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Pressure Cooker Soup: From Moscow with Cabbage

Pressure Cooker Soup: From Moscow with Cabbage

Cost $8, save $12

Source: Recommended by CookPal

  • 25 Min
  • 4 Servings
  • $8

INGREDIENTS

  • Oil & Seasoning

    • 2 tablespoons olive oil
    • ⅓ cup stone-ground mustard
    • ¼ cup ketchup
    • salt and ground black pepper to taste
    • 1 bay leaf
    • 1 clove
    • 🧄 1 clove garlic

  • Vegetables

    • 🧅 1 onion, chopped
    • 🥕 1 carrot, chopped
    • 1 stalk celery, chopped
    • 1 head cabbage, shredded
    • 🥔 1 potato, diced

  • Liquid

    • 4 cups chicken stock

STEPS

1

Heat oil in the pressure cooker on Saute mode. Sauté onion, carrot, and celery until onion is translucent, about 300 seconds. Add cabbage and potato; cook until cabbage starts to break down, about 120 seconds.

2

Mix chicken stock, mustard, and ketchup into the cabbage mixture. Stir for 60 seconds until combined. Add salt, pepper, bay leaf, clove, and garlic to the pot.

3

Close the pot, lock the lid, and select the Soup setting or high pressure. Set the timer for 360 seconds, and allow 600 seconds for pressure to build.

4

Release the pressure using the quick-release method for about 300 seconds, then unlock and remove the lid.

NUTRIENTS

Per 1 serving

🔥

241

Calories

  • 6
    Protein
  • 40
    Carbs
  • 8
    Fats

💡 For enhanced flavor, serve with a dollop of sour cream and cheesy crusty bread.This soup is rich in Vitamin C and makes a hearty, nutritious meal.You can substitute vegetable stock for chicken stock for a vegan option.