PAPA ZA’S KITCHEN
A comforting and healthy way to warm up your day, this borscht is here for you. Beets, potatoes, onions, celery, garlic and carrots. Something magical happens when all these root vegetables get together and how easy it is in an Instapot (but don’t worry a good ol’ fashioned pot works great too!)
But we all know borschts secret weapon. Well actually it’s not even a secret now, it’s a necessity. And that my friends is the creamy and tangy addition of sour cream, and don’t forget the beautiful pickle flavor booming from the fresh dill.
- 2 Beets
- 2 Potatoes
- 2 Carrots
- 2 stalks Celery
- 2 Tomatoes
- 1 Onion
- ¼ head Cabbage
- 2 cloves Garlic
- 2 Bay leaves
- 6 cups Vegetable broth
- 2 tbsp White wine vinegar
- ½ cup Tomato sauce
- 1 tbsp Cooking oil
- 1 tsp Salt
- ½ tsp Black pepper
- Sour cream to taste
- Fresh dill chopped, to taste
- Peel carrots, potatoes and beets (use gloves with the beets or else your hands will be stained red!)
- Dice garlic, shred cabbage and slice beets (remember to use the gloves with the beets!.. or else!) Chop tomatoes, onion, carrots and celery.
- Set Instapot to 'saute' and add oil. Add onion, cook for 2 minutes. Add carrots (cook 2 min), add celery (cook 2 min), add cabbage (cook 2 min), add beets (cook 2 min), add potatoes and turn off Instapot.
- Add garlic, tomatoes, tomato sauce, white wine vinegar, bay leaves, vegetable broth, salt and pepper.
- Close and lock Instapot lid, then set to 'pressure cook' for 15 minutes. Once finished, carefully release the pressure valve and let all the steam release before opening. Turn off Instapot.
- Open Instapot, turn off and serve borscht in a bowl topped with sour cream and fresh dill.
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