Photo: Jennifer Causey; Styling: Missie Neville Crawford 
Hands-on Time
1 Hour
Total Time
1 Hour 40 Mins
Yield
Serves 12 (serving size: about 1 1/3 cups soup and 2 teaspoons cream)

The pressure cooker turns homemade stock from an hours-long affair into a 45-minute one, and cooks beets and celery root in just 7 minutes.

How to Make It

Step 1

To prepare dill cream, place whipping cream in a medium microwave-safe bowl. Microwave at HIGH for 1 minute or until heated. Add dill; cover and chill.

Step 2

To prepare stock, heat a 6-quart pressure cooker over medium-high heat. Sprinkle beef with 1/4 teaspoon salt. Coat pan with cooking spray. Add beef to pan; cook 4 minutes on each side or until well browned. Add 7 cups water and next 5 ingredients (through carrot). Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 45 minutes. Remove from heat; release pressure by placing cooker under cold running water. Remove lid. Strain stock through a colander over a large bowl. Place beef on a cutting board; discard remaining solids. Cool beef slightly. Shred meat; discard bones, fat, and gristle. Set meat aside.

Step 3

To prepare soup, heat cooker over medium-high heat. Add oil; swirl to coat. Add chopped onion and garlic; sauté 3 minutes. Add tomato paste; sauté 1 minute. Add stock, cabbage, and next 4 ingredients (through potato). Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 7 minutes. Remove from heat; release pressure by placing cooker under cold running water. Remove lid. Stir in beef, vinegar, 2 teaspoons salt, and pepper.

Step 4

Remove cream from refrigerator; discard dill. Beat cream with a mixer at high speed until soft peaks form. Spoon over soup; garnish with dill, if desired.

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