Borscht - Cuisinart CPC-800 Serie Manual Del Usuario

¼ teaspoon cayenne
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1. Put oil into the cooking pot of the
Cuisinart Pressure Cooker and select Brown.
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When the oil is hot, cook the sausage until
slightly brown, about 5 minutes. Add the
onion, pepper, garlic, oregano, cumin and
coriander. Sauté until onion is are translucent
and soft, about 3 to 5 minutes. Add the water,
black beans and bay leaf.
2. Secure the lid and select Beans. Set the
time for 30 minutes. When the audible beep
sounds, allow pressure to release naturally.
3. Once pressure has released completely, the
red indicator will drop. Remove lid and stir in
the cayenne, vinegar and salt.
4. Taste and adjust the seasoning as desired.
* Serving ideas: Serve with diced avocado, sour
cream, cilantro and cooked rice.
Nutritional information per cup:
Calories 140 (20% from fat) • carb. 16g • pro. 10g
fat 3g • sat. fat 1g • chol. 22 mg • sod. 447mg
calc. 35mg • fiber 5g

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
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