First, wash the meat and bones, clean the greens, put them in a pressure cooker with the meat and bones. Add salted water, bring to a boil, skim, close the saucepan and cook for about 35 minutes.
Remove the meat from the soup, dice it and pour the soup through a sieve.
Peel, halve and slice the garlic and onions. Quarter the white cabbage, rinse and cut into narrow strips.
Drain the beet and tomatoes, reserving the juice. Cut beet and tomatoes into small strips. Clean the bell peppers and cut them into strips as well.
Add the vegetables to the soup with the tomato juice and pulp, season with salt and pepper, close the pressure cooker. Cook the vegetables for about 7 minutes, add the beet juice and the meat and heat.
Season the borsch with spices to taste. Serve separately with crème fraîche.
Preparation Tip:
It goes well with white bread or gratinated cheese bread.
