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Disabled Kitchen Recipe: Instant Pot Doukhobor Borshch

Course Main Dish
Cuisine Doukhobor
Author Jules Sherred
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 40 minutes
Total Time 1 hour 40 minutes
Servings 12 people
Calories 348kcal

Ingredients

  • 6 cups water
  • 5 medium russet potatoes
  • 3/4 cup butter
  • 1/2 cup grated carrots
  • 1 small beet
  • 1 cup chopped onion
  • 2 tbsp fresh chopped dill (Or 1 tbsp if using dried dill)
  • 1 cup diced potatoes
  • 5 cups shredded cabbage (If you can find it in your grocer without anything else in it, use it! My grocer doesn't sell just plain shredded green cabbage, so I use my Mandoline slicer)
  • 1 tbsp salt
  • 1 cup whipping cream
  • 1/2 cup chopped carrots
  • 796 ml can canned crushed tomatoes
  • 3/4 cup chopped green pepper
  • 3/4 cup chopped green onion
  • 1/4 cup chopped celery
  • black pepper (optional)

Instructions

  • Turn the 3 qt Instant Pot on to Sauté. If using a sauce pan, heat to medium.
  • In a 3 qt Instant Pot or sauce pot, place 60 ml (1/4 cup) butter, 180 ml (3/4 cup) chopped onions, 125 ml (1/2 cup) finely grated carrots and 60 ml (1/4) chopped green peppers into the Instant Pot or sauce pan and sautee until transparent. Do not brown.
  • In the same Instant Pot or sauce pot, Add 1 L (4 cups) of canned crushed tomatoes, 15 ml (1 tbsp) butter and 60 ml (1/4 cup) of chopped onion and simmer until thick.
  • Remove from Instant Pot/Sauce pot by placing it into a container and set aside.
  • In the same Instant Pot or sauce pot, sauté 500 ml (2 cups) of shredded cabbage with 60 ml (1/4 cup) of butter until tender. Do not brown.
  • In the 6 qt Instant Pot, add 1.5 L (6 cups) of water, 15 ml (1 tbsp) of salt, 125 ml (1/2 cup) chopped carrots, 4 medium potatoes halved, 1 beet, 60 ml (1/4 cup) chopped celery and 1/2 the sauce from step 4.
  • Set to High Pressure for 10 minutes. Then quick release.
  • Remove the potatoes and mash with 15 ml (1 tbsp) of butter, 125 ml (1/2 cup) of whipping cream, 60 ml (1/4 cup) chopped green pepper, 60 ml (1/4 cup) chopped green onions, 15 ml (1 tbsp) of fresh dill, then set aside.
  • To the 6 qt Instant Pot add 250 ml (1 cup) cup diced potatoes, 750 ml (3 cups) of shredded cabbage.
  • Set to High Pressure for 5 minutes. Then quick release.
  • Pour the mashed potatoes from step 8 into the Instant Pot, set to High Pressure for 5 minutes then natural release for 10 minutes, then quick release any remaining pressure.
  • Add 125 ml (1/2 cup) of whipping cream, the remainder of the sauce from step 4, the fried cabbage from step 5, 125 ml (1/2 cup) chopped green onions, 60 ml (1/4 cup) chopped green pepper and 15 ml (1 tbsp) of dill.
  • Discard whole beet. Season to taste with black pepper.
  • Let sit for a few minutes with the Instant Pot lid on before serving to allow flavours to mix. Serve hot.

Notes

As an added bonus, serve with cubes of aged cheddar cheese or sour cream, and a sprig of fresh dill.