{"id":4259,"date":"2021-01-03T09:55:00","date_gmt":"2021-01-03T15:55:00","guid":{"rendered":"https:\/\/www.kevskitchen.com\/?p=4259"},"modified":"2020-12-31T08:18:40","modified_gmt":"2020-12-31T14:18:40","slug":"sort-of-borscht","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=4259","title":{"rendered":"Sort of Borscht"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

It’s got the flavours and ingredients, but you can’t call it borscht, especially when it’s made in the pressure cooker.<\/p>\n\n\n\n

Time: 30 minutes<\/strong><\/p>\n\n\n\n

Serves: 4   <\/strong><\/p>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n

20g cold-pressed avocado oil (or other cold-pressed neutral-flavoured oil)
3 cloves garlic – finely chopped
150g onion – diced
1 bay leaf
30g tomato paste
400g coleslaw mix (or grated cabbage)
400g beets – diced
900ml vegetable or chicken stock
8g salt
1g fresh ground black pepper
30g fresh lemon juice
Fresh baby dill and sour cream or Greek yogurt to garnish<\/p>\n\n\n\n

Preparation:<\/strong><\/p>\n\n\n\n


Place oil in the base of your pressure cooker on medium-high heat or saut\u00e9 setting.<\/p>\n\n\n\n

When the oil is hot, add the garlic, stirring often for one minute.<\/p>\n\n\n\n

Add the onion, bay leaf, and tomato paste, stirring often for two minutes.<\/p>\n\n\n\n

Stir in the coleslaw mix, beets, stock, salt, and pepper.<\/p>\n\n\n\n

Seal the cooker and pressure cook for six minutes at high pressure, beginning timing when full pressure is reached.<\/p>\n\n\n\n

Remove the cooker from heat and safely vent the pressure. Open the lid and stir in the lemon juice.<\/p>\n\n\n\n

Serve immediately or cool and reheat. Garnish with baby dill and a dollop of sour cream or Greek yogurt.<\/p>\n\n\n\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

It’s got the flavours and ingredients, but you can’t call it borscht, especially when it’s made in the pressure cooker. Time: 30 minutes Serves: 4   … <\/p>\n","protected":false},"author":1,"featured_media":4257,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,32,5],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2020\/12\/Sort-of-Borscht-scaled.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4259"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4259"}],"version-history":[{"count":1,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4259\/revisions"}],"predecessor-version":[{"id":4260,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4259\/revisions\/4260"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/4257"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4259"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4259"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4259"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}