Borsch is the national first dish of Ukrainian cuisine. Modern housewives increasingly cook borsch in a slow cooker. The miracle pan allows you to calmly go about your business, only a signal from the device will notify you that everything is ready. For cooking, any multicooker model is suitable.

Classic borsch with pork in a slow cooker

To make the dish as rich and satisfying as possible, it is better to take meat on bones.

In addition to pork (half a kilo), it will be used: 2 medium beets, 3 potatoes, 2 ripe tomatoes, a pair of garlic cloves, 230 g of cabbage, salt, tablespoon. vinegar and sugar.

  1. The pork is washed, slightly dried with a paper towel, placed in the oven bowl and poured with water. In the “Meat on Bone” or “Stewing” program, the broth will cook for about an hour.
  2. All vegetables are thoroughly washed and peeled. Beets are rubbed coarsely, onions, garlic, potatoes and tomatoes are cut into cubes, and cabbage is finely chopped.
  3. The finished broth is filtered and returned to the container along with pieces of meat cut from the bone.
  4. All prepared vegetables and salt are sent to the liquid. To taste, you can slightly sweeten the dish.
  5. Then in the program “Soup” 35-45 minutes are prepared.

Borsch with homemade sour cream is served.

To make the borsch brighter, add beetroot infusion to it. To do this, pour the chopped beets with a glass of hot broth, add a teaspoon of vinegar and bring to a boil.

Chicken Recipe

Less rich, but tasty, the first dish will turn out with chicken. You can use any part of the bird (450 g). Also taken: 1 pc. onions, carrots and sweet peppers, 2 large beets, 340 g of fresh cabbage, salt, granulated garlic, 3 large tablespoons of tomato paste.

  1. Chicken is cut into small pieces. The program "Frying" on any fat takes 7-9 minutes.
  2. All vegetables (except beets) are washed and chopped in a convenient way, after which they are added to the meat and roasted for another 10-12 minutes.
  3. The ingredients in the bowl of the device are poured with 2 liters of warm water mixed with paste.
  4. The device switches to the "Extinguishing" mode. Borsch in a slow cooker with chicken will cook 45 minutes.
  5. Beets are rubbed on a coarse grater and stewed with a small amount of vegetable oil in an ordinary frying pan for 6-8 minutes.
  6. About 10 minutes before cooking, the soup is salted, beets and granulated garlic are added to it.

Served hot with ground black pepper.

The convenience of the multicooker is that you can put all the components in it at the same time. The main thing is to choose the desired mode.

Sauerkraut

Sour cabbage used in place of fresh vegetable. This kind of borscht is definitely worth trying to cook for every housewife.

 

In addition to 370 g of sauerkraut, you need to take: 750 g of pork ribs, parsley root, 2 beets, 1 pc. onions and carrots, 3 large spoons of tomato paste without additives, 2 medium potato tubers, 2.5 liters of water, salt, small. a spoonful of granulated sugar and table vinegar.

  1. The ribs are well fried on all sides in the Baking program on any fat.
  2. Carrots, onions and parsley root are finely chopped.
  3. Vegetables are added to the meat, after which the ingredients are cooked together for 10-12 minutes.
  4. Beets are peeled and grated with medium divisions. She also goes into the bowl of the device along with vinegar and sugar. Extinguishing continues for another 5-7 minutes.
  5. It remains to add the cubes of potato, tomato paste and finely chopped sauerkraut.
  6. All components are salted and filled with water.
  7. In the “Soup” program, the dish is prepared for 120-140 minutes.

If the hostess has time, then it is worth leaving the dish to heat for another hour.

Lent borsch in a slow cooker

Soup without meat can also be tasty and nutritious. Especially if you cook it properly. The following ingredients are used for this: large beets, carrots, 1 liter of drinking water, onions, salt, 3 potato tubers, 220 g of fresh cabbage, Bulgarian sweet pepper, aromatic herbs.

  1. Cabbage is finely chopped, onions are chopped into cubes, carrots are rubbed onto a coarse grater. All prepared vegetables are laid out in a multicooker bowl. A little water and non-aromatic oil are added to them. The ingredients are cooked in the Vegetables or Stew program for about half an hour.
  2. Next, potato cubes and thin strips of sweet pepper are placed in the multicooker bowl. Future soup is salted and sprinkled with selected spices.
  3. 70 minutes cooked in the "Soup" mode.

Served with fresh homemade bread.

With beans

Beans perfectly replace potatoes in the soup under discussion.

 

In addition to 1 tbsp. this canned red product, taken: 2 beets, salt, carrots, 3 large spoons of tomato paste, onion, a large handful of chopped cabbage, 1 large spoonful of table vinegar and sugar, 1.5 liters. water.

It will be possible to cook borsch according to this recipe in a slow cooker very quickly.

  1. All vegetables, except beets, are washed, peeled and stacked in the oven.
  2. Canned beans are sprinkled on top along with liquid from a can.
  3. Tomato paste, sugar, salt and vinegar are added.
  4. The peeled beets are cut into several parts and placed in a special stand - a container for steaming.
  5. In the "Stew" program, the dish is cooked for 45 minutes.
  6. Next, the beets are rubbed on a grater, sent to the borsch, and another 15 minutes are aged for heating.

This version of borscht is delicious to serve even when cold.

With beef

To make the taste of the dish as saturated as possible, it is better to choose meat on the bone.

In addition to beef (220 g), you need to prepare: tomato, carrot, sweet pepper, beets, onions - 1 pc., 150 g of fresh cabbage, salt, 3 garlic cloves.

  1. All vegetables, except cabbage, are washed, chopped randomly and cooked in any fat for 5-7 minutes in the "Frying" program. Garlic is best passed through a press.
  2. Together with pieces of meat, the components are fried for another 12 minutes with constant stirring.
  3. It remains to pour 2.5 liters of water into the device’s capacity, add slaw, salt and cook the dish for about an hour in the “Soup” program.

Before serving, pour chopped fresh dill into each plate.

Red borsch in the slow cooker

The mandatory components of this option of borscht will be not only beets, but also tomatoes and tomato paste. All vegetables are taken in 2 pieces: carrots, beets, onions, potatoes. In addition, it is used: 3 large spoons of tomato paste, a slice of butter, salt, half a cabbage, a pinch of vegetable seasoning.

  1. Vegetables, except beets, are arbitrarily chopped and stacked in the bowl of an electric pan.
  2. Components are poured with 3 liters of water. Beets are sent to the whole container.
  3. The mass is salted, sprinkled with seasoning. Cooking dish 25 min. in the program "Soup".
  4. The beets are rubbed coarsely, mixed with tomato paste, melted butter and returned to the borsch.
  5. The soup is cooked for another 12 minutes.

Before serving, the borsch should be thoroughly infused.

Some housewives cook the whole potato, and in the end they extract, crush it with a spoon and return it to the borsch.

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