Ukrainian Borscht
 
Prep time
Cook time
Total time
 
Special Equipment: Instant Pot
Author:
Serves: 8-10
Ingredients
  • 1 pound stew meat (beef or pork)
  • 8 arrowroot tubers*, peeled and diced
  • ½ pound beets**, peeled and diced
  • ½ pound butternut squash, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 to 3 cups white cabbage, thinly sliced
  • 1 medium yellow onion, chopped
  • 5 garlic cloves, minced
  • 1-2 tablespoons ground ginger
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons ACV
  • 4 tablespoons lemon juice
  • 2 tablespoons coconut aminos
  • 8 cups bone broth or water
  • 2 tablespoons lard or duck fat
  • 2 tablespoons dried herbal mix***
  • 3 bay leaves
  • Handful of fresh herbs (parsley or dill)
  • 1 teaspoon sea salt or to taste
  • Black pepper (omit if on the AIP)
Instructions
  1. Set the instant pot to sauté “normal” function.
  2. As soon as the instant pot gets hot, add the fat, onion and garlic and sauté for a couple of minutes.
  3. Next add the meat and brown it for a couple of more minutes, stirring once or twice.
  4. Next add the bone broth, all the vegetables (except the cabbage), balsamic vinegar, coconut aminos, ground ginger, dry herbs, and bay leaves. Close the lid and pressure cook for 20 minutes, then let it seat for about 15 minutes.
  5. As soon as the time has elapsed, release the lid, put on sauté "normal" function, add the cabbage, ACV, lemon juice and salt and heat until boiling resumes.
  6. Garnish with fresh herbs and serve!
Notes
*You can use rutabaga or white sweet potatoes if arrowroots are not available. If using sweet potatoes cook them separately and add to the borscht at the end of cooking.
**Coat your hands with oil before handling beets to minimize staining or wear protective gloves
***I used a mix of thyme, rosemary and sage.
Recipe by Zesty Paleo at https://zestypaleo.com/aip-ukrainian-borscht/