2 tablespoons butter 1 large onion -- coarsely chopped 6 cups beef stock 1 28 oz can tomatoes with juice -- coarsely chopped 1 pound beets, scrub, trim, halve, -- cut in 1/4" slices 1 pound cabbage -- cored and shredded 3 large carrots, scrubbed or peeled -- cut in 3-4 chunks 3 slender parsnips, peeled -- cut in 3-4 chunks 3 bay leaves 1 tablespoon caraway seeds 1/2 teaspoon ground allspice 2 tablespoons red wine vinegar (up to 3 tbsp) salt -- to taste sour cream -- garnish serves 8 It isn't necessary to peel the beets. The parsnips bring out the sweetness of the beets. Heat the butter in the cooker and saute the onions until soft, stirring frequen tly, about 3 minutes. Add the remaining ingredients except the vinegar, salt, and sour cream. Lock the lid in place and over high heat bring to high pressur e. Adjust the heat to maintain high pressure and cook for 10 minutes. Let the pressure drop naturally or quick release by placing the pot under cold running water. (Other quick release methods are likely to cause sputtering.) Remove the lid,tilting it away from you to allow any excess steam to escape. R emove the bay leaves. Stir in vinegar and salt to taste. Adjust seasonings an d garnish each portion with a dollop of sour cream. Variation 1: Although borscht is traditionally made with beef stock, a vegetar ian version can be made by substituting a full-flavored vegetable stock.
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