RCI-SP.004.0113.001
Country Cabbage Soup
Contributed by [http://Groups.Yahoo.Com/Group/Pressurecookerrecipes/ Pressurecookerrecipes Y-Group]
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Cut the beef chuck into 1-inch cubes, trimming excess fat. Season lightly with salt and pepper.
5 minutes
2
In a large heavy pot or Dutch oven over medium-high heat, brown the beef chuck pieces in batches until seared on all sides. Remove and set aside.
10 minutes
3
In the same pot, sauté the diced onion and sliced celery ribs over medium heat until softened. Add the sliced carrots and cook for another 2 minutes.
7 minutes
4
Return the browned beef to the pot and pour in the beef stock. Add the bay leaf, bring to a boil, then reduce heat to a gentle simmer.
10 minutes
5
Stir in the rinsed barley and simmer partially covered, skimming any foam from the surface as needed.
30 minutes
6
Add the diced potato and shredded cabbage to the pot, stirring to combine with the broth.
5 minutes
7
Continue simmering until the potato and cabbage are tender and the barley is fully cooked. Season with salt and pepper to taste.
20 minutes
8
Remove and discard the bay leaf. Ladle the soup into bowls and serve hot with crusty bread if desired.