Borscht

Borscht
Borscht

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    teaspoon oil

  • 2

    cups coarsely chopped onion (or thinly-sliced leaks)

  • 3 1/2

    cups vegetable or chicken stock - (to 4)

  • 1

    pound beet root - (abt 4 med) trimmed, scrubbed, and cut into 1/2" chunks

  • 1/2

    pound red gold, or thin-skinned white potatoes

  • 1

    pound cabbage cored, and thinly shredded

  • 2

    tablespoons tomato paste

  • 2

    large bay leaves

  • 2

    teaspoons dried dill seeds or dill weed

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 3

    tablespoons freshly-squeezed lemon juice - (to 4)

  • Non-fat plain yogurt for garnish

  • 1

    cucumber diced

  • 1/2

    cup minced fresh dill

Directions

Heat oil, cook onions over medium for about a minute. Add stock, beets, potatoes cabbage, tomato paste, bay leaves and dill seeds. Bring the mixture to the boil and place lid on the pressure cooker. Bring pressure to the second red ring (15 pounds pressure) and adjust heat to maintain pressure at the second ring for 10 minutes. Use Cold Water Release Method. Test the beets for doneness and replace the lid (but do not put under pressure) until they are tender. (Beets will vary depending on size and age.) Remove bay leaves. Salt and pepper to taste. Puree the soup with a stick blender or blend in batches in a food processor or blender. Garnish with the cucumber, yogurt and fresh dill. Serve hot or chilled. This recipe yields 8 servings.

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