Borscht with beef in a multicooker Polaris. How to cook borscht in a multicooker according to a step by step recipe with a photo

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 multicooker.

Prepare the food you need.

Cut the brisket into small pieces. Turn the multicooker to the "Fry" mode and fry the meat in vegetable oil for 20 minutes, turning occasionally.

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 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 peas, garlic passed through a press and seasonings to taste into the borscht. Salt.

Chop the greens. Add it to borsch 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 multicooker, since it is delicious right away. Serve with sour cream, garlic, and black bread.

Bon Appetit!

Today we will cook borscht in a Redmond slow cooker. We will cook it with beef and try to keep the classic bright beetroot color. Our borscht with beef in a slow cooker, the photo recipe of which we will bring to your court a little below, turns out to be rich, very satisfying and, of course, incredibly tasty. Serve it hot, with rye bread and sour cream - he is guaranteed success. This recipe will take some tinkering and preparation, but the beef borscht is worth it.

Taste Info Borscht and cabbage soup

Ingredients

• Beets - 1 pc. (small root vegetable);
• white cabbage - 200 g (young vegetable);
• potatoes - 3 pcs.;
• beef - 200 g (boneless pulp);
• sweet pepper - 1 pc.;
• tomato - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc .;
• fresh dill - 4 branches;
• salt to taste;
• garlic cloves - 2 pcs.;
• spices - optional;
• vegetable oil - 4 tbsp. l.

How to cook borscht with beef in a multicooker Redmond RMC-M13

We will take the preparation of the ingredients very seriously. Wash all vegetables and dill thoroughly in running water.

Now let's start cleaning them. Remove the top layer from the onion, chop it finely. Peel the carrots with a vegetable peeler, chop them into cubes.

In tomatoes, cut out the attachment point to the stem, cut them into cubes.

Let's free the seeds from the pepper, chop it arbitrarily.

Pour sunflower vegetable oil into the multican (in our case it is most appropriate) and put chopped vegetables into the container. If desired, you can put olive oil or any other, but then the taste of the dish will have unusual notes.

Now vegetables need to be steamed a little in oil, for this we use the "frying" program. Let's set the time to 18 minutes, that will be enough. Turn on the multicooker without closing the lid and fry the vegetable mixture.

Let's start with the beets: peel them, chop them into cubes.

Put it in a multican after the first 5 minutes of the cycle. So that the color of the borsch does not lose its wonderful beetroot shade, carefully pour in one tablespoon of vinegar (we have 9%).

It's the turn of meat, we use beef pulp, cut into small pieces (about 1.5x2.5 cm).

Put it with the rest of the ingredients in the middle of the cycle (at about 10 minutes). Now vegetables and meat can be slightly salted, so the dish will be tastier. Let's wait until the end of the program.

After the final signal, pour a liter of bottled water to the contents of the container. Let's salt. Let's set a new "soup" mode. Our borscht in a multicooker will ideally be ready in 60 minutes (we set this time), close the lid and turn on the device.

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Let's deal with potatoes: remove the peel from it with a peeler, cut into cubes.

Let's put it in the future borscht ten minutes after the start.

Now let's cook the cabbage, chop it into strips.

Put in a container next to the potatoes (do not forget to close the lid).

At the very end of the process (2-3 minutes before the signal), squeeze the garlic into the borscht through a press. Now finely chop the dill, but we will add it to the finished dish.

The device signals the end of the program. Borscht is ready in a slow cooker. Pour it into bowls and season with chopped dill.

Our borscht should be served with sour cream. Bon Appetit!

Each housewife prepares Ukrainian borscht according to her own recipe, and therefore everyone has it with a different taste. The hostess's mood plays a very important role in the preparation of borscht. It turns out very tasty if she cooks it with pleasure and, as the people say, “puts her soul into it”. Not so long ago, a multicooker came to the aid of the hostesses. The dishes cooked in it are tasty and rich. And the main advantage of using it is time saving. And today you will learn about the technology of cooking Ukrainian borscht in a multicooker.

How to cook borscht with beef in a slow cooker

Kitchen appliances: grater, knife, shredder, garlic press, slow cooker.

Ingredients

1. We turn on the multicooker, select the function "FRY" in the menu, set the timer for 15 minutes. Pour one or two tablespoons of refined sunflower oil into a bowl.
2. Meanwhile, peel and dice one or two medium-sized onions. We put it in a preheated multicooker bowl and fry for three minutes.
   
   
3. On a coarse grater or shredder, rub separately one carrot, one or two medium beets, one ripe tomato.
4. Cut one red bell pepper and 300-350 grams of beef into a medium cube.
   
   
5. Add carrots, beets, chopped bell peppers, one tomato and 300-350 grams of prepared meat to the multicooker to the fried onions.
   
   
6. Mix all the ingredients well with each other, put the cut bone and add 1 teaspoon of apple cider vinegar, leave to simmer.
   
   
7. Next, chop 250-320 grams of fresh cabbage, cut 250-320 grams of potatoes into cubes, put everything in the multicooker bowl.
   
   
8. We put a kettle of water on the fire and bring to a boil.
9. Turn off the frying mode in the multicooker.
10. Add one tablespoon of salt, 2-3 pieces of bay leaves. Fill the vegetable mass with boiling water to the level of the mark on the multicooker bowl.
    
    
11. We close the multicooker and select the "SUP" mode in the menu, set the timer for 1 hour 30 minutes.
    
    
12. Meanwhile, peel three or four cloves of garlic, pass it through a garlic press and add to the finished borscht.
13. Finely chop 50-70 grams of greens.
    
    
14. Our borscht is ready. Turn off the multicooker, give it a little time to cool.
    

Pour the finished borscht into plates, add fresh chopped herbs and sour cream if desired.
Bon Appetit!

Borscht cooking video

In this video you will be able to see all the stages of preparationborscht in a slow cooker.

• You can replace the tomato with tomato sauce or pasta.
• To make the color of the borscht a deep red color, you need to add a little apple cider vinegar.
• If you like borscht that is sweet, you can add one to two teaspoons of sugar.

Borsch with pork in a slow cooker

Time for preparing: approximately 1 hour 35 minutes
Servings: 6-8
Kitchen appliances: saucepan 4 liters, slotted spoon or tablespoon, shredder or knife, slow cooker.

Ingredients

The recipe for the step-by-step cooking of borscht in a slow cooker

Borscht with pork ribs is ready. Pour into plates, add sour cream and chopped dill.
Pampushki with garlic is traditionally prepared and served for this borscht.
Bon Appetit!

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

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

In addition to pork (half a kilo), will be used: 2 medium beets, 3 potatoes, 2 ripe tomatoes, a couple of garlic cloves, 230 g cabbage, salt, tbsp. vinegar and sugar.

1. The pork is washed, slightly dried with a paper towel, placed in the oven bowl and filled with water. In the “Meat on the bone” or “Stew” program, the broth will cook for about an hour.
2. All vegetables are thoroughly washed and cleaned. Beets are rubbed coarsely, onions, garlic, potatoes and tomatoes are cut into cubes, and cabbage is finely chopped.
3. The finished broth is filtered and returned to the container along with pieces of meat cut from the bone.
4. All prepared vegetables and salt are sent to the liquid. You can sweeten the dish slightly to taste.
5. Next, in the "Soup" program, 35-45 minutes are cooked.

Borsch with homemade sour cream is served.

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

Chicken recipe

A less rich, but tasty first course will turn out to be with chicken. Any part of the bird can be used (450 g). Also taken: 1 pc. onions, carrots and bell peppers, 2 large beets, 340 g of fresh cabbage, salt, granulated garlic, 3 large spoons of tomato paste.

1. The chicken is cut into small pieces. In the "Fry" program, 7-9 minutes are cooked on any fat.
2. 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.
3. The ingredients in the bowl of the device are poured with 2 liters of warm water mixed with the paste.
4. The device switches to the "Extinguishing" mode. Borscht in a slow cooker with chicken will cook for 45 minutes.
5. Beets are grated on a coarse grater and stewed with a little vegetable oil in a regular frying pan for 6-8 minutes.
6. About 10 minutes before cooking, the soup is salted, beets and granulated garlic are added to it.

Served hot with ground black pepper.

The convenience of a multicooker is that you can put all the components in it at the same time. The main thing is to select the desired mode.

Sauerkraut

Sauerkraut, used in place of fresh vegetable. This version of borscht should definitely be tried by every housewife.

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, small each. a spoonful of granulated sugar and vinegar.

1. Ribs are fried well on all sides in the "Pastry" program on any fat.
2. Carrots, onions and parsley root are finely chopped.
3. The vegetables are added to the meat, after which the ingredients are cooked together for 10-12 minutes.
4. The beets are peeled and grated with medium divisions. It is also sent to the bowl of the device along with vinegar and sugar. Stewing continues for another 5-7 minutes.
5. It remains to add potato cubes, tomato paste and finely chopped sauerkraut.
6. All components are salted and filled with water.
7. In the "Soup" program, the dish is cooked for 120-140 minutes.

If the hostess has time, then it is worth leaving the dish to sweat on the heating for another hour.

Lean borscht in a slow cooker

Meatless soup can be delicious and nutritious too. Especially if you cook it right. For this, the following ingredients are used: large beets, carrots, 1 liter of drinking water, onion, salt, 3 potato tubers, 220 g of fresh cabbage, Bulgarian sweet pepper, aromatic herbs.

1. The cabbage is finely chopped, the onion is chopped into cubes, the carrot is rubbed onto a coarse grater. All prepared vegetables are laid out in the multicooker bowl. A little water and non-aromatic oil are added to them. The ingredients are prepared in the "Vegetables" or "Stew" program for about half an hour.
2. Next, cubes of potatoes and thin strips of sweet pepper are placed in the multicooker bowl. The future soup is salted and sprinkled with the selected spices.
3. Cook for 70 minutes in the "Soup" mode.

A dish is served with fresh homemade bread.

With the addition of beans

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

Except 1 tbsp. of this canned red product, take: 2 beets, salt, carrots, 3 large tablespoons of tomato paste, an onion, a large handful of chopped cabbage, 1 large spoonful of vinegar and sugar, 1.5 liters. water.

It will be possible to cook borscht according to such a recipe in a multicooker very quickly.

1. All vegetables, except beets, are washed, cleaned and placed in the oven container.
2. Canned beans are poured on top, along with liquid from the jar.
3. Add tomato paste, sugar, salt and vinegar.
4. The peeled beets are cut into several pieces and placed in a special stand - a container for steaming.
5. In the Stew program, the dish is cooked for 45 minutes.
6. Next, the beets are rubbed on a grater, sent to the borscht, and kept on heating for another 15 minutes.

This version of borscht is delicious to serve even cold.

With beef

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

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

1. All vegetables, except cabbage, are washed, randomly chopped and in the "Fry" program they are cooked for 5-7 minutes on any fat. Garlic is best passed through a press.
2. Together with the pieces of meat, the ingredients are fried for another 12 minutes with constant stirring.
3. It remains 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.

Pour chopped fresh dill into each plate before serving.

Red borscht in a slow cooker

Mandatory components of this version of borscht will be not only beets, but also tomatoes and tomato paste. All vegetables are taken in 2 pieces: carrots, beets, onions, potatoes. In addition, use: 3 large spoons of tomato paste, a slice of butter, salt, half a cabbage, a pinch of vegetable seasoning.

1. Vegetables other than beets are randomly chopped and placed in the bowl of an electric saucepan.
2. The components are filled with 3 liters of water. The whole beet is sent to the container.
3. The mass is salted, sprinkled with seasoning. The dish is prepared for 25 minutes. in the "Soup" program.
4. The beets are rubbed coarsely, mixed with tomato paste, melted butter and returned to the borscht.
5. The soup is cooked for another 12 minutes.

Before serving, borscht should be infused well.

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

A classic dish of Ukrainian and Russian cuisine is borsch. Every housewife should be able to cook it. A new way to cook delicious soup is to use a multicooker. It facilitates the process, reduces time costs and gives the broth fat and flavor. The processes for making soup using a multicooker and a saucepan are the same.

How to cook borscht in a slow cooker

Any chef starts cooking borscht in a multicooker with the preparation of products and their technological processing. The main components of a delicious dish are broth on meat pieces or vegetables, beets and tomato paste. Be sure to add cabbage, potatoes, onion-carrot dressing to the soup. If desired, borscht is seasoned with roots, spices, herbs and beans, beans can be added.

Sugar beets are best for borscht; they can be used already pre-boiled and stewed, or raw or lightly fried. The flavorful soup will retain its brightness if you grease the beetroot slices with vinegar essence or lemon juice. It also preserves its color by boiling the root vegetable in the peel using water acidified with vinegar. Beets are cooked in a different saucepan, separately from other products, put in the broth after the potatoes.

Broth for borscht

To cook borscht in broth, you first need to make a base. The classic option is a rich liquid made from quality beef, pork or chicken. For richness, it is good to add lamb bones to the broth, and for a dietary dish - duck, goose or rabbit. The budget option for cooking broth involves the use of minced meat or stew, and the lean one does without meat at all.

When boiling broth on meat, it is best to keep it for a long time to get richness. Bones are boiled up to six hours, meat - up to three, in the process the foam is removed. In the process of making broth, a whole onion, carrot, celery and a bunch of green dill are added to it. When ready, the vegetables are thrown away, and the pulp is removed from the bones and used for the main borscht composition.

Borscht recipe in a slow cooker

Any chef will need a step-by-step recipe for making borscht, which helps to make a traditional delicious delicacy. It's better to start with simple options - lean ones or those where canned food (stew) is used for the base. Professionals will be able to cook classic borscht, with beans or the addition of pork ribs. At the same time, using a multicooker makes the process much easier.

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

• Servings Per Container: 10 Persons.
• Calorie content: 42 kcal.
• Purpose: for lunch.
• Cuisine: Ukrainian.

How to cook Ukrainian borscht in a slow cooker, the following detailed instructions will explain. According to her, you will get a spectacular first course, delighting households with its pleasant aroma and richness. It is better to take beef brisket for cooking with a minimum percentage of fat, so that the finished rich soup is not too fatty, but turns out to be rich in vitamins and benefits.

Ingredients:

• beef brisket - 800 g;
• potatoes - half a kilo;
• beets - 100 g;
• carrots - 100 g;
• onions - 100 g;
• cabbage - 200 g;
• vegetable oil - 80 ml;
• lemon juice - 30 ml;
• tomato paste - 20 ml;
• water - 2000 ml;
• salt - 20 g;
• garlic - 2 cloves;
• sugar - a pinch;
• bay leaf - 2 pcs.;
• black pepper - 2 peas.

Cooking method:

1. Rinse the beef pulp, cut into portions.
2. Peel the cabbage head from the top leaves, cut into strips.
3. Cut the potatoes into cubes, rub the beets on a fine grater, do the same with carrots.
4. Chop the onion into small cubes.
5. Pour oil on the bottom of the multicooker-pressure cooker, set the "Fry" function, fry the onions for three minutes, add the carrots.
6. After three minutes, add the beets, after two minutes, pour in the juice, tomato paste. Cook for three minutes.
7. Add meat, potatoes, cabbage straws, add water, add seasonings and flour if desired.
8. Put the “Soup” program on the multicooker display, cook for half an hour, season with garlic, cook for another half hour.

Chicken borscht in a slow cooker

• Cooking time: 1.5 hours.
• Servings Per Container: 15 Persons.
• Calorie content: 40 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Multicooker chicken borscht differs from meat 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 are distinguished by useful properties, loved by adults and children. The rest of the products on the list are included in the traditional delicacy, if desired, they are supplemented with spicy dried or fresh herbs.

Ingredients:

• chicken breast - half a kilo;
• potatoes - 0.35 kg;
• onions - 100 g;
• garlic - 2 cloves;
• tomato paste - 30 ml;
• vinegar - 20 ml;
• salt - 10 g;
• pepper - a pinch;
• parsley - 2 stalks;
• water - 3 l;
• cabbage - 0.3 kg;
• beets - 0.3 kg;
• carrots - 0.2 kg.

Cooking method:

1. Pour in water, insert pieces of washed breast, set the "Soup" or "Boil" mode for half an hour.
2. Coarsely grate the beets with carrots, dice the potatoes, chop the onion with garlic cloves, chop the cabbage.
3. In another frying pan, fry the onion with carrots, add salt after five minutes, add the beets, pour in a quarter glass of water, simmer until soft. Season with garlic, vinegar, tomato paste. Hold for five minutes.
4. Divide the chicken into pieces, put it back in the bowl with potatoes, cabbage. Cook for half an hour in the selected mode.
5. Enter the frying, herbs, cook for 10 minutes, let it brew.

Borscht with sauerkraut in a slow cooker

• Cooking time: 1.5 hours.
• Servings Per Container: 15 Persons.
• Calorie content: 41 kcal.
• Purpose: for lunch.
• Cuisine: Ukrainian.
• Complexity of preparation: medium.

Sauerkraut borscht in a slow cooker will have a pleasant sourness and rich taste. You can use a self-fermented vegetable or purchased in stores for cooking, but you need to make sure that the pickling is without vinegar in order to avoid excess acid in the finished dish. The soup is seasoned with fat sour cream, sprinkled with garlic chips 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:

1. Grease the bowl with oil, add chopped onions and shabby carrots, set the Baking program for 15 minutes.
2. Fold the meat pieces, grated beets, potato slices. Set the repeat mode to 20 minutes.
3. Place shredded cabbage, grated garlic, tomato paste, season with spices.
4. Pour boiling water over, set the "Stew" program for 40 minutes.

Lean borscht in a slow cooker

• Cooking time: 1.5 hours.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 27 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

How to cook borscht without meat in a slow cooker is described in the recipe below. The resulting soup can be used by fasting people or vegetarians. Due to the low calorie content of the resulting dish, it is good even for those who are losing weight without looking back at worrying about the extra pounds put off at the waist or stomach. A large amount of fresh cabbage, chopped into thin strips, gives the dish a satiety.

Ingredients:

• cabbage - 400 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• beets - 2 pcs.;
• tomato juice - a glass;
• vegetable oil - 80 ml;
• garlic - 2 cloves;
• water - 2000 ml;
• sugar - a pinch;
• bay leaf - 2 pcs.;
• vinegar - 20 ml.

Cooking method:

1. Chop the onion, coarsely grate the carrots, send them to fry until transparent, using the "Fry" function.
2. Rub the beets coarsely. Send half to frying, and add boiling water and vinegar to the remainder. Season the frying with vinegar and sugar. Simmer for five minutes.
3. Pour in tomato juice, simmer for six minutes, add potato pieces and cabbage strips.
4. Pour boiling water over, season with spices, simmer for an hour in the appropriate program.
5. Add crushed garlic, beet juice, boil for 20 minutes.

Borscht with beans in a slow cooker

• Cooking time: 5 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 45 kcal.
• Purpose: for lunch.
• Cuisine: Ukrainian.
• Complexity of preparation: medium.

Cooking borscht in a multicooker with beans will be easy if you follow the steps below. It differs from pan cooking in that the beans can be soaked for just two hours, rather than overnight or 24 hours. Due to long-term simmering in a slow cooker, the beans will boil up and get an optimal consistency, they will not become too hard or soft.

Ingredients:

• beans - 200 g;
• beets - 2 pcs.;
• onion - 1 pc.;
• tomatoes - 1 pc.;
• carrots - 1 pc.;
• cabbage - 0.2 kg;
• sugar - a pinch;
• tomato paste - 40 ml;
• beef - 0.2 kg;
• vinegar - 20 ml;
• bay leaf - 2 pcs.;
• garlic - 2 cloves;
• vegetable oil - 20 ml;
• greens - 30 g;
• water - 2000 ml.

Cooking method:

1. Soak the beans for a couple of hours, cut the meat into cubes, chop the onion.
2. Grate the carrots, cut the tomatoes into slices, the beets into pieces, chop the cabbage into strips.
3. Turn on the "Baking" mode, add oil, fold the meat with onion and carrots. Fry for five minutes, add sweet tomato, beets, pasta. Simmer for 10 minutes, season with granulated sugar and vinegar.
4. Put the cabbage, beans, pour in boiling water, salt. Season with bay leaves, spices, set the Soup program for two hours.
5. Add chopped garlic with herbs 10 minutes before the end.

Red borscht in a slow cooker

• Cooking time: 2 hours.
• Servings Per Container: 15 Persons.
• Calorie content: 40 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

It is rational to cook borsch with beets in a slow cooker according to the classic recipe, which is given below. It will make three liters of delicious soup, which everyone adores. It is recommended to serve it with black bread, which can be slightly fried in a toaster or oven and grated with garlic. It will be original if you add donuts or dough dumplings to a hot soup, season with sour cream or cream.

Ingredients:

• beef pulp - 0.35 kg;
• cabbage - 0.35 kg;
• carrots - 1 pc.;
• beets - 1 pc.;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• sunflower oil - 20 ml;
• bulgarian pepper - 100 g;
• tomato paste - 40 ml;
• vinegar - 40 ml;
• sugar - 15 g;
• greens - a bunch;
• water - 2 l.

Cooking method:

1. Pour the oil, sauté chopped onion with herbs for five minutes in the "Fry" mode.
2. Add grated carrots, fry for five minutes.
3. Add small pieces of sweet paprika, after five minutes - grated beets, vinegar, sugar.
4. Stir, cook for 10 minutes.
5. Add pieces of meat, fry for 15 minutes, pour in tomato paste.
6. Cover with water, simmer for 10 minutes.
7. Place potatoes in wedges, cabbage in strips, bay leaf. Set the "Soup" mode for an hour and a half.
8. Add crushed garlic for 10 minutes.

How to cook borscht in a slow cooker with meat

• Cooking time: 1.5 hours.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 46 kcal.
• Purpose: for lunch.
• Cuisine: Ukrainian.
• Complexity of preparation: medium.

The recipe for borscht with meat in a slow cooker suggests using the most delicious part of pork - ribs. It is better to take them chilled or slightly smoked in order to give the finished dish an original taste and a pleasant tart aroma. Vegetables fried not in sunflower, but in ghee will add special notes to the broth. It is good to replace the usual tomato paste with elastic bright tomatoes.

Ingredients:

• pork ribs - 300 g;
• water - 2000 ml;
• cabbage - 0.2 kg;
• beets - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• potatoes - 2 pcs.;
• tomatoes - 2 pcs.;
• ghee - 20 g;
• garlic - 2 cloves;
• sugar - 10 g;
• lemon - half of the fruit;
• greens - 30 g.

Cooking method:

1. Coarsely rub the carrots with beets, chop the onion, chop the cabbage into strips, the tomatoes - in cubes, squeeze the garlic through a press.
2. Transfer carrots and onions, fry for five minutes in the "Fry" program.
3. Add chopped ribs, tomatoes, simmer for five minutes.
4. Add potato cubes, cabbage, half beets, sugar.
5. Pour in hot water, extinguish at the selected function for an hour.
6. Mix the remaining half of the beets with a glass of boiled water, pour in the lemon juice, boil.
7. Pour the resulting broth into the prepared soup, season with garlic, chopped herbs.

Borscht with beef in a slow cooker

• Cooking time: 1 hour.
• Servings Per Container: 12 Persons.
• Calorie content: 47 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

How to cook borscht in a multicooker with beef, the following step-by-step instruction will teach you with a detailed explanation of each stage. To make a delicious dish, you need brisket or beef pulp, which will quickly cook inside the appliance. Serve the resulting soup well with garlic-flavored donuts, which will give the whole dish an appetizing aroma.

Ingredients:

• beef - 400 g;
• potatoes - 0.3 kg;
• cabbage - 0.25 kg;
• beets - 0.2 kg;
• carrots - 100 g;
• onion - 1 pc.;
• tomato paste - half a glass;
• garlic - 2 cloves;
• water - 2 l;
• greens - 10 g.

Cooking method:

1. Rinse the meat, dry it, cut into wide strips.
2. Cut the onion into small pieces, grate the carrots. Chop the cabbage, cut the potatoes into cubes, the beets into strips. Chop the garlic with herbs.
3. Put all the food in a bowl, add water, tomato paste, season with spices.
4. Close the lid, set the "Soup" mode for half an hour.

Borsch with pork in a slow cooker

• Cooking time: 1.5 hours.
• Servings Per Container: 12 Persons.
• Calorie content: 45 kcal.
• Purpose: for lunch.
• Cuisine: Ukrainian.
• Complexity of preparation: medium.

You can cook borscht in pork broth using a ready-made base, prepared in advance, or make it at the time of cooking. The latter option increases the cooking time by a couple of hours, which is undesirable in the absence of free minutes, so it is good to replace the finished broth with the usual water. Better to pour it hot and boiled to speed up the cooking process.

Ingredients:

• pork - 300 g;
• cabbage - a third of a head of cabbage;
• onion - 1 pc.;
• carrots - 1 pc.;
• tomatoes - 1 pc.;
• potatoes - 4 pcs.;
• beets - 1 pc.;
• tomato paste - 60 ml;
• garlic - 2 cloves;
• vegetable oil - 10 ml;
• water - 2000 ml;
• dry oregano - 2 g.

Cooking method:

1. Cut the meat into pieces, fry on the "Baking" program, season with spices after 20 minutes.
2. Grate the carrots, chop the onion. Send to meat with crushed garlic, tomato cubes and grated beets.
3. Simmer for 15 minutes, lay in potato cubes, cabbage straws, tomato paste, season with oregano.
4. Pour boiling water over, cook for an hour using the "Stew" function.

Borscht in a slow cooker without cabbage

• Cooking time: 1.5 hours.
• Servings Per Container: 12 Persons.
• Calorie content of the dish: 49 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Borscht without cabbage in a slow cooker will have an exquisite aroma and moderately thick. If you want to preserve its thick consistency, you can increase the amount of potatoes - put some of the tubers whole, boil, and at the end grind to a state of mashed potatoes. The resulting dish in a multicooker differs in color brightness 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:

1. Heat the oil in the "Baking" mode, send the grated beets there, sauté for five minutes. Add the onion cubes and carrot cubes, after five minutes the bell pepper slices.
2. Pour over tomato puree, hold for three minutes.
3. Send potato cubes, fill with broth.
4. Set the "Stew" mode, hold for an hour, season with herbs.

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

Video: Green borscht in a slow cooker