Beefy Pressure Cooker Borscht With Dill Cream Recipe

Name: Beefy Pressure Cooker Borscht With Dill Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dill cream:; 1/2 cup heavy whipping cream; 6 dill sprigs; Stock:; 2 1/4 pounds cross-cut beef shanks; 1/4 teaspoon kosher salt; Cooking spray; 7 cups water; 3 parsley sprigs; 3 thyme sprigs; 2 bay leaves; 1 medium onion, peeled and quartered; 1 carrot, coarsely chopped; Soup:; 1 tablespoon canola oil; 2 cups chopped onion; 4 garlic cloves, crushed; 2 tablespoons tomato paste; 4 cups thinly sliced red cabbage; 3 cups coarsely chopped peeled red beets (about 1 1/2 pounds); 1 1/2 cups chopped peeled celeriac (celery root); 1 cup chopped carrot; 12 ounces Yukon gold potato, coarsely chopped; 3 tablespoons red wine vinegar; 2 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; Fresh dill (optional)

Servings: persons

Dill cream:
1/2 cup heavy whipping cream
6 dill sprigs
Stock:
2 1/4 pounds cross-cut beef shanks
1/4 teaspoon kosher salt
Cooking spray
7 cups water
3 parsley sprigs
3 thyme sprigs
2 bay leaves
1 medium onion, peeled and quartered
1 carrot, coarsely chopped
Soup:
1 tablespoon canola oil
2 cups chopped onion
4 garlic cloves, crushed
2 tablespoons tomato paste
4 cups thinly sliced red cabbage
3 cups coarsely chopped peeled red beets (about 1 1/2 pounds)
1 1/2 cups chopped peeled celeriac (celery root)
1 cup chopped carrot
12 ounces Yukon gold potato, coarsely chopped
3 tablespoons red wine vinegar
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Fresh dill (optional)

1
To prepare dill cream, place whipping cream in a medium microwave-safe bowl. Microwave at HIGH for 1 minute or until heated. Add dill; cover and chill.
2
To prepare stock, heat a 6-quart pressure cooker over medium-high heat. Sprinkle beef with 1/4 teaspoon salt. Coat pan with cooking spray. Add beef to pan; cook 4 minutes on each side or until well browned. Add 7 cups water and next 5 ingredients (through carrot). Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 45 minutes. Remove from heat; release pressure by placing cooker under cold running water. Remove lid. Strain stock through a colander over a large bowl. Place beef on a cutting board; discard remaining solids. Cool beef slightly. Shred meat; discard bones, fat, and gristle. Set meat aside.
3
To prepare soup, heat cooker over medium-high heat. Add oil; swirl to coat. Add chopped onion and garlic; saute 3 minutes. Add tomato paste; saute 1 minute. Add stock, cabbage, and next 4 ingredients (through potato). Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 7 minutes. Remove from heat; release pressure by placing cooker under cold running water. Remove lid. Stir in beef, vinegar, 2 teaspoons salt, and pepper.
4
Remove cream from refrigerator; discard dill. Beat cream with a mixer at high speed until soft peaks form. Spoon over soup; garnish with dill, if desired.

1185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Dill cream:, 1/2 cup heavy whipping cream, 6 dill sprigs, Stock:, and more.

Yes, Beefy Pressure Cooker Borscht With Dill Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beefy Pressure Cooker Borscht With Dill Cream

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