This pressure cooker recipe is very slightly
adapted from Lorna J Sass's Great Vegetarian Cooking Under Pressure
. My husband has steadfastly refused to eat beetroot for years (due to the trauma of the boiled vegetables of his childhood, or what his mother calls, "Old-fashioned Yankee cooking"), but, after initial fear and horror, he tried the borscht - and loved it. And so, for your delight and delectation:( Brilliant BorschtCollapse )
For those without pressure cookers, the pressure cooker generally takes about a third of the time as the conventional stove-top recipes (about a quarter of the time if it involves beans), so this would take somewhere in the region of 30 minutes or so, or until the beetroot is tender.