vgnwtch (vgnwtch) wrote in vegancooking,

Brilliant Borscht

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 Borscht

As I had 2lbs of beetroot, I doubled the original recipe thus:

2 tbsp safflower/canola oil [I used sunflower oil]
4 cups coarsely chopped onions/thinly sliced leeks (both white and green parts) [I used 1 large and 3 small-medium yellow onions]
7-8 cups boiling water [in fluids, 1c.=8oz; I used 8 c./64fl.oz]
2lbs trimmed, scrubbed beetroot, chopped into 1/2" chunks
1lb scrubbed potatoes, chopped into 1" chunks [The potatoes will cook faster than the beetroot, hence the disparity in size]
2lbs cabbage, cored and thinly shredded [I coarsely chopped it]
4 tbsp tomato paste [I eyeballed this]
4 large bay leaves
4 tsp dried dill seeds/dill weed [I used dill weed]
Salt and freshly ground black pepper to taste [I also added a couple of good quality stock [boullion] cubes and randomly chucked more dill weed at the soup]
Dash lemon juice, to be added just before serving [I didn't use this]

* Heat oil in cooker and cook onions for a minute or two
* Add boiling water (stand back! It can spit!)
* Add all other ingredients and lock lid in place
* Over high heat, bring to high pressure and cook 10 minutes [the original, halved, recipe called for 6 minutes]
* Take off heat and bring off pressure through quick release (run with or stand cooker in cold water)
* Remove bay leaves [I didn't, as I pureed the lot]

Sass recommends pureeing and serving cold in warm weather or pureeing a third of it and serving hot in autumn/winter. I pureed it and served it hot.

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.
Tags: -appliances-pressure cookers, ethnic food-polish, soups-root vegetable, vegetables-beets, vegetables-cabbage, vegetables-onions, vegetables-potatoes
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