Instant Pot Sourdough Borscht with Beef and Rye Crust

Name: Instant Pot Sourdough Borscht with Beef and Rye Crust
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Cajun & Creole
Ingredients: 2 lb (900 g) beef chuck, trimmed, cut into ¾-inch cubes, patted dry; ¾ cup (180 ml) active sourdough starter (100% hydration), fed and bubbly, at room temperature; 4 cups (950 ml) beef broth or stock; 1½ lb (680 g) medium beets, peeled, cut into ½-inch dice; ½ head (400 g) green cabbage, cored and shredded; 1 medium (150 g) large yellow onion, diced; 4 cloves (20 g) garlic cloves, minced; 2 tablespoons (30 g) tomato paste; 2 tablespoons (30 ml) red wine vinegar or apple cider vinegar; 2 tablespoons (30 ml) olive oil; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (15 g) fresh dill, loosely packed, finely chopped; 2 leaves bay leaves; 1½ cups (180 g) rye flour; ½ cup (60 g) all-purpose flour; ½ cup (120 ml) active sourdough starter (100% hydration), fed and bubbly, at room temperature; ¾ cup (180 ml) water, room temperature; 1 teaspoon (6 g) kosher salt; 1 teaspoon (5 g) caraway seeds (optional)

From the MyKitchenBank Kitchen

A tangy Eastern European borscht made in the Instant Pot with tender beef chuck, earthy beets, and cabbage, enriched with active sourdough starter for depth and complexity. The soup is finished with fresh dill and topped with a rustic rye bread crust—either baked separately or nestled on top before serving. The Instant Pot reduces cooking time while the sourdough starter adds traditional fermented flavor without hours of stovetop simmering.

Prep: 20 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 6 servings (about 10 cups soup plus rye crust)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

For the borscht
2 lb (900 g) beef chuck, trimmed, cut into ¾-inch cubes, patted dry
¾ cup (180 ml) active sourdough starter (100% hydration), fed and bubbly, at room temperature
4 cups (950 ml) beef broth or stock
1½ lb (680 g) medium beets, peeled, cut into ½-inch dice
½ head (400 g) green cabbage, cored and shredded
1 medium (150 g) large yellow onion, diced
4 cloves (20 g) garlic cloves, minced
2 tablespoons (30 g) tomato paste
2 tablespoons (30 ml) red wine vinegar or apple cider vinegar
2 tablespoons (30 ml) olive oil
to taste kosher salt
to taste freshly ground black pepper
¼ cup (15 g) fresh dill, loosely packed, finely chopped
2 leaves bay leaves
For the rye crust
1½ cups (180 g) rye flour
½ cup (60 g) all-purpose flour
½ cup (120 ml) active sourdough starter (100% hydration), fed and bubbly, at room temperature
¾ cup (180 ml) water, room temperature
1 teaspoon (6 g) kosher salt
1 teaspoon (5 g) caraway seeds (optional)

Equipment (6)

Instant Pot (6-quart or 8-quart)
Sharp knife and cutting board
Measuring cups and spoons
Wooden spoon
Small bowl
9×5-inch (23×13 cm) loaf pan (for rye crust)

Steps

Before you start

Ensure your sourdough starter is fed and active (bubbly) at least 4 hours before cooking
Cut beef into ¾-inch cubes and pat dry
Peel and cut beets into ½-inch dice
Have all vegetables prepped and measured

1
Sauté beef and aromatics
- Set the Instant Pot to the sauté function at medium-high heat.
- Add 2 tablespoons olive oil.
- Working in two batches to avoid crowding, brown the 2 lb beef cubes for 3–4 minutes per batch, turning occasionally until deeply caramelized on all sides.
- Transfer beef to a plate.
- Add the diced onion to the pot and cook for 2 minutes, stirring often.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in the 2 tablespoons tomato paste and cook for 1 minute, scraping the bottom to incorporate any browned bits.
+ Show details− Hide details
Ready when: Beef is deeply browned on all sides; aromatics are soft and fragrant
Tip: Don't overcrowd the pan when browning beef—it will steam instead of caramelize. Work in batches.
2
Deglaze and combine
- Pour in the 4 cups beef broth, scraping the bottom of the pot with a wooden spoon to release any stuck bits.
- Stir in the 0.75 cup active sourdough starter, mixing well to distribute the starter throughout the liquid.
- The starter will make the broth cloudy and add a subtle fermented tang.
- Add the 1.5 lb diced beets, 0.5 head shredded cabbage, 2 bay leaves, and the browned beef back to the pot.
- Stir gently to combine.
+ Show details− Hide details
Ready when: All ingredients are combined in the pot; sourdough starter is evenly distributed
Tip: Stir the sourdough starter well into the broth so it doesn't clump or sink to the bottom.
3
Pressure cook the soup
- Cancel the sauté function.
- Lock the lid of the Instant Pot and set it to high pressure for 25 minutes.
- The pot will take about 8–10 minutes to come to pressure, then count down from 25 minutes.
- Do not open the lid during this time.
+ Show details− Hide details
Ready when: Instant Pot beeps; pressure is fully released
Tip: Use a quick or natural release (see next step) depending on your preference; natural release yields more tender beef.
4
Release pressure naturally
- Once the timer finishes, let the Instant Pot sit undisturbed for 10 minutes to allow pressure to release naturally.
- This keeps the vegetables from becoming mushy and the beef tender.
- After 10 minutes, carefully open the pressure release valve to vent any remaining steam, then open the lid slowly.
+ Show details− Hide details
Ready when: No steam escapes when lid is opened; beef is fork-tender
Tip: Natural release prevents vegetables from turning to mush and ensures better texture throughout.
5
Finish the soup
- Stir in the 2 tablespoons red wine vinegar and the chopped fresh dill.
- Taste the soup and adjust seasoning with kosher salt and freshly ground black pepper.
- The soup should taste tangy (from the sourdough and vinegar), savory, and earthy (from the beets).
- Remove bay leaves.
+ Show details− Hide details
Ready when: Soup is well-seasoned, aromatic, and evenly colored with beet juice
Tip: Taste before adding all the salt—the sourdough starter already contributes mild fermented flavor.
6
Prepare rye crust dough
- While the soup cooks, prepare the rye crust.
- In a small bowl, combine 1.5 cups rye flour, 0.5 cup all-purpose flour, 1 teaspoon kosher salt, and 1 teaspoon caraway seeds (if using).
- In another bowl, whisk together 0.5 cup active sourdough starter and 0.75 cup room-temperature water until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy, sticky dough forms.
- Do not overmix—the dough should be rough and rustic.
+ Show details− Hide details
Ready when: Shaggy dough forms; no dry flour remains
Tip: Use a sourdough starter that is active and at peak (bubbly and risen), not newly fed.
7
Shape and proof the crust
- Lightly oil a 9×5-inch loaf pan.
- Transfer the dough to the pan and press it gently with oiled hands to fill the bottom and sides, creating a rough, uneven surface.
- Cover loosely with a damp kitchen towel and let it rest while the soup cooks in the Instant Pot (about 33 minutes total from step 3).
- The dough will rise slightly and become a bit more structured.
+ Show details− Hide details
Ready when: Dough has risen slightly and looks puffy at the edges
Tip: Don't let it over-proof in a warm kitchen—it should be bubbly but not collapsed.
8
Bake the rye crustOven 425°F / 220°C
- Preheat your oven to 425°F (220°C).
- Once the oven is hot, transfer the loaf pan to the middle rack and bake for 20–25 minutes, until the top is deeply golden brown and a wooden skewer inserted into the center comes out with a few moist crumbs clinging to it (not wet, not completely dry).
- The crust should sound hollow when tapped on the bottom.
+ Show details− Hide details
Ready when: Top is golden brown; skewer comes out with just a few moist crumbs; bottom sounds hollow when tapped
Tip: Baking the crust during the soup's final simmer means both are ready at nearly the same time.
9
Cool and serve
- Remove the rye crust from the oven and cool it in the pan for 5 minutes.
- Turn it out onto a cutting board and cool for another 5 minutes before slicing.
- Ladle the hot borscht into bowls and serve with thick slices of warm rye crust on the side or nestled on top of each bowl.
- Finish with a dollop of sour cream and an extra sprinkling of fresh dill if desired.
+ Show details− Hide details
Ready when: Bread is cool enough to slice cleanly; soup is still steaming hot
Tip: Serve the soup and bread while both are warm for the best flavor and texture contrast.

Good to know

Tips

The sourdough starter in both the soup and crust adds authentic fermented tang and complexity without requiring hours on the stovetop. Make sure your starter is active and bubbly before you begin—a sluggish starter won't contribute its full depth of flavor.
You can prepare the rye crust dough while the Instant Pot is at pressure, ensuring both components finish cooking at nearly the same time. This streamlines dinner prep.
Borscht is best served piping hot with warm bread. The contrast between the earthy, tangy soup and the dense, chewy rye crust is what makes this dish special.
For extra richness, dollop each bowl with sour cream or a spoonful of plain Greek yogurt and scatter extra dill on top. This is traditional and truly elevates the dish.

Make ahead

The sourdough borscht can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat gently on the stovetop over medium heat, stirring occasionally, until simmering (about 5 minutes). Do not boil, as this can degrade the sourdough's fermented quality. The rye crust is best served fresh but can be made 1 day ahead and reheated wrapped in foil at 350°F (175°C) for 8–10 minutes. Freeze the soup (without bread) for up to 3 months in a freezer-safe container; thaw overnight in the fridge and reheat as above.

Storage & reheating

Room temperature (up to 2 hours): Store soup in a covered pot on the counter, then refrigerate. Refrigerator (up to 3 days): Keep soup in an airtight container; reheat gently. Freezer (up to 3 months): Freeze soup in freezer bags (lay flat) or airtight containers; thaw overnight before reheating. Bread keeps 2 days wrapped in a kitchen towel at room temperature; wrap and freeze for up to 1 month.

Substitutions

beef chuck, trimmed → beef stew meat or chuck roast. Any tough cut that benefits from long, slow cooking works well. Cooking time remains the same.
active sourdough starter (100% hydration) → 2 teaspoons active dry yeast mixed with ¼ cup warm broth, or omit for a non-fermented version. If omitting starter entirely, add 1 extra tablespoon vinegar and 1 tablespoon molasses for depth. The soup will be less complex but still delicious.
red wine vinegar or apple cider vinegar → apple cider vinegar, distilled white vinegar, or fresh lemon juice. Use the same amount. Adjust to taste—vinegar adds the traditional tang of borscht.
fresh dill, loosely packed → 1 tablespoon dried dill or fresh parsley. Dried dill is stronger, so use less. Fresh dill has the most authentic Eastern European flavor.