Borscht (Pressure Cooked)
Yield
8 servingsPrep
30 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | large |
onions
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
|
|
| ½ | teaspoon |
allspice
ground |
|
| 2 | tablespoons |
red wine vinegar
(up to 3 tbsp) |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
sour cream
to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 1 | large |
onions
coarsely chopped |
|
| 1.4 | l |
beef stock
prefer veal stock if possible |
|
| 28 | ozs |
tomatoes, canned with juice
coarsely chopped |
*
|
| 453.6 | g |
beets
scrubbed, trimmed, halved, cut in 1/4 inch slices |
|
| 453.6 | g |
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
|
*
|
| 15 | ml |
caraway seeds
|
|
| 2.5 | ml |
allspice
ground |
|
| 3E+1 | ml |
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.
