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BEET & BEEF BORSCHT – Instant Pot & Traditional Recipe

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Sometimes you just get lucky and you have really, really talented friends. I’m one of those people. Not only is my friend Valerie Curtin a brilliant actress and an Academy Award nominated screenwriter, she’s an amazing cook. I’m proud to share her easy Beet & Beef Borscht recipe made two ways: in the Instant Pot and traditional stove top.

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I met Valerie years ago years ago when I landed my first writing job on the TV series “9 to 5.” We’ve been friends since.  She has an extensive list of credits which you can of course Google, but here are just a few to whet your appetite: she’s appeared in the films Alice Doesn’t Live Here Anymore, All the President’s Men, Silver Streak, and her work as a writer includes And Justice For All, Toys, and Best Friends. Most recently, she’s written a brilliant play and I’ll post more on that when I can!

So, there you have it. Now you can prepare and enjoy her Beet & Beef Borscht with your family and friends… and when dinner is over — catch a movie afterwards.

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Valerie Curtin’s BEET & BEEF BORSCHT – Instant Pot & Traditional

Print Recipe

Not only is my friend Valerie Curtin a brilliant actress and an Academy Award nominated screenwriter, she’s an amazing cook. I’m proud to share her recipe for Beet & Beef Borscht made two ways: in the Instant Pot and traditional stove top. And guess what? It’s only 3 Weight Watchers Smart Points for those counting.

  • Author: Valerie Curtin for Instant PotLuck
  • Yield: 6

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Ingredients


4 – 6 TSP. CANOLA OIL, DIVIDED
1 -2 LB. TRIMMED SIRLOIN BEEF, CHUCK, OR BEEF OF YOUR CHOICE CUT IN 1/2 IN. CUBES
8 OZ. MUSHROOMS – SLICED
4 MED. BEETS (ABOUT 1 LB. ) – PEELED AND CUT IN  CHUNKS
1 C. CARROTS – THICK SLICED
1 C. ONION – CUT IN CHUNKS
1 C. CELERY – THICK SLICED
2 C.  CABBAGE (RED OR GREEN OR COMBO) – PRE-SHREDDED OR CUT INTO CHUNKS
4-6 SMALL – MED. WHITE OR RED POTATOES – LARGE DICED, RINSED (optional for those counting WW points)
1/2 C. RED WINE (optional)
6 C. LOW SODIUM BEEF BROTH
1  15 OZ. CAN TOMATO SAUCE
1 T. WORCESTERSHIRE SAUCE
SALT AND PEPPER
1/4 C. FRESH DILL, PLUS MORE FOR GARNISH
SOUR CREAM
_________________________________________________

Instructions

1. PUT BEETS, CARROTS, ONION, CELERY AND CABBAGE IN FOOD PROCESS AND CHOP.

2. HEAT OIL IN DUTCH OVEN OVER MED-HI HEAT. ADD STEAK AND COOK, STIRRING FREQUENTLY TILL BEGINNING TO BROWN. TRANSFER  TO BOWL.

3.  ADD 1 TSP. OIL TO POT OVER MED. HEAT, ADD MUSHROOMS AND COOK, STIRRING, TILL BEGINNING TO BROWN. 3-5 MINS. TRANSFER TO BOWL.

4.  ADD REMAINING OIL TO POT. ADD ALL THE CHOPPED VEGETABLES. COOK, STIRRING, TILL BEGINS TO SOFTEN. (ABOUT 10 MINS.)

5. ADD WINE, SCRAPING UP ANY BROWNED BITS. ADD BEEF AND MUSHROOMS, BROTH, TOMATO SAUCE AND WORCESTERSHIRE SAUCE. COVER AND BRING TO BOIL. REDUCE HEAT TO A SIMMER AND COOK, COVERED, ABOUT 1/2  HOUR. ADD POTATOES, COOK ANOTHER 1/2 HOUR. SEASON TO TASTE WITH SALT AND PEPPER.

6.. BEFORE SERVING. STIR IN 1/4 C. DILL. TOP EACH PORTION WTIH 1 T. SOUR CREAM AND GARNISH WITH MORE DILL, IF DESIRED.

MAY REFRIGERATE UP TO 3 DAYS BEFORE SERVING.

INSTANT POT VERSION:

Saute the beef until well browned on all sides. About 2 minutes.

Deglaze the pot, and add all other vegetables.
Pressure cook on high for about 10 minutes and use natural release.
All ingredients and measurements stay the same as the original recipe.

Keywords: Beet Borscht, Beef & Beef Borscht, Soup, Healthy, Weight Watchers Smart Points, Instant Pot Recipes

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