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From: Maggie (cpe-066-057-078-169.nc.res.rr.com)
Subject:         Hot Borscht
Date: October 13, 2005 at 4:33 pm PST

Maggie’s Hot Borscht

  • 3 large beets, large dice (no need to peel, just rinse really well)
  • 2 carrots, cut into chunks
  • 3 medium potatoes, large dice
  • 2 onions, diced
  • 1 pound thinly sliced/shredded cabbage
  • 1 tsp dried dill
  • 1/2tsp ground allspice
  • 2 bay leaves
  • 6 cups rich vegetable broth (add veggie broth powder or boullion)
  • 2-3 tbsp vinegar (wine or cider)
  • salt
  • pepper

    Directions

    In the PC, saute onions in some water for a few minutes until soft.
    Add remaining ingredients, except vinegar, salt and pepper. Close PC and bring to high pressure. Cook at high pressure for ten minutes.

    Do a quick release, and add vinegar, one tablespoon at a time. Taste and add more according to your preference. Add salt and pepper to taste.

    Optional: Serve with a dollop of vegan sour cream or yogurt.

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