Beef Borscht with Butter Beans and Horseradish Cream Pressure Cooker Recipe

Beef Borscht With Butter Beans And Horseradish Cream Pressure Cooker Recipe

Ingredients

SERVES 6 to 8 – Cooker: 5- to 7-quart – Time: 24 minutes at HIGH pressure

BORSCHT

• 3 tablespoons olive oil
• 1 pound beef stew meat, such as chuck, cut into ½-inch cubes
• 1 large white onion, coarsely chopped
• 1 clove garlic, minced
• 3 ribs celery, sliced ½ inch thick
• 2 large carrots, sliced ½ inch thick
• 1 (14.5-ounce) can diced tomatoes in juice, undrained
• ½ teaspoon dried thyme
• 1 bunch red beets, greens trimmed off, rinsed well, and chopped; beets peeled and cut into bite-size pieces
• 4 cups beef broth
• 2 cups water, or as needed
• ½ small head green cabbage, cored and shredded into ½-inch-wide strips (about 4 cups)
• 1/3 cup red wine vinegar (don’t skip this, it makes the soup)
• 1 (15-ounce) can butter beans (large lima beans), drained and rinsed
• ¼ cup chopped fresh dill
• 1 teaspoon Worcestershire sauce
• ½ teaspoon hot sauce, such as Tabasco or Sriracha
• ¼ teaspoon freshly ground black pepper, or to taste
• sea salt

HORSERADISH CREAM

• 1 (8-ounce) sour cream, imitation sour cream, or plain Greek yogurt
• ½ cup drained prepared horseradish (6 ounces)
• ¼ cup minced fresh chives
• salt and freshly ground black pepper

Method

1. In a 5- to 7-quart pressure cooker, heat 2 tablespoons of the oil over medium-high heat until very hot
2. Brown the beef on all sides, then transfer to a plate
3. Add the remaining 1 tablespoon oil and the onion, garlic, celery, and carrots; cook, stirring a few times, until the vegetables begin to soften, about 3 minutes
4. Add the tomatoes with their juice, thyme, beets and greens, broth, and water
5. Bring to a boil, then add the cabbage
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 24 minutes
10. Remove the pot from the heat
11. Open the cooker with the Quick Release method
12. Be careful of the steam as you remove the lid
13. Stir in the vinegar, butter beans, dill, Worcestershire, hot sauce, pepper, and salt to taste
14. Heat, uncovered, over medium heat for 5 minutes
15. While the soup reheats, in a small bowl, mix the sour cream with the horseradish and chives; season lightly with salt and pepper
16. To serve, ladle the hot soup into bowls and top with a big spoonful of the horseradish cream
17. Serve immediately
18. The beet, Beta vulgaris, is native to the Mediterranean coast
19. It is in the same family as Swiss chard
20. Its earthy flavor comes from a microorganism in the soil that it naturally absorbs to create a compound called geosmin, which is also found in the superfood blue-green algae

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