Beet Soup From Pressure Cooker

Boil barley for 10 minutes, then strain, rinse and cook in pressure cooker for another 5 minutes.

Halve and slice the onions. Coarsely grate beet, finely chop garlic, coarsely chop nuts. Heat olive oil in a pot and sauté onions until translucent.

Add garlic, spices and walnuts and pour in soup. Add beet, bay leaf and barley to the soup and simmer for about 20 minutes.

Season the beet soup with vinegar, salt and pepper and sprinkle with parsley.

Preparation Tip:

If you like, add 1-2 tablespoons of cream to the beet soup at the table.

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