Freezer Friendly Borscht Recipe
medium sized beets
peeled and chopped
water or broth
salt and pepper
For cooking day:
optional: sour cream
optional: fresh dill
Instant Pot and Assembly Instructions:
Prepare all vegetables and ingredients before starting the recipe.
Set the Instant Pot to sauté and add the oil.
Once the oil is hot, add the onion and beets. Stir occasionally, until onions are translucent, about 2-3 minutes.
Add the garlic and stir for one minute.
Turn off the sauté setting and add in broth or water and salt and pepper seasoning.
Secure the lid of the Instant Pot and cook on the soup setting for 20 minutes.
Natural release then either use an immersion blender to purée the soup or wait until it has cooled and use a blender.
When the soup has somewhat cooled, ladle it into a large resealable freezer bag or two medium resealable freezer bags.
Seal, remove excess air, and freeze.
Remove the bag(s) from the freezer to thaw.
Reheat in the microwave or in a pot on the stovetop.
Taste and adjust seasoning - adding in lemon and topping with sour cream and dill, if desired before serving.
Borscht can be served hot or cold (as a gazpacho).