Recipes
Multicooker Beef Shank Borscht with Herbed Yogurt
6 servings
1 hour, 30 minutes total
(Active 30 minutes)
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Ingredients
- 1 sweet onion
- ½ head small green cabbage
- 4 medium beets
- 2 beef shanks (about 2 lb)
- 2 teaspoons paprika
- 2 teaspoons herbes de Provence
- ½ teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 1 tablespoon stir-in garlic paste
- 2 tablespoons roasted garlic bouillon paste
- 2 tablespoons beef bouillon paste
- 4 cups Swanson Unsalted Beef Stock
- ¼ cup London Pub Malt Vinegar
- For yogurt
- 1 tablespoon fresh dill
- 1 teaspoon fresh thyme
- 1 cup Cabot Whole Milk Plain Greek Yogurt
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic paste
- 2 teaspoons Greek seasoning
Steps
- Prepare borscht. Quarter onion and cabbage; peel and medium dice beets (wear gloves if desired). Cut beef shank into 1-inch pieces (reserve bones); wash hands.
- Combine in multicooker: onions, cabbage, beets, beef, paprika, herbes de Provence, salt, pepper, 1 tablespoon garlic paste, roasted garlic bouillon and beef bouillon pastes, beef stock, and malt vinegar until blended. Close lid and seal following manufacturer's instructions. Cook on HIGH 50 minutes. Let pressure release naturally 10 minutes, then release remaining pressure carefully.
- Meanwhile, prepare yogurt. Remove dill and thyme leaves from stems and finely chop. Combine yogurt and oil in medium bowl until blended. Fold chopped leaves, remaining 1 teaspoon garlic paste, and Greek seasoning into yogurt mixture until blended.
- Serve borscht drizzled with yogurt.
Amount per ⅙ recipe serving: Calories 490, Total Fat 28g, Sat Fat 6g, Chol 80mg, Sodium 1300mg, Total Carb 20g, Fiber 6g, Total Sugar 11g, (Incl. 1g Added Sugars), Protein 40g, Calc 15%, Iron 35%, Potassium 20%