Contacts
the main/ Recipes

How to cook borscht soup in a slow cooker in March. Borscht with beef in a slow cooker

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 healthy homemade food more often, despite our eternal busyness. 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 slow cooker 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 slow cooker, borscht with chicken in a slow cooker, borscht with beans in a slow cooker 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 site. 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 new knowledge, new taste sensations and pleasant family feasts.

Now a few tips on how to cook borscht in a slow cooker:

For borscht, it is better to use beef on the bone. It is placed entirely in a slow cooker, poured with water, salted, bay leaf is added and cooked in the "Soup" mode for about 45 minutes;

After that, the meat must be removed and cooled. Having separated the pulp from the bones, it is cut 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. At the end add potatoes, tomato paste and citric acid... Final cooking will take another 25 minutes;

Crushed cloves of garlic can be added to the finished dish, but then the dish must be kept in the "Heat" mode for another 10 minutes;

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

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, each housewife knows the tastes of her household better.

Tasty, rich borscht it is very easy to cook with meat in a slow cooker. In addition, the multicooker will save everything beneficial features products. Cooking borscht in a multicooker will not take long, and the result will exceed all your expectations! Pamper your loved ones!

Recipe number 1

Ingredients:

  • Meat (beef is best) - 300 gr.
  • Potatoes - 4 pcs.
  • Carrots - 1 medium.
  • Beets - 1 pc.
  • Cabbage - 200 gr.
  • Onions - 1 pc.
  • Bulgarian pepper - 1 pc.
  • Tomatoes - 1 pc.
  • Vegetable oil for frying.
  • Tomato paste - 2 tablespoons
  • Salt, black pepper, peppercorns, bay leaf - to taste.
  • Garlic - 1-2 cloves.
  • Greens.

Preparation:

  1. Cut the meat into cubes. Grease the bowl of the multicooker with vegetable oil. Place the meat and turn on the "Baking" mode for 10 minutes.
  2. At this time, prepare vegetables: grate carrots and beets, onions, bell pepper and cut the tomatoes. After frying the meat, add prepared vegetables and tomato paste to it and fry everything together in the "Baking" mode for about 15 minutes.
  3. Peel the potatoes, cut them into cubes and add to the vegetables with meat after the beep. Fry on "Pastry" for 10 minutes.
  4. Shred cabbage. Add to a slow cooker and fry for about 5 minutes more.
  5. Add salt and peppercorns to the multicooker bowl. Pour everything with water (preferably boiled). We put on the "Quenching" mode for 1 hour.
  6. 5 minutes before the end of the mode, squeeze the garlic into a bowl, add finely chopped herbs, bay leaf.
  7. After cooking, taste it. If it seems that it is not quite ready yet, the products are harsh, then select the "Steam cooking" mode. Adjust the cooking duration according to the degree of readiness of the products.

Recipe number 2

This recipe differs from the previous one in that we prepare broth in a slow cooker. And the part is separately in the pan. So…

Preparation:

  1. Rinse the meat, put it in the multicooker bowl, add water and put on the "Soup" or "Cooking" mode. We cook for about 1 hour.
  2. Three beets and carrots on a grater, onions, bell peppers, tomatoes, cut. Put everything in a frying pan, pour in ½ glass of water and simmer for 30 minutes.
  3. Cut the potatoes into cubes, chop the cabbage.
  4. When the broth is ready. We put potatoes, cabbage in a multicooker bowl, vegetable stew, tomato paste. Salt, add peppercorns. We set the cooking time to 1.5 hours in the "Soup" or "Cooking" mode. And we go about our business.
  5. 15 minutes before cooking, add lavrushka, black pepper, herbs, crushed garlic.
  1. To make yours a juicy red, put some of the beets grated for borscht in a plate, pour boiling water over for at least 30 minutes. When the borscht with meat is ready, squeeze the beets and pour the resulting juice into the soup.
  2. For improvement taste of ready-made borscht, lard is rubbed with salt, pepper and garlic and added to the almost ready-made soup.
  3. And one more thing: do not rush to serve the borscht with meat immediately after cooking. Let it brew for about an hour!

Borscht is ready! Help yourself!

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 a photo, you will not have any questions or problems with cooking. and if you have borsch dressing, the process will be even faster.

Due to the huge employment of young people, who every now and then, build a career, lead household and seeks to devote time to his family, in the world of technology they came up with such a smart technique as a multicooker. She is truly a great helper 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. cut red borscht, you can try to cook green borscht.

Ingredients for preparing the dish "Borscht in a multicooker with beef":

Water - 1.5 l.;

Beef - 300 g;

Cabbage - 200 g;

Carrots - 1 pc.;

Potatoes - 3 pcs.;

Onions - 1 pc.;

Beets - 1 pc.;

Tomato paste - 1 tsp;

Tomato juice - 0.5 cups

Sweet peppers - 2 pcs.;

Vegetable oil - 1 tablespoon;

Garlic 2-3 cloves;

Spices: salt, pepper, bay leaf;

A piece of old bacon;

Greens to taste.

How to cook borscht in a multicooker with beef:

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


Then pour vegetable oil into the bowl - the container of the multicooker and put 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, let's press the "Start" button.


Then open the lid and take out half of the finished beets in a separate container. At this time, grate the carrots, chop Bell pepper and onions. We also cut the beef into cubes.


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


While our dressing is fried, we chop the cabbage, dice the potatoes.


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


Mix all this, salt and add spices. Click on the "menu" button and select the "cook" function, set the time to 15 minutes and start. Add finely chopped greens 5 minutes before cooking.


Borscht in a slow cooker turns out to be incomparable! Serve to the borsch yeast buns with cabbage instead of bread. Bon Appetit!

Borscht in a slow cooker with chicken


Thanks to the multicooker, now it is not difficult to cook borscht. Borscht in a slow cooker turns out to be 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 mashed potatoes while the meat is boiled and become soft and tender. There is another positive side to borscht cooked in a multicooker - there is no need to stand at the stove. Yes, my dears, it really is a fact - the stove is a thing of the past. Now we don’t monitor the broth, we don’t put the ingredients in the borscht one by one, we don’t do frying separately. We just prepare all the ingredients, put them in a slow cooker and in a couple of hours we enjoy excellent borscht, the recipe of which I am sharing with you today. According to this recipe, you can also cook borscht without meat, then you will still get lean borscht.

Ingredients for cooking "Borscht in a multicooker with chicken":

for two liters of borscht

Poultry 300 g;

Tomato paste 1 tbsp l. 4

A bunch of greenery;

Large beets ½ part;

Potatoes 4 pcs.;

Lemon juice 1 tsp;

1 carrot;

Garlic 2 cloves;

Cabbage ½ part;


Recipe for cooking borscht in a slow cooker with chicken:

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


We put vegetables and meat in a slow cooker.


Pour cold boiled water so that it covers vegetables and meat. The water can be used hot so it will boil faster in a multicooker.


Place the steaming grate on top and lay out the peeled beets. For convenience, it is better to cut the beets into large pieces. We set the "Soup" mode for one hour and close the lid of the multicooker.


An hour later, we take out the beets, cool a little and three on a medium grater.

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


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


We spread the beets into the broth. Add salt to taste and bay leaf. We close the lid of the multicooker and set the “Soup” mode for one more hour.


The multicooker will give a signal about the end of cooking, 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 finished borscht and leave in the “Warm up” mode for 15 minutes.


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


Borscht in a slow cooker with pork


Borscht in a multicooker is a real dish for real men. Real Ukrainian borscht is cooked with pork with the addition of lard. But in this recipe, we will consider how to cook borscht in a slow cooker with pork. In the previous recipes, we cooked borscht in a multicooker according to recipes with beef and chicken. There is one more option left - with pork. Although, there are also green borscht, 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 assert your title of an excellent hostess. After all, not every housewife can cook delicious borscht. But with our recipes and tips, and even with such an assistant as a slow cooker, you can cook a well-fed, rich, moderately sour and aromatic borscht.

Ingredients for cooking "Borscht in a slow cooker with pork":

Pork ribs - 300 grams;

Water - 1.5 liters;

White cabbage - 400 grams;

Sweet pepper - 200 grams;

Onions - 1 large onion;

Carrots - 1 large piece;

Potatoes - 400 grams;

Beets - 1 large;

Vegetable oil - 50 ml.;

Tomato juice - 300 ml;

Salt - a teaspoon;

Bay leaf - 1-2 pieces;

Black pepper - 0.5 teaspoon.


The recipe for cooking borscht in a slow cooker with pork:

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

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


Pour vegetable oil into the multicooker bowl. We select the "fry" mode. Put onions, carrots and beets in a bowl. Fry them together for 15 minutes. Do not forget to interfere with the frying.


Peel the potatoes and cut into 2 by 2 centimeters cubes. We spread it for frying.


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


We turn on the "Cook" mode. Without closing the lids. Cook the borscht until it boils. As soon as it happens. Turn off the cook mode. And select the "Extinguish" mode. At the same time, add chopped cabbage.


Sweet peppers, diced and tomato juice, also add to the borscht.


Cooking borscht in a slow cooker on the "stew" mode for 35 minutes. Don't forget to try borscht made with salt and pepper. If you are missing something, then add salt to your taste. Bay leaves can also be added during cooking.


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


Bon Appetit.

Video recipe for Borscht in a slow cooker

Borsch is an excellent first course, ancient, hearty and beautiful. Today there is great amount recipes for cooking borscht. In addition, modern housewives have learned how to cook this dish in a multicooker - a universal kitchen appliance for cooking. In this article, we will look at several borscht in a slow cooker.

Traditionally, borscht is considered a Ukrainian dish. national cuisine... That is why the list of popular cooking recipes of this dish it is best to start with 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;
  • onions - 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 and pepper to taste.

Cooking classic Ukrainian borscht in a slow cooker.

  1. Peel the onion, rinse, cut into small cubes.
  2. Peel the carrots, grate on a medium grater.
  3. Peel the beets, divide into 2 parts. Grate the first part of the vegetable on a coarse grater, cut the second into thin strips.
  4. Peel potatoes, rinse, cut into strips.
  5. Pour a small amount of vegetable oil into the multicooker container.
  6. Send onions, tomato paste and canned beans to the bowl of the appliance.
  7. Switch the device on to the "Express" mode, fry the contents for 10-15 minutes.
  8. Wash the meat, cut into small pieces.
  9. Chop the cabbage.
  10. Send meat, chopped cabbage, carrots and beets to the container of the device for fried onions and beans. Cover with hot water, add potatoes.
  11. Salt the contents of the multicooker, add pepper and bay leaf.
  12. Close the device tightly, set the "Extinguishing" mode for 1 hour.
  13. 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 "twist", then the recipe for borscht with prunes is just for you. Unusual ingredients will make the first course exquisite and unusual in taste, and the aroma will drive any gourmet crazy.

In order to cook borsch with prunes in a slow cooker, stock up on the following ingredients:

  • potatoes - 5 pcs;
  • onion- 1 PC;
  • carrots - 1 pc;
  • beets - 1 pc;
  • tomato paste - 2 tablespoons;
  • cabbage - 1 head of cabbage (about 200-300 gr);
  • prunes - 100 gr;
  • sugar - 1 tablespoon;
  • vinegar - 1 tablespoon;
  • garlic - 1 clove;
  • bay leaf - 2 pcs;
  • vegetable oil;
  • salt and pepper to taste.


The recipe for cooking borscht with prunes in a slow cooker.

  1. Peel the beets, rinse, and grate.
  2. Preheat the multicooker container. To do this, set the "Frying vegetables" mode.
  3. Pour a small amount of vegetable oil into a preheated bowl, put the beets in a container and sprinkle the vegetable with sugar.
  4. Fry the product, stirring occasionally, until light caramelization.
  5. When the beets have acquired the required quality, add tomato paste, a little water and vinegar to the container of the appliance. Simmer the contents for 2 minutes.
  6. Peel the carrots, grate on a coarse grater.
  7. Peel the onion and cut into small cubes.
  8. Send prepared vegetables to the multicooker bowl.
  9. Peel potatoes, rinse, cut into strips.
  10. Chop the cabbage finely.
  11. Send vegetables to the multicooker container.
  12. Wash the prunes, remove the pit, cut into small pieces, send to the bowl.
  13. Add bay leaf, salt and pepper to taste into a slow cooker.
  14. Pour the contents of the device warm water or broth.
  15. Close the multicooker, set the "Extinguishing" mode for 1 hour.
  16. Pass the garlic through a press.
  17. 5 minutes before the end of the cooking program, send chopped garlic to the multicooker.
  18. After cooking, do not serve the dish right away - give it time to brew.


Borscht with mushrooms and sauerkraut in a slow cooker

This is one of the unusual recipes for making borscht. Surprise your household with a delicious taste that cannot be forgotten!

For cooking borscht with mushrooms and sauerkraut you 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 tablespoon;
  • sugar - 1 tsp;
  • vodka - 1 tablespoon;
  • vegetable oil;
  • salt and pepper to taste.


A method of cooking borscht with mushrooms and sauerkraut in a slow cooker.

  1. Boil the mushrooms.
  2. Peel the beets, rinse and grate.
  3. Pour a small amount of vegetable oil into the container of the multicooker, send beets to the bowl, add lemon juice or rice vinegar.
  4. Switch on the multicooker to the "Baking" mode, fry the beets until half cooked.
  5. Peel the onion, rinse, cut into small cubes, add to the contents of the appliance. Extend baking.
  6. Also send mushrooms to the multicooker container. Close the appliance with a lid, prolong cooking in baking mode for 15-20 minutes.
  7. Peel the potatoes, rinse, cut into strips.
  8. After the time has passed, send the vegetable to the contents of the multicooker, add hot water or broth.
  9. Salt the future borscht, add pepper and sugar.
  10. Close the multicooker, set the "Extinguishing" mode for 50 minutes.
  11. Add sauerkraut to the dish 10 minutes before the end of cooking.
  12. 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 multicooker, cooking this dish will not take you much time, and special heat treatment will preserve all the useful substances of the products.

To cook green borscht in a multicooker, 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 and pepper to taste.


The recipe for cooking green borscht in a slow cooker.

  1. Peel carrots, rinse, grate on a coarse grater.
  2. Peel the garlic, chop finely.
  3. Pour some vegetable oil into the container of the multicooker, send carrots and garlic into the bowl.
  4. Set the device to the "Stew" mode, fry the vegetables.
  5. Rinse the tomatoes, peel them if desired, cut into cubes, add to the carrots and garlic. Continue simmering for 5 minutes.
  6. Peel the potatoes, cut into strips, send to a slow cooker.
  7. Add bay leaves and hot water to the device.
  8. Turn the multicooker to the "Soup" mode, close the lid.
  9. Rinse the rice. When the potatoes are half cooked, add the grits to the contents of the multicooker.
  10. Wash sorrel and beet tops, chop finely.
  11. Add greens to the borsch 5 minutes before the end of cooking.
  12. Boil a hard-boiled egg, decorate the finished dish with it.


Bon Appetit!

Cooking borscht in a slow cooker. Video

Multicooker borscht is the most popular and one of the most delicious soups in the whole world! The hostesses treat them to relatives and friends.

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

Homemade borscht with bacon 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 great in late spring and early summer. After all, it is at this time of the year, when there are a lot of fresh vegetables and herbs.

By and large, the name "borscht" is a matter of taste. Someone calls it just soup, while others call it cabbage soup with sorrel. This is not for everybody.

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

Any meat can be used for cooking, 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 - 1pc.
  • Bulb onion - 1pc.
  • Sorrel - 1 bunch
  • Egg - 3 - 4 pcs.
  • Rice - 3 - 4 tablespoons
  • Dill, parsley, green onion
  • Salt, pepper, bay leaf

How to cook:

  1. We wash and cut the meat well. We put it in the thicket of the multicooker and fill it with water. Put salt to taste, add bay leaf and spices. We turn on the "Extinguishing" mode for one hour.
  2. We clean and rinse the potatoes. Mode it in small cubes and fill it with water again to remove excess starch.
  3. Add potatoes to boiling water.
  4. We also clean and wash onions with carrots. Chop the onion and finely grate the carrots. We put them with meat and potatoes.
  5. We go through and very carefully, at least 5 - 8 times, rinse the rice. Add the peeled rice 30 minutes before the end of cooking.
  6. Separately, we cook eggs in "cool". We clean and mode them in small cubes.
  7. Wash sorrel, parsley, dill and green onion and chop. When there are about five minutes left until the end, add herbs and finely chopped eggs.
  8. Delicious borscht in a slow cooker is ready!

Borscht with chicken in a slow cooker

Borscht in a slow cooker with chicken this recipe it turns out to be 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 company and model, but the principle of their work is the same. The main modes that are needed are "Frying" or "Baking" and "Stewing".

To cook delicious borscht in a slow cooker, it is better to use homemade chicken. It is from her that the broth will turn out to 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, must be rinsed well, put in a slow cooker and filled with water, add a small onion. Then add salt, add one bay leaf and your favorite spices. Turn Extinguish on for about one hour. When cooking in the "Stew" mode, remember that the broth is quietly simmering, not boiling. Therefore, it is not necessary to pour the chicken heavily with water. Most often, the amount that you poured after cooking in a multicooker is saved, does not boil away.

Ingredients:

  • Potatoes - 4-5 pcs.
  • Bulb onions - 1-2 pcs.
  • Carrots - 1pc.
  • Sweet pepper - 1 pc.
  • White cabbage
  • Garlic - several cloves
  • Tomato paste - 1-2 tablespoons
  • Greens, salt - to taste.

How to cook:

  1. We clean and rinse carrots, onions and bell peppers. Finely chop the onion and pepper. Three carrots on a fine grater.
  2. We set the "Fry" mode. If your multicooker does not have such a program, you can turn on Baking for about 30 minutes. Add some sunflower oil and fry the vegetables.
  3. We peel and wash the beets. Three of it on a coarse grater and put it with fried vegetables.
  4. After about five minutes, add tomato paste to frying, 1 - 2 tablespoons. We mix. Then fill it with pre-cooked broth.
  5. While the vegetables are stewing, peel the potatoes. Mode it in small cubes and rinse it several times. This removes excess starch. Add to the gas station.
  6. Finely chop the cabbage, garlic and put them in the soup.
  7. We sort out the cooked chicken, cut the pulp 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.
  8. We close the lid of the multicooker.
  9. When a few minutes remain until the end, you need to add salt and finely chopped herbs, dill and parsley to taste.
  10. Serve with sour cream.

Borscht with beans in a slow cooker

It is thanks to the multicooker that borscht in a multicooker with beans can be cooked with rich broth, in which all the useful vitamins, aroma and color will be preserved.

Borscht in a slow cooker is best cooked in pre-cooked meat broth. To do this, put a well-washed and peeled piece of meat, for example, beef ribs, into the multicooker bowl and add water. Add a whole head of onion, salt to taste, bay leaf, peppercorns and spices. Turn on "Extinguish" for about one hour. If you do not have time to cook in advance, then you can cook meat with vegetables right away.

But the beans, before cooking, must be soaked, for a while, depending on what kind of beans you have. If the beans are old, you need to fill it with water for the whole night, and young beans can be for several hours. Then it should be rinsed several times.

Ingredients:

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

How to cook:

  1. If you did not prepare the broth in advance, then we wash the meat and the regime in small pieces. Turn on the "Baking" mode, add a little vegetable oil and lightly fry the beef pieces on it.
  2. We wash and clean the onions, carrots and beets. Finely chop the onion, carrots and beets three on a grater. Then add all the vegetables to the meat and continue to fry. If you have prepared the broth in advance, then simply fry the vegetables in the "Fry" or "Bake" mode.
  3. We turn on the "Extinguishing" mode for 30 - 40 minutes.
  4. Add tomato paste to the frying and fill with broth or, if not, water. We leave to stew.
  5. Wash, peel and finely regimen potatoes. Rinse the cut potato cubes several times. We put it with vegetables. Fill with the remaining broth or water.
  6. Finely chop the cabbage. Add the prepared beans and chopped cabbage to the soup.
  7. Put one teaspoon of sugar and about a tablespoon of vinegar.
  8. When there are about five minutes before the end of cooking, put salt to taste, add finely chopped garlic and fresh herbs.

Delicious lean borscht with celery in a slow cooker

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

Borscht is different, for example, with beans or mushrooms, bacon or sausages. But what to do when your family members decide to fast, they need to be fed. The solution will be boiled lean borscht in a slow cooker.

For cooking, we need modes such as "Frying" and "Stewing". If you do not have the first mode, then you can use "Pastry" for frying vegetables.

Ingredients:

  • Potatoes - 2-3pcs.
  • Cabbage
  • Carrots - 1pc.
  • Onions - 1-2 pcs.
  • Celery stalk - 1pc.
  • Celery root
  • Beets - 1-2 pcs.
  • Garlic, lemon - a few cloves
  • Salt, sugar, bay leaves, ground pepper, spices
  • Fresh greens.

    • How to cook:

    1. We wash and clean vegetables. Finely chop the onion and celery. Grate the carrots. We fry all prepared vegetables in a small amount of sunflower oil, in the "Frying" or "Baking" mode.
    2. Add the seasonings you like, such as suneli hops, Italian herbs or curries. Salt, put peppercorns and bay leaves, for a brighter taste and aroma.
    3. We clean and finely chop the potatoes. Rinse it several times and then add it to the fried vegetables.
    4. Now finely chop the cabbage. We wash and clean the beets, as well as one onion. We put all this in a multicooker. We also add a couple of lemon slices there. The whole onion will add flavor, and the lemon will replace the vinegar. If there is no lemon, then you can put vinegar, one tablespoon. At the end of cooking, the cooked whole onion and lemon must be removed and discarded.
    5. Pour in water, add salt and sugar. We turn on the "Extinguishing" program for about one hour.
    6. When there are a few minutes left before the end of cooking, the cooked beets must be taken out and grated or chopped in a blender. Then add it back to the bowl again. This will give a vibrant color and flavor.
    7. Add finely chopped or squeezed garlic and fresh herbs, dill and parsley.
    8. Let it brew for 20 - 30 minutes and can be served.

    Borscht with beef in a slow cooker

    Ingredients:

    • 0.5 kg of beef;
    • 400 g of cabbage;
    • 100 g onions;
    • 150 g potatoes;
    • 100 g carrots;
    • 300 g of 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:

    1. We clean the onion and cut it smaller. Pour vegetable oil into the multicooker bowl and fry in the "Baking" mode.
    2. Peel the carrots and three on a coarse grater. After the onion has fried a little, we can add carrots to it and leave them to simmer for 10 minutes.
    3. Add tomato paste, stir and simmer for another 5 minutes.
    4. We also clean the beets on a coarse grater. Beets are added to the multicooker bowl along with the juice of half a lemon. Lemon is used to preserve color. Salt and pepper everything together and leave to simmer for 15 minutes, stirring the ingredients in a bowl from time to time.
    5. Cut the beef into small cubes.
    6. We peel the potatoes and cut them into cubes too.
    7. Chop the cabbage finely.
    8. Put all the prepared ingredients (potatoes, meat and cabbage) into a bowl, add bay leaves 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 satisfying red or green soup that everyone in your family will surely enjoy.

    How to cook borscht in the Polaris multicooker?

    Most housewives believe that cooking borscht is very long and difficult. But this is not the case. Red soup is quick and easy to make, especially if you're using the simplest recipe.

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

    • fresh beef on the bone - about 500 g;
    • white cabbage - about 400 g;
    • 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 a knife.

    Component handling

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

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

    Heat treatment of a red dish

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

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

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

    We bring to the table

    Now you know how to cook borscht in the Polaris multicooker. After the red soup has matured, it is distributed on plates and served with fresh sour cream or mayonnaise.

    Cooking borsch with maximum calorie content

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


    To implement this method, we need:

    • fresh beef without pits - about 200 g;
    • fresh pork - about 200 g;
    • white cabbage - about 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 - about 40 ml;
    • salt, crushed pepper, bay leaf - optional.

    How do I prepare the ingredients?

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

    Extinguishing process

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

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

    Frying process

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

    Brewing process

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

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

    After mixing all the ingredients, they are cooked in the "Soup" mode for 10 minutes. After the potatoes and beets are soft, add browned vegetables to the dish, stir thoroughly and turn on the "Warm up" program for 3-6 minutes.

    We bring to the dining table

    After making the red and high-calorie soup at home, it is poured into bowls and then served 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 is not only red, but also green. To prepare such an unusual dish, different components are used (rhubarb, nettle, etc.). However, we decided to make a lunch using freshly picked sorrel leaves. But first things first.

    Before you can cook 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 - a few branches;
    • large boiled eggs - 3 pcs.;
    • large onion - 1 head;
    • freshly picked sorrel leaves - large bunch;
    • dried lavrushka - 2 leaves;
    • sunflower oil - optional;
    • ground pepper, salt and other spices - use to taste;
    • water - optional (for broth);
    • fat sour cream - use when serving soup to the table.

    We process the ingredients

    For the preparation of green borscht, it is best to use young and fresh veal. It is washed well and chopped into not very small pieces. Also, all vegetables are cleaned separately and begin to grind them. The carrots are grated, and the onion and potatoes are chopped into cubes.

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

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

    Sauteed vegetables

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

    Cooking green borsch

    To prepare green soup, fresh veal and lavrushka leaves are placed 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 a 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 more.

    After the soup is completely cooked, the previously fried vegetables are added to it and left in the "Warm up" mode for 10-15 minutes.

    We present a hearty and nutritious dish to the dinner table

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

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

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

    Borscht is cooked in almost every Ukrainian family. Moreover, as a rule, the ingredients for this dish are taken 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 cooked without fail in meat broth, most often from beef or pork on the bone. Moreover, it is better to take cerebral bones, from which a broth of richness is obtained.

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

    Often, housewives season borsch with lard: at the end of cooking, a small piece is finely chopped and thrown into a casserole with a dish.
    Ingredients:

    • Meat (beef) - 0.5 kg;
    • Potatoes (large) - 2 - 3 pcs.;
    • Beets - 1 pc.;
    • Carrots - 1 pc.;
    • Cabbage - ¼ heads;
    • Beans - 0.5 tbsp.;
    • Bulgarian pepper - 1 pc.;
    • Onions - 1 pc.;
    • Garlic - 2 cloves;
    • Tomato juice - 200 ml;
    • Vegetable oil;
    • Salt;
    • Allspice;
    • Greens.

    How to cook borscht in a slow cooker

    First of all, prepare the borsch dressing. To do this, pour 4-5 tablespoons of odorless vegetable oil into the multicooker bowl, put peeled and chopped onions. Turn on the "Fry" mode.

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

    Add the beets after the carrots. Moreover, it is also recommended to cut it into strips with a sharp knife. Saute vegetables for 15 to 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 weld meat broth... To do this, dip the meat into boiling water, bring to a boil, boil for 2 minutes and drain the resulting first broth. Rinse the meat thoroughly, fill it with clean water and cook. In the Philips multicooker, delicious borscht is cooked in the "Stew" mode.

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


    Wash the potatoes with a brush, peel them and cut into cubes about 2 cm. Send to the multicooker. At this stage, salt the future borscht to taste.

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

    After that, after 5 minutes, transfer the browned vegetables (onions, carrots, beets) to the broth.


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

    Red borscht in a slow cooker is ready! It must be infused before serving. And then, pouring sour cream, adding chopped herbs and donuts in addition, serve.

    Everyone knows such a first hot dish as borscht. It differs from all other soups in the presence of beets in it, which gives it its characteristic dark red color. Borscht is especially popular in Ukraine and Russia.
    A multicooker will help you to save a lot of time and get the maximum benefit when cooking borscht with beef.

    To prepare borscht, you need the following ingredients:
    beef - 300 gr.
    beets - 1 pc. (large)
    carrots - 1 pc.
    potatoes - 3 medium tubers
    cabbage - 200 gr.
    onion - 1 onion
    garlic - 3 cloves
    tomato paste - 2 tbsp l.
    vegetable oil - 2 tbsp. spoons
    salt
    Type of equipment used: multicooker-pressure cooker REDMOND RMС-РМ4506, volume
    5 l, power 900 W

    Recipe:
    Rinse vegetables thoroughly to remove dirt, earth and sand with a kitchen brush.
    Peel the carrots with a vegetable peeler and grate on a coarse grater. Peel the onion with a knife and cut into strips or cubes.
    Turn the multicooker to the “Frying / Deep-frying” mode, pour in vegetable oil and put the onion first. Fry it for 5 minutes with the lid open.

    Then add the carrots to the multicooker bowl, mix with the onions and fry for a few more minutes, also with the lid open. To prevent the vegetables from burning, use a wooden or silicone spatula.

    Disable the "Fry" mode.
    Peel the potatoes with a potato peeler and cut into cubes. Place in a small saucepan or a deep plate and cover with water to avoid blackening.

    Peel the beets with a peeler. Put 2/3 of it on a cutting board and cut into thin strips using a sharp knife.

    Chop the rest of the beets using a fine grater, put on a plate and set aside (we will need it at the end of the soup preparation).

    Chop the cabbage, cutting it into very thin strips. The thinner you get, the tastier the borscht will be.

    Rinse the meat thoroughly under cold running water, remove the films and cut into small pieces on a cutting board.

    Put the following ingredients in the vegetable fry in the multicooker bowl - potatoes, chopped beets, cabbage, beef, add 2 finely chopped garlic cloves and salt. Pour all 2 liters of filtered water (no more than the 4 liter mark on the side of the bowl).

    Switch the multicooker to the "Cooking / Soup" mode, close the lid and set the cooking time to 40 minutes (the valve must be in the "Closed" position - under pressure).

    At this point, your participation in the preparation of the soup is over, you do not need to interfere or check whether the vegetables have been cooked, your assistant will cope with everything herself.

    After the signal indicating that the dish is ready, press the "Cancel / Pause" button, wait 20 minutes, when the contents of the multicooker have cooled down a little and the pressure under the lid decreases, and open the lid.
    In principle, the soup is ready and you can already eat it, but there is a small nuance. To give the borsch a beautiful rich color, you need to add the remaining finely grated beets, and to add a special flavor, add 1 clove of garlic, passed through a garlic press. Mix everything thoroughly, close the lid again and leave the soup to brew and be saturated with taste and aroma (for several hours).

    Cooking borscht is creativity. Each housewife has her own recipe for the signature borscht. They say that borscht cooked in a multicooker tastes like borscht cooked in a Russian oven. Unfortunately, I have not tried this soup, cooked in a Russian oven, but I can definitely say that it came out very tasty in a slow cooker.

    Prepare the food you need.

    Cut the brisket into small pieces. Turn on the multicooker in the "Fry" mode and fry the meat on vegetable oil within 20 minutes, periodically turning over.

    Cover the meat with water. Put in the whole onion. Close the lid of the multicooker. Turn on the "Soup" mode and cook for 1.5-2 hours.

    Peel the beets, carrots and potatoes. Grate the carrots and beets on a coarse grater.

    Cut the potatoes into small cubes.

    Cut the bell pepper in half. Remove seeds and cut into strips.

    Place the beets, carrots, potatoes and bell peppers in the multicooker bowl and continue cooking in the Soup mode for another 1 hour.

    Chop the cabbage and add it to the multicooker bowl as well.

    5 minutes before cooking, add tomato paste, tomatoes twisted or chopped in a blender, bay leaves, allspice and hot peppers, garlic passed through a press and seasonings to taste into the borscht. Salt.

    Chop the greens. Add it to borscht at the very last minute.

    They say that the longer the borscht costs, the tastier it is. This does not apply to borscht cooked in a slow cooker, since it is delicious right away. Serve with sour cream, garlic and black bread.

    Bon Appetit!