Paleo Beet Borscht
By : |
Prep Time | 20 minutes |
Cook Time | 45 minutes |
Servings |
8 servings
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Ingredients
- 8 cups beets
- 1/2 cup celery diced
- 1/2 cup carrots diced
- 2 cloves garlic diced
- 1 medium onion diced
- 3 cups cabbage shredded
- 6 cups stock (beef, chicken or veggie)
- 1 bay leaf
- 1 tablespoon salt
- 1/2 tablespoon thyme
- 1/4 cup dill fresh, chopped
- 1/2 cup coconut yogurt plain, or sour cream, optional
Ingredients
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Instructions
- Place washed beets in a steamer in the Instant Pot with 1 cup of water.
- Steam for 7 minutes, quick release, and drop into an ice bath, the skins will slip right off. Dice.
- Put the beets, carrots, celery, garlic, onions, cabbage, bay leaf, stock, salt and thyme in the Instant Pot.
- Press the "Soup" setting on the Instant Pot, adjusting the time to 45 minutes.
- When time is up, allow a natural pressure release to prevent soup from splattering.
- Spoon into bowls adding a dollop of dairy free coconut yogurt or sour cream and garnishing with fresh dill. Enjoy!