1 tablespoon olive oil

1 teaspoon unsalted butter

1 large sweet onion, chopped

2 teaspoons Minor's Low Sodium Beef Base

6 cups water

1 (28-ounce) can Muir Glen Organic Whole Peeled Tomatoes with juice, coarsely chopped

1 pound beets, peeled and cut in ¼ ″ slices

1 small head cabbage, cored and shredded

3 carrots, peeled and sliced

3 parsnips, peeled and chopped

3 bay leaves

1 tablespoon caraway seeds

½ teaspoon ground allspice

2 tablespoons red wine vinegar

Optional: Plain nonfat yogurt

• In a pressure cooker, heat the olive oil and butter on medium. Add the onions and sauté until soft, stirring frequently for about 3 minutes. Add all the remaining ingredients except the vinegar and yogurt.

• Lock the lid of the pressure cooker in place. Bring to high pressure over high heat. Adjust the heat to maintain high pressure, and cook for 10 minutes. Remove from heat and let the pressure drop naturally or, to quick-release the pressure, place the pot under cold, running water. (Other quick-release methods are likely to cause sputtering.)

• Remove the lid, tilting it away from you to allow any excess steam to escape. Remove and discard the bay leaves. Stir in the vinegar. Serve warm, garnishing each portion with a dollop of plain nonfat yogurt, if desired.

Borscht Basics

Although borscht is traditionally made with beef stock, it's easy to make a vegetarian version by substituting a full-flavored vegetable stock.