Recipe - Quick Borscht

2 tablespoon Butter
1 Onion; chopped
5 One half cup Beef stock
28 ounce Canned chopped tomatoes
1 One fourth pound Beets; cut into 1/4inch
; slices with peel
One half pound Shredded cabbage
4 Carrots; cut into chunks
3 Bay leaves
1 One half tablespoon Caraway seeds
1 teaspoon Orange zest
2 tablespoon Cider vinegar
Salt and pepper; to taste
Sour cream; for garnish
Orange zest strips; garnish

1. Melt butter in the pressure cooker over medium heat and add the onion.
Cook until softened, about 3 min.

2. Add the stock, cut or sliced up beets, tomatoes, cabbage, carrots, and bay leaves.

3. Lock in the lid, and over high heat, bring to high pressure. Adjust the
heat to maintain high pressure and cook for 10 min. Let the pressure drop
naturally or by quick release by placing in cold water.

4. Carefully tilt the pot away from you to avoid steam, and remove the lid.
Remove bay leaves. Stir in caraway seeds and cider vinegar.

5. Season with salt and pepper to taste, garnish with sour cream and orange
zest, and serve.

NOTE: Please follow the manufacturer's instructions when cooking with a
pressure cooker. © 1996 Lifetime Entertainment Services. All rights
reserved.

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