Ingredients

The following ingredients have 4 Servings
  • 10 cups of beef stock
  • 2 tablespoons oil
  • 1 large onion (diced)
  • 2 cloves garlic
  • 1 carrot (grated)
  • ½ small cabbage (shredded)
  • 1 cup sauerkraut
  • 3 medium potatoes (cubed)
  • 1 tomato (diced)
  • 1 red pepper (cubed in small pieces)
  • shredded meat from soup bones
  • 1 bay leaf
  • salt and pepper
  • ¼ cup chopped dill
  • serve with sour cream and dark rye bread

Instruction

  • Add oil to the Instant Pot and turn onto Saute. Cook onion, garlic and carrot for about 5 minutes until soft and caramelized.
  • Add shredded cabbage, sauerkraut, potatoes, chopped tomatoes, meat from soup bones, bay leaf. Fill with beef broth to the MAX ⅔ line. Close lid and set vent to SEALING. Set the instant pot to MANUAL function for 4 minutes.
  • When complete, carefully slightly open the sealed valve to VENTING to slowly release pressure. I use a tea towel to cover the release so it doesn't spray everywhere, and won't burn me.
  • When released, unlock the Instant Pot and season with salt and pepper to taste. Stir in fresh dill. Serve with Rye Bread and sour cream.