When cooking borsch, a pan alone is rarely involved. Most often, there is a frying pan nearby, sometimes not one. It takes hours to prepare the first dish, a bunch of dishes get dirty, a lot of effort is expended. A slow cooker solves some of these problems. With this indispensable assistant you can cook borscht in two counts. But how to make it tasty?
Borsch in a slow cooker - general principles of cooking
The basis of borsch is beets. It is she who gives the dish a unique color. The root crop can be spassed directly in the slow cooker with other vegetables. Usually for this, use the program "Frying" or "Baking". Often beets are cooked in a basket designed for steaming. But not separately. The tray is placed over boiling soup. Then the beets are removed, chopped and added to the dish.
In addition to red beetroot soup with beets, you can cook a dish with sorrel. Fresh or canned greens are used for it. Sorrel is added at the very end, so that the tender leaves do not boil.
Borsch in a slow cooker with beef and fresh cabbage
A variant of a simple borsch in a slow cooker, which is prepared on beef broth. It will take a piece of meat without bone.
Ingredients
• 500 grams of beef;
• 1 carrot;
• 300 grams of beets;
• 2 potatoes;
• 3 tablespoons of pasta;
• 400 grams of cabbage;
• 2 cloves of garlic;
• greenery;
• spices and 3 tablespoons of oil.
Cooking
1. Pour oil into the multicooker. You can throw any fat. We turn on the "Baking" mode for frying vegetables.
2. Finely chop the onion, toss in the butter.
3. Three peeled carrots, shift to the onion.
4. After another ten minutes, we throw the tomato paste. You can use grated tomatoes. In this case, you need 3-4 pieces.
5. As soon as the vegetables with the paste become darker, we throw the grated beets. Now you can cover the slow cooker and stew vegetables for about ten minutes. To keep the beets bright, add a few crystals of citric acid.
6. Cut the potatoes into cubes of 1.5 centimeters, chop the cabbage.
7. We cut the beef into cubes, too, it is not necessary for the meat to cook well.
8. We put in the slow cooker meat with the remaining vegetables.
9. Pour boiling water. We adjust the density of borsch on our own.
10. Stir, throw three peas of pepper, salt.
11. Close the slow cooker and set the "Soup" mode. Cooking borsch hour.
12. Chop the garlic, cut the greens and toss into the pan. Add spices to taste, close and let the borscht brew.
Vegetarian borsch in a slow cooker with beans
Recipe for lean or vegetarian borsch with canned beans, adapted for a slow cooker. Of course, you can take the same amount of boiled beans, but in this case you will have to cook it in a separate bowl.
Ingredients
• 2 beets;
• 1 onion;
• 1 cup of finished beans;
• 250 grams of cabbage;
• 200 grams of potato;
• 1 carrot;
• 2 tablespoons of oil;
• 1 spoon of vinegar;
• 1.5 liters of water;
• 1 spoon of pasta;
• spices.
Cooking
1. Beets will be steamed so that it retains its color and taste. For this, root crops need to be cleaned, cut into several parts, laid in a special basket. Let the vegetable wait its time.
2. Peel potatoes, onions and other vegetables. Cut as you like.
3. Pour a little oil, prepare the sauté from onions with carrots, do not need to fry much, use the appropriate mode.
4. Add the paste and fry a little too.
5. Put potatoes on top, put cabbage, pour water. Salt and pepper immediately.
6. Install the basket with beets on top. We close. Cook on the "Extinguishing" mode for 45 minutes.
7. We get the beets, cool and rub coarsely. We spread it in borsch.
8. It's time to taste the dish, add a spoonful of vinegar, the missing spices and put the canned beans.
9. Close, cook another quarter hour without changing the regime.
Green borsch in a slow cooker
A variant of summer borsch in a slow cooker with sorrel. Prepared in meat broth, but you can cook and simplified soup on the water.
Ingredients
• 4 potatoes;
• 1 carrot;
• 250 grams of sorrel;
• 1 onion;
• 2.5 liters of broth;
• 1 bunch of dill;
• 4 boiled eggs;
• spices, a little oil.
Cooking
1. Cut onions and carrots. You can rub it, but not finely. Throw these vegetables in a saucepan, pour a couple of tablespoons of oil.
2. Turn on the slow cooker, set “Baking”, fry vegetables. They should lightly brown, do not close the lid.
3. Add the broth, toss the chopped potatoes. If there is boiled meat from the broth, then it can also be cut and added to the borsch. Salt, pepper.
4. Close the slow cooker, set the "Extinguishing" mode for 50 minutes.
5. Sorrel must be sorted, washed and chopped. We do the same with greens.
6. Add all the greens to the borsch, cook another five minutes and turn it off. Let the dish brew so that the sorrel shares acid with the rest of the food.
7. Eggs can be laid directly on plates or added to the finished soup, cut into cubes. We do as we like more.
Borsch in a slow cooker with stew
The recipe for a simple, but at the same time hearty and meat borsch in a slow cooker. We take an ordinary can of medium-sized stew, but the larger, the tastier.
Ingredients
• 3 potatoes;
• 1 carrot;
• 400 grams of cabbage;
• 1 can of stew;
• 2 beets;
• 1 onion;
• 1 spoon of pasta;
• salt and pepper, a little vinegar;
• 2 tablespoons of oil;
• garlic, herbs.
Cooking
1. Rub the peeled beets. If the root crops are large, then you can take one thing. On the same grater, three carrots, onions crumbled into small cubes.
2. Heat the oil. It is better not to use the frying mode, "Baking" is more suitable. Vegetables on it cook faster, brown well.
3. Throw onions and carrots, first fry these vegetables.
4. Add beets, immediately drip a little vinegar. Then the soup will remain bright. Cook for ten minutes and throw the pasta.
5. It's time to do cabbage and potatoes. We cut them arbitrarily. Throw in the pan.
6. Pour 2.5 liters of boiling water, close and rearrange for cooking soup, cook borsch for 50 minutes.
7. Open the stew, knead, add to the soup. Now it can be salted.
8. Close, cook another ten minutes. Add herbs and garlic, turn off.
Borsch in a slow cooker with ribs
A variant of fatty, appetizing and very satisfying borsch, which is cooked with pork ribs.
Ingredients
• 0.5 kg of ribs;
• 1 carrot and beet;
• 4 potatoes;
• 2 onion heads;
• 300 grams of cabbage;
• 1 sweet pepper;
• oil, spices, lemon juice;
• 2 tablespoons of pasta or tomatoes.
Cooking
1. Cut the ribs so that the pieces are small. We lay in a greased multicooker and fry a little on the baking program. Quarter an hour is enough.
2. Add carrots with onions to the ribs, fry for another ten minutes.
3. Put all the other vegetables except beets. Add the paste.
4. Pour water, just two liters.
5. From above we install a tray for steam cooking, we put pieces of beet. It's okay if they touch the water.
6. Turn on the "Soup" mode, cook until the end.
7. Rub the beets, pour into the borsch. Add a little vinegar or lemon juice, put salt, various spices to your taste. If necessary, add boiling water, if you need to make thinner soup.
8. Close the slow cooker, cook the soup for another 10-15 minutes, do not change the program.
Borsch in a slow cooker with sauerkraut
A variant of a simple borsch with sauerkraut, which is cooked without meat. In addition, you do not need to add lemon or vinegar to the dish if the cabbage is quite acidic.
Ingredients
• 2 beets;
• 400 grams of cabbage;
• 2 potatoes;
• 2 tablespoons of pasta;
• onions and carrots;
• 1.5 liters of water;
• greenery;
• 30 ml of oil.
Cooking
1. Add oil to the bowl from the multicooker, turn on the "Baking" mode.
2. Throw onions and carrots, passer until half ready.
3. We throw the grated beets to them, fry together for another five minutes.
4. Add the paste, pass all together until the mass starts to burn a little, the paste turns brown.
5. It's time to add sauerkraut and potatoes.
6. Pour water, throw a little salt, pepper.
7. Close and set the "Extinguishing" mode. Cooking an hour.
8. Open, check for softness potatoes and cabbage. If they are cooked, then add greens, throw garlic and you can serve borsch to the table!
Borsch in a slow cooker dietary with breast
A variant of diet borscht, which is cooked in a slow cooker with chicken breast. The recipe will delight not only with its taste, but also with its unusual simplicity.
Ingredients
• 0.3 kg of chicken breast;
• 400 grams of cabbage;
• 1 beetroot;
• carrots and onions;
• 0.3 lemons;
• 1.5 liters of water;
• 1 spoon of pasta;
• 1 sweet pepper;
• 1 tablespoon of oil.
Cooking
1. On a spoonful of oil, fry the grated beets using any convenient program. The baking mode is well suited. Immediately add lemon juice so that the beets remain bright.
2. Add the pasta or tomato, cook another couple of minutes.
3. Cut all the vegetables in a convenient way. Throw in a slow cooker, add prescription water.
4. Salt, you can add pepper.
5. We cut the washed breast with cubes, do not chop, otherwise the chicken will cook faster and become dry.
6. Close the slow cooker, turn on the "Soup" mode and cook before the signal.
7. Greens, a leaf of laurel, garlic tossed a couple of minutes before the end of the program.
Borsch in a slow cooker - useful tips and tricks
• To make the color of the borscht rich and bright, add lemon juice, vinegar or any other acid to the beets. You can grate a sour tomato when stewing or frying.
• Any borscht will be tastier if served properly. Ukrainians make aromatic pasta from chopped lard with garlic and herbs. Put it directly on the plates before serving.
