How to cook borscht in a slow cooker according to a step-by-step recipe with photos

How to cook borscht in a slow cooker according to a step-by-step recipe with photos

Any housewife prepares Ukrainian borscht according to her own recipe, and therefore it comes out with a different taste for everyone. The mood of the housewife plays a very important role in making borscht. It turns out to be very tasty if she prepares it with pleasure and, as people say, “brings soul into it.” Not long ago, a multicooker came to the aid of housewives. Dishes cooked in it turn out tasty and rich. And the main advantage of using it is saving time. And now you will learn about the technology for making Ukrainian borscht in a slow cooker.

How to cook borscht with beef in a slow cooker

Ingredients

Step-by-step recipe for making borscht in a slow cooker

1. Turn on the multicooker, select the “ROAST” function in the menu, and set the timer for 15 minutes. Pour one or two tablespoons of refined sunflower oil into the bowl.
   
2. Meanwhile, peel and cut into cubes one or two medium-sized onions. Place it in the heated multicooker bowl and fry for 3 minutes.
   
3. On a large grater or shredder, grate one carrot, one or two medium beets, and one ripe tomato separately.

Pour the finished borscht into plates, add fresh chopped herbs and sour cream if desired.
Bon appetit!

Video of making borscht

In this video you can see all the stages of making borscht in a slow cooker.

Tips and tricks for making borscht

• You can replace the tomato with tomato sauce or paste.
• To make the borscht a rich reddish color, you need to add a little apple cider vinegar.
• If you like your borscht slightly sweet, you can add one or two teaspoons of sugar.

Borscht with pork in a slow cooker

Ingredients

Step-by-step recipe for making borscht in a slow cooker

1. Preparing the meat. Beforehand, soak 0.6-0.7 kg of pork ribs in water.
   
2. Take a four-liter saucepan. Place the soaked ribs in it, fill it with water and put it on high heat.
3. When the contents of the pan begin to boil and foam appears, we begin to remove it with a slotted spoon or a tablespoon. Turn the heat down much lower and cook the ribs for about 35-45 minutes.

Borscht with pork ribs is ready.
Pour into plates, add sour cream and chopped dill. Dumplings with garlic are usually prepared and served with this borscht.
Bon appetit!

Video of making borscht with pork in a slow cooker

This video will help you prepare delicious borscht and avoid mistakes.

Be sure to check out the very simple and fascinating method of making traditional reddish borscht, and you will also like the recipe for Ukrainian borscht. By the way, if you adhere to a diet (Diet is a set of rules for human consumption of food) , then you will be intrigued by the recipe for lean borscht. Well, in the end, for poultry lovers I recommend the recipe for borscht with chicken.

Traditional borscht in a slow cooker

A traditional recipe for borscht, the resulting dish is rich, with an indescribable smell, distant sourness and bright red.

Ingredients for “Traditional borscht in a slow cooker”:

• Beetroot - 1 piece
• Onion - 1 pc.
• Carrots - 1 pc.
• White cabbage / Cabbage - 200 g
• Pork – 300 g
• Potatoes - 3 pcs.
• Garlic - 2 teeth.
• Tomato paste - 100 g
• Vinegar (table) - 1 tbsp. l.
• Bay leaf - 2 pcs.
• Dark pepper - to taste
• Salt - to taste
• Greens - to taste

Production time: 80 minutes

Number of servings: 8

Nutritional and energy value:

Manufacturing characteristics in a multicooker:

Main program: Soup (60 minutes)

Additional program: Roasting

Recipe for “Traditional borscht in a slow cooker”:

Chop the onion finely

Cook beets on a large grater

Cook carrots on a large grater

Cut the potatoes into medium pieces

Cut the meat into small pieces and add salt and pepper, leave to marinate in spices for 5 minutes

Fry carrots and onions into a preheated multicooker until translucent - 2-3 minutes

Add beets to the onions and carrots, do not change the program, immediately add 1 tbsp. spoon of table vinegar on the beets so that they do not lose color. Fry for 1 minute, stirring constantly

Add tomato paste to the vegetables, mix, leave for a minute

Next we change the program to “soup”, the temperature should be 100 degrees, the time should be 60 minutes. Add the remaining ingredients

Add 3 liters of boiling water, 2 bay leaves, pepper, salt, add garlic, grated on a small grater, leave for an hour

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Comments and reviews

• All
• Prescription questions
• Reviews

June 30, 2017 blondinx #

February 26, 2017 Ashling #

January 23, 2016 elenita # (moder)

add st. a spoonful of table vinegar on the beets,

January 23, 2016 Yulcha34 #

January 23, 2016 Rusland 23 #

January 23, 2016 n valya 95 # (recipe creator)

January 23, 2016 Kuss #

January 23, 2016 n valya 95 # (recipe creator)

January 23, 2016 Rusland 23 #

Beets must be added last!! (i.e. by the end of the program!) And even if you add vinegar, by the end of production the borscht will still lose its color. Try it and you will see the difference!! (I cook it myself in a REDMOND multicooker)

January 23, 2016 Rusland 23 #

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Borscht with meat in a slow cooker

When my daughter was 5 years old, we discussed how best to set the New Year's table. “I hope,” she asked at one point, frowning, “there won’t be borscht for the New Year. “And yet borscht became her favorite first course.

Borscht is almost the most common first dish in our country, especially meaty and rich.
Well, who doesn’t know how to cook borscht? Any housewife can do it! "Routine!" - she will say, - the alpha and omega of home cooking, everyday life in all its beauty! And yet it’s borscht. Now in the slow cooker. Savory, rich, freshly prepared, fragrant. What could be better than borscht? Just borscht in a slow cooker.

Ingredients

• beef (brisket) 800g
• potatoes 500g
• beets 100g
• carrots 100g
• onion 100g
• white cabbage 200g
• vegetable oil 4 tbsp.
• lemon juice 3 tsp.
• concentrated tomato paste 1 tbsp.
• water 2l
• salt 1 tbsp.
• sugar 1 pinch
• bay leaf 2 pcs.
• dark peppercorns 5 pcs.

In the production of borscht, a multicooker-pressure cooker Brand 6051 with a power of 1000 W and a bowl volume of 5 liters was used.

Manufacturing

The basis of any soup is broth; in my opinion, beef broth is most suitable for borscht. If you cook borscht in an ordinary saucepan, you must first cook a clear broth, then strain it through a fine sieve so that even small fragments of bones do not get caught, and then, evenly adding vegetables and dressing, cook the borscht itself.

With a multicooker the situation is slightly different. We can first boil the broth, strain it and, discarding the other ingredients, cook in the “soup” mode. Or, as the cookbooks that come with the multicooker tell us, add all the ingredients, close the lid and cook until done. I took the risk of cooking borscht with meat in a slow cooker using exactly this method, because a pressure cooker allows you to cook much faster, and in theory, even the vegetables don’t have time to boil.

If you prefer the traditional option - having cooked the broth in advance - choose a piece of beef on the bone. If, like me, you plan to cook the broth with vegetables, choose meat without small bones (brisket or just pulp).

The meat must be washed to remove contaminants in cool running water and remove any small bones or fragments that may remain in the broth. Immediately cut the brisket into portions.

We peel the cabbage from the top leaves, cut out the stalk and cut it into strips or shred it using a vegetable cutter; in any case, the multicooker-pressure cooker keeps the pieces uncooked.

We peel the potatoes and cut them into cubes, slices or cubes, in a word, as you are used to. In order for it not to darken while we prepare other ingredients, you need to soak it in cool water, or abandon this step in the end.

Cut the beets into narrow strips or into three on a small grater (cook according to your preferences).

We also cut the carrots into narrow strips, small cubes or three on a grater.

Onions must be peeled and cut into small cubes.

Pour vegetable oil into the multicooker bowl and turn on the “frying” mode; remember that during this mode, the multicooker-pressure cooker cannot be closed with a lid. Fry, stirring the chopped onion until golden brown, for 3 minutes.

Add the chopped carrots and fry them for 3 minutes, stirring occasionally.

Add chopped beets, fry, stirring, for 2 minutes and add 3 tsp. lemon juice, so that the beets retain their color during cooking (in theory), but in practice, the beets still become discolored.

Add 1 tbsp. concentrated tomato paste, stir and continue frying for another 3 minutes. The dressing is ready, turn off the “frying” mode.

Place pieces of beef on top of the dressing. You don’t have to follow the order of the layers, because everything will get mixed up during cooking.

Then we lay out the potatoes; the water in which they were soaked must be drained.

Sprinkle cabbage on top.

Fill with 2 liters of filtered water, add bay leaf, dark peppercorns, salt, sugar, chopped garlic if desired, close the lid and set the “soup” mode for 30 minutes at very high pressure (70 kPa). During this period of time, the young beef should be perfectly cooked.

After the designated time, having released the pressure, I tried the meat, and the result did not suit me - it was difficult to chew, so I turned on the “soup” mode again for 20 minutes at a pressure (40 kPa), so that the vegetables and meat did not boil cooked at the lowest temperature and pressure. Thus, after 50 minutes the beef was perfectly, even completely cooked.

Serve borscht with sour cream, garlic and black bread, sprinkled with herbs if desired.

Borscht

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