Posts tagged: Vegetable Oil

Mama’s Polish Red Borscht Soup

By , September 9, 2013

mamas borscht 300x224 Mama’s Polish Red Borscht SoupSubmitted by Teresa B.G.

Of course when they made soup in Poland back in the 1930’s , they would always put some meat in it if it was available…perhaps a rabbit or pigeon.  After Mama came to Canada she started to cook it meatless.  So the borscht I am used to is a vegetable borscht and I am telling you, you will not miss the meat, however, if you are so inclined to throw a pigeon in there…..or sausage or beef, sautéed, it would be great. I make this borscht with fresh vegetables from the garden available in late August and September. I do not use canned vegetables at all, but you certainly can use canned tomatoes – 14 ounce can.


  • 3 large beets , cooked in pressure cooker, peeled and diced along with the tops if you have them.3 carrots, peeled and shredded
  • 3-4 red potatoes, cleaned and cubed.  I use the red because they do not ‘dissolve’ into the soup, they remain intact and firm.
  • 1 tablespoon of vegetable oil
  • 1 medium onion chopped
  • Fresh dill to taste
  • Water with beef bouillon powder dissolved in it
  • 2 cups of sauerkraut, drained and rinsed (small jar if you have to purchase one )or ½ fresh shredded cabbage and ½ sauerkraut.  Then you would use less sugar Fresh Tomatoes from your garden – about two cups cut up into ½ to 1 inch pieces.  No need to peel them, the pressure cooking dissolves the skin
  • 3 cloves of garlic, minced
  • Salt and pepper….however the powdered bouillon has lots of salt in it so I would not add salt
  • 1 tablespoon Red wine vinegar
  • 1 tablespoon or more sugar to taste
  • Squeeze of ketchup or half a can of tomatoe paste….ketchup is easier and not wasteful (1/4 cup) Sour cream for topping Fresh parsley for soup and for garnish


  • Place your beets on steaming rack into pressure cooker.  Do not cut the root off and cut tops near beet but not into beet Put in a cup and a half water into pressure cooker Close lid and pressure cook beets for about 30 minutes Remove from cooker, run beets under cold water and slip peels off and clean them up when not too hot to handle Dice the beets and cut fresh beet tops into one inch pieces..if you have beet leaves then shred them Place beets/tops/leaves into a bowl.
  • Clean pressure cooker pot…..put a tablespoon to two of oil and put on sauté.
  • When the oil is hot, sauté the onions, parsley, pepper (salt) and dill until onions translucent Now add into the pot the cut up beets /tops/leaves, carrots, potatoes , sauerkraut, tomatoes, garlic .
  • Add water/bouillon  to make as thin or thick a soup as you like. I do not like a runny soup in this case….you want the vegetables.    I add bouillon about 2/3rds …..not so vegetables are completely under water.
  • Put in the wine vinegar, sugar, and ketchup and stir.  Taste it to see if right sweet/sour consistency for you Pressure cook for 10 minutes.
  • Let pressure release naturally.
  • Scoop the wonderful vegetables into a bowl, top with sour cream and fresh parsley….so delicious.

This makes the maximum limit in the Instant Pot so good for a few servings or a large crowd.  Just delicious.



Honey and Thyme-Infused Red Wine Pot Roast

Submitted by Erin OC.


  • 1 bottom round roast, about 4 lbs.
  • Salt and freshly ground black pepper
  • 5 tablespoons vegetable oil
  • 3 small onions, medium diced
  • 1 head garlic (about 10 to 12 cloves), lightly smashed
  • 1 pound carrots (about 4 medium), cut roughly into 1 1/2-inch pieces
  • 2 cups low-sodium chicken, beef, or vegetable broth
  • 2 cups medium-bodied red wine
  • 2 1/2 tablespoons honey
  • 5 to 6 sprigs fresh thyme
  • 2 pounds russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes


    Edited based on comments (see comments below): Pressure cook all ingredients except the carrots and potatoes for 45 minutes a high pressure, quick release the pressure – then add carrots and potatoes and pressure cook for another 10 minutes, with a natural release.

    Original/Traditional directions for comparison:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Season roast with salt and pepper. Heat oil in large oven-safe pot over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total.
  3. Remove and set aside on a plate. Lower heat to medium and sauté onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.
  4. Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender.

Curry Meatballs

By , February 21, 2012

Submitted by Teresa G.

Meatballs– ( Gluten free if you like):

For One pound lean ground beef

  • ¼ cup medium unsweetened coconut
  • 1 large egg, beaten
  • 2 tsp chopped fresh ginger or ginger powder to taste
  • 1 garlic clove, finely chopped
  • 1 tbsp (15 ml) soy sauce (I use VH Soy Sauce as it is wheat free)
  • ¼ tsp black pepper Mix altogether and form into meatballs – about a tablespoon size or little bigger.

Store covered in refrigerator until needed.


  • 2 – 4 tbsp curry powder or paste
  • ½ onion thinly sliced
  • 2 cloves of garlic crushed
  • (Fresh basil – optional)
  • 1 (14.5 ounce ) can stewed, diced tomatoes
  • 1 (14 ounce) can coconut milk
  • 1 (8 ounce) can tomato sauce
  • (1 tbsp powdered chicken bouillon – optional)
  • 3 tbsp sugar
  • Pepper to taste
  • (1 cup Whipping Cream – optional)

Heat about two tablespoons of olive or vegetable oil in the pressure cooker that has sautéing feature with AT LEAST two tablespoons of curry powder or paste.(or use a pan). I use almost double as I really like the strong curry taste. If you use more curry powder, you would need more oil. Stir constantly.

Saute for about 2 – 5 minutes.

Stir in a half onion that has been thinly sliced and two cloves of garlic crushed and saute until onion is translucent, stirring (up to 10 mins.) Be careful not to burn the garlic. If you burn the garlic it will be very bitter. I also often add lots of fresh basil as I love basil. If you need more oil then add more oil.

Stir in a 14.5 ounce can of stewed diced tomatoes. I also add about a tablespoon of powdered chicken bouillon. Remember the bouillon is salty so do not add more salt.

Now add an eight ounce can of tomato sauce, the 14 ounce can of coconut milk and 3 tablespoons of sugar. Stir together.

Now take out your meatballs from the fridge and drop them into the sauce… not brown or cook them before hand. Put them raw into the sauce. Do not start stirring vigorously as you may inadvertently chop up the meatballs you have so carefully made!

Put lid on the pressure cooker and pressure cook for 10 – 12 minutes. If you have a soup or stew setting on an electric pressure cooker you can use that setting.

Let the pressure naturally release.

Often I add a cup of whipping cream to the sauce after pressure cooking…yummy. I do it after because to tell you the truth I do not know if it should be in the pot while pressure cooking.
If your sauce turns out too runny for your taste, you can cook it with lid off until it cooks off, but I have not had that problem.

A great option is to put one cup of rice with two cups of water in a metal bowl…cover with aluminum foil or lid and carefully place on top of the curry sauce….pressure cook it with the curry. Instant meal! Cooking the rice at the same time in the pressure cooker was someone else’s idea…a great one!

I also play with this recipe lots….sometimes I will add peanut butter to the curry sauce or mango chutney is a great addition. Very tasty.

Instead of meatballs I often use chicken breasts cut into pieces….marinate the chicken in the oil and curry power/paste first. Then sauté it before putting in the onion and garlic.

Sometimes I will use shrimp. I clean the shrimp and sauté it in butter then add it to the pressure cooked sauce at the very end. I only sauté the shrimp enough to change it to pink in the pan. If you sauté longer than that you will make the shrimp very tough.

Great Tasting curry!

Oxtail Soup Recipe

oxtail picture 300x269 Oxtail Soup Recipe

Oxtail bones make the most delicious soup. The soup is high in calcium and other minerals.

Oxtail soup  is made with celery, onions, carrots and wine. It does take a long time to cook if using slow-cooker or other common methods. It can be cooked rather fast with Instant Pot Programmable Pressure Cooker.

Prepare Time: 15 minutes

Cooking Time: Around 30 minutes with Instant Pot Electric Pressure Cooker

Ingredients: 6 servings

  • 2 pounds oxtail, cut into 1 inch chunks
  • 2 medium-size tomatoes, cut into pieces
  • 2 medium-size carrots, peeled and diced
  • 1 stalk celery, diced
  • 2 tablespoons vegetable oil
  • 2 tablespoons tomato paste
  • 2 teaspoons salt
  • 1 green onion, cut into 1/2 inch chunks
  • 3 thin slices of ginger
  • 1/4 teaspoon black pepper
  • 1/4 cup wine (of your choice)
  • 6 cups water

Put all ingredients into Instant Pot Programmable Pressure Cooker then press the Soup button. Then that is it! Simple, fast, delicious, retaining flavor and nutrition, consistent results all the time.

Ready to serve:
Wait till the Instant Pot Programmable Pressure Cooker to cool down or open the pressure exhaust valve in order to open the cover.