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Ingredients
1 Pound ground beef
1 Large onion, chopped
1 Package mixed vegetables
2 Large cans chopped tomatoes
2 Cups beef broth
2 Cups tomato juice
1/2 Cup uncooked white rice
2 Pounds fresh tomatoes, quartered
1 Bay leaf
1 Tablespoon basil
1 Tablespoon minced garlic
1 Teaspoon lemon juice
1 Teaspoon sugar
1 Cup sour cream
1 Tablespoon cornstarch
Salt & pepper to taste
Instructions
Brown the ground beef and drain off the fat. Add onion, stock, rice, tomatoes (fresh and canned), garlic, bay leaf, basil, lemon juice, sugar, salt and pepper to taste. Add additional stock or water to cover. Lock the lid in place and bring to pressure over high heat. When high pressure is reached lower the heat to maintain it and cook for 20 minutes. Remove the cooker from heat and quick release pressure before opening the lid. Remove bay leaf. Return to heat and simmer gently. Add mixed vegetables and simmer until crisp but tender. Mix sour cream and cornstarch together until smooth; stir in one can of hot soup broth. Pour mixture into remaining soup, stirring constantly as it thickens. Continue to simmer, but do not boil until heated through.