This version of borscht is meant for the spring or summer. It uses young beets and beet leaves along with fresh, summertime ingredients like dill, fresh peas and fresh broad beans. Don’t have those things? Frozen dill, frozen peas and canned broad beans make great substitutes.
Also, a new technique that makes Instant Pot borscht-making even faster!
Continue reading “Instant Pot Easy Creamy Summer Borscht”
Як ви готуєте борщ? (yak veh ho-too-yet-eh borsch) I’ve been learning Ukrainian with Duolingo. It’s been fun and sometimes frustrating. If you’d like to try it out, you can use this link which would give me a free week of the “pro” version. The other day, the lesson asked me Як ви готуєте борщ? How do you cook borscht?
Here it is. This is a vegan borscht with a lot of flavour, and it’s pretty straightforward. I save time by using pre-cooked beans and pre-cooked onions. A quick steam for the beets makes them easier to peel. And, dill and beet leaves (or swiss chard) adds a fresh flavour in the middle of winter.
Continue reading “Vegetarian / Vegan Instant Pot Borscht”
Beet leaf cabbage rolls may not make a lot of sense but they’re delicious and completely unlike cabbage holubtsi (holubchi, golubchi, golubtsi, whatever). Replacing the cabbage with beet leaves is a summer time treat.
Like many awesome Ukrainian recipes, this one finishes with being baked in cream. So, it needs to be finished in a regular oven because that cream totally curdles in the Instant Pot. A little extra time but totally worth it.
After some research, there are plenty of recipes around called beet leaf holubchi but with bread dough wrapped in beet leaves. My family always makes beet leaves filled with rice and plenty of dill. If you’re used to the bread dough version, try this one out!
Continue reading “Instant Pot Beet Leaf Holubtsi”