Pisnyi borscht is a traditional vegan beet soup served on Christmas Eve in Ukraine, and it’s also enjoyed all year round. Recipe for Instant Pot or stovetop.
Instant Pot (or stockpot, if using Stovetop option)
Ingredients
¼cupsunflower oil(see Note 1)
3clovesgarlic, sliced thin
1onion, finely diced
2ribs celery, finely diced
⅛head green cabbage, chopped(*can sub 1/2 cup sauerkraut for a more sour soup)
3red beets, shredded or grated
1handful beet leaves, roughly chopped(*optional)
2fresh tomatoes or 1/4 of a 28oz can, diced
1tspfine salt or 1/2 tbsp kosher salt 6 g
1tspground paprika(*optional)
2bay leaves
1tbspblack peppercorns or 1 tsp ground black pepper
2allspice berries or 1/8 tsp ground allspice(*optional)
1qtvegetable stock or water(+ more for a thinner soup)
¼cupfresh dill, chopped
¼cupfresh parsley, chopped
Instructions
Set the Instant Pot to Sauté function on Normal mode. (Stovetop: put a stockpot or Dutch oven on medium heat.) When the display reads "Hot," pour oil into the pot followed by garlic, onion, celery, and cabbage.
Sauté for 5 minutes, then add the beets and beet leaves.
Sauté another 5 minutes, then add tomatoes, paprika, salt, and vegetable stock, and turn off the Instant Pot.
Put the bay leaves, black peppercorns, and allspice berries into a soup bag or tea ball, then drop it into the pot. (If you don't have an infuser thingy, I suggest using ground spices instead and remember to fish out the bay leaves when the soup is done cooking.)
Lock the lid onto the Instant Pot. Press the Soup function and adjust the time to 10 minutes. (Stovetop: cover and bring the soup to a boil, then reduce heat to low and simmer for 45 minutes.)
When the Instant Pot finishes cooking, allow pressure to release naturally for 20 minutes before releasing any remaining pressure. (Stovetop: turn off the stove and let sit, covered, for 10 minutes.)
Remove the lid and give everything a stir. Scoop out the soup infuser ball.
This soup can be eaten hot or cold. Before serving, top with dill and parsley. If you're serving borscht for Christmas Eve, drop 4–5 boiled vushka (see Note 2) into each bowl.
Notes
Ukrainian borscht usually contains butter and sour cream. Due to the rules of the Nativity Fast (more on that in the "Sviaty Vechir" section above), no dairy products are allowed if you're making this soup for Christmas Eve. So people use sunflower oil instead. I feel like you could make a case for vegan butter and vegan sour cream, though.
If you're making this soup for Christmas Eve, vushka (similar to mini perogies) with mushroom fillings are a must. Recipe for that coming soon 🙂