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Vegetarian Borscht Instant Pot

1 extra large beet thinly sliced or small dice approx. Add oil and onion. Add the potatoes 1 quart of beef broth and 1 tablespoon of kosher salt.

Camila Farah
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Sauté the veggies until they begin to soften about 5 minutes. Give the oil a minute to heat up then add the beets carrot and onions. The main difference between stovetop and instant pot borscht is time. After that the potatoes and cabbage are added. Allow to cook stirring only occasionally for about 10 minutes.

Depending on the type of meat used it can take anywhere from 1 3 hours of stovetop cooking time to create a flavourful broth and to soften the meat. Add the beets and carrots to the instant pot along with 3 quarts of water sliced celery chopped garlic cooked onions salt and bay leaves. 2 cups 2 cups red cabbage shredded or chopped. 1 teaspoon celery seed. Use the saute mode on your instant pot or electric pressure cooker to heat the oil.

Directions step 1 turn on a multi functional pressure cooker such as instant pot and select saute function. Step 3 release pressure carefully using the. Ingredients 1 tablespoon olive oil 1 2 pound carrots 2 large 1 4 pound onion 1 medium 1 pound beets 3 medium 1 3 4 pound potatoes 6 medium 1 pound cabbage 1 2 cabbage head 2 tablespoons tomato paste 6 cups vegetable stock 3 cloves garlic optional dill optional salt pepper to taste. Add the onion beets carrots and garlic. Add the cooked beans lemon juice beet leaves or swiss chard and dill.

Ingredients 2 tablespoons sunflower oil see note 1 1 onion medium large 2 medium carrots 150 grams 2 celery stalks 200 grams 9 ounces white cabbage 300 grams 2 fresh beets 240 grams 3 large potatoes 500 grams cup tomato puree 50 grams 3 garlic cloves 2 tablespoons white wine vinegar. Add the garlic and sauté another minute until very fragrant. This mainly applies to the meat version. When the time is up do a quick release. Set the instant pot to cook for 5 minutes using the manual setting with high pressure.

Step 2 add 8 cups water cabbage beets potatoes carrots bell pepper bay leaves salt and pepper to the pot. Press the sauté button on your instant pot then add the oil. 1 cup beet stems and greens chopped optional or add another cup cabbage 4 cups veggie broth or chicken stock or traditional beef stock 2 tablespoons tomato paste. Step 2 add 8 cups water cabbage beets potatoes carrots bell pepper bay leaves salt and pepper to the pot. Ingredients 2 tablespoons sunflower oil see note 1 1 onion medium large 2 medium carrots 150 grams 2 celery stalks 200 grams 9 ounces white cabbage 300 grams 2 fresh beets 240 grams 3 large potatoes 500 grams cup tomato puree 50 grams 3 garlic cloves 2 tablespoons white wine vinegar.

1 cup beet stems and greens chopped optional or add another cup cabbage 4 cups veggie broth or chicken stock or traditional beef stock 2 tablespoons tomato paste. Directions step 1 turn on a multi functional pressure cooker such as instant pot and select saute function. Depending on the type of meat used it can take anywhere from 1 3 hours of stovetop cooking time to create a flavourful broth and to soften the meat. Sauté the veggies until they begin to soften about 5 minutes.


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