How to make borscht in a slow cooker. Borscht in a slow cooker: recipes with photos

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 the person, meanwhile, under the influence of various food additives, sauces and flavors 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 homemade foods 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 taken the same, only it is cooked faster.

The traditional recipe involves the use of beef on the bone for borscht, or beef with pork. However, modern kitchen appliances 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. It is also prepared quite simply, and the taste cannot always be distinguished 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 new ideas. How to cook borscht in a slow cooker? Recipes with photos will give the answer. It is best to use step by step instructions from the website. Learn to cook using new technologies, make borscht in a multicooker according to the instructions, step by step recipe 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 in the "Soup" mode it is boiled for about 45 minutes;

After that, the meat must be removed and cooled. Having separated the pulp from the bones, it is cut in 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 garlic cloves to the finished dish, but then the dish must be kept in the "Warm up" mode for another 10 minutes;

Aged borscht is laid out on plates and served with sour cream or mayonnaise.

Lovers of sourness in their dishes can use the appropriate products to 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.

Content:

The multicooker has long become an indispensable assistant in the kitchen for many housewives. Borscht cooked in a slow cooker cannot leave anyone indifferent, because it turns out to be much tastier than on the stove.

Such borscht can only be compared with the one cooked in a cast iron in a Russian oven. Having cooked a dish at least once in a multicooker, you no longer want to do it with a pan, standing at the stove and constantly monitoring the cooking process. After all, it is better to devote free time to yourself and your family. In addition, the recipe for cooking borscht in a slow cooker is very simple and you will need the same products as for cooking borscht in the usual way. So, let's look at the most popular recipes for cooking borscht in a slow cooker.

Ukrainian borscht in a slow cooker

The recipe for making classic Ukrainian borscht is known to everyone. However, each housewife has her own zest, which gives the borsch an unforgettable taste. The recipe for Ukrainian borscht cooked in a slow cooker also has its own secrets and tricks, which is why it turns out to be very tasty and rich. In addition, if there is a pre-cooked broth, then this dish can be prepared literally in an hour.

Ingredients:

• beef - 1 kg
• white cabbage - 355 g
• carrots - 320 g
• beets - 355 g
• onions - 1 head
• potatoes - 520 g
• juice of half a lemon
• tomato paste - 2 tbsp l.
• fresh tomatoes - 300 g
• vegetable oil
• salt, sugar
• garlic
• spices

Preparation:

If there is no broth cooked in advance, then you need to start cooking with this. Rinse and dry the beef thoroughly. Put meat in a multicooker bowl and fill it with water. Set the “soup” mode and cook the meat for 1.5 hours. After that, filter the broth into another dish to empty the bowl. Then half of the carrots are grated, and the onion is finely chopped. Then the beets, cabbage and the remaining carrots are cut into strips.

Set the "baking" mode on the multicooker. Pour a little into the bowl vegetable oil and put chopped vegetables (except cabbage), fry them for 8 minutes. Then add tomato paste, salt and sugar. A little cooled boiled beef cut into portioned pieces and added to fried vegetables. Strained broth is poured into a bowl and chopped cabbage is added. The multicooker is switched back to the “soup” mode and cooked for 50 minutes.

10-15 minutes before the end of cooking, add chopped fresh tomatoes, bay leaf, lemon juice and crushed garlic. You can serve borscht in 20 minutes after cooking, as it should be infused a little. The recipe for cooking such borscht does not require high culinary skills, and a novice hostess will cope with it.

Ukrainian borscht recipe

Ingredients:

• meat - 500 g
• onion - 1 head
• carrots - 1 pc.
• potatoes - 4 pcs.
• cabbage - 300 g
• tomato sauce - 2 tbsp l.
• salt pepper

The meat is washed with running water, dried and cut into portions. If the meat is not very fatty, then you must first pour 1 tbsp into the bottom of the bowl. l. vegetable oil, and then spread the meat. Peel, wash and cut carrots and onions into small pieces. Potatoes and beets also need to be peeled and washed. Then the beets need to be cut into two parts, and the potatoes - into small cubes. Peel the cabbage from the top leaves, chop.

Put the prepared vegetables in a slow cooker, fill with water, add bay leaves, salt and spices. We set the “stewing” mode for 1.5 hours. 5 minutes before the end of cooking, the beets must be removed and cut into small pieces. Then add it back to the bowl. Bring the borsch to readiness and let it brew for about 10-15 minutes. Serve the dish with sour cream and herbs.

Borscht with fish in a slow cooker

The recipe for cooking borscht with fish in a multicooker assumes the presence of a ready-made borsch dressing. If there is none, then it is prepared in the same way as for Ukrainian borscht.

Ingredients:

• white cabbage - 250 g
• tail and head of red fish (salmon, trout, salmon)
• fillet of red fish - 300 g
• onion - 1 head
• carrots - 2 pcs.
• bay leaf - 3-4 pcs.
• dressing for borscht
• vegetable oil - 1 tbsp. l.
• salt pepper
• parsley

Preparation:

We set the “soup” mode on the multicooker. We put the head and tail in the bowl, add a little water and cook for about an hour. After the expiration of time, filter the resulting broth. Then we switch the multicooker to the “baking” mode. Cut the onions into small pieces, carrots into strips. Pour vegetable oil into a bowl and lay vegetables. Fry them until soft. Then again switch the multicooker to the “soup” mode. Chop the cabbage and add to the fried vegetables. Pour the broth into the bowl, put the fillet of red fish and, if necessary, add some water. We cook for about an hour more. Add the borsch dressing 10 minutes before the end of cooking. When serving, add finely chopped parsley to the borscht. This recipe is perfect for fasting days.

Borscht with chicken in a slow cooker

This recipe will take longer than the previous ones, but the dish is delicious. To prepare it you will need:

• any part of the chicken
• carrots - 1 pc.
• onions - 1 head
• beets - 1-2 pcs.
• potatoes - 3-4 pcs.
• cabbage - 250-300 g
• green beans - 100 g
• lemon juice - 2 tbsp. l.
• salt, spices

Preparation:

Wash the chicken, dry it a little and cut into small pieces. Peel the potatoes, wash and cut into cubes. Finely chop the cabbage. Cut the onion into small pieces, carrots into strips. Put the chicken and all the chopped vegetables into the multicooker bowl, add green beans... If there are fresh tomatoes and Bell pepper, you can add them too. Season with salt, add your favorite spices and bay leaf. Then we add water. We install a special basket-steamer on top and put the beets in it. If the beets are large, then they need to be cut into several pieces. If it's small, then you don't have to. We turn on the multicooker and set the “quenching” mode for 1.5 hours.

Squeeze 2 tbsp from half a lemon. l. juice. If there is no lemon, then it can be replaced with citric acid diluted in water. After 1.5 hours have passed, take out the basket of beets. Let the beets cool slightly and rub them on a coarse grater, mix with lemon juice or diluted citric acid. We spread the beets to the rest of the products in the multicooker bowl. Mix everything and bring the borsch to a boil in the “baking” or “steaming” mode. As soon as it begins to boil, the multicooker must be turned off, since with a long boil the borscht with beets loses its color. Ready borsch pour into small plates and add sour cream and herbs to it.

Green borscht recipe with sorrel

Ingredients:

• chicken or pork - 500 g
• onion - 1 head
• carrots - 1 pc.
• potatoes - 3-4 pcs.
• eggs - 3 pcs.
• sorrel - 1 bunch
• rice - 2-3 tbsp.
• bay leaf - 1-2 pcs.
• dill, parsley
• green onions

Wash the meat, dry it and cut into small pieces. Peel and wash potatoes, carrots, onions. Grate the carrots, chop the potatoes and onions. Put meat, potatoes, onions and carrots in the multicooker bowl. Add spices, bay leaves, salt. Fill with water and set the “extinguishing” mode for 1.5 hours. The recipe assumes the presence of young meat, since the old one may not be stewed very well during this time. Add rice 20 minutes before cooking.

Eggs must be boiled separately. Then peel and cut into cubes. Finely chop the dill, parsley, green onion and sorrel and add at the very end of cooking. After that we set the “baking” mode and bring the borsch to a boil. It is not necessary to boil for a long time so that the greens are not digested. When serving, add a little sour cream to the borscht.

Green borscht recipe with nettle

Ingredients:

• any part of the chicken
• eggs - 4 pcs.
• potatoes - 3 pcs.
• rice - 2 tbsp. l.
• large bunch of nettles
• onions, carrots - 1 pc.
• greens - parsley, dill, green onions
• salt, spices

Wash the chicken, dry it and put it in the multicooker bowl, add water and set it to cook for one hour, setting the “stewing” mode. Cook eggs separately, peel and chop. After the meat is ready, take it out and cut it into small pieces. Strain the broth. Peel the vegetables, chop and put them in a bowl along with the chopped meat. Fill everything with strained broth. Add the parsley and washed rice. We turn on the “extinguishing” mode for 1 hour.

Preparing the nettles and herbs. We sort out the nettle, remove the roots, wash it well, cut it not very finely. Cut the greens into smaller pieces. The nettle must be young, only then the borscht will turn out to be tasty and healthy. 5 minutes before cooking, add nettles, herbs and eggs to the meat with vegetables. We bring the borsch to readiness. Add sour cream before serving.

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Description

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

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

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

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

Ingredients

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

Cooking steps

First, let's prepare all the vegetables. Wash beets, carrots, onions and potatoes well. Peel the vegetables and start slicing. Beets must be cut into thin strips, onions into small cubes, and carrots into half rings.



Submerge the chopped vegetables in the multicooker bowl, set the "Fry" mode and fry the vegetables for five minutes. As they cook in a multicooker at own juice, vegetable oil only needs about a teaspoon.



In the meantime, wash and peel off the seeds. bell pepper... Cut it into cubes or strips and send it to the multicooker with the rest of the vegetables. Stir well and fry for another five minutes. It is the Bulgarian pepper that will give your multicooker borscht an amazing smell and fresh taste.



Let's prepare the potatoes and meat. Wash the potatoes thoroughly and peel them. Cut into large cubes. Wash the veal and also chop into large squares. Instead of veal, you can use any other meat, but it is with it that your borscht will turn out to be really dietary and very useful. After the vegetables have slightly fried, immerse the chopped potatoes, veal, black peppercorns and a few tablespoons in the multicooker bowl tomato paste... Mix all the ingredients of your future borscht thoroughly. Then pour the purified water into the bowl up to the three liter mark.



Then set the "Soup" or "First course" mode on the multicooker, the time can be set from 60 to 90 minutes. First, set 60 minutes, then try the borscht. If the taste does not seem saturated to you, set an additional 30 minutes.



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



Cut a little lard, black bread, put a few slices of juicy on a saucer onions and some garlic. Pour borscht into bowls, put sour cream for each and invite everyone to dinner. Do not be afraid to eat several bowls of this borscht, as it turns out to be low in calories and not at all fatty.



Bon Appetit!

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.

Each housewife has her own secrets in cooking borscht. We have collected the best of them in our article.

Despite the fact that the cooking technology of this dish itself is quite complicated, we will learn how to cook delicious aromatic borscht in a slow cooker simply and easily. So that it does not take a lot of time to prepare it, and the result, nevertheless, exceeds all expectations!

Why do we advise you to cook borscht in a multicooker? The fact is that cooking in this helper is easier than on the stove and the delicious rich borsch will delight the family and save the hostess's strength. From such a dish, everyone will salivate, and a brutal appetite will play out! Prepare deep bowls, fresh bread and sour cream - soon you will be feeding your household an amazing yummy.

Ingredients

• Meat - 400 g;
• Potatoes - 200 g;
• Cabbage - 300 g;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Beets - 1 pc.;
• Tomatoes - 1 pc.;
• Tomato - 2 tablespoons;
• Sweet bell pepper - 1 pc.;
• Water - 3 liters;
• Vegetable oil - 2 tablespoons;
• Salt and spices.

Preparation

Pour vegetable oil into a bowl in a slow cooker. We clean, wash and chop finely onions and carrots. Put 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 chop the bell pepper. Put it on carrots and onions, mix and leave for 3 minutes.

We clean, wash and finely chop the beets. We spread it to carrots, onions and peppers, mix and leave for 5 minutes. Turn off the "fry" mode.

We wash the meat and cut it into small pieces. We send all the meat to 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 wrinkle it with your hands. This is how the cabbage becomes soft. Then add it to the multicooker bowl.

We wash and cut the tomato into pieces, add it to all the ingredients. We also 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 leaves, salt). We do not interfere with the borscht! Just close the lid, leave the borsch to cook for another 40 minutes. The trick is that borsch does not boil, which means it remains bright red and vegetables do not boil down into an incomprehensible sticky mass.

Borscht is ready! You can serve it with fresh herbs and delicious sour cream... Remember that borscht will be much richer if it is infused for several hours. But, we assure you, you cannot resist trying this yummy right away and not taking the supplement. Enjoy your meal!

Cooking tips:

• The most satisfying and rich borscht is obtained from pork ribs.
• Never let the borscht boil after you add the beets to it. Otherwise, it will turn brown, not bright red.
• To give borsch a fresh summer flavor, add grated celery and parsley roots to the ingredients.
• If you cut the potatoes into large cubes, the potatoes will soak up the incredible aroma and flavor of the borscht and become delicious.
• Instead of lemon juice, you can use a little pickle or pickled cucumber pickle to make the borsch sour.
• Different ingredients can be used for cooking. For example, many people like borscht with red beans and mushrooms. And what about borscht with donuts! This is a real work of art.
• Instead of vegetable oil for frying vegetables, you can use pre-melted bacon - this will make the borsch a little fatter and tastier for some.
• To cook pork borscht, cook the meat for at least 40 minutes. To cook borscht on chicken, it is enough to boil the meat for 20 minutes and you can add other ingredients.
• Instead of fresh cabbage, you can put in sauerkraut. Thanks to this, both the desired sourness and a rich, bright red color will turn out.
• If you don't have a tomato or tomato paste on hand, you can use 1 to 2 cups of tomato juice.
• If there are dark films on the meat, they must be cut off.
• When boiling meat, foam may form on the broth. It needs to be removed. So do not be too lazy to look into the multicooker!
• You should never buy ready-made seasoning for this dish! The best spices to use are bay leaves, garlic, turmeric, red and black peppers.

Bon Appetit!

Probably, among the Slavs there is no such person who would 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 nutritious, tasty and hearty dish, which 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 vegetables and meat were languishing and saturated with each other, as a result of which a unique taste was obtained. Today, modern housewives can no longer imagine such a cooking process, but on the other hand, they have such an assistant in their kitchen as a multicooker, which also preserves the rich taste and vitamins in the borscht.

• To make the color of the dish bright and saturated, 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 be tastier if you learn how to serve it correctly. It would be nice to make a fragrant pasta from chopped salad with herbs and garlic. It is placed directly on the 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!