A variety of recipes for cooking borscht in a slow cooker. Borscht in a slow cooker with ready-made dressing

Borscht recipes

borscht in a slow cooker

2 hours 20 minutes

35 kcal

5 /5 (1 )

Borscht is my family's favorite first course. You have to cook it almost every week. I used to prefer the traditional Ukrainian, but sometimes it became too lazy to mess with it. Naturally, after the appearance of the multicooker in the kitchen, I decided to experiment, and the result was no worse. Of course, time will still be required, but it will be spent by "smart" equipment, not you. By the way, this recipe is also suitable for novice hostesses, because it is very simple and requires minimal “kitchen skills” at the level of cleaning and cutting vegetables. Well, are you already wondering how to cook borscht in a slow cooker? Let's start cooking!

Kitchen appliances. To prepare such borscht, you will need a slow cooker, as well as a food processor. The latter can be completely replaced with a knife and a cutting board.

Full list of ingredients

Product	Quantity
Meat	400-500 g
Potato	4-5 pcs.
bell pepper	3 pcs.
Carrot	1 PC.
Beet	1 PC.
Onion	1 PC.
Tomato paste or sauce	3-4 st. l.
Tomatoes	5 pieces.
Cabbage	250 g
Dill	1 bunch
Water	about 2.5 l
Sunflower oil	4 tbsp. l.

How to choose the right ingredients

The key to delicious borscht is the right meat. Many people prefer to cook borsch with pork, but in a slow cooker you can cook a dish with chicken or beef. Try to combine different types of meat - the result will pleasantly surprise you.
It is best to take meat with a small piece of bone., this will make the dish more satisfying and rich. If you want a light broth, choose a lean fillet.
White cabbage is traditionally used to make borscht., but if it was not at hand, Beijing would be a good substitute.
Potato tubers and beets are best taken in medium sizes, but carrots and onions are larger.
Tomato paste can be replaced with homemade tomato juice, but in this case, double the amount.
If you want to give borscht a special flavor, use unrefined oil.
Bulgarian pepper and dill can be taken both fresh and frozen.

Step by step cooking recipe

So that you can easily prepare this dish, I divided the recipe into three stages, depending on the mode of use of the slow cooker and the products that will be required.

Stage one, "Multi-cook" or "Frying" mode

Prepare sunflower oil, tomato paste, tomatoes, onions, peppers, carrots and beets.

Pour the oil into the slow cooker while it is heating up, prepare the carrots: peel, grate on a coarse grater. Pour it into the slow cooker and fry, stirring.
Peel and dice the onion, add it to the carrots.
Peel the beets, coarsely grate or cut into small strips. Add to vegetables. Don't forget to stir!
When all the ingredients are soft, pour in the tomato paste. It is more convenient to do this by pushing the roast to the edges and pouring the pasta into the middle.
Stirring, fry vegetables with pasta for a couple more minutes, then add diced tomatoes.
After a couple of minutes, add the chopped bell pepper to the mixture.
When the roast is ready, pour it into another bowl.

Stage two, "Soup" or "Cooking" mode

You need meat and water.

Stage three, "Soup" or "Cooking" mode

This is the final stage, for which you will need vegetable frying, as well as potatoes and cabbage.

Salt the resulting broth to taste - on average, a tablespoon of salt is enough.
Peel the potatoes and cut into cubes or sticks. Drop it into the broth.
Next add finely shredded cabbage.
Boil the vegetables for half an hour, then add the roast.
Stir the dish and add the remaining water.
Let the borscht simmer for another 25 minutes.
Rinse and dry the dill, finely chop it. Add to borscht. If desired, you can put bay leaves, pepper or spices. Boil the dish for another five minutes.

Video recipe for borscht in a slow cooker

If you want to cook a delicious and very simple borsch in a slow cooker, watch the following video, which tells in detail how to cook it.

VERY DELICIOUS BORSHCH IN A MULTICOOKER

In this recipe you will learn the step by step preparation of homemade VERY DELICIOUS BORSHCH IN THE MULTICOOKER!
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VERY DELICIOUS BORSHCH IN THE MULTICOOKER https://www.youtube.com/watch?v=yORVbeFI4Kw&index=1&list=PLybdZ6o6k0MbXuiywksllYB4A7IKJcofC

DIY HOW TO DECORATE A ROOM? ? ? https://www.youtube.com/watch?v=MoG8g4ytbC4

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2015-10-15T16:54:27.000Z

If there are no tomatoes or they are not in season, just increase the amount of tomato paste. or take half pasta and half juice. By the way, there is another secret to giving borscht a “tomato” flavor: after boiling the broth for half an hour, dip one small tomato into it (for this I even freeze them whole), which you take out before laying vegetables.

Tomatoes can be pre-skinned- so the dish will be more tender. To do this, simply pour boiling water over them.
To give borscht a unique flavor, at the very end of cooking, add a couple of cloves of chopped garlic to it. It is better to do this when the dish is no longer boiling.
Pour the meat with cold water - so the broth will be more rich.
If you want the beets to retain their vibrant color, drizzle them with lemon juice or apple cider vinegar before roasting.
Potatoes should not be cut too big, but chop the cabbage smaller.
Feel free to use frozen peppers, however, before laying in a slow cooker, let it defrost at room temperature.

Other cooking options

My family loves to fill such borscht with sour cream - serve it with a dish. Experiment with greens if you like: although dill is usually added to borscht, you can add a little parsley as well. In winter, dried herbs are also quite acceptable, but they need to boil for about two minutes.

If you do not like boiled meat, replace it with minced meat. You can even try to make borscht with meatballs, the taste is very unusual. By choosing chicken for cooking, you will reduce its calorie content. Moreover, it is better to give to children. Vegetarians or those who fast can not put meat in the dish - it is also very tasty.

In the middle of spring, when the first greens are already breaking through, I cook not, but another version of it - in which sorrel is used instead of beets, peppers, tomatoes and cabbage, sometimes I add young nettles to it. But at the end, you need to add a chopped boiled egg to the finished dish.

The meat can be pre-fried - so it will acquire a richer taste. If you decide to use beef in borscht, but it turned out to be too much meat, try beef broth soup, it is also very tasty.

As always, all vegetable dishes begin with the preparation of vegetables. That is exactly what needs to be done. Peel onions, potatoes, carrots, rinse well under running cold water. We cut the onion into half rings, chop the carrots on the large side of the grater. Cut the potatoes into cubes and rinse again from the released starch. Chop cabbage, and bell pepper - optionally.

1. Pour 2 tbsp into the bowl. spoons of rast. oil and in the "frying" mode, fry the onions, carrots, for 5 minutes, with the lid closed. What else do I like about the multicooker? She will never let your food burn. If you suddenly moved away from her and forgot that you put something to cook, she will begin to squeak, saying that it's time to mix, turn or add the next ingredient.

This happened to me too: somehow I started cheesecakes for breakfast, laid out the first batch and got busy with other things, forgetting about breakfast. I hear the multicooker beeping. I come and I can not understand what's the matter? I turned the cheesecakes over and she immediately stopped squeaking. Just like in the fairy tale "Geese Swans" with a stove.

3. Namely, grate the peeled beets on a coarse grater and if you do not have sour kvass, add lemon juice to the beets. I had kvass, so I did not use lemon. Now we put the vegetables in the thicket in the following order: pour the meat with tomato juice,

Cabbage, sweet peppers and potatoes

And beets.

Add 1 teaspoon of sea salt and half a teaspoon of sugar. Pour everything with two liters of hot water, mix and switch to the "soup" mode for 40 minutes.

4. 5 minutes before the end of cooking, add chopped garlic, sour kvass and parsley to the borscht. Salt and mix if necessary. After the signal, leave to infuse in a slow cooker, well, at least 30 minutes.

Today I told you how to cook meat borscht in a slow cooker. But in the next article I will write about those cheesecakes. It's time to pour the borsch on plates and season it with sour cream. Yummy! Especially now, in cold weather, it will not only warm, but also give strength. What could be better than homemade red borscht!

Bon Appetit everyone!

Borsch with beets and sweet peppers cooked in a slow cooker can become a favorite first course and a hallmark of many housewives. This borsch is a regular guest as the first dish in more than one family, restaurant, cafe. Sometimes there is an opinion that it takes a long time to cook borscht, but this task can be simplified with the currently popular assistant - a slow cooker. We invite you to verify this by reading our recipe.
In this recipe, we will talk about how to cook borscht in a slow cooker, we will get delicious borscht, with rich broth and delicious frying.

Taste Info Borscht and cabbage soup

Ingredients

Beef or pork - 300 grams
Potato - 300 grams
Beets - 200 grams
Carrots - 100 grams
Sweet fresh bell pepper or freshly frozen - 70 grams
Vegetable oil - 2-3 tbsp. spoons
Water - 2.5 liters
White cabbage - 250 grams
Onion - 100 grams
Tomato paste - 30 grams or tomato juice - 50-60 ml
Salt and spices to taste
To serve the dish: sour cream, herbs

How to cook borscht in a slow cooker

We turn on the multicooker in the network. In this recipe, we use the Magio 413 model. We put the meat washed under running water into the slow cooker, select the “Cooking: Normal” program, cook for 1 hour, turn off the program using the “Heat / Cancel” button.

After preparing the broth, proceed to the vegetables. If there is a time limit, then the broth can be cooked separately in a saucepan on the stove, and at this time prepare vegetables. Also, the broth can be cooked in the evening, and in the morning, quickly cook the whole borscht. So, turn on the “Frying: Vegetables” mode in the multicooker, set the temperature to 140 degrees. The bowl starts to heat up, pour in the sunflower oil

Finely chop the onion and lightly fry until golden brown.

Three carrots on a coarse grater. Pour the carrots to the fried onions, mix

We will cook borscht with sweet pepper, this is not an essential ingredient for borscht, but in the summer, when there is fresh bell pepper, I prefer to cook borscht with it.
Three beets on a coarse grater and cut sweet peppers.

Add vegetables to the bowl, to the fried onions and carrots, mix

Pour tomato juice or tomato paste, also a little sunflower oil, a few tablespoons of water, mix.

We bring the vegetables to readiness, turn off the "Heating / Cancel" button.

Then wash, peel and cut the potatoes into cubes.

Straining the prepared broth

teaser network

Add broth to vegetables.

Shred the cabbage thinly.

Add potatoes to broth with vegetables.

Then throw in the cabbage.

We put the boiled meat cut into pieces, salt, pepper, bay leaf. We select the “Porridge” program, interrupt the work of the multicooker after 25-30 minutes.
Ready borscht insist another 15 minutes in a slow cooker, serve with sour cream and herbs.

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 hearty red or green soup that is sure to please all members of your family.

How to cook borscht in the Polaris slow cooker?

Most housewives believe that cooking borscht is very long and difficult. But it's not. Red soup is easy and quick to make, especially if you use the simplest recipe for making it.

So, before you cook a delicious borsch 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;
onion - 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 - at the tip of a knife.

Component processing

How to cook borsch 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, onion heads, carrots and beets are peeled, and then cut into cubes (the first two components) and rubbed on a coarse grater (the last two ingredients).

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

Heat treatment of a red dish

Before cooking borscht in a slow cooker, place beef on the bone in a bowl, pour 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 fleshy parts of the beef are separated from the bones and cut into large pieces.

Returning the meat to the broth, fresh cabbage, onions, beets and carrots are also added to it. After peppering all the components, they are boiled in 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 garlic cloves are placed in 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 slow cooker. After the red soup has been aged, it is distributed on plates and presented to the table along with fresh sour cream or mayonnaise.

Cooking borscht with maximum calorie content

We talked about how to cook borscht in a slow cooker above. 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 boneless beef - about 200 g;
fresh pork - about 200 g;
white cabbage - about 170 g;
sauerkraut - about 140 g;
bitter onion - 2 heads;
juicy carrot - 1 pc.;
fresh beets - 2 pcs.;
table vinegar - 2 large spoons;
potatoes are not very large - 1 tuber;
sunflower oil - about 40 ml;
salt, chopped pepper, bay leaf - at the discretion.

How to prepare the ingredients?

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

Extinguishing process

Before proceeding with the preparation of 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 heat treatment is continued 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 the multicooker container. Having flavored the ingredients with 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 laid out in a separate plate and proceed to the preparation of the first course.

Cooking process

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

After a while, the meat is taken out, cooled and cut into large pieces. As for the finished broth, sauerkraut and fresh cabbage are laid out in it. Both ingredients are boiled for 20 minutes. Then, previously boiled meat and potatoes are added to them. After ¼ hours, stewed beets are laid out in the same broth.

After mixing all the ingredients, they are cooked in the "Soup" mode for 10 minutes. After the potatoes and beets become soft, sauteed vegetables are added to the dish, mixed thoroughly and the "Heating" program is turned on for 3-6 minutes.

Bring to the dinner table

Having prepared a red and high-calorie soup at home, it is poured into plates and then served at the table along 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 the Redmond slow cooker?

Few people know, but borsch 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 dinner with freshly picked sorrel leaves. But first things first.

Before you cook green borscht in the Redmond slow cooker, you need to purchase:

potato tubers - 2 small pieces;
fresh juicy carrot - 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 - a 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 cooking green borscht, it is best to use young and fresh veal. It is thoroughly washed and chopped into not very small pieces. They also clean all the vegetables separately and start chopping them. The carrots are grated, and the onion and potatoes are chopped into cubes.

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

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

Sautéing vegetables

Before you cook green borsch 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 the bowl of the 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 borscht

To prepare green soup, fresh veal and bay leaves are placed in a slow cooker. The ingredients are salted, poured with water and boiled in the "Extinguishing" mode for 45 minutes. After this time, potatoes and ground pepper are laid out in a container. After 20 minutes, fresh herbs and chopped chicken eggs are also added to the broth.

After mixing the components with a spoon, bring them to a boil and cook in the same program for about 8 minutes more.

After the soup is fully cooked, add previously fried vegetables to it and leave in the "Heating" 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 preparing 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 presented along with a piece of white or brown bread.

To prepare a 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, food vinegar, spicy tomato paste, sour sorrel, etc.).
Borscht will turn out bright and rich if you use not just picked beets, but already old tubers for its preparation. The same goes for carrots.
Real borscht (whether green or red) is cooked only with beef on the bone. The use of poultry meat for such a dish is undesirable.