Aunty Angie (Auntie Baba as wee Eileen calls her) is one of the best cooks around and this is an adaptation from her cook book she compiled and gave to members of the family. Her cook book is safe in Vancouver but because I am in Calgary I am doing my best to remember how her recipe goes. Thanks Auntie Angie for the best recipes ever! Lots of love!
3 tbsp. olive oil
All vegetables are always rinsed, peeled and diced before using.
2 small onions - diced
4 stocks celery - diced
2 carrots - peeled and diced
3 Yukon gold potatoes - not peeled and diced
8 cups fresh beets peeled diced or spiralized ( This time I bought fresh spiralized beets from the Coop. These are fresh beets that are already cut up which makes making soup so much easier. I have also seen these fresh beets at Whole Foods) SAVE 2 CUPS OF FRESH BEETS to add at the very end. When the soup is finished....open the lid of the pressure cooker safely and add the fresh 2 cups of fresh diced beets. This will add color and flavor to your already completed soup. No need to cook any more.
fresh dill or 2 tbsp. dried dill
2 bay leafs
salt & pepper
4 cups chicken stock (use vegetable stock if desired)
4 cups water
1 tbsp. 'Better Than Bouillon' chicken concentrate.
This time I used an instant pot as it is so much easier and quicker to make soup.
Turn instant pot onto sauté first.
Add diced onion, carrots, celery and sauté until onions are semi transparent.
Add beets, potatoes, dill and bay leafs.
Continue to stir in all the vegetables.
Add chicken stock and chicken concentrate and water. Add salt and pepper to taste.
Turn off instant pot and then press 'pressure cook' setting. Set the timer for 20 minutes and close the lid.
Allow to pressure cook for 20 minutes and then allow to cool down or press the lever on the top to release the steam carefully as this can scald very easily.
Open the lid and add 2 cups of fresh cup up beets.
Allow to sit for 10 minutes.
Add a dollop of sour cream to each bowl of Borscht when serving.