Beef borscht in a Redmond slow cooker. Borscht with beef in a slow cooker (recipe with photo). Video: Green borscht in a slow cooker

A classic dish of Ukrainian and Russian cuisine is borscht. Every housewife should be able to cook it. A new option for cooking delicious soup is to use a multicooker. It facilitates the process, reduces time costs and adds richness and flavor to the broth. The processes for making soup using a slow cooker and a saucepan are no different.

How to cook borscht in a slow cooker

Any cook begins cooking borscht in a slow cooker by preparing the products and processing them. The main components of a delicious dish are broth with pieces of meat or vegetables, beets and tomato paste. Be sure to add cabbage, potatoes, and onion-carrot dressing to the soup. If desired, season the borscht with roots, spices, herbs and beans; beans can be added.

Sugar beets are best for borscht; you can use them already boiled and stewed in advance, or raw or lightly fried. The aromatic soup will retain its brightness if you grease the beet slices with vinegar essence or lemon juice. Cooking the root vegetable in its skin using water acidified with vinegar also preserves its color. The beets are prepared in another pan, separately from other products, and placed in the broth after the potatoes.

Broth for borscht

To cook borscht in broth, you first need to make a base. The classic option is a rich liquid made from high-quality beef, pork or chicken. For richness, it is good to add lamb bones to the broth, and for a dietary dish - duck, goose or rabbit. The budget version of cooking broth involves the use of minced meat or stew, while the lean version does without meat at all.

When boiling broth on meat, it is better to keep it for a long time to obtain richness. The bones are cooked for up to six hours, the meat for up to three, and the foam is removed during the process. In the process of making the broth, a whole onion, carrot, celery and a bunch of green dill are added to it. When ready, the vegetables are thrown away, and the pulp is removed from the bones and used for the main composition of borscht.

Borscht recipe in a slow cooker

Any cook will need a step-by-step recipe for preparing borscht, which will help make a traditional tasty delicacy. It’s better to start with simple options - lean or those that use canned food (stew) as a base. Professionals will be able to cook classic borscht, with beans or the addition of pork ribs. Using a multicooker greatly simplifies the process.

Borscht in a slow cooker - step-by-step recipe with photos

• Number of servings: 10 persons.
• Calorie content of the dish: 42 kcal.
• Purpose: for lunch.
• Cuisine: Ukrainian.

The following detailed instructions will explain how to cook Ukrainian borscht in a slow cooker. According to it, you will get a spectacular first course, delighting the household with its pleasant aroma and richness. It is better to use beef brisket with a minimum percentage of fat content for cooking, so that the finished rich soup is not too fatty, but is rich in vitamins and benefits.

Ingredients:

• beef brisket – 800 g;
• potatoes - half a kilo;
• beets – 100 g;
• carrots – 100 g;
• onion – 100 g;
• cabbage – 200 g;
• vegetable oil – 80 ml;
• lemon juice – 30 ml;
• tomato paste – 20 ml;
• water – 2000 ml;
• salt – 20 g;
• garlic – 2 cloves;
• sugar - a pinch;
• bay leaf – 2 pcs.;
• black pepper – 2 peas.

Cooking method:

1. Rinse the beef pulp and cut into portions.
2. Peel the cabbage head from the top leaves and cut into strips.
3. Cut the potatoes into cubes, grate the beets on a fine grater, and do the same with the carrots.
4. Chop the onion into small cubes.
5. Pour oil into the bottom of the multicooker-pressure cooker, set the “Fry” function, fry the onion for three minutes, add the carrots.
6. After three minutes, add the beets, after two minutes, pour in the juice and tomato paste. Fry for three minutes.
7. Place meat, potatoes, cabbage strips, pour in water, add seasonings and flour if desired.
8. Set the “Soup” program on the multicooker display, cook for half an hour, season with garlic, cook for another half hour.

Chicken borscht in a slow cooker

• Cooking time: 1.5 hours.
• Number of servings: 15 persons.
• Calorie content of the dish: 40 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Chicken borscht in a slow cooker differs from meat borscht in the form of a low calorie content, which makes it a dietary dish. For cooking, it is good to take chicken fillet or breast, which have beneficial properties and are loved by adults and children. The rest of the products on the list are included in the traditional delicacy; if desired, they are supplemented with spicy dried or fresh herbs.

Ingredients:

• chicken breast – half a kilo;
• potatoes – 0.35 kg;
• onion – 100 g;
• garlic – 2 cloves;
• tomato paste – 30 ml;
• vinegar – 20 ml;
• salt – 10 g;
• pepper - a pinch;
• parsley - 2 stems;
• water – 3 l;
• cabbage – 0.3 kg;
• beets – 0.3 kg;
• carrots – 0.2 kg.

Cooking method:

1. Pour water, add pieces of washed breast, set the “Soup” or “Cooking” mode for half an hour.
2. Coarsely grate the beets and carrots, cut the potatoes into cubes, chop the onion with garlic cloves, and chop the cabbage.
3. In another frying pan, fry the onion and carrots, after five minutes add salt, add beets, add a quarter glass of water, simmer until soft. Season with garlic, vinegar, tomato paste. Hold for five minutes.
4. Divide the chicken into pieces, put it back into the bowl with potatoes and cabbage. Cook for half an hour in the selected mode.
5. Add frying, greens, cook for 10 minutes, let it brew.

Borscht with sauerkraut in a slow cooker

• Cooking time: 1.5 hours.
• Number of servings: 15 persons.
• Calorie content of the dish: 41 kcal.
• Purpose: for lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

Borscht made from sauerkraut in a slow cooker will have a pleasant sourness and rich taste. You can use fermented vegetables for cooking yourself or purchased in stores, but you need to make sure that the pickling is done without vinegar to avoid excess acidity in the finished dish. The soup is seasoned with rich sour cream, sprinkled with garlic flakes and served hot.

Ingredients:

• beets – 0.3 kg;
• meat – 0.35 kg;
• greens - a bunch;
• vegetable oil – 55 ml;
• tomato paste – 65 ml;
• sauerkraut – 0.35 kg;
• onions – 2 pcs.;
• garlic – 2 cloves;
• potatoes – 0.45 kg;
• water – 3000 ml.

Cooking method:

1. Grease the bowl with oil, add chopped onions and grated carrots, set the “Baking” program for 15 minutes.
2. Add pieces of meat, grated beets, and potato slices. Set the mode to repeat for 20 minutes.
3. Place shredded cabbage, grated garlic, tomato paste, and season with spices.
4. Pour boiling water over it and set the “Stew” program for 40 minutes.

Lenten borscht in a slow cooker

• Cooking time: 1.5 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 27 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

How to cook borscht without meat in a slow cooker is described in the recipe below. The resulting soup can be used by fasting people or vegetarians. Due to the low calorie content of the resulting dish, it is good even for those who are losing weight without worrying about the extra pounds deposited on the waist or stomach. A large amount of fresh cabbage, shredded into thin strips, adds satiety to the dish.

Ingredients:

• cabbage – 400 g;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• beets – 2 pcs.;
• tomato juice - a glass;
• vegetable oil – 80 ml;
• garlic – 2 cloves;
• water – 2000 ml;
• sugar - a pinch;
• bay leaf – 2 pcs.;
• vinegar – 20 ml.

Cooking method:

1. Chop the onion, grate the carrots coarsely, and fry until translucent using the “Fry” function.
2. Coarsely grate the beets. Send half for frying, and pour boiling water and vinegar into the rest. Season the roast with vinegar and sugar. Simmer for five minutes.
3. Pour in tomato juice, simmer for six minutes, add potato pieces and cabbage strips.
4. Pour boiling water, season with spices, simmer for an hour in the appropriate program.
5. Add crushed garlic, beet juice, boil for 20 minutes.

Borscht with beans in a slow cooker

• Cooking time: 5 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 45 kcal.
• Purpose: for lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

Cooking borscht in a slow cooker with beans will be easy if you follow the steps in the instructions below. It differs from cooking using a saucepan in that the beans can be soaked for just two hours rather than a day or night. Due to prolonged simmering in the slow cooker, the beans will be boiled and will have the optimal consistency, without becoming too hard or soft.

Ingredients:

• beans – 200 g;
• beets – 2 pcs.;
• onion – 1 pc.;
• tomatoes – 1 pc.;
• carrots – 1 pc.;
• cabbage – 0.2 kg;
• sugar - a pinch;
• tomato paste – 40 ml;
• beef – 0.2 kg;
• vinegar – 20 ml;
• bay leaf – 2 pcs.;
• garlic – 2 cloves;
• vegetable oil – 20 ml;
• greens – 30 g;
• water – 2000 ml.

Cooking method:

1. Soak the beans for a couple of hours, cut the meat into cubes, chop the onion.
2. Grate the carrots, cut the tomatoes into slices, beets into pieces, and chop the cabbage into strips.
3. Turn on the “Baking” mode, pour in the oil, add the meat with the onion and carrots. Fry for five minutes, add sweet tomato, beets, pasta. Simmer for 10 minutes, season with granulated sugar and vinegar.
4. Lay out the cabbage and beans, pour in boiling water and add salt. Season with bay leaf and spices, set the “Soup” program for two hours.
5. 10 minutes before the end, add chopped garlic and herbs.

Red borscht in a slow cooker

• Cooking time: 2 hours.
• Number of servings: 15 persons.
• Calorie content of the dish: 40 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

It is rational to prepare borscht with beets in a slow cooker according to the classic recipe, which is given below. It will yield three liters of delicious soup that everyone loves. It is recommended to serve it with black bread, which can be slightly fried in a toaster or oven and grated with garlic. It will be original if you add pampushki or dough dumplings to the hot soup, season with sour cream or cream.

Ingredients:

• beef pulp – 0.35 kg;
• cabbage – 0.35 kg;
• carrots – 1 pc.;
• beets – 1 pc.;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• sunflower oil – 20 ml;
• bell pepper – 100 g;
• tomato paste – 40 ml;
• vinegar – 40 ml;
• sugar – 15 g;
• greens - a bunch;
• water – 2 l.

Cooking method:

1. Pour out the oil, sauté the chopped onion and herbs for five minutes at the “Frying” mode.
2. Add grated carrots and fry for five minutes.
3. Add small pieces of sweet paprika, after five minutes - grated beets, vinegar, sugar.
4. Stir, cook for 10 minutes.
5. Add pieces of meat, fry for 15 minutes, pour in tomato paste.
6. Cover with water and simmer for 10 minutes.
7. Add potatoes in wedges, cabbage in strips, and bay leaf. Set the “Soup” mode for an hour and a half.
8. Add crushed garlic 10 minutes before.

How to cook borscht in a slow cooker with meat

• Cooking time: 1.5 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 46 kcal.
• Purpose: for lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

The recipe for borscht with meat in a slow cooker suggests using the most delicious part of pork - ribs. It is better to take them chilled or slightly smoked to give the finished dish an original taste and a pleasant tart aroma. Vegetables fried not in sunflower oil, but in ghee, will add special notes to the broth. It’s good to replace the usual tomato paste with elastic, bright tomatoes.

Ingredients:

• pork ribs – 300 g;
• water – 2000 ml;
• cabbage – 0.2 kg;
• beets – 2 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• potatoes – 2 pcs.;
• tomatoes – 2 pcs.;
• melted butter – 20 g;
• garlic – 2 cloves;
• sugar – 10 g;
• lemon – half the fruit;
• greens – 30 g.

Cooking method:

1. Grate the carrots and beets coarsely, chop the onion, chop the cabbage into strips, chop the tomatoes into cubes, squeeze the garlic through a press.
2. Add carrots and onions and fry for five minutes in the “Fry” program.
3. Add chopped ribs and tomatoes and simmer for five minutes.
4. Add potato cubes, cabbage, half the beets, and sugar.
5. Pour in hot water and simmer for an hour at the selected function.
6. Mix the remaining half of the beets with a glass of boiled water, pour in lemon juice, and boil.
7. Pour the resulting broth into the finished soup, season with garlic and chopped herbs.

Borscht with beef in a slow cooker

• Cooking time: 1 hour.
• Number of servings: 12 persons.
• Calorie content of the dish: 47 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The following step-by-step instructions with a detailed explanation of each stage will teach you how to cook borscht in a slow cooker with beef. To make a delicious dish, you will need brisket or beef pulp, which will quickly cook inside the device. It is good to serve the resulting soup with garlic-scented dumplings, which will give the whole dish an appetizing aroma.

Ingredients:

• beef – 400 g;
• potatoes – 0.3 kg;
• cabbage – 0.25 kg;
• beets – 0.2 kg;
• carrots – 100 g;
• onion – 1 pc.;
• tomato paste – half a glass;
• garlic – 2 cloves;
• water – 2 l;
• greens – 10 g.

Cooking method:

1. Rinse the meat, dry it, cut into wide strips.
2. Cut the onion into small pieces, grate the carrots. Chop the cabbage, cut the potatoes into cubes, and the beets into strips. Chop the garlic and herbs.
3. Place all the ingredients in a bowl, add water, tomato paste, and season with spices.
4. Close the lid and set the “Soup” mode for half an hour.

Borscht with pork in a slow cooker

• Cooking time: 1.5 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 45 kcal.
• Purpose: for lunch.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

You can cook borscht in pork broth using a ready-made base, prepared in advance, or make it at the time of cooking. The latter option increases the cooking time by a couple of hours, which is undesirable when you don’t have enough free minutes, so it’s good to replace the finished broth with your usual water. It is better to pour it hot and boiled to speed up the cooking process.

Ingredients:

• pork – 300 g;
• cabbage - a third of a head of cabbage;
• onion – 1 pc.;
• carrots – 1 pc.;
• tomatoes – 1 pc.;
• potatoes – 4 pcs.;
• beets – 1 pc.;
• tomato paste – 60 ml;
• garlic – 2 cloves;
• vegetable oil – 10 ml;
• water – 2000 ml;
• dry oregano – 2 g.

Cooking method:

1. Cut the meat into pieces, fry on the “Baking” program, and season with spices after 20 minutes.
2. Grate the carrots and chop the onion. Serve with the meat with crushed garlic, tomato cubes and grated beets.
3. Simmer for 15 minutes, add potato cubes, cabbage strips, tomato paste, and season with oregano.
4. Pour boiling water over it and cook for an hour using the “Stew” function.

Borscht in a slow cooker without cabbage

• Cooking time: 1.5 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 49 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Borscht without cabbage in a slow cooker will turn out with an exquisite aroma and moderately thick. If you want to maintain its thick consistency, you can increase the amount of potatoes - add some of the tubers whole, boil them, and finally grind them into puree using a potato masher. The resulting dish in a slow cooker is distinguished by its bright color due to the addition of an additional component - bell pepper.

Ingredients:

• broth – 2500 ml;
• potatoes – 3 pcs.;
• onions – 2 pcs.;
• carrots – 1 pc.;
• beets – 1 pc.;
• sweet pepper – 1 pc.;
• greens – 25 g;
• vegetable oil – 60 ml;
• tomato puree – 300 g.

Cooking method:

1. Heat the oil in the “Baking” mode, add the grated beets, and sauté for five minutes. Add onion cubes and carrot sticks, after five minutes slices of bell pepper.
2. Pour in tomato puree and let sit for three minutes.
3. Add potato cubes and fill with broth.
4. Set the “Stew” mode, leave for an hour, season with herbs.

To make the delicious borscht in a slow cooker more rich, lightly fried potatoes are added to it, after which cabbage is added. When adding onions, roots, sweet peppers and tomatoes, they are sautéed. To make the resulting borscht distinguished by its piquant spiciness, it can be cooked with the addition of bay leaves, garlic flakes and allspice peas. It is good to add lard, softened with onion and garlic salt, five minutes before the end. Green summer borscht can be made by using spinach, nettle or sorrel instead of beets.

Video: Green borscht in a slow cooker

Peel and coarsely chop the carrots and onions, place in the mv. Wash a piece of meat with a bone, place it with vegetables, add water and cook the broth. Cook it for 1.5 hours in the “stew” mode. Remove the beef with the bone, place it in a bowl and cover with a lid to prevent it from cooling quickly. Strain the broth and return clean to the mv. Don't forget to wash the bowl.

Cut the beets into strips and place in a frying pan with 1 tbsp. spoon of oil, add the pasta and lightly fry the vegetables. Add vinegar, sugar and a little broth, simmer for about half an hour, then transfer the beetroot and tomato mixture into the broth.

Thinly slice the carrots or grate them. Transfer to the pan. Finely chop the onion and add to the carrots. Pour in the rest of the oil and sauté, then transfer to the broth.

Now it's the cabbage's turn. Chop it not coarsely and place it in the mv. Add spices and bay leaves. Cook for 2 hours in the “stew” mode. Before serving, remove the meat from the bone, cut into pieces, and place in soup bowls. Pour the borscht, season each portion with sour cream and chopped herbs. That's all, delicious borscht cooked in a slow cooker is ready.

Cooking borscht is creativity. Every housewife has her own recipe for signature borscht. They say that borscht cooked in a slow cooker tastes like borscht cooked in a Russian oven. Unfortunately, I have not tried this soup cooked in a Russian oven, but I can definitely say that it turned out very tasty in a slow cooker.

Prepare the necessary products.

Cut the brisket into small pieces. Turn the multicooker to “Fry” mode and fry the meat in vegetable oil for 20 minutes, turning occasionally.

Cover the meat with water. Add a whole onion. Close the multicooker lid. Turn on the “Soup” mode and cook for 1.5-2 hours.

Peel beets, carrots and potatoes. Grate the carrots and beets on a coarse grater.

Cut the potatoes into small cubes.

Cut the bell pepper in half. Remove seeds and cut into strips.

Place the beets, carrots, potatoes and bell peppers in the multicooker bowl and continue cooking in the “Soup” mode for another 1 hour.

Chop the cabbage and also add it to the multicooker bowl.

5 minutes before readiness, add tomato paste, tomatoes twisted or chopped in a blender, bay leaves, allspice and hot peppercorns, garlic and seasonings to taste to the borscht. Add some salt.

Chop the greens. Add it to the borscht at the very last minute.

They say that the longer the borscht sits, the tastier it is. This does not apply to borscht cooked in a slow cooker, since it is delicious right away. Serve it with sour cream, garlic and black bread.

Bon appetit!

Everyone knows the first hot dish as borscht. It differs from all other soups by the presence of beets, which gives it its characteristic dark red color. Borscht is especially popular in Ukraine and Russia.
A multicooker will help you save a lot of time and get maximum benefit when preparing borscht with beef.

To prepare borscht you will need the following ingredients:
beef – 300 gr.
beets – 1 pc. (large)
carrots – 1 pc.
potatoes - 3 medium tubers
cabbage – 200 gr.
onion - 1 onion
garlic – 3 cloves
tomato paste – 2 tbsp. l.
vegetable oil – 2 tbsp. spoons
salt
Type of equipment used: multicooker-pressure cooker REDMOND RMC-RM4506, volume
5 l, power 900 W

Cooking recipe:
Rinse the vegetables thoroughly to remove dirt, soil and sand using a kitchen brush.
Peel the carrots using a vegetable peeler and grate on a coarse grater. Peel the onion with a knife and cut into strips or cubes.
Turn the multicooker on to the “Frying/Deep Frying” mode, pour in the vegetable oil and add the onion first. Fry it for 5 minutes with the lid open.

Then add carrots to the multicooker bowl, mix with onions and fry for a few more minutes, also with the lid open. To prevent vegetables from burning, use a wooden or silicone spatula.

Disable the “Frying” mode.
Peel the potatoes using a potato peeler and cut into cubes. Place in a small saucepan or deep plate and cover with water to prevent it from turning black.

Peel the beets using a vegetable peeler. Place 2/3 of it on a cutting board and cut into thin strips using a sharp knife.

Grind the remaining beets using a fine grater, place on a plate and set aside (we will need it at the end of preparing the soup).

Chop the cabbage, cutting it into very thin strips. The thinner you get, the tastier the borscht will be.

Rinse the meat thoroughly under cold running water, remove the films and cut into small pieces on a cutting board.

Add the following ingredients to the roasted vegetables in the multicooker bowl: potatoes, chopped beets, cabbage, beef, add 2 finely chopped garlic cloves and salt. Fill everything with 2 liters of filtered water (no more than the 4 liter mark on the side of the bowl).

Turn the multicooker into the “Cook/Soup” mode, close the lid and set the cooking time to 40 minutes (the valve should be in the “Closed” position - under pressure).

This completes your participation in preparing the soup; there is no need to interfere or check whether the vegetables are cooked; your assistant will handle everything herself.

After the signal indicating that the dish is ready, press the “Cancel/Pause” button, wait 20 minutes for the contents of the multicooker to cool slightly and the pressure under the lid to decrease, and open the lid.
In principle, the soup is ready and you can eat it, but there is a small nuance. To give the borscht a beautiful rich color, you need to add the remaining finely grated beets, and to give it a special aroma, add 1 clove of garlic, passed through a garlic press. Mix everything thoroughly, close the lid again and leave the soup to brew and become saturated with taste and aroma (for several hours).

Modern multicookers allow you to prepare a dish almost without the participation of the hostess. Quick recipes involve general frying of the borscht base; in more complex recipes, some of the vegetables are cooked separately in a frying pan. Beetroot infusion, which is added at the end of cooking, will help make the color more intense.

You can cook any borscht in a slow cooker: lean, bone, meat or mushroom broth. Options with poultry, especially duck, are very tasty. Cooking time depends on the multicooker model. In regular borscht it takes at least 1.5 hours to cook; a pressure cooker allows you to speed up the process and take 30-40 minutes. Most often, the dish is prepared in the “Soup” or “Stew” modes, but in some cases the “Baking” program is more suitable. To avoid mistakes, you need to carefully read the instructions for the multicooker. Sometimes it includes interesting borscht recipes that are worth trying.

Classic borscht in a pressure cooker: 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, and the taste of the food is perfectly preserved.

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

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

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

Add chopped beets and tomato paste. Pour in some water. Mix well and cook for another 5-7 minutes. Rinse the beef, remove films, dry with a paper towel and cut into pieces. Place the meat with the vegetables, add potatoes and shredded 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 the hot steam. Pour the soup into bowls, season with finely chopped herbs and sour cream. Sprinkle with freshly ground black pepper if desired.

Lenten borscht

Lenten borscht

Vegetarians should not give up healthy and tasty borscht. Lenten options with fresh tomatoes will suit them.

To prepare you will need:

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

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

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

Add half a serving of beets, half a teaspoon of sugar and freshly squeezed lemon juice to the pan. If you don't have lemon, you can use vinegar, but the taste will be rougher. Simmer for 10 minutes. Pour boiling water over the remaining beets, add a little lemon juice and leave to steep under the lid.

Place tomatoes in a frying pan with vegetables, add salt and pepper, cover the frying pan with a lid and simmer for 15-20 minutes. Place the vegetables in a saucepan, stir, 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 previously prepared beetroot infusion. Cover the pan with a lid and remove from heat. Let the borscht steep for about 10 minutes. Serve with fresh sour cream and rye bread.

Borscht with beans

Borscht with beans

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

To prepare 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 peel the vegetables thoroughly. Cut the potatoes into cubes, the pepper into thin strips. Shred the cabbage and finely chop the onion. Grate the 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, add onions, carrots, beets and peppers. Stirring, fry everything in the “Baking” or “Stewing” mode. Add lemon juice and garlic, passed through a press. At the end of stewing, add tomato paste dissolved in a small amount of hot water.

Place potatoes, shredded cabbage and spices in a bowl. Drain the liquid from the can of 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 the borscht for 1 hour, after the end of the cycle, let it brew for 10-15 minutes.

Pour the borscht into bowls, add chopped fresh herbs and sour cream. Serve with garlic dumplings.

Borscht with sauerkraut

Borscht with sauerkraut

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

• To prepare you will need:
• 300 g 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 and grate the carrots. Pour vegetable oil into the multicooker bowl and fry the vegetables in the “Stew” mode until soft. Wash the pork, dry it, cut into small pieces. Place it on top of the onion and carrot frying.

Thinly slice the beets 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 herbs into it, close the multicooker with a lid and let the dish brew.

Navy borscht

An interesting option for lovers of hot and spicy dishes. The smoked meat gives the borscht a special taste; aromatic apples provide the sourness.

To prepare you will need:

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

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

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

Peel the beets and cut into strips. Place it in a frying pan, add vegetable oil. Stirring, fry for about 5 minutes. Pour in a little broth, stir and simmer over low heat for about half an hour.

Cut the onion into half rings, finely chop the carrots. Pour vegetable oil into the multicooker bowl, turn on the “Stew” mode and fry the vegetables for 10 minutes, stirring with a spatula. Scald the tomatoes, remove the skin and finely chop the pulp. Add them to the beets and simmer for 10 minutes. Place the tomato/beetroot mixture in a slow cooker, add sugar and simmer covered for 15 minutes.

Chop the cabbage and potatoes and place in the 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. Infuse the borscht under the lid for 15 minutes, serve with sour cream and finely chopped herbs.

Borscht with duck and prunes

Borscht with duck and prunes

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

To prepare 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 pepper mixture;
• 1 tbsp. l. light balsamic vinegar;
• 2 tbsp. l. chopped celery leaves;
• vegetable oil for frying;
• salt;
• fresh herbs (parsley, dill).

Rinse the prunes and soak in hot water for 10 minutes. Peel the onions, carrots and beets. Cut the vegetables into strips, place the onions and carrots in the multicooker bowl, pour in odorless vegetable oil. Turn on the “Stew” mode, stirring, and sauté the vegetables until soft. Add sweet peppers cut into strips, parsley root, pepper mixture and salt. Fry for another 5 minutes. Add pre-soaked mushrooms to the mixture and cook until the liquid has evaporated.

Place shredded cabbage, diced potatoes, and duck legs, cut into small pieces, into a bowl. Pour 2.5 liters of water, add salt. Close the multicooker lid and set the “Stew” mode. Cook the borscht for about an hour.

While the main part is cooking, prepare the beetroot dressing. Place the chopped beets in a frying pan with heated vegetable oil, add hot water and simmer until the liquid has evaporated. Add canned tomatoes and mash them with a fork. Place prunes, cut into small pieces, sugar and vinegar in a frying pan.

Pour the beetroot dressing into the borscht, stir, add chopped celery leaves. Close the multicooker lid, bring the borscht to a boil and cook for another 5 minutes. Turn off the multicooker and let the dish sit for about 10 minutes. Pour the borscht into bowls, add a little fresh herbs and sour cream to each.