Borscht

Recipe Ingredients

1 teaspoon	5ml	Oil
2 cups	125g / 4.4oz	Coarsely chopped onion
		= (or thinly-sliced leaks)
3 1/2 cups	829ml	Vegetable or chicken stock - (to 4)
1 lb	454g / 16oz	Beet root - (abt 4 med) - trimmed, scrubbed,
		And cut into 1/2" chunks
1/2 lb	227g / 8oz	Red - gold, or
		Thin-skinned white potatoes
1 lb	454g / 16oz	Cabbage - cored, and
		Thinly shredded
2 tablespoons	30ml	Tomato paste
2 tablespoons	30ml	Bay leaves (large)
2 teaspoons	10ml	Dried dill seeds or dill weed
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Freshly-squeezed lemon juice - (to 4)
		Non-fat plain yogurt - for garnish
1		Cucumber - diced
1/2 cup	46g / 1.6oz	Minced fresh dill

Recipe Instructions

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.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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