Borsch without cabbage with beef in a slow cooker. Borscht in a slow cooker with ready-made dressing

Description

Borscht in a slow cooker- a real way out for those housewives who, due to the crazy rhythm of life, do not have time to cook for themselves and their families. But borscht is a universal food that both adults and children are crazy about. Therefore, I want to pamper my family with this excellent first course as often as possible.

Borscht in a slow cooker is ideal for those who adhere to healthy eating and tries to keep his figure. traditional cooking borscht makes it a bit greasy by frying vegetables in oil. Most housewives are convinced that delicious borscht can only be prepared in this way, but this is not true.

Surely, many have tried to cook this dish in a slow cooker, but were dissatisfied with the result. To taste, such borscht often resembles borscht from the dining room and has bad smell. However, in today's recipe, we will prove that tasty and low-calorie borsch can also be cooked in a slow cooker.

It would seem that what can be done wrong here: cut vegetables and meat - and threw everything into a slow cooker? But this is far from true! It is in our recipe that we will tell you about all the secrets of cooking fast, tasty and dietary borscht in a slow cooker. Our step by step recipe will become an indispensable assistant for you in this matter, and all stages of cooking will be accompanied by a photo, so your borscht will turn out to be unusually tasty and healthy.

Ingredients

(400 g)
(160g or 2 medium sized carrots)
(350 g)
(400 g or 4 large potatoes)
(130 g or 1 large onion)
(100 g)
(2 tablespoons)
(2 tsp)
(2 cloves)
(taste)
(2 pcs.)
(6 pcs)
(1 tsp)
(taste)

Cooking steps

First, prepare all the vegetables. Thoroughly wash the beets, carrots, onions and potatoes. Clean the vegetables and start slicing. Beets must be cut into thin strips, onions - in small cubes, and carrots - in half rings.

Immerse the chopped vegetables into the multicooker bowl, set the "Frying" mode and fry the vegetables for five minutes. Since they are cooked in a slow cooker in own juice, vegetable oil is needed only about a teaspoon.

Meanwhile, wash and de-seed bell pepper. Cut it into cubes or straws and send it to the slow cooker with the rest of the vegetables. Mix thoroughly and fry for another five minutes. It is Bulgarian pepper that will give your borscht from the multicooker an amazing smell and fresh taste.

Prepare potatoes and meat. Wash the potatoes thoroughly and peel them. Cut into large cubes. Wash the veal and also chop into large squares. Instead of veal, you can use any other meat, but it is with it that your borsch will turn out to be really dietary and very healthy. After the vegetables are slightly fried, dip the chopped potatoes, veal, black peppercorns and a few tablespoons of tomato paste into the multicooker bowl. Thoroughly mix all the ingredients of your future borscht. After that, pour the purified water into the bowl up to the mark of three liters.

After that, set the "Soup" or "First course" mode on the slow cooker, the time can be set from 60 to 90 minutes. To begin with, set 60 minutes, after which you will try borscht. If the taste does not seem strong enough to you, set an additional 30 minutes.

When 10 minutes remain before the end of cooking, stop the cooking mode, and add bay leaf to the borscht and citric acid. Finely chop the greens and garlic and send them to the multicooker bowl. Close the lid and wait for the mode to end. As a result, you should get a delicious borscht in a slow cooker. Its taste will be no less rich than that of borscht cooked in a saucepan on the stove.

Cut some bacon, black bread, put on a saucer a few slices of juicy onion and some garlic. Pour borsch on plates, put sour cream for each and invite everyone to dinner. Do not be afraid to eat several bowls of this borscht, as it is low in calories and not at all greasy.

Bon appetit!

A classic dish of Ukrainian and Russian cuisine is borscht. Every housewife should be able to cook it. A new option for cooking delicious soup is to use a slow cooker. It facilitates the process, reduces time costs and gives the broth richness and aroma. The processes for making soup using a slow cooker and a saucepan are no different.

How to cook borscht in a slow cooker

Any cook starts cooking borscht in a slow cooker with the preparation of products and their technological processing. The main components delicious dish are broth on meat pieces or vegetables, beets and tomato paste. Be sure to add cabbage, potatoes, onion and carrot dressing to the soup. If desired, borscht is seasoned with roots, spices, herbs and beans, beans can be added.

Sugar beet for borscht is the best, it can be used already boiled and stewed, or raw or lightly fried. Brightness fragrant soup will save if the beet slices are greased vinegar essence or lemon juice. It also preserves the color of the root vegetable in the peel using water acidified with vinegar. The beets are prepared in another pan, separately from other products, put in the broth after the potatoes.

borscht broth

To cook borscht in broth, you must first make the base. Classic option It is considered a rich liquid made from quality beef, pork or chicken. For richness, it is good to add lamb bones to the broth, and for a dietary dish - duck, goose or rabbit. A budget option cooking broth involves the use of minced meat or stew, and lean does without meat at all.

When boiling the broth on meat, it is better to keep it for a long time to get saturation. Bones are boiled for up to six hours, meat - up to three, in the process the foam is removed. In the process of making the broth, a whole onion, carrot, celery and a bunch of green dill are added to it. When ready, the vegetables are thrown out, and the pulp is removed from the bones and used for the main composition of borscht.

Borscht recipe in a slow cooker

Any culinary specialist will need a step-by-step recipe for making borscht, which helps to make a traditional delicious treat. It's better to start with simple options- lean or those where canned food (stew) is used for the base. Professionals can cook classic borscht, with beans or adding pork ribs. Using a multicooker makes the process much easier.

Borscht in a slow cooker - a step by step recipe with a photo

Servings: 10 persons.
Calorie content of the dish: 42 kcal.
Destination: for lunch.
Cuisine: Ukrainian.

How to cook Ukrainian borscht in a slow cooker, the following will explain detailed instructions. According to her, a spectacular first course will turn out, delighting the household with its pleasant aroma and richness. It is better to take beef brisket for cooking with a minimum percentage of fat content, so that the finished rich soup is not too fatty, but turns out to be rich in vitamins and benefits.

Ingredients:

beef brisket - 800 g;
potatoes - half a kilo;
beets - 100 g;
carrots - 100 g;
onion - 100 g;
cabbage - 200 g;
vegetable oil- 80 ml;
lemon juice - 30 ml;
tomato paste - 20 ml;
water - 2000 ml;
salt - 20 g;
garlic - 2 cloves;
sugar - a pinch;
bay leaf - 2 pcs.;
black pepper - 2 peas.

Cooking method:

Rinse the beef pulp, cut into portions.
Peel the cabbage head from the top leaves, cut into strips.
Cut the potatoes into cubes, rub the beets on a fine grater, do the same with carrots.
Chop the onion small cubes.
Pour oil into the bottom of the pressure cooker, set the “Frying” function, fry the onion for three minutes, add the carrots.
After three minutes, pour in the beets, after two minutes, pour in the juice, tomato paste. Roast for three minutes.
Place meat, potatoes, cabbage strips, pour in water, add seasonings and flour if desired.
Set the Soup program on the multicooker display, cook for half an hour, season with garlic, cook for another half an hour.

Chicken borscht in a slow cooker

Cooking time: 1.5 hours.
Number of servings: 15 persons.
Calorie content of the dish: 40 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Borsch with chicken in a slow cooker has a difference from meat in the form low content calories that makes it diet dish. Good for cooking chicken fillet or breasts that are different useful properties loved by adults and children. The rest of the products on the list are part of the traditional delicacy, if desired, they are supplemented with spicy dried or fresh herbs.

Ingredients:

chicken breast- half a kilo;
potatoes - 0.35 kg;
onion - 100 g;
garlic - 2 cloves;
tomato paste - 30 ml;
vinegar - 20 ml;
salt - 10 g;
pepper - a pinch;
parsley - 2 stalks;
water - 3 l;
cabbage - 0.3 kg;
beets - 0.3 kg;
carrots - 0.2 kg.

Cooking method:

Pour water, put in pieces of washed breast, set the “Soup” or “Cooking” mode for half an hour.
Coarsely grate the beets with carrots, cut the potatoes into cubes, chop the onion with garlic cloves, chop the cabbage.
In another pan, fry the onion with carrots, salt for five minutes, add the beets, pour a quarter cup of water, simmer until soft. Season with garlic, vinegar, tomato paste. Hold five minutes.
Divide the chicken into pieces, put back into the bowl with potatoes, cabbage. Cook for half an hour in the selected mode.
Enter frying, greens, cook for 10 minutes, let it brew.

Borsch with sauerkraut in a slow cooker

Cooking time: 1.5 hours.
Number of servings: 15 persons.
Calorie content of the dish: 41 kcal.
Destination: for lunch.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

Sauerkraut borscht in a slow cooker will turn out with pleasant sourness and rich taste. You can use for cooking a fermented vegetable yourself or purchased in stores, but you need to make sure that the salting is without vinegar in order to avoid excess acid in the finished dish. The soup is seasoned with fat sour cream, sprinkled with garlic chips and served hot.

Ingredients:

beets - 0.3 kg;
meat - 0.35 kg;
greens - a bunch;
vegetable oil - 55 ml;
tomato paste - 65 ml;
sauerkraut - 0.35 kg;
onions - 2 pcs.;
garlic - 2 cloves;
potatoes - 0.45 kg;
water - 3000 ml.

Cooking method:

Lubricate the bowl with oil, add chopped onions and grated carrots, set the “Baking” program for 15 minutes.
Fold the pieces of meat, grated beets, potato slices. Set the repeat mode to 20 minutes.
Put shredded cabbage, grated garlic, tomato paste, season with spices.
Pour boiling water, set the "Extinguishing" program for 40 minutes.

Lenten borscht in a slow cooker

Cooking time: 1.5 hours.
Servings: 10 persons.
Calorie content of the dish: 27 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

How to cook borscht without meat in a slow cooker is described in the recipe below. The resulting soup can be used by fasting people or vegetarians. Due to the low calorie content of the resulting dish, it is good even for those who are losing weight, without regard to worrying about the extra pounds deferred on the waist or stomach. Gives satiety to the dish a large number of fresh cabbage, shredded into thin strips.

Ingredients:

cabbage - 400 g;
potatoes - 4 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
beets - 2 pcs.;
tomato juice- cup;
vegetable oil - 80 ml;
garlic - 2 cloves;
water - 2000 ml;
sugar - a pinch;
bay leaf - 2 pcs.;
vinegar - 20 ml.

Cooking method:

Chop the onion, coarsely grate the carrots, send to fry until a transparent color, using the "Frying" function.
Coarsely rub the beets. Send half for frying, and pour boiling water and vinegar to the rest. Season the roast with vinegar and sugar. Simmer for five minutes.
Pour in the tomato juice, simmer for six minutes, add potato slices and cabbage straws.
Pour boiling water, season with spices, simmer for an hour in the appropriate program.
Enter crushed garlic, beetroot juice, boil for 20 minutes.

Borscht with beans in a slow cooker

Cooking time: 5 hours.
Servings: 10 persons.
Calorie content of the dish: 45 kcal.
Destination: for lunch.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

Cooking borscht in a slow cooker with beans will be easy if you follow the steps of the instructions below. It differs from pot cooking in that the beans can be soaked for only two hours, rather than overnight or overnight. Due to long languishing in a slow cooker, the beans will boil and get the optimal consistency, they will not become too hard or soft.

Ingredients:

beans - 200 g;
beets - 2 pcs.;
onion - 1 pc.;
tomatoes - 1 pc.;
carrots - 1 pc.;
cabbage - 0.2 kg;
sugar - a pinch;
tomato paste - 40 ml;
beef - 0.2 kg;
vinegar - 20 ml;
bay leaf - 2 pcs.;
garlic - 2 cloves;
vegetable oil - 20 ml;
greens - 30 g;
water - 2000 ml.

Cooking method:

Soak the beans for a couple of hours, cut the meat into cubes, chop the onion.
Grate the carrots, cut the tomatoes into slices, slice the beets, chop the cabbage into strips.
Turn on the “Baking” mode, pour in the oil, add the meat with the onion and carrots. Fry for five minutes, add sweet tomato, beets, pasta. Simmer for 10 minutes, season with sugar and vinegar.
Put cabbage, beans, pour in boiling water, salt. Season with bay leaf, spices, set the "Soup" program for two hours.
10 minutes before the end, add chopped garlic with herbs.

Red borscht in a slow cooker

Cooking time: 2 hours.
Number of servings: 15 persons.
Calorie content of the dish: 40 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Borscht with beets in a slow cooker is rational to cook according to classic recipe which is given below. It will make three liters delicious soup which everyone loves. It is recommended to serve it with black bread, which can be fried a little in a toaster or oven and rubbed with garlic. It will be original if you add to hot soup donuts or dumplings from the dough, season with sour cream or cream.

Ingredients:

beef pulp - 0.35 kg;
cabbage - 0.35 kg;
carrots - 1 pc.;
beets - 1 pc.;
potatoes - 3 pcs.;
onion - 1 pc.;
sunflower oil - 20 ml;
bell pepper - 100 g;
tomato paste - 40 ml;
vinegar - 40 ml;
sugar - 15 g;
greens - a bunch;
water - 2 l.

Cooking method:

Pour out the oil, sauté the chopped onion with herbs for five minutes in the “Frying” mode.
Add grated carrots, fry for five minutes.
Add small pieces of sweet paprika, after five minutes - grated beets, vinegar, sugar.
Stir, cook 10 minutes.
Put the pieces of meat, fry for 15 minutes, pour in the tomato paste.
Fill with water, simmer for 10 minutes.
Put potatoes in slices, cabbage in straws, bay leaf. Set the "Soup" mode for an hour and a half.
For 10 minutes, add crushed garlic.

How to cook borscht in a slow cooker with meat

Cooking time: 1.5 hours.
Servings: 10 persons.
Calorie content of the dish: 46 kcal.
Destination: for lunch.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

The recipe for borscht with meat in a slow cooker suggests using the most delicious part of pork - ribs. They are best taken chilled or lightly smoked to give ready meal original taste and a pleasant tart aroma. Vegetables fried not in sunflower oil, but in ghee will bring special notes to the broth. It is good to replace the usual tomato paste with elastic bright tomatoes.

Ingredients:

pork ribs - 300 g;
water - 2000 ml;
cabbage - 0.2 kg;
beets - 2 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 2 pcs.;
tomatoes - 2 pcs.;
melted butter- 20 g;
garlic - 2 cloves;
sugar - 10 g;
lemon - half a fruit;
greens - 30 g.

Cooking method:

Coarsely rub the carrots and beets, chop the onion, chop the cabbage into strips, chop the tomatoes into cubes, squeeze the garlic through the press.
Transfer carrots with onions, fry for five minutes in the "Frying" program.
Lay chopped ribs, tomatoes, simmer for five minutes.
Put in cubes of potatoes, cabbage, half of the beets, sugar.
Pour in hot water, extinguish at the selected hour function.
Mix the remaining half of the beets with a glass boiled water, pour in lemon juice, boil.
Pour into ready soup the resulting broth, season with garlic, chopped herbs.

Borscht with beef in a slow cooker

Cooking time: 1 hour.
Servings: 12 persons.
Calorie content of the dish: 47 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

How to cook borscht in a slow cooker with beef, the next one will teach step-by-step instruction with a detailed explanation of each step. To make a delicious dish, you will need a brisket or beef pulp, which will quickly cook inside the device. Serve the resulting soup well with donuts with garlic smell, which will give the whole dish an appetizing flavor.

Ingredients:

beef - 400 g;
potatoes - 0.3 kg;
cabbage - 0.25 kg;
beets - 0.2 kg;
carrots - 100 g;
onion - 1 pc.;
tomato paste - half a glass;
garlic - 2 cloves;
water - 2 l;
greens - 10 g.

Cooking method:

Rinse the meat, dry it, cut into wide strips.
cut the onion small pieces, grate carrots. Chop the cabbage, cut the potatoes into cubes, and the beets into strips. Chop the garlic with herbs.
Put all the products in a bowl, pour water, tomato paste, season with spices.
Close the lid, set the "Soup" mode for half an hour.

Borsch with pork in a slow cooker

Cooking time: 1.5 hours.
Servings: 12 persons.
Calorie content of the dish: 45 kcal.
Destination: for lunch.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

You can cook borscht in pork broth using already ready basis, pre-cooked, or do it at the time of cooking. The latter option increases the cooking time by a couple of hours, which is undesirable in the absence of free minutes, so it is good to replace the finished broth with familiar water. It is better to pour it hot and boiled to speed up the cooking process.

Ingredients:

pork - 300 g;
cabbage - a third of a head of cabbage;
onion - 1 pc.;
carrots - 1 pc.;
tomatoes - 1 pc.;
potatoes - 4 pcs.;
beets - 1 pc.;
tomato paste - 60 ml;
garlic - 2 cloves;
vegetable oil - 10 ml;
water - 2000 ml;
dry oregano - 2 g.

Cooking method:

Cut the meat into slices, fry on the “Baking” program, season with spices after 20 minutes.
Grate the carrots, chop the onion. Send to the meat with crushed garlic, tomato cubes and grated beets.
Simmer for 15 minutes, put potato cubes, cabbage straws, tomato paste, season with oregano.
Fill with boiling water, cook for an hour with the “Extinguishing” function.

Borsch in a slow cooker without cabbage

Cooking time: 1.5 hours.
Servings: 12 persons.
Calorie content of the dish: 49 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Borsch without cabbage in a slow cooker will turn out with an exquisite aroma and moderately thick. If you want to keep its thick consistency, you can increase the amount of potatoes - put some of the tubers whole, boil, and at the end grind to a puree state with a pusher. The resulting dish in the multicooker is distinguished by the brightness of the color due to the addition of an additional component - bell pepper.

Ingredients:

broth - 2500 ml;
potatoes - 3 pcs.;
onions - 2 pcs.;
carrots - 1 pc.;
beets - 1 pc.;
Bell pepper- 1 PC.;
greens - 25 g;
vegetable oil - 60 ml;
tomato puree - 300 g.

Cooking method:

Heat the oil in the "Baking" mode, send the grated beets there, sauté for five minutes. Add onion cubes and carrot sticks, after five minutes slices of bell pepper.
Pour tomato puree hold for three minutes.
Send the potato cubes, pour the broth.
Set the "Extinguishing" mode, hold for an hour, season with herbs.

To make a delicious borscht in a slow cooker more rich, lightly fried potatoes are added to it, after which cabbage is introduced. With the addition of onions, roots, sweet peppers and tomatoes, they are sautéed. To make the resulting borscht distinguished by its spicy spiciness, it can be cooked with the introduction bay leaf, garlic chips and allspice peas. Well enter five minutes before the end lard softened with onion, garlic salt. Green summer borsch is obtained by using spinach, nettle or sorrel instead of beets.

Video: Green borscht in a slow cooker

As always, all vegetable dishes begin with the preparation of vegetables. That is exactly what needs to be done. Peel onions, potatoes, carrots, rinse well under running water. cold water. We cut the onion into half rings, chop the carrots on the large side of the grater. Cut the potatoes into cubes and rinse again from the released starch. Chop cabbage, and bell pepper - optionally.

1. Pour 2 tbsp into the bowl. spoons of rast. oil and in the "frying" mode, fry the onions, carrots, for 5 minutes, with the lid closed. What else do I like about the multicooker? She will never let your food burn. If you suddenly moved away from her and forgot that you put something to cook, she will begin to squeak, saying that it's time to mix, turn or add the next ingredient.

This happened to me too: somehow I started cheesecakes for breakfast, laid out the first batch and got busy with other things, forgetting about breakfast. I hear the multicooker beeping. I come and I can not understand what's the matter? I turned the cheesecakes over and she immediately stopped squeaking. Just like in the fairy tale "Geese Swans" with a stove.

3. Namely, grate the peeled beets on a coarse grater and if you do not have sour kvass, add lemon juice to the beets. I had kvass, so I did not use lemon. Now we put the vegetables in the thicket in the following order: pour the meat with tomato juice,

Cabbage, sweet peppers and potatoes

And beets.

Add 1 teaspoon sea salt and half a teaspoon of sugar. We fill everything with two liters hot water, mix and switch to the "soup" mode for 40 minutes.

4. 5 minutes before the end of cooking, add chopped garlic to the borscht, sour kvass and parsley. Salt and mix if necessary. After the signal, leave to infuse in a slow cooker, well, at least 30 minutes.

Today I told you how to cook meat borscht in a slow cooker. But in the next article I will write about those cheesecakes. It's time to pour the borsch on plates and season it with sour cream. Yummy! Especially now, in cold weather, it will not only warm, but also give strength. What could be better than homemade red borscht!

Bon Appetit everyone!

Today we will tell you how to cook borscht in a slow cooker. Using different components and different heat treatment, you can make an incredibly satisfying red or green soup which is sure to please all members of your family.

How to cook borscht in the Polaris slow cooker?

Most housewives believe that cooking borscht is very long and difficult. But it's not. Red soup is easy and quick to make, especially if you use the simplest recipe for making it.

So, before you cook a delicious borsch in a slow cooker, you need to take care of the following components:

fresh beef on the bone - about 500 g;
white cabbage - about 400 g;
onion - 2 heads;
potatoes - 2 tubers;
juicy and fresh carrots - 2 pcs.;
fresh beets - 2 pcs.;
spicy tomato paste - 3 large spoons;
fresh garlic - 3 cloves;
salt, pepper, bay leaf - optional;
citric acid - at the tip of a knife.

Component processing

How to cook borsch with meat in a slow cooker? First of all, you need to process beef and vegetables. The meat on the bone is thoroughly washed and all unwanted elements are cut off. Potatoes, onion heads, carrots and beets are peeled and then cut into cubes (the first two components) and rubbed on coarse grater(the last two ingredients).

As for white cabbage, it is freed from surface leaves and chopped into very thin straws. Fresh garlic cloves are also crushed separately.

Heat treatment of a red dish

Before cooking borscht in a slow cooker, place beef on the bone in a bowl, pour water, salt, add lavrushka and cook in the "Soup" mode for 42 minutes. After this time, the meat is removed and cooled. After that, the fleshy parts of the beef are separated from the bones and cut into large pieces.

Returning the meat to the broth, fresh cabbage, onions, beets and carrots are also added to it. After peppering all the components, they are boiled in the same mode for 15 minutes. After that, potatoes, spicy tomato paste and citric acid are added to the soup. After mixing all the ingredients, they are cooked for another 25 minutes.

At the end, crushed garlic cloves are placed in the broth and kept with the "Heating" program turned on for ¼ hour.

We bring to the table

Now you know how to cook borscht in the Polaris slow cooker. After the red soup has been aged, it is distributed on plates and presented to the table along with fresh sour cream or mayonnaise.

Cooking borscht with maximum calorie content

We talked about how to cook borscht in a slow cooker above. However, it should be noted that there are recipes, thanks to which you can make the most satisfying and high-calorie first course.

To implement this method, we need:

fresh boneless beef - about 200 g;
fresh pork - about 200 g;
white cabbage - about 170 g;
sauerkraut - about 140 g;
bitter onion - 2 heads;
juicy carrot - 1 pc.;
fresh beets - 2 pcs.;
table vinegar - 2 large spoons;
potatoes are not very large - 1 tuber;
sunflower oil - about 40 ml;
salt, chopped pepper, bay leaf - at the discretion.

How to prepare the ingredients?

For a more satisfying and nutritious borscht two types of meat must be used: beef and pork. They are thoroughly washed and all inedible elements are removed. After that, proceed to the processing of vegetables. Potatoes, beets, carrots and onions are peeled and then chopped. The first two ingredients are cut into cubes, and the last into cubes. Fresh cabbage is also chopped separately (in thin strips) and sauerkraut is washed in a sieve.

Extinguishing process

Before proceeding with the preparation of red soup, some of the products must be heat-treated in advance.

Slices of beets are laid out in a multicooker bowl, sunflower oil is added and stewed for about 10 minutes. Then add to the bowl table vinegar, ground pepper and continue heat treatment for another 5 minutes.

frying process

After the beets are stewed, they are laid out in a separate plate, and onions and carrots are placed in the multicooker container. Having flavored the ingredients with sunflower oil, they are cooked in the "Baking" mode for ¼ hour. During this time, the vegetables should be completely soft and crispy. The products are flavored with pepper and salt, and then laid out in a separate plate and proceed to the preparation of the first course.

Cooking process

After frying and stewing vegetables in a slow cooker, you should start cooking meat broth. To do this, put pork and beef, lavrushka and salt into the bowl of the device. All products are poured plain water and include the program "Soup". In this mode, the dish is cooked for an hour.

After a while, the meat is taken out, cooled and cut into large pieces. As for the finished broth, sauerkraut and fresh cabbage are laid out in it. Both ingredients are boiled for 20 minutes. Then, previously boiled meat and potatoes are added to them. After ¼ hours, stewed beets are laid out in the same broth.

After mixing all the ingredients, they are cooked in the "Soup" mode for 10 minutes. After the potatoes and beets become soft, sauteed vegetables are added to the dish, mixed thoroughly and the "Heating" program is turned on for 3-6 minutes.

Bring to the dinner table

Having prepared a red and high-calorie soup at home, it is poured into plates and then served at the table along with a slice of bread. Additionally, the dish is flavored with fresh chopped herbs, as well as sour cream or mayonnaise.

How to cook borscht in the Redmond slow cooker?

Few people know, but borsch is not only red, but also green. To prepare such an unusual dish, different components are used (rhubarb, nettle, etc.). However, we decided to make dinner with freshly picked sorrel leaves. But first things first.

Before cooking green borscht in the Redmond multicooker, you need to purchase:

potato tubers - 2 small pieces;
fresh juicy carrot - 1 pc.;
fresh veal - about 1 kg;
dill and parsley - a few branches;
large boiled eggs - 3 pcs.;
large onion - 1 head;
freshly picked sorrel leaves - a large bunch;
dried lavrushka - 2 leaves;
sunflower oil - optional;
ground pepper, salt and other spices - use to taste;
water - optional (for broth);
fat sour cream - use when serving soup to the table.

We process the ingredients

For cooking green borscht, it is best to use young and fresh veal. It is thoroughly washed and chopped into not very small pieces. They also clean all the vegetables separately and start chopping them. The carrots are grated, and the onion and potatoes are chopped into cubes.

Among other things, you should thoroughly rinse the greens (dill, sorrel and parsley), and then chop it with a sharp knife.

As for the eggs, they are boiled and chopped into medium cubes.

Sautéing vegetables

Before you cook green borsch in a slow cooker, you must not only prepare all the ingredients, but also fry some of the vegetables. The onion and carrots are placed in the bowl of the kitchen device, flavored with oil and fried in the "Baking" mode until completely transparent. Then the ingredients are laid out on a plate and the soup is cooked.

Cooking green borscht

To prepare green soup, fresh veal and bay leaves are placed in a slow cooker. The ingredients are salted, poured with water and boiled in the "Extinguishing" mode for 45 minutes. After this time, potatoes and ground pepper are laid out in a container. After 20 minutes, fresh herbs and chopped chicken eggs are also added to the broth.

After mixing the components with a spoon, bring them to a boil and cook in the same program for about 8 minutes more.

After the soup is fully cooked, add previously fried vegetables to it and leave in the "Heating" mode for 10-15 minutes.

We present a hearty and nutritious dish to the dinner table

As you can see, there is nothing difficult in preparing green sorrel borscht. Serve it to the table in exactly the same way as red soup. To do this, the dish is distributed on deep plates, flavored with sour cream or mayonnaise and presented along with a piece of white or black bread.

For cooking delicious borscht you must adhere to the following rules:

Be sure to use products that give the soup a slight sourness (citric acid, lemon juice, sauerkraut, food vinegar, spicy tomato paste, sour sorrel, etc.).
Borscht will turn out bright and rich if you use not just picked beets, but already old tubers for its preparation. The same goes for carrots.
Real borscht (whether green or red) is cooked only with beef on the bone. The use of poultry meat for such a dish is undesirable.

Each housewife prepares Ukrainian borscht according to own recipe, and therefore it turns out for everyone with different taste. Very important role in the preparation of borscht, the mood of the hostess plays. It turns out very tasty if she cooks it with pleasure and, as the people say, "puts her soul into it." Not so long ago, a multicooker came to the aid of housewives. Dishes cooked in it are tasty and rich. And the main advantage of its use is time saving. And today you will learn about cooking technology Ukrainian borscht in a multicooker.

How to cook borscht with beef in a slow cooker

Kitchen appliances: grater, knife, shredder, garlic press, slow cooker.

Ingredients

Beef meat on the bone	300-350 g
Potato	250-320 g
Fresh white cabbage	250-320 g
Carrot medium	1 PC.
Medium onion	1-2 pcs.
bell pepper	65-75 g
Medium table beet	1-2 pcs.
Red ripe tomato	1 PC.
Garlic	3-4 cloves
Fresh greens	50-70 g
apple cider vinegar	1 tsp
Sunflower refined oil	1-2 tbsp. l.
kitchen salt	1 st. l.
Bay leaf	2-3 pcs.

We turn on the multicooker, select the “FRY” function in the menu, set the timer for 15 minutes. Pour one or two tablespoons of refined sunflower oil into the bowl.
Meanwhile, peel and dice one or two medium-sized onions. We spread it in a preheated multicooker bowl and fry for three minutes.
On a coarse grater or shredder, we rub one carrot, one or two medium table beets, one ripe tomato separately.
We cut one Bulgarian red pepper and 300-350 grams of beef meat into a medium cube.
Add carrots, beets, chopped bell peppers, one tomato and 300-350 grams of prepared meat to the slow cooker to the fried onions.
Mix all the ingredients well with each other, put the cut bone and add 1 teaspoon apple cider vinegar, leave to stew.
Next, chop 250-320 grams of fresh cabbage, cut 250-320 grams of potatoes into cubes, put everything in the multicooker bowl.
Put a kettle of water on the fire and bring to a boil.
Turn off the frying mode in the multicooker.
Add one tablespoon of salt, 2-3 bay leaves. Pour boiling water over the vegetable mass to the level of the mark on the multicooker bowl.
We close the multicooker and select the “SOUP” mode in the menu, set the timer for 1 hour 30 minutes.
In the meantime, peel three or four cloves of garlic, pass it through a garlic press and add to the finished borscht.
Finely chop 50-70 grams of greens.
Our borscht is ready. Turn off the multicooker, give a little time to cool.

Pour the finished borscht into plates, add fresh chopped greens and sour cream if desired.
Bon appetit!

Video of cooking borscht

On this video you can see all the stages of preparation borscht in a slow cooker.

Can you substitute the tomato? tomato sauce or paste.
To make the color of borscht a rich red color, you need to add a little apple cider vinegar.
If you like sweet borscht, you can add one or two teaspoons of sugar.

Borsch with pork in a slow cooker

Cooking time:approximately 1 hour 35 minutes
Servings: 6-8
Kitchen appliances: 4 liter saucepan, slotted spoon or tablespoon, shredder or knife, slow cooker.

Ingredients

Recipe for step-by-step cooking of borscht in a slow cooker

Borscht with pork ribs ready. Pour into bowls, add sour cream and chopped dill.
Pampushki with garlic are traditionally prepared and served with this borscht.
Bon appetit!