Borscht
Source of Recipe
Cooking Under Pressure
List of Ingredients
2 tablespoons butter
1 large onion, coarse chopped
6 cups beef stock
1 28 ounces cn tomatoes with juice -- coarse chopped
1 pound beets, scrub, trim, halve, cut 1/4" slices
3 large carrots, scrubbed, cut 3-4 chunks
3 slender parsnips, peeled, cut in 3 chunks -- (3 to 4)
3 bay leaves
1 tablespoon caraway seeds
1/2 teaspoon ground allspice
2 tablespoons red wine vinegar
salt to taste
sour cream for garnishRecipe
It isn't necessary to peel the beets. Heat the butter in the cooker and saute 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 pressure. 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.
|
|
member logon
