There is probably not a person among the Slavs who does not like borscht. And this is not surprising, since it gives satiety, but also acts as an effective folk remedy that helps get rid of many diseases. All the benefits of borscht cannot be overestimated; moreover, it is a nutritious, tasty and satisfying dish that has a low calorie content, which is extremely important for those who want to lose weight.

Attention! Once upon a time, our ancestors cooked borscht in the oven, all the vegetables and meat simmered and saturated with each other, resulting in a unique taste. Today, modern housewives can no longer imagine such a cooking process, but they have such an assistant in the kitchen as a multicooker, which also preserves the rich taste and vitamins in borscht.

To make the color of the dish bright and rich, vinegar, lemon juice or some other acid is added to the beets. When frying or stewing, you can grate the sour tomato.
Any borscht will taste better if you learn how to serve it correctly. It would be nice to make an aromatic paste from chopped lettuce with herbs and garlic. It is placed directly on plates before serving.

Now we invite you to consider our recipes for cooking borscht in a slow cooker. With them you will learn how to cook this amazing dish!

Borscht in a slow cooker is a salvation for busy people. The recipe for borscht in a slow cooker is so affordable that even a man can repeat it. Thanks to our recipe for borscht in a slow cooker with photos, you will not have any questions or problems with cooking. and if you have borscht dressing, the process will be even faster.

Due to the enormous employment of young people, who constantly build a career, run a household and strive to devote time to their families, the world of technology has come up with such smart equipment as a multicooker. She is truly a huge help for any young family, especially if they have small children.

Borscht in a slow cooker with beef

Today we bring to your attention a simple recipe for borscht in a Philips multicooker. With red borscht, you can try making green borscht.

Ingredients for preparing the dish “Borscht in a slow cooker with beef”:

Water – 1.5 l.;

Beef – 300 g;

Cabbage – 200 g;

Carrots – 1 pc.;

Potatoes – 3 pcs.;

Onion – 1 pc.;

Beets – 1 pc.;

Tomato paste – 1 tsp;

Tomato juice – 0.5 cups;

Sweet pepper – 2 pcs.;

Vegetable oil – 1 tbsp;

Garlic 2-3 cloves;

Spices: salt, pepper, bay leaf;

A piece of old lard;

Greens to taste.

How to cook borscht in a slow cooker with beef:

Peel the beets and grate them or simply cut them into thin strips.

Then pour vegetable oil into the multicooker bowl and place our beets there. Press the “Menu” button on the device and select the “Extinguish” function. Set the cooking time to 20 minutes using the “Time” button. And finally, press the “Start” button.

Then open the lid and take out half the finished beets into a separate container. At this time, grate the carrots, chop the bell peppers and onions. Also cut the beef into cubes.

Place the meat and vegetables in a bowl at the bottom of the container, then add the tomato paste and chopped garlic. Mix everything and press the “Menu” button, selecting the “fry” function. Set the cooking time to 20 minutes using the “Minutes” button. Click "Start".

While we are frying the dressing, we will chop the cabbage and cut the potatoes into cubes.

Then pour boiled water into the container and add beets, diced potatoes, shredded cabbage and tomato juice.

Mix all this, add salt and spices. Press the “menu” button and select the “cook” function, set the time to 15 minutes and start. 5 minutes before readiness, add finely chopped greens.

Borscht in a slow cooker turns out incomparable! Serve borscht with yeast buns with cabbage instead of bread. Bon appetit!

Borscht in a slow cooker with chicken

Thanks to the multicooker, cooking borscht is now easy. Borscht in a slow cooker turns out rich, tasty and dietary, since there is no need to use vegetable oil. All vegetables are well boiled during cooking, but retain their appearance, that is, potatoes, cabbage, onions, carrots do not turn into puree while the meat is cooked and becomes soft and tender. Borscht cooked in a slow cooker has another positive side - there is no need to stand at the stove. Yes, my dears, it is indeed a fact - the stove is a thing of the past. Now we don’t monitor the broth, don’t add ingredients to the borscht one at a time, and don’t fry them separately. We just prepare all the ingredients, put them in a slow cooker and after a couple of hours we enjoy excellent borscht, the recipe for which I am sharing with you today. Using this recipe, you can also prepare borscht without meat, then you will still get lean borscht.

Ingredients for preparing the dish “Borscht in a slow cooker with chicken”:

for two liters of borscht

Poultry meat 300 g;

Tomato paste 1 tbsp. l.4

A bunch of greenery;

Large beets ½ part;

Potatoes 4 pcs.;

Lemon juice 1 tsp;

Carrots 1 pc.;

Garlic 2 cloves;

Cabbage ½ part;

Recipe for cooking borscht in a slow cooker with chicken:

Finely chop the cabbage. Peel the potatoes, carrots and onions and rinse under running water. Cut the potatoes and onions into cubes: potatoes - large, onions - small. Grate the carrots.

Place vegetables and meat in the slow cooker.

Pour cold boiled water so that it covers the vegetables and meat. You can use hot water so it will boil faster in the multicooker.

Place a steaming rack on top and place the peeled beets. For convenience, it is better to cut the beets into large pieces. Set the “Soup” mode for one hour and close the multicooker lid.

After an hour, take out the beets, cool slightly and grate on a medium grater.

Finely chop the garlic or squeeze it through a press and place it in the beets.

Then add tomato paste and lemon juice to the beets and mix well.

Place the beets in the broth. Add salt to taste and bay leaf. Close the multicooker lid and set the “Soup” mode for another hour.

The multicooker will beep when cooking is complete, then we take out the meat, separate it from the bone and cut it into small pieces, then put it back into the borscht. Add finely chopped greens to the prepared borscht and leave in the “Warming” mode for 15 minutes.

Pour fresh borscht into bowls, add sour cream and serve.

Borscht in a slow cooker with pork

Borscht in a slow cooker is a real dish for real men. Authentic Ukrainian borscht is prepared with pork and the addition of lard. But in this recipe we’ll look at how to cook borscht in a slow cooker with pork. In previous recipes, we prepared borscht in a slow cooker according to recipes with beef and chicken. There is one more option left - with pork. Although, there are also green borschts, and the most exotic is green borscht with nettles. But more on that in another article.

Delicious borscht in a slow cooker will help you establish your title as a wonderful housewife. After all, not every housewife can cook delicious borscht. But with our recipes and tips, and even with such an assistant as a multicooker, you can prepare borscht that is nourishing, rich, moderately sour and aromatic.

Ingredients for preparing the dish “Borscht in a slow cooker with pork”:

Pork ribs – 300 grams;

Water – 1.5 liters;

White cabbage – 400 grams;

Sweet pepper – 200 grams;

Onion – 1 large onion;

Carrots – 1 large piece;

Potatoes – 400 grams;

Beets – 1 large;

Vegetable oil – 50 ml;

Tomato juice – 300 ml;

Salt - teaspoon;

Bay leaf – 1-2 pieces;

Black pepper – 0.5 teaspoon.

Recipe for cooking borscht in a slow cooker with pork:

First of all, set the broth to boil. I usually let it cook on the stove. While it's cooking, I have time to prepare all the other ingredients. Fill the meat with cold water and put it on the fire, after the water boils, reduce the heat, add salt to the broth and cook for 30 minutes.

While the broth is cooking, prepare the frying. Chop onions, carrots and beets. Cut the onion into cubes, beets and carrots into thin strips.

Pour vegetable oil into the multicooker bowl. Select the “fry” mode. Place onions, carrots and beets in a bowl. Fry them together for 15 minutes. Don't forget to stir the frying.

Peel the potatoes and cut into 2 by 2 centimeter cubes. We lay it out for frying.

By this time the broth is ready. Take the pork ribs out of it and pour it into the multicooker bowl. If necessary, you can strain it through a fine sieve.

Turn on the “Cook” mode. Without closing the lid. Cook the borscht until it boils. As soon as this happens. Turn off the cook mode. And select the “Stew” mode. At the same time, add shredded cabbage.

We also add diced sweet peppers and tomato juice to the borscht.

Cook the borscht in a slow cooker on the “simmer” mode for 35 minutes. Don't forget to taste the borscht with salt and pepper. If you are missing something, add salt to taste. Bay leaves can also be added during cooking.

Serve the finished borscht with sour cream, onions and black bread.

Bon appetit.

Video recipe Borscht in a slow cooker

Borscht is an excellent first course, old-fashioned, hearty and beautiful. Today there are a huge number of recipes for making borscht. In addition, modern housewives have learned to prepare this dish in a multicooker - a universal kitchen appliance for cooking. In this article we will look at some borscht in a slow cooker.

Traditionally, borscht is considered a dish of Ukrainian national cuisine. That is why it is best to start the list of popular recipes for preparing this dish with classic Ukrainian borscht in a slow cooker.

So, to prepare classic Ukrainian borscht in a slow cooker you will need the following products:

beef (pork is also suitable) – 600 g;
potatoes – 300 gr;
carrots – 200 gr;
beets – 200 gr;
onion – 150 gr;
white cabbage – 300 g;
tomato paste – 3 tbsp;
garlic – 2 cloves;
canned beans – 1 can;
bay leaf – 2 pcs;
water – 2 l;
vegetable oil;
salt, pepper to taste.

Cooking classic Ukrainian borscht in a slow cooker.

Peel the onion, rinse, cut into small cubes.
Peel the carrots and 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 the potatoes, rinse, cut into strips.
Pour a small amount of vegetable oil into the multicooker container.
Place onion, tomato paste and canned beans into the bowl of the device.
Turn on the device in “Express” mode and fry the contents for 10-15 minutes.
Wash the meat, cut into small pieces.
Shred the cabbage.
Place meat, chopped cabbage, carrots and beets into the container of the device with 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 and 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 prepare a dish with a twist, then the recipe for borscht with prunes is just for you. Unusual ingredients will make the first dish exquisite and unusual in taste, and the aroma will completely drive any gourmet crazy.

To prepare borscht with prunes in a slow cooker, stock up on the following ingredients:

potatoes – 5 pcs;
onions – 1 piece;
carrots – 1 piece;
beets – 1 piece;
tomato paste – 2 tbsp;
cabbage – 1 head (approximately 200-300 g);
prunes – 100 g;
sugar – 1 tbsp;
vinegar – 1 tbsp;
garlic – 1 clove;
bay leaf – 2 pcs;
vegetable oil;
salt, pepper to taste.

Recipe for making borscht with prunes in a slow cooker.

Peel the beets, rinse, grate on a coarse grater.
Heat the multicooker container. To do this, set the “Roasting vegetables” mode.
Pour a small amount of vegetable oil into a heated bowl, place the beets in the container and sprinkle the vegetable with sugar.
Fry the product, stirring occasionally, until lightly caramelized.
When the beets acquire the required quality, add tomato paste, a little water and vinegar to the container of the device. Simmer the contents for 2 minutes.
Peel the carrots and grate them on a coarse grater.
Peel the onion and finely chop into cubes.
Place the prepared vegetables into the multicooker bowl.
Peel the potatoes, rinse, cut into strips.
Finely chop the cabbage.
Place the vegetables into the multicooker container.
Wash the prunes, remove the pit, cut into small pieces and place in a bowl.
Add bay leaf, salt and pepper to the slow cooker to taste.
Fill the contents of the device with warm water or broth.
Close the multicooker and set the “Stew” mode for 1 hour.
Pass the garlic through a press.
5 minutes before the end of the cooking program, add chopped garlic to the multicooker.
Once prepared, do not serve the dish immediately – let it brew for a while.

Borscht with mushrooms and sauerkraut in a slow cooker

This is one of the unusual recipes for making borscht. Surprise your household, the pleasant taste of which cannot be forgotten!

To prepare borscht with mushrooms and sauerkraut you will need:

beets – 1 piece;
onions – 1 piece;
potatoes – 5 pcs;
mushrooms (chanterelles are perfect) – 150 g;
sauerkraut – 100 g;
rice vinegar or lemon juice – 1 tbsp;
sugar – 1 tsp;
vodka – 1 tbsp;
vegetable oil;
salt, pepper to taste.

Method for preparing borscht with mushrooms and sauerkraut in a slow cooker.

Boil the mushrooms first.
Peel the beets, rinse and grate on a coarse grater.
Pour a small amount of vegetable oil into the multicooker container, place the beets in the bowl, add lemon juice or rice vinegar.
Turn the multicooker to “Baking” mode and fry the beets until half cooked.
Peel the onion, rinse, cut into small cubes, add to the contents of the device. Extend cooking time in the “Baking” mode.
Also add mushrooms to the multicooker container. Close the appliance with a lid and extend cooking in baking mode for 15-20 minutes.
Peel the potatoes, rinse and 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 multicooker and set the “Stew” mode for 50 minutes.
10 minutes before the end of cooking, add sauerkraut to the dish.
Once ready, pour vodka into the borscht and 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 multicooker, preparing this dish will not take you much time, and special heat treatment will preserve all the beneficial substances of the food.

To prepare green borscht in a slow cooker, stock up on the following products:

potatoes – 5 pcs;
carrots – 1 piece;
tomatoes – 2 pcs;
garlic – 1 clove;
egg – 1 pc;
sorrel – 50 g;
beet tops – 50 g;
rice – 3 tbsp;
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 and chop finely.
Pour a little vegetable oil into the multicooker container, add carrots and garlic to the bowl.
Set the appliance to the “Stew” mode and fry the vegetables.
Wash the tomatoes, peel them if desired, cut into cubes and add to the carrots and garlic. Continue cooking in simmer mode for 5 minutes.
Peel the potatoes, cut into strips, and place in a slow cooker.
Add bay leaf and hot water to the device.
Turn the multicooker into “Soup” mode and close the lid.
Rinse the rice. When the potatoes are half cooked, add the cereal to the contents of the multicooker.
Wash the sorrel and beet tops and chop finely.
5 minutes before the end of cooking, add the greens to the borscht.
Boil a hard-boiled egg and decorate the finished dish with it.

Bon appetit!

Cooking borscht in a slow cooker. Video

Borscht in a slow cooker is the most popular and one of the most delicious soups in the whole world! Housewives treat their relatives and friends to it.

How to cook delicious borscht in a slow cooker so that it turns out delicious? I offer 5 wonderful recipes! Choose according to your preferences and start cooking! It's simple!

Homemade borscht with lard in a slow cooker

Ingredients:

Cabbage
Onions, carrots, beets
Tomato paste
Oil
Potato
Salt, sugar
Spices
Garlic
Fresh lard

How to cook:

Bon appetit!

Green borscht in a slow cooker

Cooked green borscht in a slow cooker will be wonderful in late spring and early summer. After all, it is at this time of year when there are a lot of fresh vegetables and herbs.

By and large, the name “borscht” is a matter of taste. Some people just call it soup, others call it cabbage soup with sorrel. This is not for everyone.

Young sorrel is rich in useful substances such as potassium, magnesium, iodine, sodium, phosphorus, zinc and copper. Delicate leaves with a unique sourness are perfect for filling pies, pies, and salads. Today, when supermarkets sell fresh herbs all year round, it is not difficult to buy sorrel in winter, but still, it is at the beginning of summer that this product is in particular demand.

For cooking, you can use any meat, such as chicken, pork or beef. At the end of cooking, you can put a small piece of butter in the soup, this will give a very original taste.

Ingredients:

Meat or chicken – 450g.
Potatoes – 4 pcs.
Fresh carrots – 1 pc.
Onions – 1 pc.
Sorrel – 1 bunch
Egg – 3 - 4 pcs.
Rice – 3 - 4 tbsp.
Dill, parsley, green onion
Salt, pepper, bay leaf

How to cook:

Wash and cut the meat well. Place it in the multicooker bowl and fill it with water. Add salt to taste, bay leaf and spices. Turn on the “Quenching” mode for one hour.
We clean and wash the potatoes. Dice it into small cubes and fill it with water again to remove excess starch.
Add potatoes to boiling water.
We clean and wash the onions and carrots. The onion must be chopped and the carrots grated on a fine grater. We put them with meat and potatoes.
We sort through and very carefully, at least 5-8 times, wash the rice. About 30 minutes before the end of cooking, add the peeled rice.
Separately, hard boil the eggs. We also clean them in small cubes.
Wash and chop the sorrel, parsley, dill and green onions. When there are about five minutes left until the end, add the greens and finely chopped eggs.
Delicious borscht in a slow cooker is ready!

Borscht with chicken in a slow cooker

Borscht in a slow cooker with chicken according to this recipe turns out very tasty. Thanks to the kitchen assistant, the cooking process has become easy and convenient. Each multicooker has different programs, it all depends on the brand and model, but the principle of their operation is the same. The main modes that are needed are “Frying” or “Baking” and “Stewing”.

To prepare delicious borscht in a slow cooker, it is better to use homemade chicken. It is from this that the broth will be very rich and strong. It is better to prepare it in advance. To do this, a piece of chicken, about a quarter of it, needs to be washed well, put in a slow cooker and filled with water, add a small onion. Then add salt, one bay leaf and your favorite spices. Turn on “Quenching” for about one hour. When cooking in the “Stew” mode, remember that the broth is quietly simmering and not boiling. Therefore, there is no need to overfill the chicken with water. Most often, the amount that you poured after cooking in a slow cooker is preserved and does not boil away.

Ingredients:

Potatoes – 4-5 pcs.
Onions – 1-2 pcs.
Carrots – 1 pc.
Sweet pepper – 1 pc.
White cabbage
Garlic – a few cloves
Tomato paste – 1-2 tbsp.
Greens, salt - to taste.

How to cook:

We clean and wash the carrots, onions and sweet peppers. Finely chop the onion and pepper. Three carrots on a fine grater.
Set the “Frying” mode. If your multicooker does not have such a program, you can turn on “Baking” for about 30 minutes. Add a little sunflower oil and fry the vegetables.
We clean and wash the beets. Grind it on a coarse grater and add it to the fried vegetables.
After about five minutes, add tomato paste to the frying, 1 - 2 tablespoons. Mix. Then fill with pre-prepared broth.
While the vegetables are stewing, peel the potatoes. Dice it into small cubes and wash it several times. This allows you to remove excess starch. Add to the dressing.
Finely chop the cabbage and garlic and add them to the soup.
We sort through the cooked chicken, cut the flesh into small pieces and also put it in a bowl. Add the remaining broth and turn on the “Stew” mode for about 20 – 30 minutes.
Close the lid of the multicooker.
When there are a few minutes left before the end, you need to add salt and finely chopped herbs, dill and parsley to taste.
Serve with sour cream.

Borscht with beans in a slow cooker

It is thanks to the multicooker that you can cook borscht in a slow cooker with beans with a rich broth that retains all the beneficial vitamins, aroma and color.

It is best to cook borscht in a slow cooker using pre-cooked meat broth. To do this, you need to put a well-washed and peeled piece of meat, for example, beef ribs, into the multicooker bowl and add water. Add a whole onion, salt to taste, bay leaf, peppercorns and spices. Turn on “Quenching” for about one hour. If you don’t have time to prepare in advance, you can cook the meat and vegetables right away.

But the beans must be soaked before cooking, for a while depending on what kind of beans you have. If the beans are old, they need to be soaked in water overnight, but young beans can be soaked for several hours. Then it should be washed several times.

Ingredients:

Beans – 1 tbsp.
Beef meat – 200g.
Beets – 1 – 2 pcs.
Onions – 1 – 2 pcs.
Carrots – 1 pc.
Cabbage
Tomato paste – 1 – 2 tbsp.
Salt, sugar, vinegar, herbs.

How to cook:

If you did not prepare the broth in advance, then wash the meat and prepare it in small pieces. Turn on the “Baking” mode, add a little vegetable oil and lightly fry the pieces of beef in it.
Wash and peel onions, carrots and beets. Finely chop the onion, carrots and beets on a grater. Then add all the vegetables to the meat and continue frying. If you prepared the broth in advance, then simply fry the vegetables in the “Frying” or “Baking” mode.
Turn on the “Extinguishing” mode for 30 – 40 minutes.
Add tomato paste to the frying and add broth or, if there is none, water. Let it simmer.
Wash, peel and finely chop the potatoes. Wash the cut potato cubes several times. We put it with the vegetables. Pour in the remaining broth or water.
Finely chop the cabbage. Add prepared beans and chopped cabbage to the soup.
Add one teaspoon of sugar and about a tablespoon of vinegar.
When there are about five minutes left before the end of cooking, add salt to taste, add finely chopped garlic and fresh herbs.

Delicious Lenten borscht with celery in a slow cooker

Lenten borscht in a slow cooker is a good solution for lunch during Lent. After all, it is during Lent, which lasts 40 days, that every housewife thinks about what to cook that is nourishing and at the same time low-fat. At this time, many people, and not only believers, strive to cleanse their bodies and put their minds in order.

There are different types of borscht, for example, with beans or mushrooms, lard or sausages. But what to do when your family members decide to fast, you need to feed them. The solution is cooked lean borscht in a slow cooker.

For cooking we will need modes such as “Frying” and “Stewing”. If you don’t have the first mode, you can use “Baking” to fry vegetables.

Ingredients:

Potatoes – 2-3 pcs.

Cabbage

Carrots – 1 pc.

Onions – 1-2 pcs.

Celery stalk – 1 pc.

Celery root

Beets – 1-2 pcs.

Garlic, lemon - a few cloves

Salt, sugar, bay leaf, ground pepper, seasonings

Fresh greens.

How to cook:

We wash and clean the vegetables. Finely chop the onion and celery. Grate the carrots. Fry all the prepared vegetables in a small amount of sunflower oil, using the “Frying” or “Baking” mode.
Add seasonings that you like, for example, suneli hops, Italian herbs or curry. Salt, add peppercorns and bay leaves for a brighter taste and aroma.
Peel and finely chop the potatoes. We rinse it several times and then add it to the fried vegetables.
Now finely chop the cabbage. Wash and peel the beets, as well as one onion. We put it all in the slow cooker. We also add a couple of lemon slices. The whole onion will add flavor, and the lemon will replace the vinegar. If there is no lemon, then you can add one tablespoon of vinegar. At the end of cooking, the cooked whole onion and lemon should be removed and thrown away.
Pour water, add salt and sugar. Turn on the “Extinguishing” program for about one hour.
When there are a few minutes left before the end of cooking, you need to remove the cooked beets and grate them or chop them in a blender. Then add it back into the bowl. This will add vibrant color and flavor.
Add finely chopped or pressed garlic and fresh herbs, dill and parsley.
Let it sit for 20-30 minutes and you can serve.

Borscht with beef in a slow cooker

Ingredients:

0.5 kg beef;
400 g cabbage;
100 g onion;
150 g potatoes;
100 g carrots;
300 g beets;
3 tbsp. l. tomato paste;
3 cloves of garlic;
salt, pepper and bay leaf;
3 tbsp. vegetable oil, half a lemon.

How to cook:

We clean the onion and cut it smaller. Pour vegetable oil into the multicooker bowl and fry in the “Baking” mode.
Peel the carrots and grate them on a coarse grater. After the onion has been fried a little, we can add carrots to it and leave them to simmer for 10 minutes.
Add tomato paste, stir and simmer for another 5 minutes.
We clean and grate the beets on a coarse grater. The beets are added to the multicooker bowl along with the juice of half a lemon. Lemon is used to preserve color. Add salt and pepper all together and leave to simmer for 15 minutes, stirring the ingredients in the bowl from time to time.
Cut the beef into small cubes.
Peel the potatoes and cut them into cubes too.
The cabbage must be finely chopped.
Place all prepared ingredients (potatoes, meat and cabbage) into a bowl, add bay leaf and black peppercorns.

Today we will tell you how to cook borscht in a slow cooker. Using different ingredients and different heat treatments, you can make an incredibly hearty red or green soup that will definitely appeal to all members of your family.

How to cook borscht in the Polaris multicooker?

Most housewives believe that cooking borscht is very time-consuming and difficult. But that's not true. Red soup is easy and quick to make, especially if you use the simplest recipe for its preparation.

So, before you cook delicious borscht in a slow cooker, you need to make sure you have the following components:

fresh beef on the bone - approximately 500 g;
white cabbage - about 400 g;
onions - 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 - on the tip of the knife.

Component Processing

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

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

Heat treatment of a red dish

Before cooking borscht in a slow cooker, put the beef on the bone in a bowl, add water, salt, add bay leaves and cook in the “Soup” mode for 42 minutes. After this time, the meat is removed and cooled. After this, the pulpy parts of the beef are separated from the bones and cut into large pieces.

After returning the meat to the broth, fresh cabbage, onions, beets and carrots are also added to it. After peppering all the ingredients, cook them at the same temperature for 15 minutes. After this, potatoes, spicy tomato paste and citric acid are added to the soup. After mixing all the ingredients, cook them for another 25 minutes.

Finally, crushed garlic cloves are placed in the broth and kept with the “Warming” program turned on for ¼ hour.

We present it to the table

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

Cooking borscht with maximum calorie content

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

To implement this method we will need:

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

How to prepare the ingredients?

To get a more satisfying and nutritious borscht, you need to use two types of meat: beef and pork. They are washed thoroughly and all inedible elements are removed. After this, they begin to process the vegetables. Potatoes, beets, carrots and onions are peeled and then chopped. The first two ingredients are cut into cubes, and the last ones into cubes. Fresh cabbage is also chopped separately (in thin strips) and sauerkraut is washed in a sieve.

Extinguishing process

Before you start preparing red soup, some of the products must be heat treated in advance.

Place beet slices in a multicooker bowl, add sunflower oil and simmer for about 10 minutes. Then table vinegar and ground pepper are added to the dishes and heat treatment is continued for another 5 minutes.

Frying process

After the beets are stewed, they are placed on a separate plate, and onions and carrots are placed in the multicooker container. After seasoning the ingredients with sunflower oil, they are cooked in the “Baking” mode for ¼ hour. During this time, the vegetables should become completely soft and crispy. The products are seasoned with pepper and salt, and then placed on a separate plate and the preparation of the first course begins.

Cooking process

After frying and stewing the vegetables in a slow cooker, you should begin preparing the meat broth. To do this, place pork and beef, bay leaf and salt into the bowl of the device. All products are filled with plain water and the “Soup” program is turned on. In this mode, the dish is cooked for an hour.

After time, the meat is removed, cooled and cut into large pieces. As for the finished broth, sauerkraut and fresh cabbage are placed in it. Both ingredients are cooked for 20 minutes. Then previously boiled meat and potatoes are added to them. After ¼ hour, add stewed beets to the same broth.

After mixing all the ingredients, cook them in the “Soup” mode for 10 minutes. After the potatoes and beets become soft, add sauteed vegetables to the dish, mix thoroughly and turn on the “Warming” program for 3-6 minutes.

Presented to the dinner table

Having prepared the red and high-calorie soup at home, it is poured into bowls and then served to 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 a Redmond multicooker?

Few people know, but borscht can be not only red, but also green. To prepare such an unusual dish, different ingredients are used (rhubarb, nettles, etc.). However, we decided to make lunch using 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 carrots - 1 pc.;
fresh veal - about 1 kg;
dill and parsley - several sprigs;
large boiled eggs - 3 pcs.;
large onion - 1 head;
freshly picked sorrel leaves - a large bunch;
dried bay leaf - 2 leaves;
sunflower oil - at your discretion;
ground pepper, salt and other spices - use to taste;
water - optional (for broth);
rich sour cream - use when serving soup.

Processing the ingredients

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

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

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

Sautéing vegetables

Before cooking green borscht in a slow cooker, you need to not only prepare all the ingredients, but also fry some of the vegetables. The onion and carrots are placed in the bowl of a kitchen appliance, seasoned with oil and fried in the “Baking” mode until completely transparent. Then the ingredients are placed on a plate and the soup begins to be cooked.

Cooking green borscht

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

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

After the soup is completely cooked, add previously fried vegetables to it and leave in the “Warming” mode for 10-15 minutes.

We present a hearty and nutritious dish to the dinner table

As you can see, there is nothing complicated in preparing green borscht from sorrel. It should be served exactly the same way as red soup. To do this, the dish is distributed into deep plates, flavored with sour cream or mayonnaise and presented along with a piece of white or black bread.

To prepare delicious borscht, you must adhere to the following rules:

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

Almost every Ukrainian family prepares borscht. Moreover, as a rule, the ingredients for this dish are the same, but the taste is always different. But there is one generally recognized feature: real Ukrainian borscht must certainly be thick and rich.

Delicious borscht is always prepared with meat broth, most often from beef or pork on the bone. Moreover, it is better to take brain bones; they make a rich broth.

The required ingredients are white cabbage (fresh or pickled), carrots, potatoes, onions, beets, potatoes, garlic, tomatoes (or tomato juice), and beans. Bell peppers, herbs and spices significantly improve the taste of the dish.

Housewives often season borscht with lard: at the end of cooking, a small piece is finely chopped and thrown into the pan with the dish.
Ingredients:

Meat (beef) – 0.5 kg;
Potatoes (large) – 2 – 3 pcs.;
Beets – 1 pc.;
Carrots – 1 pc.;
Cabbage – ¼ head;
Beans – 0.5 tbsp.;
Bell pepper – 1 pc.;
Onion – 1 pc.;
Garlic – 2 cloves;
Tomato juice – 200 ml;
Vegetable oil;
Salt;
Allspice;
Greenery.

How to cook borscht in a slow cooker

First of all, prepare the borscht dressing. To do this, pour 4-5 tablespoons of odorless vegetable oil into the multicooker bowl, add peeled and chopped onions. Turn on the “Frying” mode.

After 5 minutes, add the carrots, chopped into thin cubes, into the multicooker. Some housewives simply grate vegetables. This is, of course, faster and easier, but the borscht becomes more like porridge, and the individuality of each vegetable is lost.

After the carrots, add the beets. Moreover, it is also recommended to cut it into strips using a sharp knife. Sauté vegetables for 15 – 20 minutes.

Then add bell pepper, garlic, tomato juice and simmer for another 10 minutes. Vegetable dressing for red borscht is ready! Now transfer it from the multicooker to another container.

Next you need to cook the meat broth. To do this, place the meat in boiling water, bring to a boil, boil for 2 minutes and drain the resulting first broth. Rinse the meat thoroughly, add clean water and set to cook. In the Philips multicooker, delicious borscht is prepared in the “Stew” mode.

After 30 minutes, add the previously washed and sorted beans to the broth. Cook for 25-30 minutes.

Wash the potatoes with a brush, remove the skins and cut into cubes of about 2 cm. Place in a slow cooker. At this stage, salt the future borscht to taste.

After 10 minutes, add finely shredded cabbage to the dish.

After this, after 5 minutes, add the sautéed vegetables (onions, carrots, beets) into the broth.

And then - chopped herbs, bay leaf, pepper. Add salt if necessary. And also a little sugar if it’s too sour. Let the dish simmer for 2-3 minutes and turn off.

Red borscht in a slow cooker is ready! Be sure to let it sit before serving. And then, sprinkle with sour cream, adding chopped herbs and donuts to boot, serve.

Borsch is the national first dish of Ukrainian cuisine. Modern housewives are increasingly preparing borscht in a slow cooker. The miracle saucepan allows you to calmly go about your business; only a signal from the device will notify you that everything is ready. Any model of multicooker is suitable for cooking.

To make the dish as rich and satisfying as possible, it is better to take the meat on the bone.

In addition to pork (half a kilo), the following will be used: 2 medium beets, 3 potatoes, 2 ripe tomatoes, a pair of garlic cloves, 230 g 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 be cooked for about an hour.
All vegetables are thoroughly washed and peeled. The beets are coarsely grated, 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 added to the liquid. You can sweeten the dish slightly to taste.
Next, in the “Soup” program, cook for 35-45 minutes.

Borscht is served with homemade sour cream.

To make the borscht brighter, add beetroot infusion to it. To do this, pour a glass of hot broth over the chopped beets, add a teaspoon of vinegar and bring to a boil.

Chicken recipe

The first course will also be less rich but tasty 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 of fresh cabbage, salt, granulated garlic, 3 large spoons of tomato paste.

The chicken is cut into small pieces. In the “Frying” program, it cooks in any fat for 7-9 minutes.
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.
The ingredients in the bowl of the device are poured with 2 liters of warm water mixed with the paste.
The device switches to the “Extinguishing” mode. Borscht in a slow cooker with chicken will take 45 minutes to cook.
The beets are grated on a coarse grater and stewed with a small amount of vegetable oil in a regular frying pan for 6-8 minutes.
About 10 minutes before the soup is ready, salt it, add beets and granulated garlic.

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 desired mode.

From sauerkraut

Sour cabbage used instead of fresh vegetable. Every housewife should definitely try this version of borscht.

In addition to 370 g of 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, a little. a spoonful of granulated sugar and table vinegar.

The ribs are well fried on all sides in the “Baking” program in 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.
The beets are peeled and grated on a grater with medium divisions. It also goes into the bowl of the device along with vinegar and sugar. The simmering continues for another 5-7 minutes.
All that remains is 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 housewife has time, then it is worth leaving the dish to simmer for another hour.

Lenten borscht in a slow cooker

Soup without meat can also be tasty and nutritious. Especially if you prepare it correctly. The following ingredients are used for this: large beets, carrots, 1 liter of drinking water, onions, salt, 3 potato tubers, 220 g of fresh cabbage, bell peppers, aromatic herbs.

The cabbage is finely chopped, the onion is chopped into cubes, and the carrots are grated on a coarse grater. All prepared vegetables are placed in the multicooker bowl. A little water and non-fragrant 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.
Cook for 70 minutes in the “Soup” mode.

The dish is served with fresh homemade bread.

With added beans

Beans are an excellent substitute for potatoes in the soup under discussion.

In addition to 1 tbsp. of this canned red product, take: 2 beets, salt, carrots, 3 large spoons of tomato paste, an onion, a large handful of chopped cabbage, 1 large spoon each of table vinegar and sugar, 1.5 liters. water.

You can cook borscht according to this recipe in a slow cooker very quickly.

All vegetables, except beets, are washed, peeled and placed in the oven container.
Canned beans are poured on top along with the liquid from the can.
Tomato paste, sugar, salt and vinegar are added.
Peeled beets are cut into several parts and placed in a special stand - a container for steaming.
In the “Stew” program, the dish is cooked for 45 minutes.
Next, the beets are grated, put into borscht, and kept heated for another 15 minutes.

This version of borscht is delicious served even cold.

With beef

To make the taste of the dish as rich as possible, it is better to choose meat on the bone.

In addition to beef (220 g), you need to prepare: tomato, carrot, sweet pepper, beetroot, onion - 1 piece each, 150 g of fresh cabbage, salt, 3 garlic cloves.

All vegetables, except cabbage, are washed, chopped randomly and cooked in any fat for 5-7 minutes in the “Frying” program. It is best to pass the garlic through a press.
Together with the pieces of meat, the ingredients are fried for another 12 minutes with constant stirring.
All that remains is to pour 2.5 liters of water into the device’s container, add shredded cabbage, salt and cook the dish for about an hour in the “Soup” program.

Before serving, sprinkle chopped fresh dill into each plate.

Red borscht in a slow cooker

The obligatory 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, use: 3 large spoons of tomato paste, a slice of butter, salt, half a head of cabbage, a pinch of vegetable seasoning.

Vegetables, except beets, are randomly chopped and placed in the bowl of an electric saucepan.
The components are filled with 3 liters of water. The beets are sent whole into the container.
The mass is salted and sprinkled with seasoning. The dish takes 25 minutes to prepare. in the "Soup" program.
The beets are coarsely grated, mixed with tomato paste, melted butter and returned to the borscht.
The soup is cooked for another 12 minutes.

Before serving, the borscht should steep thoroughly.

Some housewives boil the potatoes whole, and at the end remove them, mash them with a spoon and return them to the borscht.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

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 multicooker. It facilitates the process, reduces time costs and adds richness and flavor to the broth. 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 begins cooking borscht in a slow cooker by preparing the products and processing them. The main components of a delicious dish are broth with pieces of meat or vegetables, beets and tomato paste. Be sure to add cabbage, potatoes, and onion-carrot dressing to the soup. If desired, season the borscht with roots, spices, herbs and beans; beans can be added.

Sugar beets are best for borscht; you can use them already boiled and stewed in advance, or raw or lightly fried. The aromatic soup will retain its brightness if you grease the beet slices with vinegar essence or lemon juice. Cooking the root vegetable in its skin using water acidified with vinegar also preserves its color. The beets are prepared in another pan, separately from other products, and placed 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 high-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 version of cooking broth involves the use of minced meat or stew, while the lean version does without meat at all.

When boiling broth on meat, it is better to keep it for a long time to obtain richness. The bones are cooked for up to six hours, the meat for up to three, and the foam is removed during the process. 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 away, and the pulp is removed from the bones and used for the main composition of borscht.

Borscht recipe in a slow cooker

Any cook will need a step-by-step recipe for preparing borscht, which will help make a traditional tasty delicacy. It’s better to start with simple options - lean or those that use canned food (stew) as a base. Professionals will be able to cook classic borscht, with beans or the addition of pork ribs. Using a multicooker greatly simplifies the process.

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

Number of servings: 10 persons.
Calorie content of the dish: 42 kcal.
Purpose: for lunch.
Cuisine: Ukrainian.

The following detailed instructions will explain how to cook Ukrainian borscht in a slow cooker. According to it, you will get a spectacular first course, delighting the household with its pleasant aroma and richness. It is better to use beef brisket with a minimum percentage of fat content for cooking, so that the finished rich soup is not too fatty, but is 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 and cut into portions.
Peel the cabbage head from the top leaves and cut into strips.
Cut the potatoes into cubes, grate the beets on a fine grater, and do the same with the carrots.
Chop the onion into small cubes.
Pour oil into the bottom of the multicooker-pressure cooker, set the “Fry” function, fry the onion for three minutes, add the carrots.
After three minutes, add the beets, after two minutes, pour in the juice and tomato paste. Fry 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 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.

Chicken borscht in a slow cooker differs from meat borscht 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 have beneficial properties and are 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;
onion – 100 g;
garlic – 2 cloves;
tomato paste – 30 ml;
vinegar – 20 ml;
salt – 10 g;
pepper - a pinch;
parsley - 2 stems;
water – 3 l;
cabbage – 0.3 kg;
beets – 0.3 kg;
carrots – 0.2 kg.

Cooking method:

Pour water, add pieces of washed breast, set the “Soup” or “Cooking” mode for half an hour.
Coarsely grate the beets and carrots, cut the potatoes into cubes, chop the onion with garlic cloves, and chop the cabbage.
In another frying pan, fry the onion and carrots, after five minutes add salt, add beets, add 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 into the bowl with potatoes and cabbage. Cook for half an hour in the selected mode.
Add frying, greens, cook for 10 minutes, let it brew.

Borscht with sauerkraut in a slow cooker

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

Borscht made from sauerkraut in a slow cooker will have a pleasant sourness and rich taste. You can use fermented vegetables for cooking yourself or purchased in stores, but you need to make sure that the pickling is done without vinegar to avoid excess acidity in the finished dish. The soup is seasoned with rich sour cream, sprinkled with garlic flakes 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 the bowl with oil, add chopped onions and grated carrots, set the “Baking” program for 15 minutes.
Add pieces of meat, grated beets, and potato slices. Set the mode to repeat for 20 minutes.
Place shredded cabbage, grated garlic, tomato paste, and season with spices.
Pour boiling water over it and set the “Stew” program for 40 minutes.

Lenten borscht in a slow cooker

Cooking time: 1.5 hours.
Number of 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 worrying about the extra pounds deposited on the waist or stomach. A large amount of fresh cabbage, shredded into thin strips, adds satiety to the dish.

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, grate the carrots coarsely, and fry until translucent using the “Fry” function.
Coarsely grate the beets. Send half for frying, and pour boiling water and vinegar into the rest. Season the roast 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, 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.
Number of servings: 10 persons.
Calorie content of the dish: 45 kcal.
Purpose: for lunch.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

Cooking borscht in a slow cooker with beans will be easy if you follow the steps in the instructions below. It differs from cooking using a saucepan in that the beans can be soaked for just two hours rather than a day or night. Due to prolonged simmering in the slow cooker, the beans will be boiled and will have the optimal consistency, without becoming 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, cut the beets into pieces, and 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 granulated sugar and vinegar.
Lay out the cabbage and beans, pour in boiling water and add salt. Season with bay leaf and spices, set the “Soup” program for two hours.
10 minutes before the end, add chopped garlic and 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.

It is rational to prepare borscht with beets in a slow cooker according to the classic recipe, which is given below. It will yield three liters of delicious soup that everyone loves. 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 pampushki or dough dumplings to the 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 out the oil, sauté the chopped onion and herbs for five minutes at the “Frying” mode.
Add grated carrots and fry for five minutes.
Add small pieces of sweet paprika, after five minutes add grated beets, vinegar, sugar.
Stir, cook for 10 minutes.
Add pieces of meat, fry for 15 minutes, pour in tomato paste.
Cover with water and simmer for 10 minutes.
Add potatoes in wedges, cabbage in strips, and bay leaf. Set the “Soup” mode for an hour and a half.
Add crushed garlic 10 minutes before.

How to cook borscht in a slow cooker with meat

Cooking time: 1.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 46 kcal.
Purpose: 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. It is better to take them chilled or slightly smoked to give the finished dish an original taste and a pleasant tart aroma. Vegetables fried not in sunflower oil, but in ghee, will add special notes to the broth. It’s 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 the fruit;
greens – 30 g.

Cooking method:

Grate the carrots and beets coarsely, chop the onion, chop the cabbage into strips, chop the tomatoes into cubes, squeeze the garlic through a press.
Add carrots and onions and fry for five minutes in the “Fry” program.
Add chopped ribs and tomatoes and simmer for five minutes.
Add potato cubes, cabbage, half the beets, and sugar.
Pour in hot water and simmer for an hour at the selected function.
Mix the remaining half of the beets with a glass of boiled water, pour in lemon juice, and boil.
Pour the resulting broth into the finished soup, season with garlic and chopped herbs.

Borscht with beef in a slow cooker

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

The following step-by-step instructions with a detailed explanation of each stage will teach you how to cook borscht in a slow cooker with beef. To make a delicious dish, you will need brisket or beef pulp, which will quickly cook inside the device. It is good to serve the resulting soup with garlic-scented dumplings, 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, and the beets into strips. Chop the garlic and herbs.
Place all the ingredients in a bowl, add water, tomato paste, and season with spices.
Close the lid and set the “Soup” mode for half an hour.

Borscht with pork in a slow cooker

Cooking time: 1.5 hours.
Number of servings: 12 persons.
Calorie content of the dish: 45 kcal.
Purpose: for lunch.
Cuisine: Ukrainian.
Difficulty 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 when you don’t have enough free minutes, so it’s good to replace the finished broth with your usual 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 pieces, fry on the “Baking” program, and season with spices after 20 minutes.
Grate the carrots and chop the onion. Serve with the meat with crushed garlic, tomato cubes and grated beets.
Simmer for 15 minutes, add potato cubes, cabbage strips, tomato paste, and season with oregano.
Pour boiling water over it and cook for an hour using the “Stew” function.

Borscht in a slow cooker without cabbage

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

Borscht without cabbage in a slow cooker will turn out with an exquisite aroma and moderately thick. If you want to maintain its thick consistency, you can increase the amount of potatoes - add some of the tubers whole, boil them, and finally grind them into puree using a potato masher. The resulting dish in a slow cooker is distinguished by its bright 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.;
sweet pepper – 1 pc.;
greens – 25 g;
vegetable oil – 60 ml;
tomato puree – 300 g.

Cooking method:

Heat the oil in the “Baking” mode, add the grated beets, and sauté for five minutes. Add onion cubes and carrot sticks, after five minutes slices of bell pepper.
Pour in tomato puree and let sit for three minutes.
Add potato cubes and fill with broth.
Set the “Stew” mode, leave for an hour, season with herbs.

To make the delicious borscht in a slow cooker more rich, lightly fried potatoes are added to it, after which cabbage is added. When adding onions, roots, sweet peppers and tomatoes, they are sautéed. To make the resulting borscht distinctively spicy, it can be cooked with the addition of bay leaves, garlic flakes and allspice peas. It is good to add lard, softened with onion and garlic salt, five minutes before the end. Green summer borscht can be made by using spinach, nettle or sorrel instead of beets.

Video: Green borscht in a slow cooker

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Borscht in a slow cooker - step-by-step recipes with photos. How to cook Ukrainian or classic borscht in a slow cooker