Recipe Pisnyi Borscht with Rhubarb

Pisnyi borscht is a traditional vegan beetroot soup served on Christmas Eve in Ukraine, and it's also enjoyed year-round. Recipe for Instant Pot or stovetop.

But don't limit yourself to Christmas: this vibrant crimson soup, which can be eaten hot or cold, is a great choice all year round. Vegan borscht tastes even better the next day after resting in the refrigerator, making it ideal for everyday meal prep as well as celebrations.

Serves: 6

INGRÉDIENTS

• 1/4 cup sunflower oil see note 1
• 3 garlic cloves, thinly sliced
• 1 onion, thinly sliced
• 2 celery ribs, finely chopped
• 1/4 head green cabbage, chopped *can use 1/2 cup sauerkraut for a sourer soup
• 3 red beets, shredded or grated
• 1 handful beet greens, roughly chopped *optional
• 2 fresh tomatoes or 1/4 of a 28-oz can, diced
• 1 tbsp 1/2 tsp fine salt or 1/2 tbsp kosher salt 6 g
• 1 tsp ground paprika *optional
• 2 bay leaves
• 1 tbsp black peppercorns or 1 tsp ground black pepper
• 2 allspice berries or 1/8 tsp ground allspice *optional
• 1 quart vegetable broth or water + more for thinner soup
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped

PRÉPARATION

1. Set the Instant Pot function to Sauté on Normal mode. (Stovetop: Place a pot or Dutch oven over medium heat.) When the display reads "Hot," add oil to the pot, then garlic, onion, celery, and cabbage. Sauté for 5 minutes, then add the beets and beet greens. Sauté for another 5 minutes, then add the tomatoes, paprika, salt, and vegetable broth, and turn off the Instant Pot. Put the bay leaves, black peppercorns, and allspice berries in a soup bag or tea ball, then drop them into the pot. (If you don't have an infuser, I suggest using ground spices instead and remember to fish out the bay leaves when the soup is done cooking.) Secure the lid on the Instant Pot. Press the Soup function and set the time for 10 minutes. (Stovetop: Cover and bring the soup to a boil, then reduce the heat to low and simmer for 45 minutes.)
2. When the Instant Pot finishes cooking, let the pressure release naturally for 20 minutes before releasing any remaining pressure. (Stovetop: Turn off the stovetop and let it sit covered for 10 minutes.)
3. Remove the lid and stir everything. Remove the soup infuser ball.
4. This soup can be eaten hot or cold. Before serving, garnish with dill and parsley. If serving borscht for Christmas Eve, place 4 to 5 boiled vuchka (see note 2) in each bowl.