Do you want to learn how to cook delicious red borscht in a slow cooker? Then read our step by step recipe! We will teach you how to cook the most favorite dish Russians, Ukrainians, Poles and other peoples of the world.
Every housewife has her own secrets in cooking borscht. We have collected the best of them in our article.
Despite the fact that the technology for preparing this dish is quite complicated in itself, we will learn how to cook delicious fragrant borscht in a multicooker is simple and easy. So that it does not take much time to prepare it, and the result, nevertheless, exceeds all expectations!
Why do we recommend cooking borscht in a slow cooker? The fact is that cooking in this assistant is easier than on the stove and delicious rich borscht will delight relatives and save energy for the hostess. From such a dish, everyone will salivate, and a brutal appetite will break out! Prepare deep bowls fresh bread and sour cream - soon you will be feeding your household with amazing yummy.
Taste Info Borscht and cabbage soup
Ingredients
- Meat - 400 g;
- Potatoes - 200 g;
- Cabbage - 300 g;
- Carrots - 1 pc.;
- Onion- 1 PC.;
- Beets - 1 pc.;
- Tomatoes - 1 pc.;
- Tomato - 2 tbsp;
- Sweet bell pepper- 1 PC.;
- Water - 3 l;
- Vegetable oil - 2 tbsp;
- Salt and spices.
How to cook delicious and fragrant borscht in a slow cooker
Pour vegetable oil into a bowl in a multicooker. Clean, wash and finely chop the onion and carrot. We spread the onion in the bowl, turn on the “fry” mode. Leave for 3 minutes, add carrots, mix and leave for another 3 minutes.
We clean, wash and finely cut the bell pepper. We spread it to the carrots and onions, mix and leave for 3 minutes.
We clean, wash and finely cut the beets. We spread it to carrots, onions and peppers, mix and leave for 5 minutes. Turn off the "fry" mode.
Wash the meat and cut it into small pieces. We send all the meat to the vegetables, set the “cook” mode for 20 minutes.
We clean and wash the potatoes, cut them into cubes and put them in a bowl in a slow cooker.
Finely chop the cabbage, put it in a bowl, lightly salt and crumple with your hands. So the cabbage becomes soft. Then add it to the multicooker bowl.
Wash and cut the tomato into pieces, add it to all the ingredients. We send tomato paste there. If you like sourness, lightly drizzle lemon juice into the bowl.
Pour 3 liters of water into the bowl. Add spices (black peppercorns, Bay leaf, salt). We don't interfere with borscht! Just close the lid, leave the borscht to cook for another 40 minutes. The trick is that the borsch does not boil, which means it remains bright red and the vegetables do not boil into an incomprehensible sticky mass.
Borscht is ready! It can be served with fresh herbs and delicious sour cream. Remember that borscht will be much richer, which will infuse for several hours. But, we assure you, you will not be able to resist tasting this yummy right away and not taking a supplement. Eat with pleasure!
Cooking Tips:
- The most satisfying and rich borsch is obtained from pork ribs.
- Never let borscht boil after you've added beets to it. Otherwise, it will turn brown, and not bright red.
- In order to give borscht a fresh summer taste, add grated celery and parsley roots to the ingredients.
- If you cut the potatoes into large cubes, the potatoes will absorb the incredible aroma and taste of borscht, and become amazingly tasty.
- Instead of lemon juice, you can use a little brine from pickled or pickled cucumbers to add sourness to borscht.
- Can be used for cooking different ingredients. For example, many people like borscht with red beans and mushrooms. And what is borscht with donuts worth! This is a real work of art.
- Instead of vegetable oil for frying vegetables, you can use pre-melted lard - this will make the borscht a little fatter and some tastier.
- To cook pork borscht, the meat must be cooked for at least 40 minutes. To cook chicken borscht, it is enough to boil the meat for 20 minutes and you can add other ingredients.
- Instead of fresh cabbage, you can put sour sauerkraut. Thanks to this, both the sourness desired by all and the rich, bright red color will be obtained.
- If you don't have a tomato or tomato paste on hand, you can use 1-2 cups of tomato juice.
- If there are dark films on the meat, they must be cut off.
- During the cooking of meat, foam may form on the broth. It needs to be removed. So do not be too lazy to look into the multicooker!
- Never worth buying ready seasoning for this dish! It is best to use spices such as bay leaf, garlic, turmeric, red and black pepper.
Bon appetit!
When cooking borscht, only a saucepan is rarely used. Most often there is a frying pan nearby, sometimes there is more than one. It takes hours to prepare the first dish, a lot of dishes get dirty, a lot of effort is expended. The multicooker solves some of these problems. With this indispensable assistant, you can cook borscht in no time. But how to make it tasty?
Borscht in a slow cooker - general principles of cooking
The basis of borscht is beets. It is she who gives the dish a unique color. The root crop can be sautéed right in the slow cooker with other vegetables. Usually, the “Frying” or “Baking” programs are used for this. Often, beets are cooked in a basket designed for steaming. But not separately. The tray is placed over the boiling soup. Then the beets are taken out, crushed and added to the dish.
In addition to red borscht with beets, you can cook a dish with sorrel. It uses fresh or canned greens. Sorrel is added at the very end so that the tender leaves do not boil soft.
Borsch in a slow cooker with beef and fresh cabbage
Option simple borscht in a multicooker, which is prepared on beef broth. You will need a piece of meat without a bone.
Ingredients
500 grams of beef;
1 carrot;
300 grams of beets;
2 potatoes;
3 spoons of pasta;
400 grams of cabbage;
2 cloves of garlic;
Spices and 3 tablespoons of oil.
Cooking
1. Pour oil into the multicooker. You can throw any fat. Turn on the “Baking” mode for frying vegetables.
2. Finely chop the onion, throw it into the oil.
3. Three peeled carrots, shift to the onion.
4. After another ten minutes, we throw tomato paste. You can use grated tomatoes. In this case, you will need 3-4 pieces.
5. As soon as the vegetables with the pasta become darker, throw in the grated beets. Now you can cover the slow cooker and simmer the vegetables for about ten minutes. To keep the beets bright, add a few crystals citric acid.
6. Cut the potatoes into 1.5 cm cubes, chop the cabbage.
7. We also cut the beef into cubes, you don’t need large ones so that the meat has time to cook.
8. We put meat with the remaining vegetables in the slow cooker.
9. Pour boiling water. We adjust the density of borscht on our own.
10. Stir, throw three peas of pepper, salt.
11. Close the multicooker and set the "Soup" mode. Cooking borscht hour.
12. Chop the garlic, cut the greens and throw it into the pan. Add spices to taste, close and let the borscht brew.
Vegetarian borscht in a slow cooker with beans
Recipe for lean or vegetarian borscht with canned beans, adapted for a slow cooker. Of course, you can take the same amount boiled beans, but in this case it will have to be cooked in a separate bowl.
Ingredients
2 beets;
1 onion;
1 cup cooked beans;
250 grams of cabbage;
200 grams of potatoes;
1 carrot;
2 tablespoons of oil;
1 spoon of vinegar;
1.5 liters of water;
1 spoon of paste;
Cooking
1. We will steam the beets so that they retain their color and taste. To do this, root crops need to be cleaned, cut into several parts, put in a special basket. Let the vegetable wait its time.
2. Peel potatoes, onions and other vegetables. Cut as you like.
3. Pour a little oil, prepare the onion and carrot sauté, you don’t need to fry it much, use the appropriate mode.
4. Add pasta and also fry a little.
5. Put potatoes on top, put cabbage, pour water. Salt and pepper immediately.
6. We install a basket of beets on top. We close. We cook in the "Extinguishing" mode for 45 minutes.
7. We take out the beets, cool and rub coarsely. Put in borscht.
8. It's time to taste the dish, add a spoonful of vinegar, missing spices and lay out canned beans.
9. Close, cook for another quarter of an hour without changing the mode.
Green borscht in a slow cooker
Option summer borscht in a slow cooker with sorrel. Getting ready for meat broth, but you can also cook a simplified soup on the water.
Ingredients
4 potatoes;
1 carrot;
250 grams of sorrel;
1 onion;
2.5 liters of broth;
1 bunch of dill;
4 boiled eggs;
Spices, some oil.
Cooking
1. Cut onions and carrots. You can rub it, but not finely. We throw these vegetables into a saucepan, pour in a couple of tablespoons of oil.
2. Turn on the slow cooker, put "Baking", fry the vegetables. They should be slightly browned, do not close the lid.
3. Add broth, throw in chopped potatoes. If there is boiled meat from the broth, then it can also be cut and added to borscht. Salt, pepper.
4. Close the multicooker, set the "Extinguishing" mode for 50 minutes.
5. Sorrel needs to be sorted out, washed and cut. We do the same with greens.
6. Add all the greens to the borscht, cook for another five minutes and turn it off. We let the dish brew so that the sorrel shares acid with the rest of the products.
7. Eggs can be placed directly on the plates or added to ready soup cut into cubes. We do what we like best.
Borscht in a slow cooker with stew
A recipe for a simple, but at the same time hearty and meaty borscht in a slow cooker. We take an ordinary jar of medium-sized stew, but the larger, the tastier.
Ingredients
3 potatoes;
1 carrot;
400 grams of cabbage;
1 can of stew;
2 beets;
1 onion;
1 spoon of paste;
Salt and pepper, a little vinegar;
2 tablespoons of oil;
Garlic, greens.
Cooking
1. We rub the peeled beets. If the roots are large, then you can take one thing. On the same grater, three carrots, chop the onion into small cubes.
2. Warm up the oil. It is better not to use the frying mode, "Baking" is more suitable. Vegetables on it are cooked faster, well browned.
3. Throw onions and carrots, first fry these vegetables.
4. Add beets, immediately drip a little vinegar. Then the borscht will remain bright. Cook for ten minutes and throw the pasta.
5. It's time to start working on cabbage and potatoes. We cut them randomly. Throw in a saucepan.
6. Pour 2.5 liters of boiling water, close and switch to cooking soup, cook borscht for 50 minutes.
7. Open the stew, knead, add to the soup. Now it can be salted.
8. Close, cook for another ten minutes. Add greens with garlic, turn off.
Borscht in a slow cooker with ribs
A variant of fatty, appetizing and very hearty borscht, which is cooked with pork ribs.
Ingredients
0.5 kg of ribs;
1 carrot and beet;
4 potatoes;
2 onion heads;
300 grams of cabbage;
1 sweet pepper;
Oil, spices, lemon juice;
2 tablespoons pasta or tomatoes.
Cooking
1. Cut the ribs so that the pieces are small. We lay in a greased multicooker and fry a little on the baking program. A quarter of an hour is enough.
2. Add carrots and onions to the ribs, fry for another ten minutes.
3. We put all the other vegetables, except for beets. Adding paste.
4. Pour water, two liters are enough.
5. Set the tray for steam cooking on top, put the pieces of beets. It's okay if they touch the water.
6. Turn on the "Soup" mode, cook to the end.
7. We rub the beets, throw them into the borscht. Add a little vinegar or lemon juice, put salt, different spices to your taste. If necessary, add boiling water, if you need to make borscht thinner.
8. Close the slow cooker, cook borscht for another 10-15 minutes, do not change the program.
Borsch in a slow cooker with sauerkraut
A variant of the simple borscht with sauerkraut, which is cooked without meat. Additionally, you do not need to add lemon or vinegar to the dish if the cabbage is sour enough.
Ingredients
2 beets;
400 grams of cabbage;
2 potatoes;
2 spoons of pasta;
Onions and carrots;
1.5 liters of water;
30 ml of oil.
Cooking
1. Add oil to the multicooker bowl, turn on the “Baking” mode.
2. Throw onions and carrots, sauté until half cooked.
3. We throw grated beets to them, fry together for another five minutes.
4. Add the paste, pass everything together until the mass starts to burn a little, the paste turns brown.
5. It's time to add sauerkraut and potatoes.
6. Pour water, throw in a little salt, pepper.
7. Close and set the "Extinguishing" mode. Cooking hour.
8. Open, check for softness potatoes and cabbage. If they are cooked, then add greens, throw garlic and you can serve borscht to the table!
Borscht in a slow cooker diet with breast
Option diet borscht, which is cooked in a slow cooker with chicken breast. The recipe will delight not only with its taste, but also with its extraordinary simplicity.
Ingredients
0.3 kg chicken breast;
400 grams of cabbage;
1 beet;
Carrot and onion;
0.3 lemons;
1.5 liters of water;
1 spoon of paste;
1 sweet pepper;
1 spoon of oil.
Cooking
1. Fry the grated beets on a spoonful of oil using any convenient program. The "Baking" mode is well suited. Immediately add lemon juice to keep the beets bright.
2. Add pasta or tomato, cook for a couple more minutes.
3. We cut all the vegetables in a way that is convenient. Throw in a slow cooker, add prescription water.
4. Salt, you can add pepper.
5. We cut the washed breast into cubes, do not grind, otherwise the chicken will cook faster and become dry.
6. Close the multicooker, turn on the "Soup" mode and cook until the signal.
7. We throw greens, a leaf of laurel, garlic a couple of minutes before the end of the program.
To make the color of borscht saturated and bright, lemon juice, vinegar or any other acid is added to the beets. Can be grated when stewing or frying sour tomato.
Any borscht tastes better if served properly. Ukrainians make fragrant paste from chopped bacon with garlic and herbs. Put it directly on the plates before serving.
As always everything vegetable dishes start with preparing 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, Bell pepper and potatoes
And beets.
Add 1 teaspoon sea salt and half a teaspoon of sugar. Pour everything with two liters of 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!
Borscht is an excellent first course, ancient, hearty and beautiful. Today there is great amount borscht recipes. In addition, modern housewives have learned how to cook this dish in a slow cooker - a universal kitchen appliance for cooking food. In this article, we will look at several interesting recipes borscht in a slow cooker.
Traditionally, borscht is considered a Ukrainian dish. national cuisine. That is why the list popular recipes cooking this dish it is best to start with the classic Ukrainian borscht in a slow cooker.
So, to cook classic Ukrainian borscht in a slow cooker, you will need the following products:
- beef (pork is also suitable) - 600 gr;
- potatoes - 300 gr;
- carrots - 200 gr;
- beets - 200 gr;
- onion - 150 gr;
- white cabbage - 300 gr;
- tomato paste - 3 tablespoons;
- garlic - 2 cloves;
- canned beans - 1 can;
- bay leaf - 2 pcs;
- water - 2 l;
- vegetable oil;
- salt, pepper to taste.
Cooking classic Ukrainian borsch in a multicooker.
- Peel the onion, wash, cut into small cubes.
- Peel carrots, grate on a medium grater.
- Peel the beets, divide into 2 parts. Grate the first part of the vegetable on a coarse grater, cut the second into thin strips.
- Peel potatoes, rinse, cut into strips.
- Pour a small amount of vegetable oil into the container of the multicooker.
- Send onion, tomato paste and canned beans to the bowl of the appliance.
- Turn on the device in the "Express" mode, fry the contents for 10-15 minutes.
- Wash the meat, cut into small pieces.
- Shred the cabbage.
- Send meat, chopped cabbage, carrots and beets to the container of the device to the fried onions and beans. Pour hot water, add potatoes.
- Salt the contents of the multicooker, add pepper and bay leaf.
- Close the device tightly, set the "Extinguishing" mode for 1 hour.
- Pass the garlic through a press. 5 minutes before the end of cooking, add to the contents of the multicooker.
Borscht with prunes in a slow cooker
If you want to cook a dish with a “zest”, then the recipe for borscht with prunes is just for you. Fancy Ingredients will make the first dish exquisite and unusual in taste, and the aroma will completely drive any gourmet crazy.
In order to cook borsch with prunes in a slow cooker, stock up on the following ingredients:
- potatoes - 5 pcs;
- onions - 1 pc;
- carrots - 1 pc;
- beets - 1 pc;
- tomato paste - 2 tablespoons;
- cabbage - 1 head (about 200-300 gr);
- prunes - 100 gr;
- sugar - 1 tbsp;
- vinegar - 1 tbsp;
- garlic - 1 clove;
- bay leaf - 2 pcs;
- vegetable oil;
- salt, pepper to taste.
Recipe for borscht with prunes in a slow cooker.
- Peel the beets, rinse, grate on a coarse grater.
- Preheat the container of the multicooker. To do this, set the mode "Frying vegetables".
- Pour a small amount of vegetable oil into a heated bowl, put beets in a container and sprinkle the vegetable with sugar.
- Fry the product, stirring occasionally, until light caramelization.
- When the beets get required quality, add tomato paste, a little water and vinegar to the container of the device. Simmer contents for 2 minutes.
- Peel the carrots, grate on a coarse grater.
- Peel the onion, cut into small cubes.
- Send the prepared vegetables to the multicooker bowl.
- Peel potatoes, rinse, cut into strips.
- Finely chop the cabbage.
- Send vegetables to the container of the multicooker.
- Wash the prunes, remove the stone, cut into small pieces, send to the bowl.
- Add bay leaf, salt and pepper to taste in the slow cooker.
- Pour the contents of the device with warm water or broth.
- Close the slow cooker, set the "Extinguishing" mode for 1 hour.
- Pass the garlic through a press.
- 5 minutes before the end of the cooking program, send chopped garlic to the slow cooker.
- After cooking, do not serve the dish immediately - give time to brew.
Borscht with mushrooms and sauerkraut in a slow cooker
This is one of unusual recipes cooking borscht. Surprise your household interesting dish, pleasant taste which cannot be forgotten!
To prepare borscht with mushrooms and sauerkraut will need:
- beets - 1 pc;
- onions - 1 pc;
- potatoes - 5 pcs;
- mushrooms (chanterelles are perfect) - 150 gr;
- sauerkraut - 100 gr;
- rice vinegar or lemon juice - 1 tbsp;
- sugar - 1 tsp;
- vodka - 1 tablespoon;
- vegetable oil;
- salt, pepper to taste.
How to cook borscht with mushrooms and sauerkraut in a slow cooker.
- Mushrooms pre-boil.
- Peel the beets, rinse and grate on a coarse grater.
- Pour a small amount of vegetable oil into the capacity of the multicooker, send the beets into the bowl, add lemon juice or rice vinegar.
- Turn on the slow cooker in the "Baking" mode, fry the beets until half cooked.
- Peel the onion, rinse, cut into small cubes, add to the contents of the device. Extend cooking in the "Baking" mode.
- Also send mushrooms to the capacity of the multicooker. Close the appliance with a lid, extend the cooking in the baking mode for 15-20 minutes.
- Peel potatoes, rinse, cut into strips.
- After the time has passed, send the vegetable to the contents of the multicooker, add hot water or broth.
- Salt the future borscht, add pepper and sugar.
- Close the slow cooker, set the "Extinguishing" mode for 50 minutes.
- 10 minutes before the end of cooking, add sauerkraut to the dish.
- After cooking, pour vodka into the borscht, let it brew for 5-10 minutes.
Green borscht in a slow cooker
Green borscht is a favorite seasonal dish for many families. Thanks to the slow cooker, cooking this dish will not take you much time, and a special heat treatment save everything useful material products.
To cook green borscht in a slow cooker, stock up on the following products:
- potatoes - 5 pcs;
- carrots - 1 pc;
- tomatoes - 2 pcs;
- garlic - 1 clove;
- egg - 1 pc;
- sorrel - 50 gr;
- beet tops - 50 gr;
- rice - 3 tablespoons;
- bay leaf - 2 pcs;
- vegetable oil;
- salt, pepper to taste.
Recipe for cooking green borscht in a slow cooker.
- Peel the carrots, rinse, grate on a coarse grater.
- Peel the garlic, finely chop.
- Pour a little vegetable oil into the multicooker container, send carrots and garlic into the bowl.
- Set the device to the "Extinguishing" mode, fry the vegetables.
- Rinse the tomatoes, peel if desired, cut into cubes, add to the carrots and garlic. Continue cooking in simmer mode for 5 minutes.
- Peel the potatoes, cut into strips, send to the slow cooker.
- Add bay leaf and hot water to the device.
- Turn on the multicooker in the "Soup" mode, close the lid.
- Rinse rice. When the potatoes are half cooked, add the grits to the contents of the slow cooker.
- sorrel and beet tops wash, cut into small pieces.
- 5 minutes before the end of cooking, add greens to the borscht.
- Boil a hard-boiled egg, decorate the finished dish with it.
Bon appetit!
Cooking borscht in a slow cooker. Video
Borscht - the national first course Ukrainian cuisine. Modern housewives more and more often cook borscht in a slow cooker. The miracle pot allows you to calmly go about your business, only the signal of the device will notify you that everything is ready. For cooking, any model of a multicooker is suitable.
Classic borsch with pork in a slow cooker
To make the dish as rich and satisfying as possible, it is better to take meat on the bones.
In addition to pork (half a kilo), will be used: 2 medium beets, 3 potatoes, 2 ripe tomatoes, a couple of garlic cloves, 230 g of cabbage, salt, tbsp. vinegar and sugar.
- The pork is washed, slightly dried with a paper towel, placed in the oven bowl and filled with water. In the "Meat on the bone" or "Stew" program, the broth will cook for about an hour.
- All vegetables are thoroughly washed and peeled. The beets are coarsely rubbed, onions, garlic, potatoes and tomatoes are cut into cubes, and the cabbage is finely chopped.
- The finished broth is filtered and returned to the container along with pieces of meat cut from the bone.
- All prepared vegetables and salt are sent to the liquid. You can slightly sweeten the dish to taste.
- Further in the program "Soup" is cooked for 35-45 minutes.
Borsch is served with homemade sour cream.
To make borsch brighter, add beetroot infusion to it. To do this, pour the chopped beets with a glass of hot broth, add a teaspoon of vinegar and bring to a boil.
Chicken Recipe
Less bold, but delicious first The dish will work with chicken. You can use any parts of the bird (450 g). Also taken: 1 pc. onions, carrots and sweet peppers, 2 large beets, 340 g fresh cabbage, salt, granulated garlic, 3 large spoons of tomato paste.
- The chicken is cut into small pieces. In the “Frying” program, it takes 7-9 minutes to cook on any fat.
- All vegetables (except beets) are washed and chopped in a convenient way, after which they are added to the meat and fried for another 10-12 minutes.
- Ingredients in the bowl of the device are filled with 2 liters warm water mixed with pasta.
- The device switches to the "Extinguishing" mode. Borsch in a slow cooker with chicken will cook for 45 minutes.
- Beets are rubbed on a coarse grater and stewed with a small amount vegetable oil for regular frying pan 6-8 minutes.
- Approximately 10 minutes before the soup is ready, the soup is salted, beets and granulated garlic are added to it.
Served hot with ground black pepper.
The convenience of a multicooker is that you can put all the components into it at the same time. The main thing is to choose the right mode.
From sauerkraut
sauerkraut used instead fresh vegetable. This variant of borscht should definitely be tried by every housewife.
Except 370 g sauerkraut, you need to take: 750 g of pork ribs, parsley root, 2 beets, 1 pc. onions and carrots, 3 large spoons of tomato paste without additives, 2 medium potato tubers, 2.5 liters of water, salt, small. spoon granulated sugar And table vinegar.
- The ribs are well fried on all sides in the "Baking" program on any fat.
- Carrots, onions and parsley roots are finely chopped.
- Vegetables are added to the meat, after which the ingredients are cooked together for 10-12 minutes.
- Beets are peeled and rubbed on a grater with medium divisions. She is also sent to the bowl of the device along with vinegar and sugar. Extinguishing continues for another 5-7 minutes.
- It remains to add potato cubes, tomato paste and finely chopped sauerkraut.
- All components are salted and filled with water.
- In the "Soup" program, the dish is cooked for 120-140 minutes.
If the hostess has time, then it is worth leaving the dish to sweat on the heating for another hour.
Lenten borscht in a slow cooker
Soup without meat can be tasty and nutritious too. Especially if it's cooked right. For this, they are used the following ingredients: large beets, carrots, 1 liter drinking water, onion, salt, 3 potato tubers, 220 g fresh cabbage, Bulgarian sweet pepper, fragrant herbs.
- The cabbage is finely chopped, the onion is chopped into cubes, the carrot is rubbed onto a coarse grater. All prepared vegetables are laid out in a multicooker bowl. A little water and non-aromatic oil are added to them. The ingredients are cooked in the "Vegetables" or "Stew" program for about half an hour.
- Next, potato cubes and thin strips of sweet pepper are placed in the multicooker bowl. The future soup is salted and sprinkled with selected spices.
- 70 minutes cooked in the "Soup" mode.
Served with fresh homemade bread.
With beans
Beans perfectly replace potatoes in the discussed soup.
Except 1 st. of this canned red product, taken: 2 beets, salt, carrots, 3 large spoons of tomato paste, onion, large handful chopped cabbage, by 1 big spoon table vinegar and sugar, 1.5 l. water.
It will be possible to cook borscht according to this recipe in a slow cooker very quickly.
- All vegetables, except for beets, are washed, peeled and placed in the oven container.
- Get enough sleep from above canned beans along with the liquid from the jar.
- Tomato paste, sugar, salt and vinegar are added.
- Peeled beets are cut into several pieces and placed in a special stand - a container for steaming.
- In the "Stewing" program, the dish is cooked for 45 minutes.
- Next, the beets are rubbed on a grater, sent to the borscht, and aged for another 15 minutes on heating.
Before serving, pour chopped fresh dill into each plate.
Red borscht in a slow cooker
Mandatory components of this version of borscht will be not only beets, but also tomatoes and tomato paste. All vegetables are taken in 2 pieces: carrots, beets, onions, potatoes. In addition, it is used: 3 large spoons of tomato paste, a slice of butter, salt, half a head of cabbage, a pinch of vegetable seasoning.
- Vegetables, except for beets, are randomly cut and placed in a bowl of an electric pan.
- The components are filled with 3 liters of water. The beets are sent to the container as a whole.
- The mass is salted, sprinkled with seasoning. The dish is prepared in 25 minutes. in the soup program.
- The beets are coarsely rubbed, mixed with tomato paste, melted butter and returns to borscht.
- The soup is cooked for another 12 minutes.
Before serving, borscht should be well brewed.
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