Cook green borscht in a slow cooker. How to cook borsch with sorrel in a slow cooker

Every year our kitchens are slowly turning into some kind of "laboratories", where we "create our own food" with the help of various devices. We will share with you recipes for a multicooker - how to cook delicious green borscht, with maximum preservation of nutrients and sorrel vitamins. Liquid dishes in this wonderful cooking machine are more nutritious for the body, without fuss and loss of time.

Basic rules for cooking in a multicooker

• Cooking starts with frying! First, we fry the vegetables (with or without tomato paste), and then add the rest of the ingredients step by step.
• Cook the meat broth separately. The second option: we stew the meat along with the frying - in this case, the dish turns out to be more rich.
• Carrots are not added to the classic green borschik! He's green!
• The taste of this vegetable soup also depends on the sequence of laying all the components. Here you can experiment until you get your own - branded - version of fast borscht in a slow cooker.

Calorie borscht

Borsch, the calorie content of which is only 45 kcal per 100 grams, is green borsch with chicken or beef broth.

For example, the calorie content of this liquid dish based on meat broth, with beans, is already 79 kcal per 100 g.

If among the ingredients there is also beets (i.e. we are talking about a classic recipe), then its energy value is 95-100 kcal. Calorie content, respectively, depends on the amount of ingredients and their energy value. It is clear that the fatter the meat, the higher the calorie content of the dish.

Quick green borscht for busy housewives

Ingredients

• - 300-400 g + -
• - 4-5 tubers + -
• — 2 medium-sized heads + -
• - 3 tbsp. l. + -
• - 4 things. + -
• Fresh sorrel - large bunch + -
• — half of the middle beam + -
• - taste + -
• Green onions to taste + -
• Bay leaf - a couple of leaves + -
• — 1h l. or to taste + -
• - boiling water + -

Preparation

This wonderful sorrel soup is quick to prepare and impresses with its taste, aroma and ease of preparation. The recipe is considered basic. All other recipes are just options! You spend your time exclusively on preparing food. Your irreplaceable kitchen appliance will do the rest for you!

We begin to prepare our green borscht in a multicooker with the preparation of products. Actually, this is where all the work ends!

You have already learned the basic steps of how to make borscht in a multicooker, but we are happy to share with you several variations of this summer soup.

Option 1

We're talking about real spring green borscht! This variation is based on the basic recipe, but also includes young nettles or spinach. In order for the nettle not to burn the skin, it must be washed and scalded with boiling water and only then crushed. Moreover, keep in mind that only leaves are used for food, without stems.

Option 2

This is a real vegetarian green vegetable soup! Beans are boiled instead of meat. Beans must first be poured with boiled water for several hours. Next, boil it in a multicooker bowl for an hour along with fried onions. Further - according to the basic recipe.

Option 3

Many housewives add tomato paste or tomato juice to the recipe, and add a little sugar to the ingredients. This recipe can be used for both meat soup and vegetarian.

Option 4

A very popular recipe is with the addition of rice. Rice is added along with potatoes. Also, often in this version, the ingredients include carrots, which add a drop of sun to the color of this soup! Such a beautiful and delicious borscht in a slow cooker!

Option 5

A very refined recipe for green borscht in a slow cooker! Instead of water, we use meat broth from smoked beef ribs, and in each plate we put half an egg (cut lengthwise) and ribs. Exquisite and delicious!

We hope that this review of delicious green borscht in a slow cooker will help you choose the option you like, depending on your mood and the availability of food in the fridge.

It turns out very nutritious, satisfying and aromatic. I cook such borscht throughout the summer, until the sorrel season ends in late autumn. This summer I decided to experiment. I decided to freeze some chopped sorrel with herbs. In winter, I will find out what came out of it. After all, my whole family is running with each other with plates, as soon as I say that green borscht is ready in a slow cooker, they no longer recognize another green borscht.

Green borscht in a slow cooker

Products for green borscht can be found in almost every refrigerator in summer.

Ingredients:

• 2-3 potatoes;
• 1 carrot;
• 1 liter of water;
• some vegetable oil;
• 50 gr. lard;
• 2-3 cloves of garlic;
• 1 bunch of sorrel;
• 2 large chicken eggs;
• 2 tablespoons sour cream for serving;
• Dill for serving.

Cooking process:

Three carrots on a fine grater or cut into thin bars. We select the "frying" (or "baking") mode and fry in a multicooker bowl with vegetable oil. In the meantime, finely chop the onion and add to the carrot, which has slightly changed color. Fry together for another 5 minutes, do not close the lid, do not forget to stir.

Peel and dice the potatoes in the green borscht. Add to the sautéed vegetable dressing in a slow cooker.

Pour in 1 liter of water. Steve "Soup" mode, it is designed for a cooking time of 1 hour. If your multicooker does not have such a mode, use the "quenching" program.

Let's prepare a thickener for green borscht. For these purposes, they use different products, I will list only those that are suitable specifically for our borscht.

Rice groats. Add 3-4 tablespoons at the start of cooking. It is desirable that the rice is slightly overcooked.

Millet groats. It is added ready-made to the borscht, it is optimal to grind it with lard or butter.

Semolina. The cheapest, tastiest and most unwanted. They talked a lot about the dangers of decoys. If, nevertheless, you opted for it, add 2-3 tablespoons of it to the green borscht 5 minutes before the end of cooking. Add, stirring well the broth.

Eggs. They are added both boiled and raw to borscht. In this case, you can add boiled and, the taste will be richer. I propose to choose this, the simplest option.

Lard (grout). This is what my grandmother called for borscht. To do this, grate the bacon, preferably from the freezer, on a medium grater. Add chopped garlic if desired and mix. Add lard to borscht 3-5 minutes before the end of cooking. This option is also suitable for us, since we will cook borscht for a very hungry husband.

Cook green borscht in a slow cooker almost until tender. Until the moment when the display says that there are 7-10 minutes left until the end of cooking. Next, we will add thickeners for borscht.

Mix raw eggs with a fork. Pour into borsch, stirring.

The broth will become much thicker. Add lard after 2-3 minutes.

Cut the sorrel into the green borscht coarsely.

Pour the sorrel into the already turned off multicooker bowl. We will not boil the sorrel, so we will not need a lot of sorrel, and the borscht will be quite tasty.

Pour thick tasty borscht into plates. Sprinkle with finely chopped dill. Season this thick borscht with sour cream, and only one plate is enough for your husband to be full.

Tatyana ATV cooked green borscht in a slow cooker and sent us this step-by-step photo recipe Bon appetit and good recipes!

Best regards, Anyuta.

Green borscht is perhaps the hottest summer first course. Thanks to the multicooker, the green borscht turns out to be remarkably tasty and rich. The main component of green borscht is sorrel. Sorrel is enriched with many vitamins. During the preparation of green sorrel borscht in a multicooker, vitamins are not lost or destroyed.

Today I am happy to share the very best recipes for this soup. And also how to freeze sorrel for the winter.

Ingredients:

• Chicken (wings, drumsticks, thighs) - 400 g
• Onions - 1 pc.
• Potatoes - 3 pcs.
• Rice - 3 tablespoons
• Sorrel - 1 large bunch
• Eggs (boiled) - 2 pcs.
• Salt, pepper, bay leaf - to taste

Preparation:

Put chicken on the bottom of the multicooker (any part will do: wings, thighs, drumsticks) and finely chopped onion. Fry in the "fry" mode for about 15 minutes until the onions are golden brown.

Meanwhile, clean and finely chop the potatoes.

When everything is fried, add potatoes and pour 2 liters of boiling water.

Add salt, pepper, bay leaf and turn on the "Steam cooking" mode for 20 minutes.

After 10 minutes add 3 tablespoons of rice.

Add finely chopped sorrel 5 minutes before the end of cooking.

Add chopped boiled eggs before serving. You can also add a spoonful of sour cream.

If you want to stock up on sorrel for the winter, it is very simple to do this: you need to sort out the sorrel, wash it, cut it finely and wait until it is completely dry.

Freeze sorrel in portions, i.e. exactly as much as needed for one preparation.

Bon Appetit!

Multicooker Delfa DMC 50, Power 900 W

Borscht in a multicooker "Redmond"

The recipe for the most delicious borscht is popular among housewives. Borscht is cooked in a Redmond slow cooker.

Ingredients

Components for making rich green soup:

• half a kilogram of fillet of any meat;
• 4 potatoes;
• 1 carrot;
• a bunch of sorrel;
• 1 onion;
• 3 eggs;
• a handful of rice;
• green onions;
• pure water;
• Bay leaf;
• salt, black pepper.

Preparation

Rinse the fillet and chop finely.

Boil eggs over a fire for 10 minutes. Cool eggs and peel.

Wash, peel and dice the potatoes.

Peel and grate the carrots.

Peel and chop the onion.

Put pieces of fillet, carrots, onions, potatoes, bay leaves, salt in a slow cooker.

Add water. Set the "Extinguishing" mode. It should be 90 minutes long.

After 60 minutes, add a handful of rice to the slow cooker.

5-10 minutes until cooked, put chopped boiled eggs and all the greens in the borscht.

Then we make the "Baking" mode. As soon as the green borscht boils, turn it off.

Green borscht in a slow cooker is ready! The recipe for the dish is quite simple and accessible to any housewife. Sour cream can be added to green borscht after cooking.

Borscht in a multicooker "Polaris"

The recipe for borscht in a slow cooker is also simple to prepare.

Ingredients

• half a kilo of fillets;
• 2 potatoes;
• 1 onion;
• a bunch of sorrel;
• 3 boiled eggs;
• 2 tablespoons tomato paste
• a clove of garlic;
• greens, salt, pepper.

Preparation

Rinse the fillet and put in a slow cooker. Add water. Better boiled. Switch on the “Extinguishing for 2 hours.

We clean, rinse, chop the potatoes. We add it 40 minutes before the end.

Fry chopped hands in a frying pan in oil until golden brown. Mix onion with tomato paste. We turn off the gas.

As soon as the signal sounds, you need to turn on the "Baking" mode on the multicooker. Add roast, eggs, salt, herbs to the meat.

Stir the soup, boil a little and turn off the multicooker.

Green borscht in a slow cooker is ready! It is fragrant and rich, and most importantly - the most useful.

Green borsch with beets

The recipe for borscht with spring herbs pleases the eyes and amazes with its taste and aroma. Green spring borscht is prepared in the Polaris multicooker.

Ingredients:

• 3 bunches of sorrel;
• Dill;
• green onions;
• 1 beet;
• 5 potatoes;
• beef meat 500 grams;
• one carrot;
• one onion;
• 2 boiled eggs.

Preparation:

In order to cook a rich meat broth, you need to cut the beef and put it in a slow cooker. Pour in a small amount of water. Switch on the "Steam cooking" mode. As soon as the water boils, drain it, rinse the meat and pour cold water again (4 liters). You need to add half a tablespoon of salt.

Turn on the "Soup" mode on the multicooker. The dish is boiled for 60 minutes.

You will need pink beets. Not red, but rather muted pink. In order not to spoil the green color of the dish. Bright red beets muffle the green and make the dish red. Cut the pink beets into strips and add chopped beets to the broth an hour after the start of cooking. Press again on the "Soup" mode.

Add chopped potatoes to the broth.

Peel and wash the onion and carrots. Rub the carrots on a medium or coarse grater. Finely chop the onion.

Cooking a fry in oil from onions and grated carrots. As soon as the fry is cooked, put it in the broth.

Peeled and minced eggs are followed by frying.

5 minutes before the end of the mode, put the herbs in the soup. It must be pre-washed and sliced.

The meat can be removed and cut into smaller, more convenient pieces.

As soon as the green borscht in the multicooker is ready, pour it into plates. Add homemade mayonnaise or sour cream to taste.

The recipe is most relevant for spring vitamin deficiency. It is enriched with missing vitamins, has an unusual color and unique taste.

Bon Appetit!

Ingredients:

Pork on the bone (shoulder or rib) - 450 grams.;

Beets - 150 grams;

Carrots - 70 grams;

Onions - 70 grams;

Potatoes - 250 grams;

Pork fat (not salted) - 70 grams;

Boiled eggs - 2 pcs.;

Tomato paste - 30 grams;

Frozen sorrel - 150 grams;

Frozen dill - 40 grams;

Frozen salad peppers - 30 grams;

Salt to taste.

How to cook green borscht in a slow cooker

Slightly frozen bacon should be cut into small cubes. Peel and chop carrots and onions as for frying.

Then, put pieces of bacon in the multicooker bowl and fry the cracklings in the "frying" mode.

The finished frying must be transferred from the multicooker bowl to another container.

Before finishing cooking the meat, you need to peel the potatoes and chop them into cubes or cubes. We also peel the beets and cut them into thick strips.

Then, take the pork out of the multicooker, cool it a little, divide it into small pieces and put it back in the broth.

At this stage, you can add salt to the borscht. Then, put the beets with potatoes in the multicooker bowl and turn on the "cooking" or "soup" mode for 30 minutes.

Ten minutes before the end of the regime, you need to add frying, sorrel, dill, salad peppers, tomato paste and finely chopped eggs to the borscht.

Before serving green borscht, in each plate I put a spoonful of sour cream, a small sprig of fresh parsley and a small slice of boiled egg.

The modern pace of life deprives a woman of time to prepare first courses. After all, she is at work all day, and after that I want to devote some time to her family and children. Modern technologies come to the aid of busy business women and housewives, this also applies to the multicooker. Such an assistant in the house will prepare breakfast in the morning and serve the first course for dinner.

With the arrival of spring, sorrel appears, borscht from which is very tasty and healthy, prepare green borscht in a slow cooker.

Ingredients:

• 300 grams of meat;
• a few potatoes;
• carrot;
• a couple of tomatoes or tomato paste;
• one chicken egg (boiled for one person);
• bulb;
• greens;
• sour cream;
• sorrel;
• frying oil.

Cooking green borscht in a slow cooker

We peel onions, carrots and potatoes, wash.

Chop the onion and three carrots on a coarse grater. Add a couple of tablespoons of oil to the multicooker bowl and turn on the "baking" mode, spread the onions, fry for a couple of minutes, then add the carrots. It will take 15-20 minutes.

The meat should be washed and cut into convenient pieces, if desired, bones with meat can be used. Cut the potatoes into cubes. We put it in a multicooker, pour water and put it in the “stewing” mode for 60 minutes of cooking.

You can cook green borsch with sorrel in a slow cooker with or without tomato paste. For lovers of red borscht, add tomatoes or tomato paste. Tomatoes are washed and cut in several places. Then they are poured over with boiling water and the peel is removed. The finished tomatoes are cut into cubes and added to the borscht.

Wash sorrel and greens, separate tough stalks and chop. Add greens and sorrel 10 minutes before the end of cooking. At the same time, a diced egg or several are placed. Some people prefer to put it directly on a plate, cutting it into 4 pieces - this is all depending on your wishes. Also, sour cream or mayonnaise is served with ready-made green borscht, do not forget about a few slices of bread.