A classic dish of Ukrainian and Russian cuisine is borsch. Every housewife should be able to cook it. A new way to cook delicious soup is to use a multicooker. It facilitates the process, reduces time costs and gives the broth fat and flavor. The processes for making soup using a multicooker and a saucepan are the same.
How to cook borscht in a slow cooker
Any chef starts cooking borscht in a multicooker with the preparation of products and their technological processing. The main components of a delicious dish are broth on meat pieces or vegetables, beets and tomato paste. Be sure to add cabbage, potatoes, onion-carrot dressing to the soup. If desired, season borsch with roots, spices, herbs and beans, beans can be added.
Sugar beets are best for borscht, they can be used already pre-boiled and stewed, or raw or lightly fried. The flavorful soup will retain its brightness if the beet slices are smeared with vinegar essence or lemon juice. It also preserves its color by boiling the root vegetable in the peel using water acidified with vinegar. Beets are cooked in another saucepan, separately from other products, put in the broth after the potatoes.
Broth for borscht
To cook borscht in broth, you first need to make a base. The classic option is 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. The budget option for cooking broth involves the use of minced meat or stew, and the lean one does without meat at all.
When boiling broth on meat, it is best to keep it for a long time to get richness. Bones are boiled up to six hours, meat - up to three, in the process the foam is removed. In the process of making broth, a whole onion, carrot, celery and a bunch of green dill are added to it. When ready, the vegetables are thrown away, and the pulp is removed from the bones and used for the main borscht composition.
Borscht recipe in a slow cooker
Any chef will need a step-by-step recipe for making borscht, which helps to make a traditional delicious delicacy. It's better to start with simple options - lean ones or those where canned food (stew) is used for the base. Professionals will be able to cook classic borscht, with beans or the addition of pork ribs. The use of a multicooker in this case greatly facilitates the process.
Borscht in a slow cooker - a step by step recipe with a photo
- Servings Per Container: 10 Persons.
- Calorie content: 42 kcal.
- Purpose: for lunch.
- Cuisine: Ukrainian.
How to cook Ukrainian borscht in a slow cooker, the following detailed instructions will explain. According to her, a spectacular first dish will turn out, delighting households with its pleasant aroma and richness. It is better to take beef brisket for cooking with a minimum percentage of fat, so that the ready-made 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;
- onions - 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 into small cubes.
- Pour oil on the bottom of the multicooker-pressure cooker, set the "Fry" function, fry the onions for three minutes, add the carrots.
- After three minutes, add the beets, after two minutes, pour in the juice, tomato paste. Cook for three minutes.
- Add meat, potatoes, cabbage straws, add water, add seasonings and flour if desired.
- Put the “Soup” program on the multicooker display, cook for half an hour, season with garlic, cook for another half hour.
Chicken borscht in a slow cooker
- Cooking time: 1.5 hours.
- Servings Per Container: 15 Persons.
- Calorie content: 40 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Complexity of preparation: medium.
Multicooker chicken borscht differs from meat borsch in the form of a low calorie content, which makes it a dietary dish. For cooking, it is good to take chicken fillet or breast, which are distinguished by useful properties, loved by adults and children. The rest of the products on the list are included in the traditional delicacy, if desired, they are supplemented with spicy dried or fresh herbs.
Ingredients:
- chicken breast - half a kilo;
- potatoes - 0.35 kg;
- onions - 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 in water, insert pieces of washed breast, set the "Soup" or "Boil" 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 skillet, fry the onion with carrots, add salt after five minutes, add the beets, pour in a quarter glass of water, simmer until soft. Season with garlic, vinegar, tomato paste. Hold for five minutes.
- Divide the chicken into pieces, put it back in the bowl with potatoes, cabbage. Cook for half an hour in the selected mode.
- Enter the frying, herbs, cook for 10 minutes, let it brew.
Borscht with sauerkraut in a slow cooker
- Cooking time: 1.5 hours.
- Servings Per Container: 15 Persons.
- Calorie content: 41 kcal.
- Purpose: for lunch.
- Cuisine: Ukrainian.
- Complexity of preparation: medium.
Sauerkraut borscht in a slow cooker will have a pleasant sourness and rich taste. You can use a fermented vegetable on your own or purchased in stores for cooking, but you need to make sure that the pickling is without vinegar in order to avoid excess acid in the finished dish. The soup is seasoned with fat sour cream, sprinkled with garlic shavings 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:
- Grease a bowl with oil, add chopped onions and shabby carrots, set the Baking program for 15 minutes.
- Fold the pieces of meat, grated beets, potato slices. Set the repeat mode to 20 minutes.
- Place the shredded cabbage, grated garlic, tomato paste, and season with spices.
- Pour boiling water over, set the "Stew" program for 40 minutes.
Lean borscht in a slow cooker
- Cooking time: 1.5 hours.
- Servings Per Container: 10 Persons.
- Calorie content: 27 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Complexity 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 looking back at worrying about the extra pounds put off at the waist or stomach. A large amount of fresh cabbage, chopped into thin strips, gives the dish a satiety.
Ingredients:
- cabbage - 400 g;
- potatoes - 4 pcs.;
- onion - 1 pc.;
- carrots - 1 pc.;
- beets - 2 pcs.;
- tomato juice - a glass;
- 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 them to fry until transparent, using the "Fry" function.
- Rub the beets coarsely. Send half to frying, and add boiling water and vinegar to the remainder. Season the frying with vinegar and sugar. Simmer for five minutes.
- Pour in tomato juice, simmer for six minutes, add potato pieces and cabbage strips.
- Pour boiling water over, season with spices, simmer for an hour in the appropriate program.
- Add crushed garlic, beet juice, boil for 20 minutes.
Borscht with beans in a slow cooker
- Cooking time: 5 hours.
- Servings Per Container: 10 Persons.
- Calorie content: 45 kcal.
- Purpose: for lunch.
- Cuisine: Ukrainian.
- Complexity of preparation: medium.
Cooking borscht in a multicooker with beans will be easy if you follow the steps below. It differs from pan cooking in that the beans can be soaked for just two hours rather than overnight or 24 hours. Due to prolonged simmering in a multicooker, the beans will boil up and get an 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, the beets into pieces, chop the cabbage into strips.
- Turn on the "Baking" mode, pour in the oil, fold the meat with the onion and carrots. Fry for five minutes, add sweet tomato, beets, pasta. Simmer for 10 minutes, season with granulated sugar and vinegar.
- Put the cabbage, beans, pour in boiling water, salt. Season with bay leaves, 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.
- Servings Per Container: 15 Persons.
- Calorie content: 40 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Complexity of preparation: medium.
It is rational to cook borsch with beets in a slow cooker according to the classic recipe, which is given below. It will make three liters of delicious soup, which everyone adores. It is recommended to serve it with black bread, which can be slightly fried in a toaster or oven and grated with garlic. It will be original if you add dumplings or dumplings to a hot soup, 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 the oil, sauté chopped onion with herbs for five minutes on the "Fry" mode.
- Add the grated carrots, fry for five minutes.
- Add small pieces of sweet paprika, after five minutes - grated beets, vinegar, sugar.
- Stir, cook for 10 minutes.
- Add pieces of meat, fry for 15 minutes, pour in tomato paste.
- Cover with water, simmer for 10 minutes.
- Place potatoes in wedges, cabbage in strips, bay leaf. Set the "Soup" mode for an hour and a half.
- Add crushed garlic in 10 minutes.
How to cook borscht in a slow cooker with meat
- Cooking time: 1.5 hours.
- Servings Per Container: 10 Persons.
- Calorie content: 46 kcal.
- Purpose: for lunch.
- Cuisine: Ukrainian.
- Complexity of preparation: medium.
The recipe for borscht with meat in a slow cooker suggests using the most delicious part of pork - ribs. It is better to take them chilled or slightly smoked in order to give the finished dish an original taste and a pleasant tart aroma. Vegetables fried not in sunflower, but in ghee will add 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.;
- ghee - 20 g;
- garlic - 2 cloves;
- sugar - 10 g;
- lemon - half of the fruit;
- greens - 30 g.
Cooking method:
- Coarsely rub the carrots with beets, chop the onion, chop the cabbage into strips, the tomatoes - in cubes, squeeze the garlic through a press.
- Transfer carrots and onions, fry for five minutes in the "Fry" program.
- Add chopped ribs, tomatoes, simmer for five minutes.
- Add potato cubes, cabbage, half beets, sugar.
- Pour in hot water, extinguish at the selected function for an hour.
- Mix the remaining half of the beets with a glass of boiled water, pour in the lemon juice, boil.
- Pour the resulting broth into the prepared soup, season with garlic, chopped herbs.
Borscht with beef in a slow cooker
- Cooking time: 1 hour.
- Servings Per Container: 12 Persons.
- Calorie content: 47 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Complexity of preparation: medium.
How to cook borscht in a multicooker with beef, the following step-by-step instruction will teach you with a detailed explanation of each stage. To make a delicious dish, you need brisket or beef pulp, which will quickly cook inside the appliance. Serve the resulting soup well with garlic-flavored donuts, which will give the whole dish an appetizing aroma.
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 into small pieces, grate the carrots. Chop the cabbage, cut the potatoes into cubes, the beets into strips. Chop the garlic with herbs.
- Put all the food in a bowl, add water, tomato paste, season with spices.
- Close the lid, set the "Soup" mode for half an hour.
Pork borsch in a slow cooker
- Cooking time: 1.5 hours.
- Servings Per Container: 12 Persons.
- Calorie content: 45 kcal.
- Purpose: for lunch.
- Cuisine: Ukrainian.
- Complexity of preparation: medium.
You can cook borscht in pork broth using a ready-made base, prepared in advance, or make it at the time of cooking. The latter option increases the cooking time by a couple of hours, which is undesirable in conditions of a shortage of free minutes, so it is good to replace the finished broth with the usual water. 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 pieces, fry on the "Baking" program, after 20 minutes season with spices.
- Grate the carrots, chop the onion. Send to meat with crushed garlic, tomato cubes and grated beets.
- Simmer for 15 minutes, add potato cubes, cabbage straws, tomato paste, season with oregano.
- Pour boiling water over, cook for an hour using the "Stew" function.
Borscht in a slow cooker without cabbage
- Cooking time: 1.5 hours.
- Servings Per Container: 12 Persons.
- Calorie content of the dish: 49 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Complexity of preparation: medium.
Borscht without cabbage in a slow cooker will have 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 state of mashed potatoes. The resulting dish in a multicooker is distinguished by its brightness of color due to the introduction of an additional component - bell pepper.
Ingredients:
- broth - 2500 ml;
- potatoes - 3 pcs.;
- onions - 2 pcs.;
- carrots - 1 pc.;
- beets - 1 pc.;
- sweet 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 the onion cubes and carrot sticks, after five minutes the bell pepper slices.
- Pour over tomato puree, hold for three minutes.
- Send potato cubes, fill with broth.
- Set the "Stew" mode, hold for an hour, season with herbs.
To make delicious borscht in a slow cooker come out more rich, lightly fried potatoes are added to it, after which cabbage is introduced. When adding onions, roots, bell peppers and tomatoes, they are sautéed. In order for the resulting borscht to be distinguished by its spicy pungency, it can be cooked with the introduction of bay leaves, garlic shavings and allspice peas. It is good to add pork lard, softened with onion, garlic salt, five minutes before the end. Green summer borscht is made by using spinach, nettle, or sorrel instead of beets.
Video: Green borscht in a slow cooker
Today we will cook borscht in a Redmond slow cooker. We will cook it with beef and try to keep the classic bright beet color. Our borscht with beef in a slow cooker, the photo recipe of which we will bring to your court a little below, turns out to be rich, very satisfying and, of course, incredibly tasty. Serve it hot, with rye bread and sour cream - he is guaranteed success. This recipe will take some tinkering and preparation, but the beef borscht is well worth it.
Taste Info Borscht and cabbage soup
Ingredients
- Beets - 1 pc. (small root vegetable);
- white cabbage - 200 g (young vegetable);
- potatoes - 3 pcs.;
- beef - 200 g (boneless pulp);
- sweet pepper - 1 pc.;
- tomato - 2 pcs.;
- carrots - 1 pc.;
- onion - 1 pc .;
- fresh dill - 4 branches;
- salt to taste;
- garlic cloves - 2 pcs.;
- spices - optional;
- vegetable oil - 4 tbsp. l.
How to cook borscht with beef in a multicooker Redmond RMC-M13
We will take the preparation of the ingredients very seriously. Thoroughly wash all vegetables and dill in running water.
Now let's start cleaning them. Remove the top layer from the onion, chop it finely. Peel the carrots with a vegetable peeler, chop them into cubes.
In tomatoes, cut out the attachment point to the stem, cut them into cubes.
Free the seeds from the pepper, chop it arbitrarily.
Pour sunflower vegetable oil into the multican (in our case, it is most appropriate) and put the chopped vegetables in the container. If you wish, you can put olive oil or any other, but then the taste of the dish will have unusual notes.
Now the vegetables need to be steamed a little in oil, for this we use the "frying" program. Let's set the time to 18 minutes, that will be enough. Turn on the multicooker without closing the lid and fry the vegetable mixture.
Let's start with the beets: peel them, chop them into cubes.
Put it in a multican after the first 5 minutes of the cycle. So that the color of the borscht does not lose its wonderful beetroot shade, carefully pour in one tablespoon of vinegar (we have 9%).
The turn of the meat has come, we use beef pulp, cut into small pieces (about 1.5x2.5 cm).
Put it with the rest of the ingredients in the middle of the cycle (about 10 minutes). Now vegetables and meat can be slightly salted, so the dish will be tastier. Let's wait until the end of the program.
After the final signal, pour a liter of bottled water to the contents of the container. Let's salt. Let's set a new "soup" mode. Our borscht in a multicooker will ideally be ready in 60 minutes (we set this time), close the lid and turn on the device.
Teaser network
Let's take care of potatoes: remove the peel from it with a peeler, cut into cubes.
Let's put it in the future borscht ten minutes after the start.
Now let's cook the cabbage, chop it into strips.
Put in a container next to the potatoes (do not forget to close the lid).
At the very end of the process (2-3 minutes before the signal), squeeze the garlic into the borscht through a press. Now finely chop the dill, but we will add it to the finished dish.
The device signals the end of the program. Borscht in a slow cooker is ready. Pour it into bowls and season with chopped dill.
Our borscht should be served with sour cream. Bon Appetit!
Often we have a snack, wherever and at random, various sandwiches and hot dogs are used. Such nutrition can in no way be called beneficial for the body. Usually, such food is not digested properly, it causes discomfort, frustration, etc. And a person, meanwhile, under the influence of various food additives, sauces and flavorings, involuntarily eats much more than the body requires. This is a sure way to get overweight and various diseases.
Humanity has learned to deal with such a threat. The top tip is to cook healthier home meals more often, despite our busy lives. Borscht in a slow cooker is a solution worthy of the attention of every modern family. This is the "first" hot dish, it is very useful because contains all the substances necessary for a person. It will take you about an hour to prepare high-quality borscht. Many housewives know how to cook borscht, but not everyone knows that it turns out to be richer and tastier in a multicooker. The products for borscht in a multicooker are the same, only it cooks faster.
The traditional recipe involves the use of beef on the bone for borscht, or beef with pork. However, modern kitchen technology has proven that other variations of this dish are worthy of your attention. Green borscht in a multicooker, borscht with chicken in a multicooker, borscht with beans in a multicooker are excellent. Along with the beloved red borscht, green borsch with sorrel began to appear on our tables more and more often. In a multicooker, it turns out to be special, rich, bright.
Lovers of low-calorie food can be advised lean borscht in a slow cooker. He, too, is prepared quite simply, and the taste is not always distinguishable from meat, rich.
Such a wonderful first course - borscht in a slow cooker! Its recipes are very diverse, and each housewife has her own secrets, each one turns out to be delicious and original in its own way. Try to study all the recipes, preferably with photographs, of borscht in a slow cooker. The photo will complement your culinary knowledge and give you new ideas. How to cook borscht in a slow cooker? Recipes with photos will give the answer. It is best to use the step-by-step instructions from the site to master new recipes. Learn to cook using new technologies, make borscht in a multicooker according to the instructions, the step-by-step recipe is more visual and understandable. Any recipe that is new for you, for example, a recipe for green borscht in a slow cooker, is a new knowledge, new taste sensations and pleasant family feasts.
Now a few tips on how to cook borscht in a slow cooker:
For borscht, it is better to use beef on the bone. It is placed entirely in a slow cooker, poured with water, salted, bay leaf is added and cooked in the "Soup" mode for about 45 minutes;
After that, the meat must be removed and cooled. Having separated the pulp from the bones, it is cut into large pieces and again placed in the bowl of the apparatus;
Fresh cabbage, onions, beets and carrots are added to the broth with meat. We continue cooking in the same mode for another 15 minutes. Finally add potatoes, tomato paste and citric acid. Final cooking will take another 25 minutes;
You can add crushed cloves of garlic to the finished dish, but then the dish must be kept in the "Heat" mode for another 10 minutes;
Aged borscht is laid out on plates and served with sour cream or mayonnaise.
Sourness lovers in dishes can use the appropriate products that give the soup the desired flavor: lemon juice, sauerkraut, vinegar, spicy tomato paste, sorrel and others to your taste;
Borscht will turn out to be more saturated and beautiful in appearance if you use not fresh young beets and carrots, but old vegetables in its preparation;
The use of poultry meat for borscht is allowed, although it takes us a little away from the traditional taste, however, every housewife knows the tastes of her household better.
