Borscht in a slow cooker: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In ancient times, borsch was cooked exclusively in the oven, baked in a pot. Then the stove came to replace the stove. And, it would seem, the cooking process is as easy as possible. But modern housewives are given the opportunity to simplify the process even more - cook borsch in a slow cooker while preserving its unique taste and saving time as much as possible.

Of course, many do not believe that a complex and time-consuming dish can really be prepared according to the technique: “Cut, throw, set the timer.”

But the housewives, who have already tried cooking it in a miracle pot, claim that the taste is in no way inferior to the soup from the stove, and even more, it somewhat resembles the aroma of borscht from the oven.

Let's figure out which borscht recipes in a slow cooker (with photos and step-by-step descriptions) guarantee a fragrant and rich soup.

Tips for cooking borscht

Borscht has its own cooking secrets that allow experienced housewives to enjoy the triumph of serving the best soup in the world:

• Sugar is an essential ingredient for red borscht, but ingreen it is not added.
• It is acceptable to use lemon juice instead of vinegar, but the presence of acid in the soup is mandatory.
• To get a rich broth, 10 minutes before turning off, you can add small pieces of lard and beetroot juice. The lard will add fat to the soup, and the juice will give it a bright and rich color.
• Instead of tomato paste, it is permissible to use tomato juice. It can also be replaced with fresh tomatoes. In this case, instead of one tomato, you should take 3-4 fruits.
• We take not canned beans, then the borscht will turn out tastier and richer.

How to properly prepare beets before adding them to soup

It is important to understand that if you add beets to the soup along with other ingredients, the borsch will not get an intense color. Therefore, it is necessary to stew beets with a small amount of water or broth separately. Be sure to add sugar and acid - this step will preserve the color of the root crop. Since the beets are brought almost to full readiness during stewing, 10 to 20 minutes of boiling in combination with other components of the soup will be enough.

What meat to choose for borscht

You can cook borscht on any type of meat, while this ingredient is not required at all. Vegetarian borscht is no less rich, while remaining incomparably delicious. Beans can serve as a meat substitute.

But if soup meat is a must, make the right choice.

To achieve a rich broth, choose meat on the bone. For example,ribs, shoulder blade, rump or rump with bone. Even from chicken, you can get a broth comparable in fat content to beef or pork. To do this, we take not a young chicken and be sure to use the neck.

Green borscht with sorrel

Sorrel soup is given different names by chefs. For some, it is green borscht, and for others, sour green cabbage soup. We will stick to the first point of view.

Ingredients for green borscht in a slow cooker:

• potatoes and sorrel leaves - 200 g each;
• carrots and onions - 100 g each;
• eggs - 3 pcs;
• greens (dill, parsley);
• spices.

Cooking method:

Step 1. Peel the vegetables and cut into small cubes.

Step 2. In the multicooker bowl with the addition of vegetable oil, fry the carrots in the "Frying" mode.

Step 3. Fry the onion after the carrots.

Step 4. Change the mode to "Extinguishing" and, putting potatoes in the bowl, fill everything with water. Set the timer to 60 minutes.

Step 5. At this time, rinse well and sort through the sorrel leaves. Then we grind them. Simultaneously with sorrel, you can chop other greens.

Step 6. Boil and peel two chicken eggs, cut (cubes or slices).

Step 7. Break the third egg into a bowl and beat with a fork. A little s alt is recommended.

Step 8. When the timer goes off, put the sorrel in the bowl and pour in the beaten egg in a thin stream. The timer is set for 10 minutes in the previous mode.

Putting the soup into bowls is nothurry, borscht in a slow cooker should be infused for another ten minutes.

Serve the soup, decorating everything with herbs and adding a sliced egg.

Recipe for borscht in a slow cooker with beef in the title role

Connoisseurs of borscht claim that the dish is simply unthinkable without meat. Therefore, there are a huge number of recipes using various kinds of meat ingredients. Connoisseurs of rich and tasty soup believe that the first course is better with beef broth.

Cooking borscht in a slow cooker using beans as one of the components saves a lot of time.

Ingredients:

• beef on the bone - 350g;
• beans - 200 g;
• cabbage - 200 g;
• beets, potatoes - 2 each;
• carrots, onions, tomatoes - 1 each;
• garlic - 3 cloves;
• tomato paste - 2 tbsp. l.;
• table vinegar - 1 tbsp. l.;
• sugar (for extinguishing vinegar) - 1 tsp;
• bay leaf, spices.

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

Step 1. Wash dry beans and soak in cold water for at least 2 hours.

Step 2. There are two options for preparing meat:

• Pre-cut meat into portions before cooking.
• Fibering meat after heat treatment.

Step 3. Grate carrots, beets through a grater or, like potatoes, cut into cubes.

Step 4. Shred cabbage and onion.

Step 5. Remove the skin from the tomato. Grind orcut.

Step 6. Chop the garlic.

Step 7. In the bowl of the multicooker in the “Baking” mode, sauté onions and carrots.

Step 8. Stew the beets. Important: we take out the roast from the bowl and set it aside for a while.

Step 9. Put meat, cabbage, tomatoes, carrots and onions, beans into the slow cooker. We put the multicooker in the "Stew" or "Soup" mode for 80 minutes.

Step 10. After an hour, we send beetroot frying with tomato paste into the bowl. Cooking in the same mode for another 20 minutes.

Step 11. 10 minutes before the timer starts, add garlic to the bowl.

Before serving let the soup brew.

A photo of borscht in a slow cooker will be an excellent proof of the authenticity of the recipe. The soup is very appetizing and rich.

How beautiful to serve borscht

For the triumph to be final, you need to properly serve borscht, combining it with additional ingredients.

Let's figure out what to present in addition to the traditional soup is not just appropriate, but necessary:

Bread. Garlic donuts are a traditional addition to borscht. But in their absence, it is appropriate to combine borscht with fresh crackers and ordinary wheat bread. If it was cooked with fish, it is better to take Borodino bread.

Lard with garlic would be an appropriate addition. Salo cut into thin slices "for one bite".

Greens. In addition to chopped greens added directly to the soup, you can serve greens with borscht.onion feathers. Be sure to put a s alt shaker on the table.

Don't forget the traditional sour cream as well.