cup of water.
- Steam for 7 minutes, quick release, and drop into an ice bath, the skins will slip right off. Dice.
- Put the beets, carrots, celery, garlic, onions, cabbage, bay leaf, stock, salt and thyme in the Instant Pot.
- Press the "Soup" setting on the Instant Pot, adjusting the time to 45 minutes.
- When time is up, allow a natural pressure release to prevent soup from splattering.
- Spoon into bowls adding a dollop of dairy free coconut yogurt or sour cream and garnishing with fresh dill. Enjoy!
Beets drive the flavor profile of this soup, supplying earthy sweetness and a vibrant crimson hue that infuses the entire broth during pressure cooking. Retaining that bright pigment and tender-crisp vegetable texture requires precise control over the steaming and pressure release phases. Steaming the whole beets for precisely seven minutes softens the exterior just enough for the skins to slide off smoothly in an ice bath without cooking the interior all the way through. Once diced and combined with the aromatics, stock, and shredded cabbage, the soup benefits from a full natural pressure release rather than a quick release. Allowing the pressure to drop on its own prevents the boiling liquid from foaming up through the vent and splattering hot stock across the counter. Stock selection dictates the final depth of the soup. Vegetable stock keeps the preparation strictly plant-based, while chicken or beef bone broth adds heavier body and gelatin that lightly coats the tongue.
Accompaniments and Pairings
Serving hot borscht alongside heavier proteins balances the earthy, sweet profile of the root vegetables. Smoked fish like trout or mackerel provides a salty, rich contrast to the acidity of the broth. Alternatively, roasted root vegetables tossed in caraway seeds complement the herbal notes of the fresh dill garnish. Plain coconut yogurt or sour cream swirled into the bowl just before eating adds lactic tang to cut through the natural sugars of the beets and carrots.
- If the soup tastes too earthy, stir in one teaspoon of apple cider vinegar at a time to brighten the flavor.
- Store leftover borscht in an airtight glass container in the refrigerator for up to four days.
- Reheat portions gently on the stove over medium-low heat, avoiding a rolling boil to keep the vegetables from disintegrating.
