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.