Borscht in a slow cooker with sorrel. Green borscht in a slow cooker

Green borscht is perhaps the hottest summer first course. Thanks to the slow cooker, green borscht turns out remarkably tasty and rich. The main component of green borscht is sorrel. Sorrel is enriched with a lot of vitamins. During the preparation of green sorrel borscht in a slow cooker, vitamins do not disappear and are not destroyed.

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

Ingredients:

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

Cooking:

At the bottom of the multicooker we put the chicken (any part will do: wings, thighs, drumsticks) and finely chopped onion in advance. Fry in the “frying” mode for about 15 minutes until the onions are golden.

Meanwhile, peel 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 “Steaming” mode for 20 minutes.

After 10 minutes, add 3 tablespoons of rice.

5 minutes before the end of cooking, add finely chopped sorrel.

Before serving, add chopped boiled eggs. You can also add a tablespoon 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 dries completely.

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

Bon Appetit!

Multicooker Delfa DMC 50, Power 900 W

Borscht in the multicooker "Redmond"

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

Ingredients

Ingredients for making a green rich soup:

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

Cooking

Wash the fillet and cut into small pieces.

Boil eggs on fire for 10 minutes. Cool eggs and peel.

Wash potatoes, peel and cut into cubes.

Peel the carrots and grate on a coarse grater.

Peel and chop the onion.

We put fillet pieces, carrots, onions, potatoes, bay leaves, salt in a slow cooker.

We 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 before readiness, put chopped boiled eggs and all the greens into the borscht.

Then we turn on the “Baking” mode. As soon as the green borscht boils, turn it off.

Green borscht in the slow cooker is ready! The recipe for the dish is quite simple and accessible to any hostess. You can add sour cream to green borscht after cooking.

Borscht in the Polaris multicooker

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

Ingredients

• half a kilogram of fillet;
• 2 potatoes;
• 1 onion;
• bunch of sorrel;
• 3 boiled eggs;
• 2 tbsp tomato paste;
• clove of garlic;
• herbs, salt, pepper.

Cooking

Rinse the fillet and put in a slow cooker. Add water. Boiled is better. Turn on the “Extinguishing for 2 hours.

We clean, wash, chop the potatoes. 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.

The soup must be mixed, boil a little and turn off the slow cooker.

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

Green borscht with beets

The recipe for borscht with spring greens is pleasing to the eye and amazes with taste and aroma. Green spring borscht is cooked in the Polaris slow cooker.

Ingredients:

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

Cooking:

In order to prepare meat rich broth, you need to cut the beef and put it in a slow cooker. Pour in a small amount of water. Turn on the "Steam" mode. As soon as the water boils, drain it, wash 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 need a pink beetroot. Not red, but muted pink. In order not to spoil the green color of the dish. Bright red beetroot mutes the green and makes the dish red. We cut the pink beets into strips and after an hour from the start of cooking, add chopped beets to the broth. Click again on the "Soup" mode.

Add chopped potatoes to the broth.

Peel and wash onions and carrots. We rub the carrots on a medium or large grater. Finely chop the onion.

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

Eggs, peeled and chopped, follow the frying.

5 minutes before the end of the regime, put greens in the soup. It must be pre-washed and cut.

The meat can be taken out and cut into smaller convenient pieces.

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

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

Bon Appetit!

It turns out very nutritious, satisfying and fragrant. 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 the winter, I'll find out what happened from this. After all, my whole family is vying with plates, as soon as I say that the green borscht is ready in the slow cooker, they no longer recognize another green borscht.

Green borscht in a slow cooker

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

Ingredients:

• 2-3 potatoes;
• 1 carrot;
• 1 liter of water;
• a little vegetable oil;
• 50 gr. pork fat;
• 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 carrots, which have slightly changed color. Fry together for another 5 minutes, do not close the lid, do not forget to stir.

Peel potatoes in green borscht and cut into cubes. Add to the dressing of passivated vegetables in a slow cooker.

Pour in 1 liter of water. Stevie mode "Soup", 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, different products are used, I will list only those that are suitable specifically for our borscht.

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

Wheat groats. It is added already prepared to borscht, it is optimal to grind it with lard or butter.

Semolina. The cheapest, the tastiest and the most unwanted. Much has been said about the dangers of semolina. If, nevertheless, you opted for it, you need to pour 2-3 tablespoons of it into 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. At the same time, you can add boiled and, the taste will be richer. I suggest choosing this, the simplest option.

Salo (grout). That's what my grandmother called for borscht. To do this, grate the fat, preferably from the freezer, on a medium grater. If desired, add chopped garlic and mix everything. Add lard to borscht 3-5 minutes before the end of cooking. This option also suits us, as we will cook borscht for a very hungry husband.

Cook green borscht in a slow cooker until almost cooked. 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 borscht, stirring.

The broth will become much thicker. After 2-3 minutes, add lard.

We cut the sorrel into green borscht coarsely.

Pour the sorrel into the already turned off bowl of the multicooker. 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 borsch on plates. Sprinkle with finely chopped dill. Season this thick borscht with sour cream, and just one or two plates are enough for the husband to be full.

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

Sincerely, Anyuta.

Ingredients:

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

Beets - 150 grams;

Carrots - 70 grams;

Onion - 70 grams;

Potatoes - 250 grams;

Pork bacon (not salted) - 70 grams;

Boiled eggs - 2 pcs.;

Tomato paste - 30 grams;

Frozen sorrel - 150 grams;

Frozen dill - 40 grams;

Frozen salad pepper - 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 into the bowl of the multicooker and fry the cracklings in the “frying” mode.

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

Before the end of cooking the meat, you need to peel the potatoes and chop them into cubes or sticks. Beets, too, are peeled and cut into thick strips.

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

At this stage, you can salt 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 roasted borscht, sorrel, dill, lettuce pepper, 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.

Cooking in a slow cooker is easy and pleasant. You can cook almost any dish with this kitchen helper. The only thing is that we may have to change the order of preparation of the various components, given that we will only have one heater available. If we have 2-3-4 burners on the stove, on which we can simultaneously cook both broth and sauteing at the same time, then in the case of a slow cooker, we will have only one heating device. Accordingly, first we will have to prepare the auxiliary components of the dish, and then calmly cook borscht in a bowl in a multicooker to the end. Approximately so recently I .

So, to cook green borscht in a slow cooker, we need boiled eggs. We will start with their preparation. I use the steamer program to boil eggs. I think that there are other suitable programs, we can choose any one in which boiling is carried out. Set the time - 10 minutes. This means that the time will be measured from the moment the water boils, and after the programmed time has elapsed, the device will automatically turn off. We will place the finished eggs in cold water, we will use them a little later.

Put the fried onion out of the bowl separately, and we will use the multicooker bowl for cooking borscht. Pork, cut into pieces, fill with water, filling the bowl by three quarters.

Salt and cook the broth on the "Soup" program until the meat is ready. This is about an hour or a little more if the meat is tough.

While the broth is cooking, peel the potatoes and cut them into pieces.

Add potatoes to the meat and continue cooking on the "Soup" program.

Rinse the sorrel, cut it.

Dilute sour cream with water so that it is not lumpy. You can use mayonnaise instead of sour cream.

Add the fried onion to the borscht.

Peel the eggs and cut into pieces.

Add to borsch about 15 minutes after laying the potatoes.

Add diluted sour cream.

Add sorrel at the very end.

Boil green borscht in a slow cooker for another 2 minutes, add pepper, fresh herbs and one bay leaf to taste.

Green borscht with sorrel is ready. Bon Appetit!

It’s hard to imagine a more popular and traditional dish than borscht. Today we offer you several recipes for cooking in a slow cooker. Its main feature is the addition of greenery, which gives the soup a rich amber hue and an original sour taste.

Green borscht in the Panasonic multicooker

Ingredients:

• chicken meat - 300 g;
• sorrel - 1 bunch;
• green onions - 1 bunch;
• egg - 2 pcs.;
• carrots - 1 pc.;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• spices.

Cooking

We pre-thaw the chicken and boil it with bay leaf and black pepper. Then strain and set aside. We clean the onion from the husk, cut into cubes and put it in a multicooker bowl greased with oil. We turn on the device, close the lid and fry the onion on the “Frying” program for about 15 minutes. Carrots are peeled, washed, chopped on a coarse grater and added to the onion. Stir the vegetables every 3 minutes with a spatula and sauté them until golden. We wash the potatoes, cut off the peel, cut it into medium-sized slices and put it in a slow cooker. Now we fill everything with broth and cook the soup for 30 minutes on the “Stew” program.

At this time, boil hard-boiled chicken eggs, cool them, clean and chop with a knife. Rinse the green onion and sorrel in cold water, shake off and chop with a knife. Chicken meat is separated from the bones and chopped. After the beep, add the meat and greens, mix thoroughly and cook for another 15 minutes by selecting the Soup/Stew program. We let the finished borscht cool down a little, then carefully pour it into a convenient dish and leave it to infuse for 30 minutes under the lid. Serve with sour cream and crackers.

Green borscht in the Redmond multicooker

Ingredients:

• meat - 450 g;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• sorrel - 1 bunch;
• onion - 1 pc.;
• egg - 3 pcs.;
• rice - 3 tbsp. spoons;
• green onions;
• spices;
• water;
• bay leaf.

Cooking

Let's find out how to cook green borscht in the Redmond slow cooker. So, we wash the meat and cut into slices. We put the eggs in cold water, salt and cook for about 10 minutes until cooked over medium heat. Then we cool them, clean and leave to cool. Wash potatoes, peel and cut into cubes. We clean the carrots and rub on a medium grater, and finely chop the onion. Now we put pieces of meat, carrots with onions and potatoes in the multicooker bowl. Add bay leaf and spices.

After that, fill all the contents with water and set the "Extinguishing" mode for 90 minutes. During this time, we thoroughly wash the rice and add it to the borscht for 25-30 minutes before the end of the program. We cut the boiled eggs into cubes and add them to the multicooker bowl along with the greens at the very end of cooking. We pepper the dish to taste, switch to the “Baking” mode, bring the borscht to a boil and turn off the appliance. Pour the finished soup into bowls and season with sour cream.

Green borscht in the Polaris multicooker

Ingredients:

• meat - 400 g;
• potatoes - 2 pcs.;
• onion - 1 pc.;
• sorrel - 1 bunch;
• egg - 3 pcs.;
• tomato paste - 2 tbsp. spoons;
• garlic - 1 clove;
• spices;
• water - 2 l;
• fresh greens.

Cooking

We thoroughly wash the meat, put it in a multicooker saucepan and pour boiled water. We turn on the device to the “Extinguishing” mode and detect it for about 2 hours. 40 minutes before the end of cooking, add the diced potatoes. Finely chop the onion and sauté in a frying pan in hot oil until soft. Then put the tomato paste and remove the roast from the heat. Boil the eggs in advance, peel and chop into slices. We wash the sorrel and greens and chop. When the beep sounds, turn on the multicooker to the “Baking” mode, add sorrel, vegetable roast, eggs, spices and salt. Mix everything, boil and turn off the device.