Quick Borscht

Last Updated on October 1, 2024

Soup prepared in a pressure cooker from beef fore meat, potato, sausage, onion, sterilized beetroot, tomato puree and other ingredients.

Ingredients:

150 g of prime beef 120 g frozen vegetable soup mix 20 g fat 1 piece of bean leaf 1 piece of potato 1 pcs onion 1/2 pcs onion 4 tbsp sour cream 2 tbsp sterilized beetroot 1 tbsp tomato puree 4 marbles of whole pepper sugar vinegar salt

Procedure:

1. Wash the beef, cut it into small cubes, put it in a pressure cooker, pour 1 l of water, add salt, close the pot and cook for about 15 minutes
2. While the meat is cooking, chop the peeled onion finely, the sausage into thin slices, the peeled potato and the sterilised beetroot into smaller cubes
3. After 15 minutes of cooking the beef, remove the pot from the stove, release the steam, open and add the frozen soup mix, diced beetroot, potatoes, tomato paste, bay leaf, whole peppercorns to the meat and close the pressure cooker again and cook for another 10 minutes
4. In the meantime, fry the onion and sausage in the hot fat
5. After 10 minutes, remove the pot from the hob, release the steam through the valve, open the pot and add the fried onion and sausage, then return the pot to the hob, season the soup with vinegar, a pinch of sugar, salt and heat everything together
6. Serve the finished borsch on plates with a spoonful of sour cream.