Ingredients
- 8 chunks
- 3 carrots
- 3 slender parsnips
- 3 bay leaves
- 1 onion coarsely (chopped)
- 1 beets
- 1,400 ml beef stock
- 800 ml tomatoes with juice coarsely (chopped)
- 170 gr cabbage cored
- 30 ml wine vinegar (red)
- 28 gr butter
- 8 gr caraway seeds
- 1 gr allspice (ground)
- some sour cream
Serves: 8
It isn't necessary to peel the beets. The parsnips bring out the sweetness of 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 an d 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.
