Green borscht in a slow cooker

In the summer, when we have such an abundance of new vegetables and herbs, I highly recommend preparing this tasty greenish borscht with sorrel in a slow cooker. Green borscht in a slow cooker comes out very satisfying, rich, with a pleasant sour note. But in the modern world, such green borscht can be prepared all year round, since all the necessary ingredients can be purchased in hypermarkets and you can enjoy this splendor even in winter.

Ingredients:

meat (I have pork - 450 g)
potatoes – 4 pcs.
medium carrots – 1 pc.
onion – 1 pc.
sorrel - one large bunch
eggs – 3 – 4 pcs.
rice - 3 - 4 tbsp. spoons (optional)
fresh herbs - dill, parsley, green onions
salt, pepper, bay leaf
water

How to cook greenish borscht in a slow cooker:

Cut the meat into small pieces. Peel the potatoes, wash and cut into cubes. Peel the carrots, wash and grate on a large grater. Peel, wash and chop the onion finely or throw in whole.

Place meat, potatoes, carrots and onions into the multicooker bowl. Salt, add bay leaf, sprinkle with spices to taste (for seasonings I use a mixture of Provençal herbs and dried dill).

I had young pork, so I put it in a bowl immediately with vegetables, it’s better to simmer old meat in advance in the “Baking” mode for 25-30 minutes, and then just add vegetables for the soup, otherwise the meat will not have time to cook.

Pour water into the bowl up to the highest mark. Close the lid. Set the “Extinguishing” mode for 1.5 hours.

Add rice 20-30 minutes before the end of cooking. If you add rice right away, it will boil.

Boil the eggs separately on the stove, peel and cut into cubes. Sort out the sorrel, green onions, parsley and dill, wash and cut.

At the end, add sorrel, fresh herbs and eggs. Spice up. Bring the greenish borscht in the multicooker to a boil in the “baking” or “steaming” mode, turn off.

Before serving, season the borscht with sour cream. Bon appetit.

Green borscht without meat with beans:

Green borscht is thick, fragrant, rich, with a pleasant light sourness; it can be cooked virtually all year round. But it is especially vital in the spring, when the body so requires vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , and the freshest young greenery appears in the garden beds. So housewives try to feed their own households very tasty and healthy. Green borscht can be cooked in meat broth, but the dish is no less tasty without the use of meat. Some cooks put cabbage in borscht, others add beans. The main ingredients of the dish are young sour sorrel, parsley and dill. If possible, add green onions and young garlic arrows. Greenish borscht cooked in a slow cooker is especially rich. To make it, it is best to use the “Multi-cook” mode.

Ingredients:

potatoes – 4 pcs.;
onion (large) – 1 piece (if crayons then 2-3 pieces);
carrots – 1 piece;
garlic – 3 cloves;
beans – 0.5 cups;
testicle – 4-5 pieces;
sorrel – 1 large bunch;
dill, parsley;
wheat flour – 1 tbsp. spoon (with a slide);
salt, dark ground pepper - to taste;
Bay leaf;
allspice (corns);
sunflower oil (unflavored);
3 liters of water.

How to cook greenish borscht without meat with beans:

Before you start cooking greenish borscht, prepare the beans, i.e. it must be boiled in advance. To do this, pour 3 liters of water into the multicooker bowl, add beans, turn on the “Multicook” mode, setting the temperature to 100 degrees. Cook the beans until semi-soft, this will take approximately 1.5 hours (cooking time depends on the type of bean). If your model does not have such a mode, then use the “Soup” or “Stew” program.

While the vegetable broth with beans is being prepared, hard-boil the chicken eggs, cool them, remove the skin, and cut into small pieces.

When our beans are ready, let's start sautéing the vegetables. This can be created in a slow cooker if you are the lucky owner of an extra bowl, or on the stovetop in a frying pan. To do this, pour 3-4 tbsp into the sauteing dish. sunflower oil, place the peeled and diced onion there, fry until soft.

Immediately remove the skin from the carrots, grate them on a large grater or, even better, cut them into small squares. Send after the onion. Do not forget to stir the vegetables from time to time so as not to burn. Lastly, add chopped garlic cloves and a good, full tablespoon of flour to the vegetables. Stir with a wood spatula. Toasted flour imparts a light nutty flavor to the borscht, making it thicker and more satisfying. Add half a glass of water and let the fry come to a boil.

Place peeled and chopped potato tubers, salt, and aromatic pepper into the vegetable broth with beans. The cooking mode is the same as for beans.

After 20 minutes, when the potatoes are cooked, add eggs, chopped herbs, sauteed vegetables, bay leaves and dark pepper to taste to the borscht.

Cook the borscht for another 7-10 minutes. The total cooking time for borscht is approximately 2 hours. Beans are cooked for 1.5 hours, borscht is cooked for 30 minutes.

Before serving, greenish borscht with beans should sit for 10-15 minutes. Be sure to serve the dish with sour cream.

Green borscht in a slow cooker

With the arrival of spring and the emergence of the freshest fragrant greenery, it is simply indecent not to prepare this indescribably tasty first dish of sorrel!

Green borscht, sorrel soup - call this dish whatever you want, but every family prepares it. It’s hard to argue with the fact that everyone has their own recipe. Some people cook with broth, while others prefer a lighter option: with water, without an excessive amount of oil, but only with the intense sour taste of sorrel and the smell of dill, parsley, green onions and herbs, which the cook likes. For example, some people love to cook greenish borscht with young nettles. Another interesting option is if you add a spoon or two of fragrant pesto sauce to the base - the dish will sparkle and begin to smell fragrant in the summer!

But no matter what composition you prefer, you can further simplify the task of preparing an already generally light dish thanks to a kitchen assistant - a multicooker. The recipe for this greenish borscht is very simple and suitable for everyone. It is cooked in water, and thanks to a small amount of butter it turns out tender and truly spring-like. And even if you are a particular supporter of first courses with meat broth, be sure to prepare greenish borscht according to this recipe - you will probably like it!

Ingredients

potatoes 4-5 tubers
onion 1 piece
1 carrot
chicken eggs 4 pieces
sorrel 1 large bunch
dill, parsley - 1 medium bunch each
green onions 2-3 stalks
butter 20 g
bay leaf 1 piece
salt, pepper to taste.

In addition, you can prepare sour cream or cream for serving.

In this recipe, the Mirta MC 2211 multicooker, “Soup” mode, was used to make the dish.

Manufacturing

Peel the onions and carrots. Cut the vegetables into small cubes.

Melt the butter in a slow cooker and add the vegetables to the bowl.

Stirring occasionally, cook for 3-4 minutes until translucent.

Meanwhile, peel and cut the potatoes into cubes.

Place the potatoes in the slow cooker with the vegetables. Add bay leaf.

Pour about one and a half liters into the bowl. boiling water

Wait until the water with vegetables in the multicooker boils and adjust the cooking time by setting it to 30 minutes.

While the vegetables are cooking, boil the hard-boiled eggs separately. Chop the sorrel and greens and mix.

When the vegetables are ready, add salt and pepper to taste and place the greens in the multicooker bowl.

Next, add the chopped eggs to the slow cooker.

Boil the borscht for a few more minutes.

You can serve the dish right away, adding sour cream or cream to your taste.

Green borscht in a slow cooker

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We will need:
300-400 g meat
5 potatoes
250 g cabbage
1 large beet
1 carrot
1 medium sized onion
3 tbsp. l. tomato paste (1 tbsp per liter of borscht)
2 cloves garlic
generous bunch of sorrel

Step-by-step recipe description

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1. Pour a little vegetable oil into the multicooker pan. Fry chopped onions and carrots. Then add the meat, cut into cubes (I used chicken fillet) and fry until the meat is no longer pink.

2. Add diced potatoes.

3. Place beets, cut into strips, and tomato paste on top (you can also use dressing prepared in advance).

4. Add shredded cabbage.

5. Pour hot water over all ingredients. Salt and pepper. Cook for 1 hour on the “Soup” mode.

6. Wash the sorrel, dry it, cut it.

7. After an hour of cooking, turn off the multicooker and press the garlic into the borscht. Then add sorrel and close the lid. Green borscht in a slow cooker is ready! Bon appetit!

Remember, sorrel contains oxalic acid, which is very difficult to remove from the body and can create kidney stones!

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It's an absurdity, not a recipe. What kind of greenish borscht with tomato, beets and garlic is this? This is traditional Ukrainian borscht!

Each housewife has her own borscht recipe and they are very different.

Victoria, please explain how greenish borscht can be reddish in color?!

You see, all my friends add a little tomato to their borscht with sorrel. All. Maybe this is only the case in our area, I don’t understand, but I don’t like the color without tomato .

How do you mix cabbage and beets in green borscht? These ingredients are a priori absent from greenish borscht. It is called green because it is prepared on the basis of sorrel or young nettle, but not on the basis of cabbage and beets.

Vladimir, out of enthusiasm, I went through culinary websites and read how people cook greenish borscht. Believe it or not, I found recipes for beets, spinach, and even rice. As I say, every housewife cooks in her own way. If you don't like the recipe, pass it by.

Green borscht in a slow cooker

Ingredients

Potatoes – 3-5 pcs.

Pepper - to taste

Bay leaf – 1 pc.

Sunflower oil – 100 ml

Sour cream – 150 ml

Greens - to taste

46 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Cooking in a slow cooker is simple and pleasant. With the help of this kitchen assistant you can practically prepare any dish. The only thing is that we may have to change the order of manufacturing different components, taking into account that we will only have one heating device. If on the stove we have 2-3-4 burners, on which we can immediately prepare both broth and sauté, then in the case of a multicooker we will have only one heating device. Accordingly, first we will have to prepare the auxiliary components of the dish, and then relaxingly cook the borscht in a bowl in a multicooker until the end. This is roughly how I made borscht with beets not long ago.

So, to make greenish borscht in a slow cooker, we need boiled eggs. We will start with their production. To boil eggs, I use the “Steam Boiler” program. I think that there are other suitable programs; we can choose any one that involves boiling. Let's set the time to 10 minutes. This means that the time will be measured from the moment the water boils, and after the programmed time has elapsed, the device will automatically turn off. Place the finished eggs in cool water and use them a little later.

Next, sauté the onions in sunflower oil using the “Frying” program.

Place the fried onions separately from the bowl, and use the multicooker bowl to make borscht. Pour water over the pork, cut into pieces, filling the bowl three-quarters full.

Add salt and cook the broth on the “Soup” program until the meat is cooked. This is about an hour or a little more if the meat is hard.

While the broth is preparing, peel the potatoes and cut them into pieces.

Add the potatoes to the meat and continue cooking on the “Soup” program.

Wash and chop the sorrel.

Dilute the sour cream with water so that it does not form lumps. Instead of sour cream, you can use mayonnaise.

Add fried onion to the borscht.

Peel the eggs and cut into pieces.

Add to the borscht about 15 minutes after adding the potatoes.

Add diluted sour cream.

Add sorrel at the very end.

Boil the green borscht in the slow cooker for another 2 minutes, add pepper, fresh herbs and one bay leaf to taste.

Greenish borscht with sorrel is ready. Bon appetit!