1. Melt butter in the pressure cooker over medium heat and add the onion. Cook until softened, about 3 min. 2. Add the stock, sliced beets, tomatoes, cabbage, carrots, and bay leaves. 3. Lock in the lid, and over high heat, bring to high pressure. Adjust the heat to maintain high pressure and cook for 10 min. Let the pressure drop naturally or by quick release by placing in cold water. 4. Carefully tilt the pot away from you to avoid steam, and remove the lid. Remove bay leaves. Stir in caraway seeds and cider vinegar. 5. Season with salt and pepper to taste, garnish with sour cream and orange zest, and serve. NOTE: Please follow the manufacturers instructions when cooking with a pressure cooker. ? 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK
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|Serving Size: 1 Serving (1878g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 69 (22%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 15.3mg||5 %|
|Sodium 2962.8mg||102 %|
|Potassium 3200.5mg||84 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 28.7g|
|Protein 31.3g||45 %|
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Calories per serving: 308
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