Borscht in a slow cooker with ready-made dressing. borscht broth

Borscht is perhaps the most familiar first course in our country, especially meat and rich. And who doesn't know how to cook borscht? Every hostess knows how! "Routine!" - she will say, - the alpha and omega of family cooking, everyday life in all its glory!
And yet borscht. Now in the multicooker. Delicious, rich, freshly prepared, fragrant. What could be better than borscht? Only borscht in a slow cooker.

Preparation time: 50 minutes.
Cooking time: 50 minutes.
Servings Per Container: 12

Source: website

Recipe Ingredients

To cook borscht in a slow cooker, you will need:

• beef (brisket) 800g
• potatoes 500g
• beetroot 100g
• carrot 100g
• onion 100g
• white cabbage 200g
• vegetable oil 4 tbsp.
• lemon juice 3 tsp
• concentrated tomato paste 1 tbsp.
• water 2l
• salt 1 tbsp
• sugar 1 pinch
• bay leaf 2 pcs.
• black peppercorns 5 pcs.

In the preparation of borscht, a Brand 6051 pressure cooker with a capacity of 1000W and a bowl volume of 5 liters was used.

How to cook borscht in a slow cooker

The basis of any soup is the broth, in my opinion, it is most suitable for borscht beef broth. If you cook borscht in a regular saucepan, you must first boil clear broth, then strain it through a fine sieve so that even small fragments of bones do not come across, and then, gradually starting vegetables and dressing, boil the borscht itself.

With a multicooker, the situation is a little different. We can first boil the broth, strain it and, throwing the rest of the ingredients, cook in the "soup" mode. Or, as suggested to us cookbooks attached to the slow cooker, add all the ingredients, close the lid and cook until tender. I took the risk of cooking borsch with meat in a slow cooker in this way, since a pressure cooker allows you to cook many times faster, and in theory even vegetables do not have time to boil.

If you prefer classic version- having previously cooked the broth - choose a piece of beef on the bone. If, like me, you intend to cook the broth with vegetables, choose meat without small bones(brisket or just the pulp).

The meat must be washed from contaminants in a cold running water and remove small bones-shards that may remain in the broth. Immediately cut the brisket into portions.

We clean the cabbage from the upper leaves, cut out the stalk and cut into strips or chop with a vegetable cutter, in any case, the slow cooker-pressure cooker keeps the pieces not boiled.

We peel the potatoes and cut them into cubes, slices or sticks, in a word, the way you are used to. So that it does not darken while we prepare the rest of the ingredients, you need to soak it in cold water, or leave this step for last.

Cut the beets into thin strips or three fine grater(cook according to your preference).

Carrots are also cut into thin strips, small cubes or three on a grater.

Onions need to be peeled and cut into small cubes.

Pour vegetable oil into the bowl of the multicooker and turn on the “frying” mode, remember that in this mode the multicooker-pressure cooker cannot be closed with a lid. Fry, stirring the chopped onion until golden color, within three minutes.

Add chopped carrots and fry it also for 3 minutes, stirring occasionally.

Pour the chopped beets, fry, stirring, for 2 minutes and add 3 tsp. lemon juice, so that the beets retain their color when cooked (in theory), in practice, the beets still become discolored.

Add 1st.l. concentrated tomato paste, mix and continue to fry for another 3 minutes. Refueling is ready, turn off the "frying" mode.

Lay the pieces of beef on top of the dressing. The order of the layers can not be observed, since everything will mix during cooking.

Then we spread the potatoes, the water in which they were soaked must be drained.

Sprinkle cabbage on top.

Pour two liters of filtered water, add bay leaf, black peppercorns, salt, sugar, chopped garlic if desired, close the lid and set the "soup" mode for 30 minutes at the highest pressure (70 kPa). During this time, young beef should boil well.

After the specified time, having relieved the pressure, I tried the meat, and the result did not suit me - it was chewed with difficulty, so I turned on the “soup” mode for 20 minutes at a pressure (40 kPa) so that the vegetables would not boil soft, and the meat cooked at lower temperature and pressure. Thus, after 50 minutes, the beef is well, even perfectly cooked.

Serve borsch with sour cream, garlic and black bread, sprinkled with herbs if desired.

Borscht in a slow cooker © Magic Food.RU

Modern multicookers allow you to cook a dish almost without the participation of the hostess. Quick Recipes imply a general frying of the base for borscht, in more complex parts of the vegetables are cooked separately in a pan. Beetroot infusion, which is poured at the end of cooking, will help to make the color more intense.

In a slow cooker, you can cook any borscht: lean, bone, meat or mushroom broth. Very tasty options with a bird, especially with a duck. The cooking time depends on the model of the multicooker. IN ordinary borscht cooked for at least 1.5 hours, a pressure cooker allows you to speed up the process and keep within 30-40 minutes. Most often, the dish is cooked in the "Soup" or "Stew" modes, but in some cases the "Baking" program is more suitable. In order not to be mistaken, you need to carefully read the instructions for the multicooker. Sometimes it includes interesting recipes borscht worth trying.

Classic borscht in a pressure cooker: a step by step recipe

Alternative conventional multicooker- a device with a pressure cooker function. Under high pressure food cooks much faster, the taste of food is perfectly preserved.

• 400 g of lean beef;
• 100 g carrots;
• 300 g potatoes;
• 200 g of beets;
• 250 g fresh white cabbage;
• 100 g onion;
• 80 g of tomato paste;
• fresh herbs (dill, parsley, celery);
• salt;
• freshly ground black pepper;
• vegetable oil for frying.

Wash vegetables thoroughly. Chop the onion and beets into strips, grate the carrots. Peel potatoes and cut into cubes. Pour vegetable oil into the multicooker bowl, put onions and carrots, turn on the Meat / Poultry program. Saute vegetables for 15 minutes open lid, stirring occasionally with a silicone or wooden spatula.

To make borscht bright and beautiful, you need to choose young, intensely colored beets.

Add chopped beets and tomato paste. Pour in some water. Mix well and cook for another 5-7 minutes. Rinse the beef, remove the films, dry paper towel and cut. Put the meat to the vegetables, add potatoes and chopped cabbage. Pour in 2.5 liters of filtered water, add salt and pepper to taste.

Close the lid and turn it until it stops. Set the pressure cooker valve to the “Closed” position, set the “Soup” program on the display. Cook until the end of the cycle. Before removing the lid, open the valve and release hot steam. Pour the soup into bowls, season with finely chopped herbs and sour cream. Sprinkle with freshly ground black pepper if desired.

Lenten borscht

Lenten borscht

Vegetarians should not give up healthy and delicious borscht. They will suit lean options with fresh tomatoes.

For cooking you will need:

• 2 beets;
• 2 large ripe tomatoes;
• 0.5 head of cabbage;
• 2 cloves of garlic;
• 1 onion;
• odorless vegetable oil;
• salt;
• ground black pepper;
• black peppercorns;
• Bay leaf;
• a quarter of a lemon;
• sugar to taste.

Wash and dry vegetables thoroughly. Peel and cut potatoes into cubes, carrots into thin strips. Finely chop the onion. Peel the top leaves from the cabbage and chop. Scald the tomatoes with boiling water, remove the skin and cut the flesh into pieces, removing the seeds.

IN large saucepan boil water (2.5 l), reduce heat, put chopped cabbage and potatoes, add salt. While the vegetables are cooking, heat the vegetable oil in a frying pan, put the carrots and onions. Stirring with a wooden spatula, fry the mixture until soft and a pleasant golden color. Make sure that the vegetables do not burn, otherwise the borscht will acquire an unpleasant aftertaste.

Add half a serving of beets, an incomplete teaspoon of sugar and freshly squeezed lemon juice to the pan. If there is no lemon, you can use vinegar, but the taste will be rougher. Simmer all 10 minutes. Pour boiling water over the remaining beets, add a little lemon juice and leave to infuse under the lid.

Put tomatoes in a pan with vegetables, add salt and pepper, cover the pan with a lid and simmer for 15-20 minutes. Put the vegetables in a saucepan, mix, add bay leaf and black peppercorns. Increase the heat, bring the borscht to a boil, remove the foam with a slotted spoon, add the garlic, passed through the press, and the beetroot infusion prepared in advance. Cover the pot with a lid and remove from heat. Let the borscht brew for about 10 minutes. Serve with fresh sour cream and rye bread.

Borscht with beans

Borscht with beans

Another interesting vegetarian option involves the addition of dry or canned beans. The dish looks very beautiful in the photo, the color is bright and saturated.

For cooking you will need:

• 500 g fresh white cabbage;
• 1 large red beet;
• 1 onion;
• 2 young carrots;
• 1 Bell pepper;
• 4 cloves of garlic;
• 1 can (100 g) canned beans
• 2 tbsp. l. lemon juice;
• 2 tbsp. l. tomato paste;
• salt;
• Bay leaf;
• vegetable oil for frying;
• freshly ground black pepper;
• fresh greens.

Wash and clean vegetables thoroughly. Cut potatoes into cubes, pepper - into thin strips. Shred the cabbage, finely chop the onion. Grate beets and carrots coarse grater. For convenience, vegetables can be chopped in a food processor.

Pour odorless vegetable oil into the multicooker bowl, put onions, carrots, beets and peppers. Stirring, fry everything in the “Baking” or “Stew” mode. Add lemon juice and garlic, passed through a press. At the end of the stew, add the tomato paste dissolved in a small amount hot water.

Put potatoes, shredded cabbage and spices in a bowl. from a jar with canned beans drain liquid, add beans to vegetable mix. Pour boiling water over everything, close the lid, set the “Stew” or “Soup” mode. Cook borsch for 1 hour, after the end of the cycle, let it brew for 10-15 minutes.

Pour borscht on plates, add chopped fresh herbs and sour cream. Serve with garlic donuts.

Borscht with sauerkraut

Borscht with sauerkraut

Sauerkraut gives borscht a piquant sourness. The dish can be meat or vegetarian.

• For cooking you will need:
• 300 g of beets;
• 350 g pork;
• 400 g sauerkraut;
• 3 potatoes;
• 1 carrot;
• 1 onion;
• 2 cloves of garlic;
• 2 tbsp. l. tomato paste;
• vegetable oil;
• salt and pepper.

Finely chop the onion, grate the carrots. Pour vegetable oil into the bowl of the multicooker and fry the vegetables in the "Stew" mode until soft. Rinse the pork, pat dry and chop in small pieces. Put it on top of the onion-carrot fry.

Finely chop the beetroot and place on top of the meat. Place diced potatoes on top and sauerkraut. Add garlic, passed through a press, tomato paste diluted in hot water, salt and pepper. Pour in 2.5 liters of hot water, close the lid and set the "Extinguishing" mode. In an hour the borscht will be ready. Pour finely chopped greens into it, close the multicooker with a lid and let the dish brew.

Naval borscht

An interesting option for lovers of spicy and spicy dishes. Smoked products give a special taste to borscht, fragrant apples are responsible for the sourness.

For cooking you will need:

• 300 g of bouillon bones;
• 2 liters of water;
• 100 g bacon or smoked brisket;
• 100 g smoked sausages (type "Hunting");
• 2 sweet and sour apples(preferably Antonovka);
• 2 onions;
• 2 carrots;
• 4 medium sized potatoes;
• 2 ripe tomatoes;
• 300 g of red beets;
• Bay leaf;
• granulated sugar;
• salt;
• ground black pepper;
• fresh greens;
• vegetable oil for frying;
• 0.5 tsp natural apple cider vinegar.

Rinse the bones, put them in a multicooker bowl, pour in filtered water, add the onion and peeled carrots, cook in the “Soup” mode until tender. After the end of the cycle, remove the bones, remove the foam, strain the broth.

Return the broth to the bowl, add the diced bacon. Cut the meat from the bones and also put them in the soup. Cook for another half an hour and pour the broth into a separate bowl.

Clean the beets and cut into strips. Put it in a pan, add vegetable oil. Stir-fry for about 5 minutes. Pour a little broth, mix and simmer over low heat for about half an hour.

Cut the onion into half rings, finely chop the carrot. Pour vegetable oil into the bowl of the multicooker, turn on the “Stew” mode and fry the vegetables for 10 minutes, stirring with a spatula. Scald the tomatoes, remove the skin, chop the flesh finely. Add them to the beets and simmer for 10 minutes. Put the tomato \u003d beetroot mixture in a slow cooker, add sugar and simmer everything under the lid for 15 minutes.

Cut cabbage and potatoes, put in a slow cooker. Pour in the broth with pieces of meat and bacon, add salt, pepper, bay leaf. Close the lid and set the "Soup" mode. After an hour, add chopped smoked sausages and apples. Insist borsch under the lid for 15 minutes, serve with sour cream and finely chopped greens.

Borscht with duck and prunes

Borscht with duck and prunes

Borscht made from duck differs in original taste. Dried porcini mushrooms and prunes will add piquancy to it.

For cooking you will need:

• 2 large duck legs (about 500 g);
• 1 onion;
• 1 carrot;
• 0.5 large sweet pepper;
• parsley root;
• 200 g fresh white cabbage;
• 2 medium sized potatoes;
• 2 small young beets;
• 5-6 dried porcini mushrooms;
• 100 g canned tomatoes in own juice;
• 1.5 tsp granulated sugar;
• 8 large pitted prunes;
• 1 tsp ground mixture of peppers;
• 1 st. l. light balsamic vinegar;
• 2 tbsp. l. chopped celery leaves;
• vegetable oil for frying;
• salt;
• fresh herbs (parsley, dill).

Rinse prunes, pour hot water for 10 minutes. Peel onions, carrots and beets. Cut vegetables into strips, put onions and carrots in a multicooker bowl, pour in odorless vegetable oil. Turn on the "Extinguishing" mode, stirring, pass the vegetables until soft. Add chopped bell peppers, parsley root, pepper mixture and salt. Fry for 5 more minutes. Put the pre-soaked mushrooms into the mixture and cook until the liquid has evaporated.

Place shredded cabbage, diced potatoes, duck legs broken into small pieces. Pour 2.5 liters of water, salt. Close the multicooker lid and set the "Extinguishing" mode. Cook borscht for about an hour.

While the main part is cooking, cook beet dressing. Put the chopped beets in a pan with preheated vegetable oil, pour hot water and simmer until the liquid has evaporated. Add canned tomatoes, mash them with a fork. Put the prunes, cut into small pieces, sugar and vinegar into the pan.

Put beet dressing in borscht, mix, add chopped celery leaves. Close the lid of the multicooker, bring the borscht to a boil and cook for another 5 minutes. Turn off the multicooker and let the dish brew for about 10 minutes. Pour the borscht into plates, add a little fresh herbs and sour cream to each.

Often we have a snack, anywhere and anyhow, various sandwiches and hot dogs come into play. Such food can not be called beneficial to the body. Usually, such food is not digested properly, causing discomfort, frustration, etc. And a person, meanwhile, under the influence of various food additives, sauces and flavors involuntarily eats much more than the body requires. This - Right way overweight and various diseases.

Mankind has learned to deal with such a threat. Main advice- cook more often at home healthy food, despite our eternal employment. 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 healthy, because. contains all the substances necessary for a person. It will take you about an hour to cook high-quality borscht. Many housewives know how to cook borscht, but not everyone knows that in a slow cooker it turns out to be more saturated and tasty. The products for borscht in a slow cooker are taken the same, only it cooks faster.

The traditional recipe involves the use of beef on the bone, or beef with pork for borscht. However, modern kitchen appliances proved that other versions of this dish are worthy of your attention. They turn out great green borscht in a slow cooker, borsch with chicken in a slow cooker, borscht with beans in a slow cooker. Along with the beloved red borscht, green borscht with sorrel began to appear more and more often on our tables. In a slow cooker, it turns out special, rich, bright.

lovers low calorie food you can advise lean borscht in a multicooker. It is also prepared quite simply, and the taste is not always 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 of them turns out to be tasty and original in her own way. Try to study all the recipes, preferably with photos, borscht in a slow cooker. The photo will complement your culinary knowledge, will lead to new ideas. How to cook borscht in a slow cooker? Recipes with photos will give the answer. Best for learning new recipes step by step instructions from the site. Learn to cook using new technologies, make borscht in a slow cooker according to the instructions, step by step recipe more visible and understandable. Any new recipe 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 borsch, it is better to use beef on the bone. It is completely laid in a slow cooker, poured with water, salted, bay leaves are added and cooked in the "Soup" mode for about 45 minutes;

After that, the meat must be removed and cooled. Separating the pulp from the bones, it is cut 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;

IN ready meal you can add crushed garlic cloves, but then the dish must be kept in the "Heating" mode for another 10 minutes;

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

Sour lovers in dishes can use the appropriate products that give the soup a desirable flavor: lemon juice, sauerkraut, vinegar, spicy tomato paste, sorrel and others to your taste;

Borscht will turn out to be richer and more beautiful in appearance if not fresh young beets and carrots are used in its preparation, but already old vegetables;

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 family better.

Each housewife prepares Ukrainian borscht according to own recipe, and therefore it turns out for everyone with different taste. The mood of the hostess 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 housewives. Dishes cooked in it are tasty and rich. And the main advantage of its use is time saving. And today you will learn about cooking technology 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

Beef meat on the bone	300-350 g
Potato	250-320 g
Fresh white cabbage	250-320 g
Carrot medium	1 PC.
Medium onion	1-2 pcs.
bell pepper	65-75 g
Medium table beet	1-2 pcs.
Red ripe tomato	1 PC.
Garlic	3-4 cloves
Fresh greens	50-70 g
apple cider vinegar	1 tsp
Sunflower refined oil	1-2 tbsp. l.
kitchen salt	1 st. l.
Bay leaf	2-3 pcs.

1. We turn on the multicooker, select the “FRY” function in the menu, set the timer for 15 minutes. Pour one or two tablespoons of refined sunflower oil into the bowl.
2. Meanwhile, peel and dice one or two medium-sized onions. We spread it in a preheated multicooker bowl and fry for three minutes.
   
   
3. On a coarse grater or shredder, we rub one carrot, one or two medium table beets, one ripe tomato separately.
4. We cut one Bulgarian red pepper and 300-350 grams of beef meat into a medium cube.
   
   
5. Add to the slow cooker to the fried onions carrots, beets, chopped bell pepper, one tomato and 300-350 grams of prepared meat.
   
   
6. Mix all the ingredients well with each other, put the cut bone and add 1 teaspoon of apple cider vinegar, leave to stew.
   
   
7. Next, chop 250-320 grams of fresh cabbage, cut 250-320 grams of potatoes into cubes, put everything in the multicooker bowl.
   
   
8. 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 bay leaf. Pour boiling water over the vegetable mass to the level of the mark on the multicooker bowl.
    
    
11. We close the multicooker and select the “SOUP” mode in the menu, set the timer for 1 hour 30 minutes.
    
    
12. In the meantime, 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 a little time to cool.
    

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

Video of cooking borscht

On this video you can see all the stages of preparation borscht in a slow cooker.

• Can you substitute the tomato? tomato sauce or paste.
• To make the color of borscht red rich color you need to add some apple cider vinegar.
• If you like sweet borscht, you can add one or two teaspoons of sugar.

Borsch with pork in a slow cooker

Cooking time:approximately 1 hour 35 minutes
Servings: 6-8
Kitchen appliances: 4 liter saucepan, slotted spoon or tablespoon, shredder or knife, slow cooker.

Ingredients

Recipe for step-by-step cooking of borscht in a slow cooker

Borscht with pork ribs ready. Pour into bowls, add sour cream and chopped dill.
Pampushki with garlic are traditionally prepared and served with this borscht.
Bon appetit!