- 1 (13 3/4-ounce)
can chicken broth or 1 3/4 cups
- 2 pounds pork
shoulder with excess fat removed
- 1 teaspoon salt
- 1/2 teaspoon
freshly ground black pepper
- 1 pound cabbage,
shredded
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- 1 cup chopped onion
- 1/2 cup chopped
fresh tomato
- 2 teaspoons paprika
- 1 (4-ounce) can
sliced mushrooms, including liquid
- 4 cups water
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Place chicken broth, salt,
pepper, and cooking rack or steamer basket in a
6-quart Presto pressure cooker. Place pork on rack
or in basket. Close
pressure cooker cover securely. Place pressure
regulator on vent pipe. Cook
for 30 minutes, at 15 pounds pressure, with
regulator rocking slowly.
(Meanwhile, prepare DUMPLINGS.) Cool pressure
cooker at once. Remove pork
and cooking rack or basket and set aside,
reserving liquid. When meat is
cool, remove from bones and add to reserved
liquid. (This may be done a day
ahead.) When ready to prepare soup, put meat and
reserved broth in pressure
cooker. Add cabbage, onion, tomato, paprika,
mushrooms, and water to meat
mixture. Close pressure cooker cover securely.
Place pressure regulator on
vent pipe. Cook 5 minutes at 15 pounds pressure.
Let pressure drop of its
own accord. Add dumplings and cook as directed in
dumpling recipe.
Makes 8 servings.
Dumplings
- 1 1/2 cups all-purpose
flour
- 1/2 teaspoons baking
powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon caraway seeds
- 1 tablespoon shortening
- 2 tablespoons chopped
fresh parsley
- 1 egg, beaten
- 1 (8-ounce) carton plain
yogurt
Mix flour, baking powder, baking soda, salt,
and caraway seeds in mixing bowl; cut in
shortening. Add chopped parsley. Mix together
egg and yogurt; add to flour mixture and mix
until just moistened. When soup is finished,
drop mixture by rounded tablespoonful onto top
of simmering soup. Do not use pressure cooker
cover. Steam, uncovered, for 25 minutes over
medium heat.
Serve 1 dumpling in each bowl of soup.
Accompany with extra yogurt, if
desired.
Makes 8 dumplings.
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