Borscht in a slow cooker recipes

Borscht in a slow cooker: cooking features

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

In a slow cooker, you can cook any borscht: lean, bone, meat or mushroom broth. Very tasty options with a bird, especially with a duck. The cooking time depends on the model of the multicooker. In ordinary borscht, it takes at least 1.5 hours to cook, a pressure cooker allows you to speed up the process and keep within 30-40 minutes. Most often, the dish is cooked in the “Soup” or “Stew” modes, but in some cases the “Baking” program is more suitable. In order not to be mistaken, you need to carefully read the instructions for the multicooker. Sometimes it includes interesting borscht recipes that are worth a try.

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

For cooking you will need:

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

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

Add chopped beets and tomato paste. Pour in some water. Mix well and cook for another 5-7 minutes. Rinse the beef, remove the films, dry with a paper towel and cut into pieces. Put the meat to the vegetables, add potatoes and chopped 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 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

Vegetarians should not give up healthy and tasty borscht. Lenten options with fresh tomatoes are suitable for them.

For cooking you will need:

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

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

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

Add half a serving of beets, an incomplete teaspoon of sugar and freshly squeezed lemon juice to the pan. If there is no lemon, you can use vinegar, but the taste will be rougher. Simmer all 10 minutes. Pour boiling water over the remaining beets, add a little lemon juice and leave to infuse under the lid.

Put tomatoes in a pan with vegetables, add salt and pepper, cover the pan with a lid and simmer for 15-20 minutes. Put the vegetables in a saucepan, mix, 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 the press, and the beetroot infusion prepared in advance. Cover the pot with a lid and remove from heat. Let the borscht brew for about 10 minutes. Serve with fresh sour cream and rye bread.

Borscht with beans

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

For cooking 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
• 4 medium sized potatoes;
• 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 clean vegetables thoroughly. Cut potatoes into cubes, pepper – into thin strips. Shred the cabbage, finely chop the onion. Grate 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, put onions, carrots, beets and peppers. Stirring, fry everything in the “Baking” or “Stew” mode. Add lemon juice and garlic, passed through a press. At the end of the stew, add tomato paste dissolved in a small amount of hot water.

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

Pour borscht on plates, add chopped fresh herbs and sour cream. Serve with garlic donuts.

Borscht with sauerkraut

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

• For cooking you will need:
• 300 g of 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, grate the carrots. Pour vegetable oil into the bowl of the multicooker and fry the vegetables in the “Stew” mode until soft. Rinse the pork, dry it, cut into small pieces. Put it on top of the onion-carrot fry.

Finely chop the beetroot 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 greens into it, close the multicooker with a lid and let the dish brew.

Navy borscht

An interesting option for lovers of spicy and spicy dishes. Smoked products give a special taste to borscht, fragrant apples are responsible for the sourness.

For cooking you will need:

• 300 g of bouillon bones;
• 2 liters of water;
• 100 g bacon or smoked brisket;
• 100 g smoked sausages (type “Hunting”);
• 2 sweet and sour apples (preferably Antonovka);
• 2 bulbs;
• 2 carrots;
• 4 medium sized potatoes;
• 2 ripe tomatoes;
• 200 g fresh white cabbage;
• 300 g of red beets;
• Bay leaf;
• granulated sugar;
• salt;
• ground black pepper;
• fresh greens;
• vegetable oil for frying;
• 0.5 tsp natural apple cider vinegar.

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

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

Clean the beets and cut into strips. Put it in a pan, add vegetable oil. Stir-fry for about 5 minutes. Pour a little broth, mix and simmer over low heat for about half an hour.

Cut the onion into half rings, finely chop the carrot. 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, chop the flesh finely. Add them to the beets and simmer for 10 minutes. Put the tomato \u003d beetroot mixture in a slow cooker, add sugar and simmer everything under the lid for 15 minutes.

Cut cabbage and potatoes, put in a 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. Insist borsch under the lid for 15 minutes, serve with sour cream and finely chopped greens.

Borscht with duck and prunes

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

For cooking 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 mixture of peppers;
• 1 st. l. light balsamic vinegar;
• 2 tbsp. l. chopped celery leaves;
• vegetable oil for frying;
• salt;
• fresh herbs (parsley, dill).

Rinse prunes, pour hot water for 10 minutes. Peel onions, carrots and beets. Cut vegetables into strips, put onions and carrots in a multicooker bowl, pour in odorless vegetable oil. Turn on the “Extinguishing” mode, stirring, pass the vegetables until soft. Add chopped bell peppers, parsley root, pepper mixture and salt. Fry for 5 more minutes. Put the pre-soaked mushrooms into the mixture and cook until the liquid has evaporated.

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

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

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