Borscht (Pressure Cooked)

40 minutes Prep: 30 minutes Cook: 10 minutes

109 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2	tablespoons	butter
1	large	onion	coarsely chopped
6	cups	beef stock	prefer veal stock if possible
28	ozs	tomatoes, canned with juice	coarsely chopped
1	pound	beets	scrubbed, trimmed, halved, cut in 1/4 inch slices
1	pound	cabbage	cored and shredded
3	large	carrots	scrubbed or peeled, cut in 3-4 chunks
3	each	parsnips	cut in 3-4 chunks
3	each	bay leaves
1	tablespoon	caraway seeds
1/2	teaspoon	allspice	ground
2	tablespoons	red wine vinegar	(up to 3 tbsp)
1	x	salt	to taste
1	x	sour cream	to garnish

Directions

Heat the butter in the cooker and sauté the onions until soft, stirring frequently, about 3 minutes.

Add the remaining ingredients except the vinegar, salt, and sour cream.

Lock the lid in place and over high heat bring to high pressur e.

Adjust the heat to maintain high pressure and cook for 10 minutes.

Let the pressure drop naturally or quick release by placing the pot under cold running water.

(Other quick release methods are likely to cause sputtering.)

Remove the lid, tilting it away from you to allow any excess steam to escape.

Remove the bay leaves.

Stir in vinegar and salt to taste. Adjust seasonings and garnish each portion with a dollop of sour cream.

Variation 1: Although borscht is traditionally made with beef stock, a vegetarian version can be made by substituting a full-flavored vegetable stock.

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Nutrition Facts

Serving Size 347g

Amount per Serving

Calories 109 28% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 8mg	3%
Sodium 450mg	19%
Total Carbohydrate 16.0g	5%
Dietary Fiber 4.0g	16%
Sugars 9.0g
Protein 6.0g	12%