Pressure cooker borscht.

Pressure cook: parsley, celery, onions, leeks, carrots, beets, beef (shin), 2 bay leaves, peppercorns and beef or mushroom stock. High pressure for 90 minutes.

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The trick for tender beef is to lightly dredge in flour & salt then fry the meat until brown on each side. Set aside. Cook onions for a few minutes then add all the ingredients back into the pressure cooker, including the meat and stock.  

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