Fabulously Easy Instant Pot Red Lentil Borscht
I have to admit that I did not try borscht until I was pregnant with my daughter. We were on vacation in the beautiful interior of British Columbia, Canada when we stopped at a cafe for lunch. Borscht was the vegetarian soup they were offering that day.
What I tasted from that vibrant bowl of red soup far exceeded my expectations. It was savoury and sweet, with a hint of dill. With the addition of a dollop of sour cream, it became a delightful creamy pink and was reminiscent of the freshly picked vegetables I enjoyed from my grandma’s garden in the summer.
It was so good that I later looked for a recipe to make my own. I adapted the recipe to fit my family’s dietary needs, and it has since become one of my children’s favourite meals.
What is Borscht?
For starters, borscht is a classic Eastern European soup believed to have originated in Ukraine. The primary ingredient is beets, followed by cabbage. From there, borscht can vary depending on what’s stocked in your fridge and according to your preferences.
Why You’ll Love It
Let’s start with the colour. There are few soups that boast a hue as vibrant as borscht. Its deep red colour is due to its main ingredient, beets.
The beets lend a lovely sweetness that really elevate this soup and sets it apart from others. It’s also what makes it pleasing to children’s often finicky palates.
The fact that borscht is so versatile is another reason you’ll enjoy this delicious soup. There are a variety of vegetables you can add, including tomatoes, celery, potatoes, peas, carrots, and bell peppers. Experiment with what you like best!
Image by Alexa from Pixabay
Why You Should Eat Borscht
In addition to its lovely colour, delicious flavour, and versatility, borscht is, above all, highly nutritious. Beets are high in folate (B9) and low in fat and calories. Studies have found that eating beets may reduce your risk of developing certain types of cancer1, and lowers risk of cardiovascular disease. They also reduce blood pressure2 and improve digestion and gut health.
Cabbage, like beets, is also low in calories and fat while high in vitamins K and C and fibre. Vitamin C is important for vegetarians as it helps the body to absorb non-heme iron found in plant foods.
Additionally, the fibre in cabbage feeds beneficial gut bacteria, such as Lactobacilli and Bifidobacteria, improving overall gut health.
While not included in traditional borscht recipes, I add red lentils to increase protein and iron. Red lentils are a good source of both. They are also a good source of zinc, potassium, folate, and fibre while providing energy.
Tools You May Need
- Instant Pot – you can make borscht in a large pot or Dutch oven, but I find the Instant Pot is more efficient. In a pot, the cubed beets will take forever to soften. A Dutch oven is the next best choice if you’re not in a hurry. It retains more heat than a regular pot, so the beets soften more quickly.
- Food Processor – I used to make this recipe with just a grater, and it took more time and energy, and my hands and the floor would end up red. The food processor’s grating attachment cuts the time down and minimizes mess.
- Grater – I still use a grater for the garlic as I add it in before the beets and garlic is tough to run through the grating attachment of the food processor on its own; however, you could add the garlic in later with the beets to save some time and dishes.
- Cutting board
- Chef’s knife (or any sharp knife)
- Liquid measuring cup
- Wooden spoon
- Immersion Blender – It’s nice to blend the soup a little more. I don’t blend until completely smooth, just enough to break down the bigger chunks in the soup. My children prefer this.
Ingredients
- Beets – red or golden beets can be used, but only red will give the soup its signature colour. Grate half the beets and cube the rest. A food processor saves a lot of time (and mess!) here.
- Cabbage – any type of cabbage can be used. My preference is green, but red cabbage adds additional nutrients
- Red lentils – I like adding red lentils because once they’re cooked, they disappear in the soup; the texture is soft and blends in with the texture of the other vegetables. It’s a great way to add protein, iron, and zinc to the soup
- Onion – yellow, brown, white, red – all work well. I dice them finely as my kids are not fans of onions
- Olive oil – for sautéing the onion and cabbage. Alternatively, you can use a little water
- Tomatoes – diced canned or fresh according to your preference
- Vegetable stock – you can use your own stock or vegetable bouillon and water. I use vegetarian chicken-style or beef-style seasoning
- Garlic – grated to release maximum flavour
- Carrots – grated provides the best texture and flavour
- Dill – fresh or dried
- Salt – I use Celtic or Himalayan pink salt
- Sour cream or plain yogurt (optional) – this can be added to your bowl of borscht right before you eat it. It makes it creamier and adds a tanginess that I enjoy. I opt for plant-based yogurt
How to Make Instant Pot Red Lentil Borscht
1. Turn on your Instant Pot’s sauté setting to low with the lid off.
Sauté the onions and cabbage in a little olive oil on low in the Instant Pot until soft.
2. Add the garlic, diced tomatoes and broth to the pot and bring to a boil. Lower the heat and simmer while prepping the rest of the veggies.
3. Peel the carrots and beets and grate them using the food processor (or box grater). Grate only half of the beets, and dice the rest. Add them to the Instant Pot.
4. Add red lentils to the soup and any other vegetables you enjoy. Potatoes, celery, and bell peppers are tasty additions.
5. Pressure cook on high in the Instant Pot for 10 minutes, and then do a quick release.
6. Run the immersion blender through the soup, and then add fresh or dried dill weed and salt to taste.
7. Top with plant-based sour cream and serve with sourdough spelt bread!
Fabulously Easy Instant Pot Red Lentil Borscht
Equipment
- 1 Instant Pot/Pressure Cooker optional
Ingredients
- 1 tbsp olive oil
- 1 onion
- 1 cup cabbage chopped or shredded
- 3 cloves garlic grated
- 8 cups vegetable broth
- 15 oz diced tomatoes canned or fresh
- 2 carrots grated
- 3 beets medium to large
- 1 cup red lentils rinsed
- 1.5 tbsp dried dill weed (or 1/4 cup chopped fresh)
Instructions
- With the lid off, turn your Instant Pot's sauté setting to low. Add olive oil.
- Add the onion and cabbage to the Instant Pot, cooking until the onion is soft and translucent.
- Mix garlic, tomatoes, and broth into the Instant Pot, turning the heat up to medium. Allow to simmer while prepping the remaining veggies.
- Grate the carrots and beets using the food processor's grater attachment. Grate half the beets and dice the rest. Add them to the soup.
- Mix lentils into the soup, stirring well.
- Cancel the sauté setting and place the lid on to pressure cook on high for 10 minutes.
- After 10 minutes, do a quick release and use an immersion blender to slightly blend the soup (not too much! You want to keep some texture).
- Stir in dill weed and salt to taste.
- Top with plant-based sour cream or yogurt and serve with sourdough spelt bread.
Notes
- Feel free to add any other vegetables you enjoy. Celery, potatoes and bell peppers are good options.
- This recipe can be made using a regular pot or Dutch oven but the time to cook the beets will increase.
- A food processor shortens the prep time, but a box grater also works.
- If you’re short on time, you can decrease the cooking time by shredding all the beets.
- This soup freezes well so can be made ahead of time and reheated with a little water.
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