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.
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.
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.
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.
I have never made or even eaten borscht before so I have nothing to compare this recipe to but it received rave reviews at my house. I made a few adjustments since I do not have a pressure cooker and couldn't find the beef shanks that the recipe called for. I used stew beef instead. I browned the meat and then added the water and other ingredients to make the stock. I cooked it for almost two hours or until the meat was beginning to get tender. I did not strain the stock or remove the meat (I did remove the bay leaves at this point). I sauteed the onions and garlic and added the tomato paste as directed but then just added that and the other ingredients to the beef stock. I cooked all of that until the vegetables were tender then I added the salt, pepper and vinegar. I also topped it with the dill cream. It was really good!
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