Borscht in a pressure cooker
Description
The soup is easy and quick to prepare. A little secret to a delicious, rich borscht — add a bit of sugar at the very end of cooking. This will give the soup a delicate, mild flavor. Serve the soup hot.
Instructions
- 1
Step 1
Wash and clean all the necessary ingredients. Grate the beet and carrots, and slice the onion, potatoes, tomatoes, and cabbage. Before chopping the tomatoes, pour boiling water over them to remove the skin.
- 2
Step 2
Fry the onion in a pan, then add the carrot, and finally the tomatoes with beet and tomato paste. Fry all these ingredients for five minutes. In a separate pan, fry the meat, previously cut into pieces.
- 3
Step 3
Place cabbage, potatoes, meat, and prepared sautéed vegetables into the pressure cooker. Add water up to 2/3 of your pressure cooker's capacity. You can also add bay leaf and black peppercorns. Close the lid and cook for 25 minutes.
- 4
Step 4
After cooking, wait for the lid to open automatically (the pressure to drop). Season with pepper, definitely add salt, and if needed, a little sugar, then add garlic. Next, place it on the heat. Wait until the borscht comes to a boil, cover with a lid, and turn off the heat. Let the dish steep.