Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

Ann Taylor Pittman
Recipe by Cooking Light October 2014

Gallery

Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
1 hr
total:
1 hr 40 mins
Yield:
Serves 12 (serving size: about 1 1/3 cups soup and 2 teaspoons cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

224 calories; fat 10.7g; saturated fat 4.6g; mono fat 4.3g; poly fat 0.8g; protein 14g; carbohydrates 18g; fiber 4g; cholesterol 38mg; iron 2mg; sodium 503mg; calcium 62mg.
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