*  Exported from  MasterCook  *
 
                         Borscht (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups and Stocks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter
    1      large         onion -- coarsely chopped
    6      cups          beef stock
    1      28 oz can     tomatoes with juice -- coarsely chopped
    1      pound         beets, scrub, trim, halve, -- cut in 1/4 slices
    1      pound         cabbage -- cored and shredded
    3      large         carrots, scrubbed or peeled -- cut in 3-4 chunks
    3      slender       parsnips, peeled -- cut in 3-4 chunks
    3                    bay leaves
    1      tablespoon    caraway seeds
      1/2  teaspoon      ground allspice
    2      tablespoons   red wine vinegar (up to 3 tbsp)
                         salt -- to taste
                         sour cream -- garnish
 
 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 frequen
 tly, 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 pressur
 e.  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.  R
 emove 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 vegetar
 ian version can be made by substituting a full-flavored vegetable stock.
 
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