culinary

There are as many recipes of borscht as Ukrainian homes.  Here's how I cook it in Instant Pot on Fleet St: Ingredients: 1 beet 1 carrot 1 onion 3 potatoes 100g green cabbage 2 celery stalks 1 parsnip 25g white kidney beans 1/2 bell pepper 2tbsp cooking oil 100ml tomato paste salt black pepper bay leave ~1l cold water 1tbsp sour cream a pinch of fresh parsley  Instructions: Soak the beans in advance (at least half an hour) in water. Finely chop the beet, carrot, onion, parsnip and cabbage (I personally use a food processor, it saves many lifetimes). Cut potatoes, celery and bell pepper into pieces. Press "Saute" on Instant Pot. Once it's "hot", pour the cooking oil (I use avocado oil, but any like sunflower/olive etc. works) into the Pot. Add all the chopped and cut vegetables and saute them stirring often for 5-7 minutes. Salt and pepper to your taste. Add the tomato paste, bay leave and beans on top. Fill with water to cover vegetables. Close lid and pressu