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

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 quietly 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.

Culinary recipes and photo recipes

Green borscht in a slow cooker

Hearty, necessary and very tasty greenish borscht with sorrel can be cooked in a slow cooker. All we need are available ingredients, little free time and minimal effort. Try it and you won't be disappointed!

Ingredients for making greenish borscht in a slow cooker:

chicken eggs (hard-boiled) – 4 pcs.
chicken drumsticks – 3 pcs.
carrots (small) – 2 pcs.
potatoes – 2 pcs.
bay leaf – 2 pcs.
onion – 1 head
water – 1.5 l
sorrel - small bunch
salt, dark ground pepper - to taste
sour cream - for serving

Recipe for making greenish borscht in a slow cooker:

We inspect the chicken drumsticks for the presence of feathers and, if any, pluck them. Then rinse the chicken meat under cold running water.

Peel the carrots, wash them and cut them into small cubes or cubes.

We do the same with potatoes.

We sort out the sorrel, wash it, cut it off and throw out the cuttings, cut the leaves into strips.

Peel the onion and finely chop it.

Coarsely chop the previously boiled and peeled eggs with a knife.

Place the cooked drumsticks, potatoes, carrots and onions into the multicooker bowl. Throw in two bay leaves, add salt and dark pepper to taste. Fill the entire contents of the bowl with distilled water. We connect the multicooker to the network, select the “Stewing” mode, set the time - 1.5 hours. Press the “Start” key.

After the sound signal, add sorrel and chopped eggs to the bowl, mix everything. We turn on the “Quenching” mode again only for 30 minutes.

The fragrant greenish borscht in the slow cooker is ready! Serve with sour cream, optionally garnished with fresh herbs and half a chicken egg.