my parents stopped down to visit recently and brought me some fresh veggies from their garden so I made a few things, one of which was borscht.

this classic soup has many variations on a common theme - I used chopped up brussels sprouts instead of cabbage, no tomatoes, and big chunks of beef, along with carrots, beets, anaheim peppers, and green onions for garnish.

    • tallwookie@lemm.eeOPEnglish
      3·
      1 year ago

      close - I use a stovetop pressure cooker for just about anything that would require a long simmer time (soups, beans, rice, etc). root vegetables on the bottom, other vegetables in the middle, meat on top, then spices, lastly add liquid. I cooked for 30 minutes at half pressure (where the weight on the lid isnt rocking or releasing steam) and then 25 minutes at pressure.

      this is the brand of cooker I use - https://www.hawkinscookers.com/WebPCMain.aspx?cat=SSC - I think I have the 3L one

      but yeah, the borscht was amazing. vegetables perfectly tender, meat super tender, very flavorful broth. hearty, filling.

    • tallwookie@lemm.eeOPEnglish
      2·
      1 year ago

      perhaps. from what I could tell, borscht comes from a lot of countries, much like hummus is common in all of the Levant area countries. my version leans more Russian than anything as it has beef in it. regardless, it was very tasty