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INSTANT POT
UKRANIAN
BORSCHT

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  • 1/2 head purple cabbage, finely shredded

  • 2 large carrots, grated

  • 1 medium onion, finely diced

  • 3 medium beets, chopped into quarter-inch pieces

  • 6 medium potatoes, chopped into inch-wide pieces

  • 1 small tomato, seeded

  • 6 cups vegetable stock (Hippocrates soup)

  • 3 cloves minced garlic, optional

  • 2 tsp dill, optional

  • 2-3 tbsp non-fat yogurt, optional

Organic Ingredients:

Directions:

  1.  In an Instant Pot, add all ingredients - except for the garlic, yogurt and dill

  2. Close the lid and set the pressure valve to 'sealing'

  3. Choose manual mode or pressure cooker mode (depends on your model) and set to cook for 13 minutes

  4. It can take roughly 25-35 minutes for your Instant Pot to come to pressure

  5. Once 13 minutes of cooking is up, do a quick pressure valve release to let out steam

  6. Carefully open the lid, adding minced garlic 

  7. Serve with yogurt and/or dill

Suitable Sides:

Pair with saffron rice, mashed potatoes or rye bread

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