Classic Borsch

🧂 Ingredients

• 1 lb Stew Beef
• 1 Yellow Onion

  Medium
• 4 tbsp Olive Oil
• 14 Cups Cold Water
• 3 Carrots

  Diced
• 3 Potatoes

  Peeled and Diced
• 3 Beets

  Peeled and Diced
• ½ Head of Green Cabbage

  Shredded
• 2 Cloves of Garlic

  Pressed
• ½ tsp Salt
• ½ tsp Ground Pepper
• 2 Bay Leaves
• ¼ Cup Chopped Parsley or Dill
• Parsley
• Dill
• Sour Cream

Instructions

• 1 First, turn the pressure cooker on and set it to saute. Brown the stew beef in
  the pressure cooker, then remove and drain the meat, if necessary.
• 2 Next, pour the olive oil and onions into the pressure cooker, and saute the
  onions until soft, about 2 minutes.
• 3 Then, add in the browned beef, carrots, potatoes, beets, cabbage, garlic, salt,
  bay leaves, pepper, and parsley (or dill). Add in the water last.
• 4 Next, close and lock the lid of the pressure cooker. Set it to high pressure,
  and set the cooking time for 10 minutes, or according to your specific pressure
  cooker’s manual recommended cook time.
• 5 After cooking, let the pressure relieve naturally for 5 minutes before opening
  the lid.
• 6 Finally, spoon the Borsch into serving bowls and garnish with sour cream and
  dill or parsley. Serve and enjoy!

Nutrition Info