Borscht(Pressure Cooked)
2 tablespoons butter 1 large onion -- coarsely chopped 6 cups beef stock 1 28 oz can tomatoes with juice -- coarsely chopped 1 pound beets, scrub, trim, halve, -- cut in 1/4" slice...
Ingredients
- 2tablespoonbutter
- 1large onion -- coarsely chopped
- 6cupbeef stock
- 128 oz can tomatoes with juice -- coarsely chopped
- 1poundbeets, scrub, trim, halve, -- cut in 1/4" slices
- 1poundcabbage -- cored and shredded
- 3large carrots, scrubbed or peeled -- cut in 3-4 chunks
- 3slender parsnips, peeled -- cut in 3-4 chunks
Directions
- 1
2 tablespoons butter 1 large onion -- coarsely chopped 6 cups beef stock 1 28 oz can tomatoes with juice -- coarsely chopped 1 pound beets,
- 2
The parsnips bring out the sweetness of the beets
- 3
Heat the butter in the cooker and saute the onions until soft, stirring frequen tly, about 3 minutes
- 4
Add the remaining ingredients except the vinegar, salt, and sour cream
- 5
Lock the lid in place and over high heat bring to high pressur e
- 6
Adjust the heat to maintain high pressure and cook for 10 minutes
- 7
Let the pressure drop naturally or quick release by placing the pot under cold running water
- 8
Other quick release methods are likely to cause sputtering.) Remove the lid,tilting it away from you to allow any excess steam to escape