Borscht is a traditional soup served in central and Eastern European countries and in American homes with roots in that part of the world. This version is hearty, stick-toyour-ribs fare. The main ingredient-beets-balances the strong flavor of the beef. Borscht has many variations, including hot ones made with cabbage and cold ones that contain very little except for beets.
SERVES 8
INGREDIENTS:
- 2 tablespoons extra-virgin oil
- 1 pound boneless chuck roast, trimmed of fat and cut into ½-inch pieces
- 1 ½ teaspoons salt, plus more if needed
- ½ teaspoon freshly ground black pepper, plus more if needed
- 1 large red onion, finely chopped
- 3 garlic cloves, minced
- 3 medium carrots, coarsely chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons tomato paste
- 3 large beets, peeled and cut into ½-inch cubes
- 8 cups beef stock or store-bought beef broth
- 1 cup sour cream for garnish
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat.
- Sprinkle the meat evenly with the salt and pepper and brown in the oil, a few pieces at a time. Remove the meat to a plate when done.
- Add the onion, garlic, carrots, thyme, bay leaf, and tomato paste. Sauté for 3 minutes, or until the onion begins to soften.
- Add the beets and stock, then return the beef to the pot.
- Lock the lid in place and cook at high pressure for 30 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Skim off any excess fat from the top of the soup and discard the bay leaf.
- Taste for seasoning and add more salt and pepper if needed.
- Serve the soup garnished with a dollop of sour cream.
