In The Borscht Of Times
From notyourmomma 10 years ago
- 85 minutes to make
- Serves 8
A pressure cooked meal with stew beef and beets. Enough old world seasoning to scream Borscht. Grab your babushka, chill the vodka and toast your comrade, " Na zdrowie"
Ingredients
- 3 tbsps of olive oil shopping list
- 1 lb. of stew meat shopping list
- 3 large beets, scrubbed and cubed shopping list
- 3 large carrots, peeled and diced shopping list
- 3 diced onions shopping list
- 5 small garlic cloves shopping list
- 5 small new red potatoes cubed shopping list
- 3 stalks of celery diced shopping list
- 5 cups of shredded red cabbage shopping list
- 1/2 cup of red wine shopping list
- 1/2 cup of red wine vinegar shopping list
- 1/4 cup of brown sugar shopping list
- 1 tsp of coriander shopping list
- 1/2 tsp of dry mustard shopping list
- 1 tsp of salt shopping list
- 1/2 tsp of pepper shopping list
- 1 28 oz can of diced tomatoes shopping list
- 1 quart of low salt beef stock shopping list
- 1 tsp of dill weed shopping list
- Sour cream shopping list
How to make it
- dice, chop, shred all veggies.
- heat olive oil in large stock pot.
- add meat, garlic, veg and toss until carmalized on all edges.
- Add broth, tomatoes, seasonings in pressure cooker.
- Heat to high heat and process 15 minutes, reduce heat to low and allow to pressure cook another 25 minutes; Allow pot to cool, release top.
- Ladle borscht into a bowl, top with sour cream, S&P and dill weed.
- Note: This amount of veggies overwhelmed my pressure cooker and I actually split the cooking into two parts. I had all of it in a large stew pot, pressure cooked half, reserved. Did the other half and then combined back into the stock pot. It made enough for double servings and leftovers.
- Of course, you can carmelize the meat by itself and add the item to a slow cooker and let is cook on low for 8 to 10 hours, probably on high for 5 hours.
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments