Friday, January 6, 2017

Instant Pot Borsch

My day started out on not the best note with having my email hacked first thing in the morning. Apparently 1 in 4 accounts get hacked nowadays. Bummer. Please accept my apologies if you have received an email from me. It wasn't me.
I'm trying to restore all the energy lost with a flavorful bowl of homemade Borsch. Here are the Instant Pot instructions in case you want to give it a try over the weekend. I also added Jerky Chews (as they rehydrate nicely) for a boost of extra protein.
For the broth:
1lb roasted grass-fed beef: stew meat and 2-3 marrow bones.
Jerky Chews for additional protein
1 medium onion, cut into quarters
1 rib of celery, chopped
1/2 tsp black pepper
salt to taste
2 bay leaves
water enough to cover the bones
Soup in a few separate steps:
3 medium beets, cut into quarters
1 large carrot, grated
1 large potato, peeled and cut into bite-sized pieces
1/2 head of small green cabbage, thinly sliced or shredded
juice of one lemon
Garnish:
fresh parsley or any other greens you like
coconut yogurt or sour cream if you can tolerate it.

Instructions:
1. Toss the meat and bones into the pot. Followed by the veggies to make broth. Fill the pot with enough water to cover the bones, but not go over the capacity of the pressure cooker.
2. Put the Instant Pot lid on and turn the vent valve to closed. Press "Soup" and use the manual button to bring the time up to 40 or for richer broth even 50.
3. Quick pressure release once the meat is done cooking. Take out the bones and meat, cut meat into bite-sized pieces, save for later. Toss the veggies. Scoop the scum.
4. Throw in just the beets and cook on "Soup" for another 15 minutes.
5. Quick pressure release once beets are cooked, take out and grade.
6. Now throw in potato and carrot, cook on "Soup" for 7 minutes.
7. Quick pressure release and press "Keep Warm." Add back the shredded beets and pieces of meat, and bag of Jerky Chews if you like.
8. Throw in raw sliced cabbage and cover the lid, let it simmer in already hot soup for 5 minutes to a crunchy consistency. Check several times through out to ensure that the cabbage does not become overcooked.
9. Add juice of one lemon, salt and pepper if it needs more.

Enjoy! My family's favorite way to eat Borsch.