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

Time: 90 min.

Servings: 6-8

Difficulty: 4 out of 5

Simple recipes for delicious borscht cooked in a slow cooker

First courses are almost always present on our table; it is difficult to imagine a daily family menu without them. Everyone can cook soup, but cooking a rich first course with beets is not an easy task. Our selection of recipes will reveal the secrets of fast cooking, you will definitely get a delicious borscht in a slow cooker.

If you use the classic recipe for this dish, you get a bright and appetizing borscht with beets. But there are also many variations of it: dietary, green, Ukrainian, with sauerkraut. Such recipes will allow you to create a new, special dish every time.

Before you cook red borscht in a slow cooker, you will need to select the necessary products. The basis of the most delicious borscht in a slow cooker is, of course, the broth. For its preparation, you can use pork ribs, meat on the bone or vegetable broth. Using a proven recipe for borscht in a slow cooker, you can avoid many mistakes. The taste of the dish prepared by hand is bright and rich, in the slow cooker borscht comes out exactly the same as our grandmothers cooked it before.

If you have not cooked this dish before, use the simplest recipe for making borscht. It is best to watch the video first, thanks to which you will learn how much to cook the broth and how exactly it is worth cutting vegetables. Recipes for this dish often involve the use of fresh cabbage, but it is also possible to make it from sauerkraut (like cabbage soup).

Do you want to replace the banal soup with another no less tasty and satisfying dish? We will share with you how to cook borsch in a slow cooker in a special way - add sorrel, without cabbage, its taste will become much more interesting. And the broth cooked from pork will help to reveal the taste of all additional ingredients. Every housewife will be able to master such recipes, and the soup will not be the only dish with which you can truly surprise your relatives.

Choose your favorite step-by-step recipe with photos and videos, cooking any dish you choose will give you great pleasure.

Treat your loved ones to a delicious and satisfying meal. You will definitely be able to cook borscht with an incredible aroma and an appetizing burgundy hue.

Ingredients:

Step 1

Cut the beef tenderloin into small pieces.

Step 2

Pour vegetable oil into the bottom of the bowl, fry the chopped onion with herbs on the “Frying” program for 5 minutes.

Step 3

Add grated carrots, continue frying for another 5 minutes.

Step 4

Combine the fried vegetable mixture with chopped sweet pepper.

Step 5

After 5 min. you should put grated beets, add granulated sugar along with vinegar. Stir, continue heat treatment for another 10 minutes.

Step 6

Add the meat cut into pieces, fry it until browned. After that, pour in water and cook on the "Extinguishing" mode for 10 minutes.

Step 7

Put the prepared potatoes with cabbage, add water up to 3 liters. Cook on the "Soup" or "Stew" mode for 1 hour 45 minutes. For 10 min. before the end of the program, add minced garlic.

Pour freshly brewed beef borsch in a slow cooker into prepared plates, add a little sour cream.

Another version of this dish:

Lenten Ukrainian borscht recipe

If you have never tried cooking, we highly recommend trying this recipe with photos. Prepare dishes from the available all set of products.

Ingredients:

• Carrot - 2 pcs.
• Potato - 500 gr.
• Fresh white cabbage - 300 gr.
• Dill greens - 1 bunch.
• Bulb - 1 pc.
• Sweet pepper - 1 pc.
• Beets - 200 gr.
• Water - 3 l
• Tomato paste - 60 gr.
• Vegetable oil - 50 ml
• Salt with spices - to your taste

Step 1

In order to cook Ukrainian borsch in a slow cooker, you will first need to clean the necessary vegetables and rinse them under running water.

Step 2

Select the “Soup” program for 40 minutes, then pour the required amount of water into the bowl, bring it to a boil. Now you can put the diced potatoes.

Step 3

Chop the onion, saute it in vegetable oil until golden. Add chopped bell pepper.

Step 4

The next step is to lay the shredded cabbage, while the potatoes are almost cooked.

Step 5

Add grated carrots to onions and peppers in a pan, let simmer for 10 minutes. The classic version involves the addition of beets, but you can do without it, you get an excellent lean borscht in a slow cooker.

Advice: If you are preparing a dish with beets, then you should not simmer the vegetables in the pan for too long, so as not to lose the rich beetroot color.

Step 6

Add tomato paste diluted with water to the softened vegetables along with chopped dill, simmer for about 20 minutes. Put the dressing inside the multicooker bowl, add salt and spices. Set the program "Heating" for 10 minutes.

Now the lean borscht in the slow cooker is ready.

Another version of this dish:

sauerkraut soup recipe

Fragrant and so tasty borscht without meat in a slow cooker is obtained by adding sauerkraut. Serve it for lunch or dinner, the taste of the dish will be highly appreciated by all family members.

Ingredients:

• Potato - 4 pcs.
• Sauerkraut - 250 gr.
• Small beets - 1 pc.
• Bulb - 1 pc.
• Ketchup - 30 gr.
• Bay leaf - 2 pcs.
• Seasonings, salt, black pepper - to your own taste

Step 1

Rinse sauerkraut under cold running water. Peel potatoes, then cut into cubes.

Step 2

Cut the onion into cubes, chop the beets with a grater.

Step 3

Pour a little vegetable oil into the bottom of the bowl, put the beets and onions there. Set the program "Baking".

On a note: If desired, you can add grated carrots if the cabbage contains too little of it. If you put zucchini and sweet peppers, you get a great vegetarian borscht in a slow cooker.

Step 4

Add ketchup, then add potatoes.

Step 5

After the end of the program, you should put sauerkraut. Then pour in water, sprinkle with ground pepper, seasoning, and salt. Cooking borscht in a slow cooker should be in the appropriate mode - "Soup", setting the timer for 60 minutes.

Cooked borscht with sauerkraut in a slow cooker is recommended to fill with sour cream.

First course recipe with sorrel

The method of cooking green borscht with sorrel in a slow cooker is quite simple, thanks to the meat broth it turns out to be rich and satisfying. This variation of the first course will be able to diversify your everyday menu.

Ingredients:

• Water - 2 l
• Onion - 2 pcs.
• Fresh sorrel - 1 bunch.
• Carrot - 1 pc.
• Potato - 8 pcs.
• Pork tenderloin - 350 gr.
• Eggs - 6 pcs.
• Refined oil - 30 ml
• Fresh dill - 1 bunch.
• Salt - at your own discretion

Step 1

To cook green borscht in a slow cooker, you will first need to prepare the necessary food set.

Step 2

Pour refined oil into the bottom of the bowl, put the pieces of pork, they should be fried until golden brown.

Step 3

Set the program "Frying" for 12 minutes. Put the grated carrot, mix everything with a spatula.

Step 4

Add diced potatoes.

Step 5

Pour the contents of the bowl with water, cook pork borscht in a slow cooker on the "Soup" program for about 25 minutes.

On a note: If desired, you can put fresh nettles, which were previously doused with boiling water.

Step 6

For 5 min. before the dish is ready, add finely chopped greens. Green borscht in a slow cooker is ready.

Garnish each serving with a quarter of a boiled egg. Enjoy your meal!

Another version of this dish:

1. You can cook lean borscht in a slow cooker using beans. Various recipes may describe the need for pre-soaking the beans, and this is indeed necessary. Thanks to this, a dish with canned beans in a slow cooker will cook much faster.
2. You can cook lean borsch with beans in a slow cooker without frying vegetables, this will in no way affect the taste.
3. it will turn out much more aromatic and tastier if you cook it from fresh meat.
4. When preparing borsch with meat in a slow cooker, you should pay special attention to roasting vegetables and, in fact, the meat itself. They only need to brown a little to give all their flavor to the broth.
5. Lean borsch in a slow cooker can be cooked without using beets. Tomato paste, tomato juice or fresh tomatoes will add color to the dish. Thus, you will get an excellent Ukrainian borscht in a slow cooker.

That's all. We wish you delicious experiments!

Modern multicookers allow you to cook a dish almost without the participation of the hostess. Quick recipes involve the general frying of the base for borscht, in more complex recipes, part of the vegetables is 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 borsch, it takes at least 1.5 hours to cook, 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 borscht recipes that are worth a try.

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

An alternative to a conventional multicooker is 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 of onions;
• 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. Fry vegetables for 15 minutes with the lid open, stirring occasionally with a silicone or wooden spatula.

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 with a paper towel and cut into pieces. 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

Vegetarians should not give up healthy and tasty borscht. Lenten options with fresh tomatoes are suitable for them.

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.

Boil water (2.5 l) in a large saucepan, 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 a 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

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 sweet 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 on a 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 tomato paste dissolved in a small amount of hot water.

Put potatoes, shredded cabbage and spices in a bowl. Drain the liquid from the canned beans and add the beans to the vegetable mixture. 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

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, dry it, cut into 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 and sauerkraut on top. 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 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 their 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 cut into small pieces into a bowl. 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, prepare the beet dressing. Put the chopped beets in a pan with heated vegetable oil, pour in 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.

Do you want to learn how to cook delicious red borscht in a slow cooker? Then read our step by step recipe! We will teach you how to cook the most favorite dish of Russians, Ukrainians, Poles and other peoples of the world.

Every housewife has her own secrets in cooking borscht. We have collected the best of them in our article.

Despite the fact that the technology for preparing this dish is quite complicated in itself, we will learn how to cook delicious fragrant borscht in a slow cooker simply and easily. So that it does not take much time to prepare it, and the result, nevertheless, exceeds all expectations!

Why do we recommend cooking borscht in a slow cooker? The fact is that cooking in this assistant is easier than on the stove and delicious rich borscht will delight relatives and save energy for the hostess. From such a dish, everyone will salivate, and a brutal appetite will break out! Prepare deep bowls, fresh bread and sour cream - soon you will be feeding the household with amazing yummy.

Taste Info Borscht and cabbage soup

Ingredients

• Meat - 400 g;
• Potatoes - 200 g;
• Cabbage - 300 g;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Beets - 1 pc.;
• Tomatoes - 1 pc.;
• Tomato - 2 tbsp;
• Sweet bell pepper - 1 pc.;
• Water - 3 l;
• Vegetable oil - 2 tbsp;
• Salt and spices.

How to cook delicious and fragrant borscht in a slow cooker

Pour vegetable oil into a bowl in a multicooker. Clean, wash and finely chop the onion and carrot. We spread the onion in the bowl, turn on the “fry” mode. Leave for 3 minutes, add carrots, mix and leave for another 3 minutes.

We clean, wash and finely cut the bell pepper. We spread it to the carrots and onions, mix and leave for 3 minutes.

We clean, wash and finely cut the beets. We spread it to carrots, onions and peppers, mix and leave for 5 minutes. Turn off the "fry" mode.

Wash the meat and cut it into small pieces. We send all the meat to the vegetables, set the “cook” mode for 20 minutes.

We clean and wash the potatoes, cut them into cubes and put them in a bowl in a slow cooker.

Finely chop the cabbage, put it in a bowl, lightly salt and crumple with your hands. So the cabbage becomes soft. Then add it to the multicooker bowl.

Wash and cut the tomato into pieces, add it to all the ingredients. We send tomato paste there. If you like sourness, lightly drizzle lemon juice into the bowl.

Pour 3 liters of water into the bowl. Add spices (black peppercorns, bay leaf, salt). We don't interfere with borscht! Just close the lid, leave the borscht to cook for another 40 minutes. The trick is that the borsch does not boil, which means it remains bright red and the vegetables do not boil into an incomprehensible sticky mass.

Borscht is ready! You can serve it with fresh herbs and delicious sour cream. Remember that borscht will be much richer if it is infused for several hours. But, we assure you, you will not be able to resist tasting this yummy right away and not taking a supplement. Eat with pleasure!

Cooking Tips:

• The most satisfying and rich borsch is obtained from pork ribs.
• Never let borscht boil after you've added beets to it. Otherwise, it will turn brown, and not bright red.
• In order to give borscht a fresh summer taste, add grated celery and parsley roots to the ingredients.
• If you cut the potatoes into large cubes, the potatoes will absorb the incredible aroma and taste of borscht, and become amazingly tasty.
• Instead of lemon juice, you can use a little brine from pickled or pickled cucumbers to add sourness to borscht.
• Various ingredients can be used for cooking. For example, many people like borscht with red beans and mushrooms. And what is borscht with donuts worth! This is a real work of art.
• Instead of vegetable oil for frying vegetables, you can use pre-melted lard - this will make the borscht a little fatter and some tastier.
• To cook pork borscht, the meat must be cooked for at least 40 minutes. To cook chicken borscht, it is enough to boil the meat for 20 minutes and you can add other ingredients.
• Instead of fresh cabbage, you can put sour sauerkraut. Thanks to this, both the sourness desired by all and the rich, bright red color will be obtained.
• If you don't have a tomato or tomato paste on hand, you can use 1-2 cups of tomato juice.
• If there are dark films on the meat, they must be cut off.
• During the cooking of meat, foam may form on the broth. It needs to be removed. So do not be too lazy to look into the multicooker!
• You should never buy ready-made seasoning for this dish! It is best to use spices such as bay leaf, garlic, turmeric, red and black pepper.

Enjoy your meal!

Borscht in a slow cooker is a salvation for busy people. The recipe for borscht in a slow cooker is so affordable that even a man can repeat it. Thanks to our recipe for borscht in a slow cooker with a photo, you will not have any questions and problems with cooking. and if you have borscht dressing, then the process will be even faster.

Due to the huge employment of young people, who now and then build a career, run a household and seek to devote time to their families, the world of technology has come up with such a smart technique as a slow cooker. She is truly a great help for any young family, especially if they have small children.

Borscht in a slow cooker with beef

Today we bring to your attention a simple recipe for borscht in a Philips slow cooker. cutting red borscht, you can try to cook green borscht.

Ingredients for preparing the dish "Borscht in a slow cooker with beef":

Water - 1.5 liters;

Beef - 300 g;

Cabbage - 200 g;

Carrots - 1 pc.;

Potatoes - 3 pcs.;

Onion - 1 pc.;

Beets - 1 pc.;

Tomato paste - 1 tsp;

Tomato juice - 0.5 cups;

Sweet pepper - 2 pcs.;

Vegetable oil - 1 tablespoon;

Garlic 2-3 cloves;

Spices: salt, pepper, bay leaf;

A piece of old fat;

Greens to taste.

How to cook borscht in a slow cooker with beef:

Peel the beetroot and grate it or just cut it into thin strips.

Then pour vegetable oil into the bowl - the capacity of the multicooker and place our beets there. Press the "Menu" button on the device and select the "Extinguish" function. Set the cooking time to 20 minutes using the "Time" button. And finally, press the "Start" button.

Then open the lid and take out half the finished beets in a separate container. At this time, grate carrots, cut sweet peppers and onions. We also cut the beef into cubes.

Put the meat and vegetables in a bowl at the bottom of the container, then add the tomato paste and minced garlic. Mix everything and press the "Menu" button, selecting the "fry" function. Set the cooking time to 20 minutes using the "Minutes" button. Let's press "Start".

While the dressing is frying, we will chop the cabbage, cut the potatoes into cubes.

After that, pour boiled water into the container and add beets, diced potatoes, chopped cabbage and tomato juice.

Mix all this, salt and add spices. Press the "menu" button and select the "cook" function, set the time - for 15 minutes and start. 5 minutes before readiness, add finely chopped greens.

Borscht in a slow cooker turns out incomparable! Serve yeast buns with cabbage instead of bread with borscht. Enjoy your meal!

Borscht in a slow cooker with chicken

Thanks to the multicooker, now cooking borscht is not a big deal. Borsch in a slow cooker turns out to be rich, tasty and dietary, since there is no need to use vegetable oil. All vegetables boil well during cooking, but retain their appearance, that is, potatoes, cabbage, onions, carrots do not turn into mashed potatoes while the meat becomes soft and tender. There is another positive side to borscht cooked in a slow cooker - there is no need to stand at the stove. Yes, my dears, it is indeed a fact that the stove is a thing of the past. Now we don’t keep track of the broth, we don’t put the ingredients in borscht one by one, we don’t roast separately. We just prepare all the ingredients, put them in a slow cooker and after a couple of hours we enjoy excellent borscht, the recipe of which I am sharing with you today. According to this recipe, you can also cook borscht without meat, then you will still get lean borscht.

Ingredients for cooking "Borscht in a slow cooker with chicken":

two liters of borscht

Poultry meat 300 g;

Tomato paste 1 tbsp. l.4

A bunch of greens;

Large beets ½ part;

Potatoes 4 pcs.;

Lemon juice 1 tsp;

Carrot 1 pc.;

Garlic 2 cloves;

Cabbage ½ part;

Recipe for borscht in a slow cooker with chicken:

Finely chop the cabbage. Potatoes, carrots and onions are peeled and washed under running water. We cut potatoes and onions into cubes: potatoes - large, onions - small. We rub the carrots on a grater.

We put vegetables and meat in a slow cooker.

Pour cold boiled water so that it covers vegetables and meat. Water can be used hot so it boils faster in a slow cooker.

Place a steam rack on top and lay out the peeled beets. For convenience, it is better to cut the beets into large pieces. Set the "Soup" mode for one hour, close the lid of the multicooker.

After an hour, we take out the beets, cool a little and three on a medium grater.

Finely chop the garlic or squeeze it through a press and put it in the beets.

Then add tomato paste, lemon juice to the beets and mix well.

We spread the beets in the broth. Add salt to taste and bay leaf. Close the lid of the multicooker and set the "Soup" mode for another hour.

The multicooker will give a signal about the end of cooking, then we take out the meat, separate it from the bone and cut it into small pieces, then put it back into the borscht. Add finely chopped greens to the finished borscht and leave in the "Heating" mode for 15 minutes.

Pour fresh borsch on plates, add sour cream and serve.

Borsch in a slow cooker with pork

Borscht in a slow cooker is a real dish for real men. Real Ukrainian borscht is cooked on pork with the addition of lard. But in this recipe, we will consider how to cook borscht in a slow cooker with pork. In previous recipes, we cooked borscht in a slow cooker according to recipes with beef and chicken. There was one more option - with pork. Although, there are also green borscht, and the most exotic one is green borscht with nettles. But more on that in another article.

Delicious borscht in a slow cooker will help you assert your title of a wonderful hostess. After all, not every housewife can cook delicious borscht. But with our recipes and tips, and even with such an assistant as a slow cooker, you can cook borsch full, rich, moderately sour and fragrant.

Ingredients for cooking "Borscht in a slow cooker with pork":

Pork ribs - 300 grams;

Water - 1.5 liters;

White cabbage - 400 grams;

Sweet pepper - 200 grams;

Onion - 1 large onion;

Carrots - 1 large piece;

Potato - 400 grams;

Beets - 1 large;

Vegetable oil - 50 ml.;

Tomato juice - 300 ml;

Salt - a teaspoon;

Bay leaf - 1-2 pieces;

Black pepper - 0.5 teaspoon.

Recipe for borscht in a slow cooker with pork:

First of all, let's boil the broth. I usually put it on the stove to boil. While it cooks, I have time to prepare all the other ingredients. Pour the meat with cold water and put on fire, after the water boils, reduce the heat, salt the broth and cook for 30 minutes.

While the broth is cooking, prepare the roast. Cut onions, carrots and beets. Cut the onion into cubes, beets and carrots into thin strips.

Pour vegetable oil into the multicooker bowl. Select the "fry" mode. Put the onions, carrots and beets in a bowl. Fry them together for 15 minutes. Don't forget to stir fry.

Peel the potatoes and cut into cubes 2 by 2 centimeters. Put it out to fry.

By this time the broth is ready. We take out the pork ribs from it and pour it into the multicooker bowl. If necessary, you can strain it through a fine sieve.

Turn on the "Cook" mode. Don't close the lids. Cook borscht until it boils. As soon as it happens. Turn off the cook mode. And select the "Extinguish" mode. At the same time, add chopped cabbage.

Sweet pepper, diced and tomato juice, also add to the borscht.

We cook borscht in a slow cooker on the "stew" mode for 35 minutes. Don't forget to try the borscht for salt and pepper. If something is missing for you, then salt it to taste. Bay leaves can also be added while cooking.

Ready borscht is served with sour cream, onion and black bread.

Enjoy your meal.

Video recipe Borscht in a slow cooker

Borscht is an excellent first course, ancient, hearty and beautiful. To date, there are a huge number of recipes for cooking borscht. In addition, modern housewives have learned how to cook this dish in a slow cooker - a universal kitchen appliance for cooking. In this article we will consider several borscht in a slow cooker.

Traditionally, borsch is considered a dish of Ukrainian national cuisine. That is why the list of popular recipes for this dish is best to start with the classic Ukrainian borscht in a slow cooker.

So, to cook classic Ukrainian borscht in a slow cooker, you will need the following products:

• beef (pork is also suitable) - 600 gr;
• potatoes - 300 gr;
• carrots - 200 gr;
• beets - 200 gr;
• onion - 150 gr;
• white cabbage - 300 gr;
• tomato paste - 3 tablespoons;
• garlic - 2 cloves;
• canned beans - 1 can;
• bay leaf - 2 pcs;
• water - 2 l;
• vegetable oil;
• salt, pepper to taste.

Cooking classic Ukrainian borscht in a slow cooker.

1. Peel the onion, wash, cut into small cubes.
2. Peel carrots, grate on a medium grater.
3. Peel the beets, divide into 2 parts. Grate the first part of the vegetable on a coarse grater, cut the second into thin strips.
4. Peel potatoes, rinse, cut into strips.
5. Pour a small amount of vegetable oil into the container of the multicooker.
6. Send onion, tomato paste and canned beans to the bowl of the appliance.
7. Turn on the device in the "Express" mode, fry the contents for 10-15 minutes.
8. Wash the meat, cut into small pieces.
9. Shred the cabbage.
10. Send meat, chopped cabbage, carrots and beets to the container of the device to the fried onions and beans. Pour hot water, add potatoes.
11. Salt the contents of the multicooker, add pepper and bay leaf.
12. Close the device tightly, set the "Extinguishing" mode for 1 hour.
13. Pass the garlic through a press. 5 minutes before the end of cooking, add to the contents of the multicooker.

Borscht with prunes in a slow cooker

If you want to cook a dish with a “zest”, then the recipe for borscht with prunes is just for you. Unusual ingredients will make the first dish exquisite and unusual in taste, and the aroma will completely drive any gourmet crazy.

In order to cook borsch with prunes in a slow cooker, stock up on the following ingredients:

• potatoes - 5 pcs;
• onions - 1 pc;
• carrots - 1 pc;
• beets - 1 pc;
• tomato paste - 2 tablespoons;
• cabbage - 1 head (about 200-300 gr);
• prunes - 100 gr;
• sugar - 1 tbsp;
• vinegar - 1 tbsp;
• garlic - 1 clove;
• bay leaf - 2 pcs;
• vegetable oil;
• salt, pepper to taste.

Recipe for borscht with prunes in a slow cooker.

1. Peel the beets, rinse, grate on a coarse grater.
2. Preheat the container of the multicooker. To do this, set the mode "Frying vegetables".
3. Pour a small amount of vegetable oil into a heated bowl, put beets in a container and sprinkle the vegetable with sugar.
4. Fry the product, stirring occasionally, until light caramelization.
5. When the beets acquire the required quality, add tomato paste, a little water and vinegar to the container of the device. Simmer contents for 2 minutes.
6. Peel the carrots, grate on a coarse grater.
7. Peel the onion, cut into small cubes.
8. Send the prepared vegetables to the multicooker bowl.
9. Peel potatoes, rinse, cut into strips.
10. Finely chop the cabbage.
11. Send vegetables to the container of the multicooker.
12. Wash the prunes, remove the stone, cut into small pieces, send to the bowl.
13. Add bay leaf, salt and pepper to taste in the slow cooker.
14. Pour the contents of the device with warm water or broth.
15. Close the slow cooker, set the "Extinguishing" mode for 1 hour.
16. Pass the garlic through a press.
17. 5 minutes before the end of the cooking program, send chopped garlic to the slow cooker.
18. After cooking, do not serve the dish immediately - give time to brew.

Borscht with mushrooms and sauerkraut in a slow cooker

This is one of the unusual borscht recipes. Surprise your household with a pleasant taste that is impossible to forget!

To prepare borscht with mushrooms and sauerkraut you will need:

• beets - 1 pc;
• onions - 1 pc;
• potatoes - 5 pcs;
• mushrooms (chanterelles are perfect) - 150 gr;
• sauerkraut - 100 gr;
• rice vinegar or lemon juice - 1 tbsp;
• sugar - 1 tsp;
• vodka - 1 tablespoon;
• vegetable oil;
• salt, pepper to taste.

How to cook borscht with mushrooms and sauerkraut in a slow cooker.

1. Mushrooms pre-boil.
2. Peel the beets, rinse and grate on a coarse grater.
3. Pour a small amount of vegetable oil into the multicooker container, send the beets into the bowl, add lemon juice or rice vinegar.
4. Turn on the slow cooker in the "Baking" mode, fry the beets until half cooked.
5. Peel the onion, rinse, cut into small cubes, add to the contents of the device. Extend cooking in the "Baking" mode.
6. Also send mushrooms to the capacity of the multicooker. Close the appliance with a lid, extend the cooking in the baking mode for 15-20 minutes.
7. Peel potatoes, rinse, cut into strips.
8. After the time has passed, send the vegetable to the contents of the multicooker, add hot water or broth.
9. Salt the future borscht, add pepper and sugar.
10. Close the slow cooker, set the "Extinguishing" mode for 50 minutes.
11. 10 minutes before the end of cooking, add sauerkraut to the dish.
12. After cooking, pour vodka into the borscht, let it brew for 5-10 minutes.

Green borscht in a slow cooker

Green borscht is a favorite seasonal dish for many families. Thanks to the slow cooker, cooking this dish will not take you much time, and a special heat treatment will preserve all the useful substances of the products.

To cook green borscht in a slow cooker, stock up on the following products:

• potatoes - 5 pcs;
• carrots - 1 pc;
• tomatoes - 2 pcs;
• garlic - 1 clove;
• egg - 1 pc;
• sorrel - 50 gr;
• beet tops - 50 gr;
• rice - 3 tablespoons;
• bay leaf - 2 pcs;
• vegetable oil;
• salt, pepper to taste.

The recipe for green borscht in a slow cooker.

1. Peel the carrots, rinse, grate on a coarse grater.
2. Peel the garlic, finely chop.
3. Pour a little vegetable oil into the multicooker container, send carrots and garlic into the bowl.
4. Set the device to the "Extinguishing" mode, fry the vegetables.
5. Rinse the tomatoes, peel if desired, cut into cubes, add to the carrots and garlic. Continue cooking in simmer mode for 5 minutes.
6. Peel the potatoes, cut into strips, send to the slow cooker.
7. Add bay leaf and hot water to the device.
8. Turn on the multicooker in the "Soup" mode, close the lid.
9. Rinse rice. When the potatoes are half cooked, add the grits to the contents of the slow cooker.
10. Rinse the sorrel and beet tops, finely chop.
11. 5 minutes before the end of cooking, add greens to the borscht.
12. Boil a hard-boiled egg, decorate the finished dish with it.

Enjoy your meal!

Cooking borscht in a slow cooker. Video

Borscht in a slow cooker is the most popular and one of the most delicious soups in the whole world! Housewives treat their relatives and friends.

How to cook delicious borscht in a slow cooker so that it turns out delicious? Here are 5 amazing recipes! Choose according to your preferences and start cooking! Everything is simple!

Homemade borscht with bacon in a slow cooker

Ingredients:

• Cabbage
• Onions, carrots, beets
• tomato paste
• Oil
• Potato
• Salt, sugar
• Spices
• Garlic
• fresh fat

How to cook:

Green borscht in a slow cooker

By and large, the name "borscht" is a matter of taste. Someone calls it just soup, and someone calls cabbage soup with sorrel. This is for an amateur.

Young sorrel is rich in such useful substances as: potassium, magnesium, iodine, sodium, phosphorus, zinc and copper. Delicate leaves with a unique sourness are perfect for filling pies or pies, salads. Today, when fresh herbs are sold in supermarkets all year round, it is not difficult to buy sorrel in winter, but nevertheless, this product is in particular demand at the beginning of summer.

You can use any meat for cooking, such as chicken, pork or beef. At the end of cooking, you can put a small piece of butter in the soup, this will give a very original taste.

Ingredients:

• Meat or chicken - 450g.
• Potatoes - 4 pcs.
• Fresh carrots - 1 pc.
• Onion - 1 pc.
• Sorrel - 1 bunch
• Egg - 3 - 4 pcs.
• Rice - 3 - 4 tbsp.
• Dill, parsley, green onion
• Salt, pepper, bay leaf

How to cook:

1. Wash and cut the meat well. We put it in the thicket of the multicooker and fill it with water. Add salt to taste, add bay leaf and spices. Turn on the "Extinguishing" mode for one hour.
2. We clean and wash the potatoes. Mode it into small cubes and again fill it with water to remove excess starch.
3. Add potatoes to boiling water.
4. We clean and wash onions with carrots. The onion must be cut, and the carrots grated on a fine grater. We put them with meat and potatoes.
5. We sort through and very carefully, at least 5 - 8 times, wash the rice. 30 minutes before the end of cooking, add the peeled rice.
6. Separately, boil the eggs in a "cool". We clean and treat them with small cubes.
7. Sorrel, parsley, dill and green onion are washed and chopped. When five minutes remain, before the end, add greens and finely chopped eggs.
8. Delicious borscht in a slow cooker is ready!

Borsch with chicken in a slow cooker

To cook delicious borscht in a slow cooker, it is better to use homemade chicken. It is from it that the broth will turn out to be very rich and strong. It is better to prepare it in advance. To do this, a piece of chicken, about a quarter of it, must be washed well, put in a slow cooker and poured with water, add a small onion. Then salt, put one bay leaf and your favorite spices. Turn on "Extinguishing" for about one hour. When cooking in the “Stew” mode, remember that the broth is slowly simmering, not boiling. Therefore, it is not necessary to fill the chicken with much water. Most often, the amount that you poured, after cooking in a slow cooker, is preserved, does not boil away.

Ingredients:

• Potatoes - 4-5 pcs.
• Onion - 1-2 pcs.
• Carrot - 1 pc.
• Sweet pepper - 1 pc.
• White cabbage
• Garlic - a few cloves
• Tomato paste - 1-2 tbsp.
• Greens, salt - to taste.

How to cook:

1. We clean and wash carrots, onions and sweet peppers. Finely chop the onion and pepper. Three carrots on a fine grater.
2. Set the mode "Frying". If there is no such program in your multicooker, you can turn on “Baking” for about 30 minutes. Add a little sunflower oil and fry the vegetables.
3. We clean and wash the beets. Three it on a coarse grater and put it to the fried vegetables.
4. After five minutes, add tomato paste to the frying, 1 - 2 tablespoons. We mix. Then fill with pre-prepared broth.
5. While the vegetables are stewing, peel the potatoes. Mode it in small cubes and rinse several times. This allows you to remove excess starch. Add to the dressing.
6. Finely chop the cabbage, garlic and put them in the soup.
7. We sort out the boiled chicken, cut the flesh into small pieces and also put it in a bowl. Add the remaining broth and turn on the "Extinguishing" mode for about 20 - 30 minutes.
8. Close the multicooker lid.
9. When a few minutes remain before the end, you need to add salt and finely chopped greens, dill and parsley to taste.
10. Serve with sour cream.

Borscht with beans in a slow cooker

Borscht in a slow cooker is best cooked on pre-cooked meat broth. To do this, put a well-washed and cleaned piece of meat, for example, beef ribs, into the multicooker bowl and add water. Put a whole head of onion, salt to taste, bay leaf, peppercorns and spices. Turn on "Extinguishing" for about one hour. If you do not have time to cook in advance, then you can cook meat with vegetables right away.

But the beans, before cooking, you must definitely soak, for a while, depending on what kind you have. If the beans are old, you need to fill them with water for the whole night, and young ones can be for several hours. Then it should be washed several times.

Ingredients:

• Beans - 1 tbsp.
• Meat beef - 200g.
• Beets - 1 - 2 pcs.
• Onions - 1 - 2 pcs.
• Carrot - 1 pc.
• Cabbage
• Tomato paste - 1 - 2 tbsp.
• Salt, sugar, vinegar, herbs.

How to cook:

1. If you did not prepare the broth in advance, then we wash the meat and cut it into small pieces. Turn on the "Baking" mode, add a little vegetable oil and lightly fry the pieces of beef on it.
2. Wash and clean onions, carrots and beets. Finely chop the onion, carrot and beet three on a grater. Then add all the vegetables to the meat and continue to fry. If you have prepared the broth in advance, then simply fry the vegetables in the "Frying" or "Baking" mode.
3. We turn on the "Extinguishing" mode for 30 - 40 minutes.
4. Add tomato paste to the fry and pour the broth or, if not, water. Let's stew.
5. Wash, clean and finely cut potatoes. We wash the cut potato cubes several times. I put it on the vegetables. Pour in the remaining broth or water.
6. Finely chop the cabbage. Add the prepared beans and chopped cabbage to the soup.
7. We put one teaspoon of sugar and about a tablespoon of vinegar.
8. When five minutes remain before the end of cooking, put salt to taste, add finely chopped garlic and fresh herbs.

Delicious lean borscht with celery in a slow cooker

Borscht is different, for example, with beans or mushrooms, with lard or sausages. But what to do when members of your family decide to fast, you need to feed them. The output will be cooked lean borscht in a slow cooker.

For cooking, we need such modes as "Frying" and "Extinguishing". If you don’t have the first mode, then you can use “Baking” for frying vegetables.

Ingredients:

How to cook:

1. We wash and clean vegetables. Finely chop the onion and celery. We rub the carrots on a grater. Fry all the prepared vegetables in a small amount of sunflower oil, in the “Frying” or “Baking” mode.
2. Add seasonings that you like, such as suneli hops, Italian herbs or curry. Salt, put peppercorns and bay leaf, for a brighter taste and aroma.
3. We clean and finely cut the potatoes. We wash it several times, and then add it to the fried vegetables.
4. Now finely chop the cabbage. We wash and clean the beets, as well as one onion. I put it all in the multicooker. Also add a couple of lemon slices. A whole onion will add flavor, and a lemon will replace the vinegar. If there is no lemon, then you can put vinegar, one tablespoon. At the end of cooking, boiled whole onion and lemon should be taken out and thrown away.
5. Pour water, put salt and sugar. We turn on the "Extinguishing" program for about one hour.
6. When there are a few minutes left before the end of cooking, the cooked beets should be taken out and grated or chopped in a blender. Then add it back to the bowl again. This will give a bright color and taste.
7. Add finely chopped or squeezed garlic and fresh herbs, dill and parsley through a press.
8. Let it brew for 20-30 minutes and you can serve.

Borscht with beef in a slow cooker

Ingredients:

• 0.5 kg of beef;
• 400 g cabbage;
• 100 g of onion;
• 150 g potatoes;
• 100 g carrots;
• 300 g of beets;
• 3 art. l. tomato paste;
• 3 cloves of garlic;
• salt, pepper and bay leaf;
• 3 tbsp vegetable oil, polymon.

How to cook:

1. We clean the onion and cut it smaller. Pour vegetable oil into the multicooker bowl and fry in the “Baking” mode.
2. We clean the carrots and three on a coarse grater. After the onion is fried a little, we can add carrots to it and leave them to languish for 10 minutes.
3. Add tomato paste, stir and simmer for another 5 minutes.
4. We clean and three beets on a coarse grater. Beets are added to the multicooker bowl along with the juice of half a lemon. Lemon is used to preserve the color. All together salt, pepper and leave to stew for 15 minutes, stirring the ingredients in the bowl from time to time.
5. Cut the beef into small cubes.
6. We clean the potatoes and cut them into cubes too.
7. Cabbage must be finely chopped.
8. We throw all the prepared ingredients (potatoes, meat and cabbage) into the bowl, add the bay leaf and black peppercorns.

Today we will tell you how to cook borscht in a slow cooker. Using different ingredients and different heat treatment, you are able to make an incredibly hearty red or green soup, which 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, thoroughly mixed 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 black bread.

To prepare a delicious borscht, you must adhere to the following rules:

• Be sure to use products that give the soup a slight acidity (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.

Borscht is cooked in almost every Ukrainian family. Moreover, as a rule, the ingredients for this dish are taken the same, but the taste is always different. But there is one generally recognized feature: real Ukrainian borscht must certainly be thick and rich.

Delicious borscht is certainly cooked on meat broth, most often from beef or pork on the bone. Moreover, it is better to take the bones of the brain, of which the broth is richer.

Mandatory ingredients are white cabbage (fresh or sauerkraut), carrots, potatoes, onions, beets, potatoes, garlic, tomatoes (or tomato juice), beans. Bulgarian pepper, herbs and spices significantly improve the taste of the dish.

Often, housewives fill borscht with bacon: at the end of cooking, a small piece is finely chopped and thrown into a saucepan with a dish.
Ingredients:

• Meat (beef) - 0.5 kg;
• Potatoes (large) - 2 - 3 pcs.;
• Beets - 1 pc.;
• Carrots - 1 pc.;
• Cabbage - ¼ heads;
• Beans - 0.5 tbsp.;
• Bulgarian pepper - 1 pc.;
• Onion - 1 pc.;
• Garlic - 2 cloves;
• Tomato juice - 200 ml;
• Vegetable oil;
• Salt;
• Allspice;
• Greens.

How to cook borscht in a slow cooker

First of all, prepare the borscht dressing. To do this, pour 4-5 tablespoons of odorless vegetable oil into the multicooker bowl, put the peeled and chopped onion. Turn on the "Frying" mode.

After 5 minutes, send the carrots chopped into thin sticks into the slow cooker. Some housewives simply grate vegetables. This way, of course, is faster and easier, but now borsch becomes more like porridge, the individuality of each vegetable is lost.

Add the beets after the carrots. Moreover, it is also recommended to cut it into strips with a sharp knife. Saute vegetables for 15-20 minutes.

Then add bell pepper, garlic, tomato juice and simmer for another 10 minutes. Vegetable dressing for red borscht is ready! Now transfer it from the multicooker to another container.

Next, you need to cook the meat broth. To do this, dip the meat into boiling water, bring to a boil, boil for 2 minutes and drain the resulting first broth. Rinse the meat thoroughly, cover with clean water and set to boil. In the Philips slow cooker, delicious borscht is cooked in the "Stew" mode.

After 30 minutes, put the beans, pre-washed and sorted, into the broth. Boil for 25-30 minutes.

Wash the potatoes with a brush, remove the peel and cut into cubes of about 2 cm. Send to the slow cooker. At this stage, salt the future borscht to taste.

After 10 minutes, add finely chopped cabbage to the dish.

After that, after 5 minutes, transfer the browned vegetables (onions, carrots, beets) to the broth.

And then - chopped greens, bay leaf, pepper. Add salt if needed. And also a little sugar, if too sour. Let the dish boil for 2-3 minutes and turn it off.

Red borscht in a slow cooker is ready! Be sure to infuse before serving. And then, pouring sour cream, adding chopped greens and donuts in addition, serve to the table.