A classic recipe made paleo- and Instant Pot- friendly. Instant Pot Beet Borscht is packed with vegetables and warm borscht goodness.
It is decidedly Autumn. Daylight savings time really clinches it for me. Winter is coming. And the time change makes me cranky. It is dark when I get home from work, it’s dark when I go to work. And it makes me want to go home and go to bed. So obviously using my Instant Pot so that I can have dinner at 5:45 and be tucked warmly in bed by 7pm is a win for me.
Now don’t get me wrong, I like fall, and even winter, but the time change messes me up. I called my ma and was whining about feeling crappy, and Mom informed me I have always had a hard time with the time change. Even though I am single with no kids, and got nearly 11 hours sleep the first night of the change I still feel out of sorts. I know most of you no longer feel bad for me in any way shape or form.
I did a little research, I was curious as to why we subjected our population to the torture of twice annual time changes. It is all about energy consumption, making the most of the natural light in order to preserve candles, coal, fuel or electricity (or whatever is the fashionable energy source). Daylight savings started in the early 20th century, becoming more important during war time.
Why do we still swing the clocks the first Sunday in November and the last Sunday in March? Some places do not, but here in Canada, on the 50th parallel (around where I live) it does make some difference for early risers. It seems a little archaic, but we can’t seem to agree if it should stay or go.
I’m going to try getting up early and assembling glorious Instant Pot Beet Borscht before I go to work so that dinner is ready when I come home. An early dinner means an even earlier bedtime!! Hurray!
- 3 large beets peeled, or 8 cups diced
- 3 stalks celery diced, or ½ cup
- 2 large carrots diced, or ½ cup
- 2 large cloves garlic diced
- 1 medium onion diced
- 3 cups shredded cabbage
- 6 cups stock, (beef, chicken or veggie)
- Bay leaf
- 1 tbsp salt
- ½ tbsp thyme
- ¼ cup chopped fresh dill
- ½ cup Coconut yogurt or sour cream (optional)
- 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.
- Add: beets, carrots, celery, garlic, onions, cabbage, bay leaf, salt and thyme to the instant pot.
- Press the "Soup" setting adjusting the time to 45 minutes.
- Allow a natural pressure release or else it's soup splattering everywhere)
- Spoon into bowls adding a dollop of sour cream and garnishing with fresh dill