Warranty

20
Borscht
This soup tastes even better the next day
when all the flavors have had a chance to
meld overnight.
Makes about 8 cups
Beef Stock:
2 to 3 beef shanks, about 3 pounds total
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
2 medium carrots, cut into 3-inch pieces
2 celery stalks, cut into 3-inch pieces
2 plum tomatoes, halved
1 onion, halved
1 tablespoon tomato paste
8 cups water
12 black peppercorns
10 parsley stems
2 thyme sprigs
1 bay leaf
Soup:
1 teaspoon olive oil
2 medium carrots, shredded
3 medium beets, shredded
¼ teaspoon kosher salt
1 teaspoon granulated sugar
1 tablespoon red wine vinegar
2 medium potatoes (about 1 pound),
peeled and cut into 1-inch pieces
½ small green cabbage, thinly sliced
½ cup fresh dill, chopped, plus more for
serving
Sour cream, for serving
Make the stock:
1. Season the beef with the salt and pepper;
reserve. Put the olive oil into the Cuisinart
®
Pressure Cooker and select Brown. When
hot, add one seasoned beef shank and
brown on all sides. Reserve and repeat with
remaining shank.
2. Once browned, return reserved shanks to
the pot with the beef bones, carrots, celery,
tomatoes, onion and tomato paste. Stir, and
then add the water, peppercorns, parsley,
thyme and bay leaf. Secure the lid and
select Soup. Set the time for 80 minutes.
When audible tone sounds, allow pressure
to release naturally.
3. When the red indicator drops, remove lid,
cool stock and strain through a cheesecloth
or fine mesh strainer. Shred meat from
shanks and reserve. Discard vegetables.
4. Cool strained stock to room temperature,
then transfer to the refrigerator until the fat
rises to the top and solidifies.
Make the soup:
1. Once the stock has completely cooled
and has fat solidified, remove and discard
fat. Put the oil into the cooking pot of the
pressure cooker and select Sauté. Once
the oil is hot, add the shredded carrots and
beets with the salt and sugar. Sauté until
slightly soft. Add the vinegar, scraping up
any brown bits that may have accumulated
on the bottom of the pot. Add the stock
back to the cooking pot with the potatoes.
Secure the lid and select High Pressure. Set
the time for 3 minutes. When time expires,
use Quick Pressure Release.
2. Once pressure has released completely,
remove the lid. Stir in the reserved shredded
beef and the cabbage. When beef is hot
and the cabbage has wilted, after about 5
minutes, stir in the dill.
3. Taste and adjust seasoning as desired.
Serve with a small dollop of sour cream and
more chopped dill.
Nutritional information per serving (2 cups):
Calories 309 (22% from fat) • carb. 38g • pro. 38g
fat 10g • sat. fat 3g • chol. 62mg • sod. 688mg
calc. 138mg • fiber 8g
Escarole and
White Bean Stew
Simple ingredients transform into a hearty yet
healthy and delicious dish. Serve with extra
olive oil and crusty bread.
Makes 12 cups
1 tablespoon olive oil
3 garlic cloves, smashed
1 pound dried white beans, rinsed
8 cups chicken broth