One of the things I think I love the most about the holiday season is how steeped it is in tradition. I’m fascinated by how other cultures celebrate during the holiday season, and it’s been fun embracing Swedish traditions. My parents are here for a short but sweet visit this week, and I’m taking them to a traditional Swedish Julbord (Christmas buffet).
Paul has some Ukrainian in his background, and the influence is apparent during the holidays. There are always pierogies at his family’s Christmas dinner, and two kinds of soup - a luscious white bean and sauerkraut soup, and borscht.
I make a kick-ass pierogi, if I do say so myself. I first attempted them sometime around a decade ago in and effort to impress my future in-laws (which totally worked, by the way), but my mother-in-law is the queen of soups. For real. I’m good at making lots of things, but I can’t even come close to her soup-making prowess.
This borscht is inspired by my mother in law. There are beets of course, and cabbage as well. There’s just the right amount of acidity, and a healthy dose of dill. But what makes this soup really special is the can of green peas you add at the end – brine and all. I don’t know what it is, but something about that pea brine takes this soup from ordinary to extraordinary.
Borscht takes some time, but it’s well worth the effort. It’s speckled with the red and green of the season, and is jam packed with good nutrition. It’s also a nice respite from the heavier fare that’s more common at this time of year. It’ll clean out yer pipes, if you know what I mean.
Borscht, like most soups, freezes beautifully. So make up a big batch and freeze the leftovers in individual portions. Come January if you’re looking for a bit of a nutritional reset you’ll be happy to have some on hand.
Beautiful beets contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers. Beets have a unique complement of antioxidants - their red colour comes primarily from betalain antioxidant pigments, rather than anthocyanins. They’re also a very good source of the antioxidant manganese and a good source of the antioxidant vitamin C. Many of these phytonutrients in beets have also been shown to function as anti-inflammatory compounds. Beets are an unusual source of betaine - a key body nutrient made from the B-complex vitamin, choline. Choline is an important vitamin for helping regulate inflammation in the cardiovascular system. Beets are also an excellent source of folate and a very good source of, potassium, and copper. They are also a good source of dietary fiber, magnesium, phosphorus, iron, and vitamin B6.
Two years ago: Five Minute Feel Better Miso Vegetable Soup
Three years ago: Cooked Eggnog
Instant Pot Borscht
Ingredients
- 2 tablespoon olive oil
- 1 large onion diced
- 2 bay leaves
- 1 teaspoon salt
- 2 large carrots diced into small pieces
- 4 medium beets peeled and diced - approx ½ inch dice
- 2 cups shredded red cabbage Finely sliced
- 4 medium tomatoes diced
- 8 cups vegetable broth
- 2 tablespoon red wine vinegar
- juice of 1 lemon
- 2 tablespoon chopped fresh dill
- 2 tablespoon chopped parsley
- 1 14 oz can green peas including the liquid!
Instructions
Instant Pot Instructions
- Turn your Instant Pot to "saute" and add 2 tablespoons of olive oil to heat.
- Add the onion, bay leaves, and salt, and sauté until the onion is translucent.
- Add the diced carrots, shredded cabbage, and beets, and sauté for about 5 minutes, stirring often.
- Press "cancel" to stop the sauté function.
- Add the diced tomatoes and 8 cups of vegetable broth.
- Place the lid on your Instant Pot, ensuring the valve is set to "sealing". Use the "pressure cook" function and set the timer for 8 minutes.
- When the pressure cooking cycle is complete, let the pressure release naturally for 15 minutes. Then, flip the vent to "venting" and release the remaining pressure.
- Add the lemon juice, red wine vinegar, dill, parsley, and the canned peas along with all of their liquid. Let the soup sit for 5 minutes to allow the flavours to combine.
- Serve with lots of fresh dill, freshly ground black pepper, and creme fraiche or sour cream if desired.
Stovetop Instructions
- Set a large soup pot over medium heat. Add the olive oil, onion, 1 teaspoon salt, and bay leaves. Sauté until the onion is translucent.
- Add the diced carrots and beets and sauté for about 5 minutes, until the carrots have softened slightly.
- Add the shredded cabbage, tomatoes, and 8 cups of vegetable broth. Stir to combine.
- Add 8 cups of vegetable broth and bring the soup to a simmer. Cover, and cook until the vegetables are tender, about 20 minutes.
- Add red wine vinegar, lemon juice, fresh dill, and fresh parsley. Add the canned peas, along with all of their liquid.
- Serve with lots of fresh dill, freshly ground black pepper, and a dollop of creme fraiche or sour cream if you wish.
Notes
-Freeze leftover borscht in individual servings for quick and easy weeknight meals.
Margaux LaCasse
I don’t have canned peas but I always have dried green peas (for pea soup being French Canadian). What would you recommend as sub for the canned pea brine if I were to use my pantry dried green peas instead.
Katie Trant
I think if you cooked your dried peas and added them back in with a bit of the cooking water, preferably salted a bit, that should do it.
Margaux LaCasse
Thanks for the reply! Another question I have is do you think kohlrabi would work in place of the red cabbage?
Katie Trant
I mean, probably. But we're kind of talking about a different recipe now 🙂
Deena Kakaya
I honestly did not know of all those benefits of beet and I am especially surprised by the protection they offer against birth defect. They are so pretty too and your dish is beautifully photographed. x
janet @ the taste space
Looks great. I would never have thought to put peas in borscht, but Rob loves peas and borscht, so perhaps I will try it next. I like white beans in mine so it is not too far of a stretch. 🙂 I am also curious about your sauerkraut soup. Terry has a fabulous one in Vegan Eats World that I adore but I'd love a new sauerkraut soup to try.
PS> I love the chipped bowl. 🙂
Katie Trant
This sauerkraut soup recipe isn't vegan, but I suppose it could be easily if you were to replace the cream with cashew cream or similar. But the borscht is the kind of thing I'm craving these days - much more on the light side!
Emma @ Bake Then Eat
What a great sounding soup, I love beets and am always looking for new ways to use them. It wonderful taking ideas from other cultures makes life much more interesting 🙂
Katie Trant
It does indeed! I never would have thought of soup at Christmas dinner let alone borscht, but I'm happy to have it as a part of my tradition now.
Cammy
Such a delicious and nutritious soup! Perfect for in between a hearty Christmas morning breakfast and an evening of never ending food and drink. So glad you are part of our Christmas traditions for good.
Katie Trant
Well our Christmas traditions seem to involve escaping to the sun these days, but hopefully one of these years we'll get together for a proper Christmas again.
Rebecca @ it's a nourishing thing
Pea Brine? What an interesting trick! I will have to remember that. This soup looks awesome!
Katie Trant
It really adds something special to the soup. I hope you give it a try!
Eileen
I am very intrigued by the idea of that sauerkraut and white bean soup! I don't think I've ever had any soup with kraut in it before. Please share sometime! And in the meantime, I have at least eight or ten beets in our refrigerator, and am excited to make myself a huge pan of this borscht. 🙂
Katie Trant
Perfect timing then! I hope you put your beets to good use 🙂
Sonali- The Foodie Physician
This is definitely the prettiest bowl of borscht that I've ever seen! Enjoy the time with your parents 🙂
Katie Trant
Thanks Sonali!
kellie@foodtoglow
I have a favourite borscht but I've never made pierogi. Your borscht looks scrumptious (I've never seen peas in a borscht!) , and so beautifully photographed too. Enjoy your fleeting visit with your folks. 🙂
Katie Trant
Pierogies are delish but a pain to make. It's a labour of love spending a day pinching all those little dumplings! The borscht is a nice addition to the Christmas table, especially this red and green version. I've seen your blended beet soup on your site, is that your borscht or do you have another recipe I haven't seen?
Linda @ Veganosity
I love beets, but I've never had borscht. It looks beautiful. If I have the time to make this before the holidays I will, if not, I'll wait until January. Thanks for the nutritional info, now I love them even more!
Katie Trant
Borscht is a great January soup as well. I'm planning on a big batch for the freezer once I get back from my holiday.
Elsa
My husband is Ukrainian, so I am super excited to try this recipe out! Any chance of getting that white bean and saurkraut soup? That also sounds delicious!! 🙂
Katie Trant
It is delicious, and luscious cream filled goodness. Not a typical recipe on The Muffin Myth, but perhaps I'll post it one day!
Tessa
Very flattering of you to say.
If Paul's mom is the queen of soup, then you are the queen of pierogies. They are delicious.!
Not only is this a Ukrainian Christmas tradition, but it does freeze well and is our 'go to' recovery meal after any holiday. Or before one for that matter. The original recipe which came from the grandparents also contained dried peas. It made for a thicker soup, with a bit more protein I suppose.
Katie Trant
Well it's true! This year's pierogies came out well, and there wasn't even one left after our Christmas dinner. Definitely more borscht will be made in January, it's such a great winter soup!