This is one of my favorite comfort food soups.
Beet Borscht IP Mini
Serves Two.
It can be doubled use the 6 qt IP
2 cups Chicken Broth
4 smaller sized Beets (1/2 way between a golf ball and base ball)
Use the Greens as well.. if you get them…cut them into 4 “ chunks.
2 Potatoes
3 Eggs.
1-2 tsp Vinegar.
1 tsp Sugar Optional.
Salt and Pepper to taste (Later) I didn’t use any.
1/4 c Whipping Cream .
1/4 c Sour Cream (in a 2 cup Bowl)
***[OPTIONAL another Version: Add 1 clove Garlic, 1/4 Onion chopped, 1 Carrot, 1 Celery Rib]
DIRECTIONS:
Slice the Beets thin
Quarter the Potatoes 1 1/2” chunks
Pour two cups Water in the Pot.
Add the Beets to the Water. Put a Lotus steamer in the Water. Add the Potatoes above the Liquid. You may need another Trivet.
Put the Eggs on top of the Potatoes.
Turn the Pot to Manual 4 min. When it Beeps do QR.
Mean while, mix the Cream and Sour Cream together until smooth. It won’t be this color yet. After you blend the beets with the Broth you will temper the s Cream mixture before adding it back in to the Borscht.
Take the Eggs and Potatoes out of the Pot, and put them into a Bowl and let them set aside.
Remove the Lotus Steamer. Turn the pot off and onto Sauté …Med.
Use an Immersion Blender to blend the Beets well into a Puree, ( or you could put in a Blender, or Vitamix… but it’s such a small batch that I use the Immersion stick blender).
Taste the Borscht, and see if it needs Salt, Pepper more Sugar.
When your happy with the taste and texture of the blended Beets, then stir the Sour Cream an Whipping Cream again, and add a spoonful at a time of the hot Borscht into the Cream and Sour Cream mixture. Pour that mixture into the Pot. Turn the Pot off.
Serve with 3 or 4 potato Chunks and 1 Egg, and a small dollop of Sour Cream!?
Remove the lotus steamer. Turn the pot off and onto Sauté …Med.
Taste the Borscht, and see if it needs salt, pepper more sugar.
