Indian Borscht Pressure Cooker Recipe

Indian Borscht Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 10 minutes at HIGH pressure

• 3 tablespoons olive oil
• 2 large white onions, coarsely chopped
• 3 tablespoons finely minced peeled fresh ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon sweet Hungarian paprika
• ½ teaspoon red pepper flakes
• 1/3 cup white basmati rice, rinsed until the water runs clear
• 1 (15.5-ounce) can diced tomatoes in juice, undrained
• 4 medium to large red beets (about 1½ pounds), greens trimmed off, rinsed well, and chopped; beets peeled and sliced ½ inch thick
• 8 cups vegetable broth, or as needed
• 1 to 2 tablespoons honey, to taste
• ¾ teaspoon garam masala, or to taste
• sea salt and freshly ground black pepper
• 1 (16-ounce) container sour cream, imitation sour cream, or plain Greek yogurt, for serving
• ½ cup chopped fresh cilantro, for serving

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Add the onions and cook, stirring a few times, until softened, about 4 minutes
3. Add the ginger and stir for a minute
4. Add all the spices and pepper flakes, stirring for a minute to warm them
5. Add the rice (it can be tossed in wet), tomatoes and their juices, beets and their greens, and just enough of the broth to cover the vegetables
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 10 minutes
10. Remove the pot from the heat
11. Open the cooker with the Natural Release method; let stand for 10 minutes
12. Be careful of the steam as you remove the lid
13. Puree the soup in the pot using an immersion blender
14. Blend in the honey and garam masala
15. Return to medium-low heat without the lid on
16. Season to taste with salt and pepper
17. Serve immediately with big dollops of sour cream melting into the soup and chopped cilantro sprinkled over the top

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