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Is it possible to cook borscht in a slow cooker? Step-by-step recipe for cooking borscht in a slow cooker

Is it possible to cook borscht in a slow cooker? Step-by-step recipe for cooking borscht in a slow cooker

A classic dish of Ukrainian and Russian cuisine is borscht. Every housewife should be able to cook it. A new option for cooking delicious soup is to use a multicooker. It facilitates the process, reduces time costs and adds richness and flavor to the broth. The processes for making soup using a slow cooker and a saucepan are no different.

How to cook borscht in a slow cooker

Any cook begins cooking borscht in a slow cooker by preparing the products and processing them. The main components of a delicious dish are broth with pieces of meat or vegetables, beets and tomato paste. Be sure to add cabbage, potatoes, and onion-carrot dressing to the soup. If desired, season the borscht with roots, spices, herbs and beans; beans can be added.

Sugar beets are best for borscht; you can use them already boiled and stewed in advance, or raw or lightly fried. The aromatic soup will retain its brightness if you grease the beet slices with vinegar essence or lemon juice. Cooking the root vegetable in its skin using water acidified with vinegar also preserves its color. The beets are prepared in another pan, separately from other products, and placed in the broth after the potatoes.

Broth for borscht

To cook borscht in broth, you first need to make a base. The classic option is a rich liquid made from high-quality beef, pork or chicken. For richness, it is good to add lamb bones to the broth, and for a dietary dish - duck, goose or rabbit. The budget version of cooking broth involves the use of minced meat or stew, while the lean version does without meat at all.

When boiling broth on meat, it is better to keep it for a long time to obtain richness. The bones are cooked for up to six hours, the meat for up to three, and the foam is removed during the process. In the process of making the broth, a whole onion, carrot, celery and a bunch of green dill are added to it. When ready, the vegetables are thrown away, and the pulp is removed from the bones and used for the main composition of borscht.

Borscht recipe in a slow cooker

Any cook will need a step-by-step recipe for preparing borscht, which will help make a traditional tasty delicacy. It’s better to start with simple options - lean or those that use canned food (stew) as a base. Professionals will be able to cook classic borscht, with beans or the addition of pork ribs. Using a multicooker greatly simplifies the process.

Borscht in a slow cooker - step-by-step recipe with photos

Number of servings: 10 persons.
Calorie content of the dish: 42 kcal.
Purpose: for lunch.
Cuisine: Ukrainian.

The following detailed instructions will explain how to cook Ukrainian borscht in a slow cooker. According to it, you will get a spectacular first course, delighting the household with its pleasant aroma and richness. It is better to use beef brisket with a minimum percentage of fat content for cooking, so that the finished rich soup is not too fatty, but is rich in vitamins and benefits.

Ingredients:

beef brisket – 800 g;
potatoes - half a kilo;
beets – 100 g;
carrots – 100 g;
onion – 100 g;
cabbage – 200 g;
vegetable oil – 80 ml;
lemon juice – 30 ml;
tomato paste – 20 ml;
water – 2000 ml;
salt – 20 g;
garlic – 2 cloves;
sugar - a pinch;
bay leaf – 2 pcs.;
black pepper – 2 peas.

Cooking method:

Rinse the beef pulp and cut into portions.
Peel the cabbage head from the top leaves and cut into strips.
Cut the potatoes into cubes, grate the beets on a fine grater, and do the same with the carrots.
Chop the onion into small cubes.
Pour oil into the bottom of the multicooker-pressure cooker, set the “Fry” function, fry the onion for three minutes, add the carrots.
After three minutes, add the beets, after two minutes, pour in the juice and tomato paste. Fry for three minutes.
Place meat, potatoes, cabbage strips, pour in water, add seasonings and flour if desired.
Set the “Soup” program on the multicooker display, cook for half an hour, season with garlic, cook for another half hour.

Chicken borscht in a slow cooker

Cooking time: 1.5 hours.
Number of servings: 15 persons.
Calorie content of the dish: 40 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Chicken borscht in a slow cooker differs from meat borscht in the form of a low calorie content, which makes it a dietary dish. For cooking, it is good to take chicken fillet or breast, which have beneficial properties and are loved by adults and children. The rest of the products on the list are included in the traditional delicacy; if desired, they are supplemented with spicy dried or fresh herbs.

Ingredients:

chicken breast – half a kilo;
potatoes – 0.35 kg;
onion – 100 g;
garlic – 2 cloves;
tomato paste – 30 ml;
vinegar – 20 ml;
salt – 10 g;
pepper - a pinch;
parsley - 2 stems;
water – 3 l;
cabbage – 0.3 kg;
beets – 0.3 kg;
carrots – 0.2 kg.

Cooking method:

Pour water, add pieces of washed breast, set the “Soup” or “Cooking” mode for half an hour.
Coarsely grate the beets and carrots, cut the potatoes into cubes, chop the onion with garlic cloves, and chop the cabbage.
In another frying pan, fry the onion and carrots, after five minutes add salt, add beets, add a quarter glass of water, simmer until soft. Season with garlic, vinegar, tomato paste. Hold for five minutes.
Divide the chicken into pieces, put it back into the bowl with potatoes and cabbage. Cook for half an hour in the selected mode.
Add frying, greens, cook for 10 minutes, let it brew.

Borscht with sauerkraut in a slow cooker

Cooking time: 1.5 hours.
Number of servings: 15 persons.
Calorie content of the dish: 41 kcal.
Purpose: for lunch.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

Borscht made from sauerkraut in a slow cooker will have a pleasant sourness and rich taste. You can use fermented vegetables for cooking yourself or purchased in stores, but you need to make sure that the pickling is done without vinegar to avoid excess acidity in the finished dish. The soup is seasoned with rich sour cream, sprinkled with garlic flakes and served hot.

Ingredients:

beets – 0.3 kg;
meat – 0.35 kg;
greens - a bunch;
vegetable oil – 55 ml;
tomato paste – 65 ml;
sauerkraut – 0.35 kg;
onions – 2 pcs.;
garlic – 2 cloves;
potatoes – 0.45 kg;
water – 3000 ml.

Cooking method:

Grease the bowl with oil, add chopped onions and grated carrots, set the “Baking” program for 15 minutes.
Add pieces of meat, grated beets, and potato slices. Set the mode to repeat for 20 minutes.
Place shredded cabbage, grated garlic, tomato paste, and season with spices.
Pour boiling water over it and set the “Stew” program for 40 minutes.

Lenten borscht in a slow cooker

Cooking time: 1.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 27 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

How to cook borscht without meat in a slow cooker is described in the recipe below. The resulting soup can be used by fasting people or vegetarians. Due to the low calorie content of the resulting dish, it is good even for those who are losing weight without worrying about the extra pounds deposited on the waist or stomach. A large amount of fresh cabbage, shredded into thin strips, adds satiety to the dish.

Ingredients:

cabbage – 400 g;
potatoes – 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
beets – 2 pcs.;
tomato juice - a glass;
vegetable oil – 80 ml;
garlic – 2 cloves;
water – 2000 ml;
sugar - a pinch;
bay leaf – 2 pcs.;
vinegar – 20 ml.

Cooking method:

Chop the onion, grate the carrots coarsely, and fry until translucent using the “Fry” function.
Coarsely grate the beets. Send half for frying, and pour boiling water and vinegar into the rest. Season the roast with vinegar and sugar. Simmer for five minutes.
Pour in tomato juice, simmer for six minutes, add potato pieces and cabbage strips.
Pour boiling water, season with spices, simmer for an hour in the appropriate program.
Add crushed garlic, beet juice, boil for 20 minutes.

Borscht with beans in a slow cooker

Cooking time: 5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 45 kcal.
Purpose: for lunch.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

Cooking borscht in a slow cooker with beans will be easy if you follow the steps in the instructions below. It differs from cooking using a saucepan in that the beans can be soaked for just two hours rather than a day or night. Due to prolonged simmering in the slow cooker, the beans will be boiled and will have the optimal consistency, without becoming too hard or soft.

Ingredients:

beans – 200 g;
beets – 2 pcs.;
onion – 1 pc.;
tomatoes – 1 pc.;
carrots – 1 pc.;
cabbage – 0.2 kg;
sugar - a pinch;
tomato paste – 40 ml;
beef – 0.2 kg;
vinegar – 20 ml;
bay leaf – 2 pcs.;
garlic – 2 cloves;
vegetable oil – 20 ml;
greens – 30 g;
water – 2000 ml.

Cooking method:

Soak the beans for a couple of hours, cut the meat into cubes, chop the onion.
Grate the carrots, cut the tomatoes into slices, cut the beets into pieces, and chop the cabbage into strips.
Turn on the “Baking” mode, pour in the oil, add the meat with the onion and carrots. Fry for five minutes, add sweet tomato, beets, pasta. Simmer for 10 minutes, season with granulated sugar and vinegar.
Lay out the cabbage and beans, pour in boiling water and add salt. Season with bay leaf and spices, set the “Soup” program for two hours.
10 minutes before the end, add chopped garlic and herbs.

Red borscht in a slow cooker

Cooking time: 2 hours.
Number of servings: 15 persons.
Calorie content of the dish: 40 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

It is rational to prepare borscht with beets in a slow cooker according to the classic recipe, which is given below. It will yield three liters of delicious soup that everyone loves. It is recommended to serve it with black bread, which can be slightly fried in a toaster or oven and grated with garlic. It will be original if you add pampushki or dough dumplings to the hot soup, season with sour cream or cream.

Ingredients:

beef pulp – 0.35 kg;
cabbage – 0.35 kg;
carrots – 1 pc.;
beets – 1 pc.;
potatoes – 3 pcs.;
onion – 1 pc.;
sunflower oil – 20 ml;
bell pepper – 100 g;
tomato paste – 40 ml;
vinegar – 40 ml;
sugar – 15 g;
greens - a bunch;
water – 2 l.

Cooking method:

Pour out the oil, sauté the chopped onion and herbs for five minutes at the “Frying” mode.
Add grated carrots and fry for five minutes.
Add small pieces of sweet paprika, after five minutes add grated beets, vinegar, sugar.
Stir, cook for 10 minutes.
Add pieces of meat, fry for 15 minutes, pour in tomato paste.
Cover with water and simmer for 10 minutes.
Add potatoes in wedges, cabbage in strips, and bay leaf. Set the “Soup” mode for an hour and a half.
Add crushed garlic 10 minutes before.

How to cook borscht in a slow cooker with meat

Cooking time: 1.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 46 kcal.
Purpose: for lunch.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

The recipe for borscht with meat in a slow cooker suggests using the most delicious part of pork - ribs. It is better to take them chilled or slightly smoked to give the finished dish an original taste and a pleasant tart aroma. Vegetables fried not in sunflower oil, but in ghee, will add special notes to the broth. It’s good to replace the usual tomato paste with elastic, bright tomatoes.

Ingredients:

pork ribs – 300 g;
water – 2000 ml;
cabbage – 0.2 kg;
beets – 2 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
potatoes – 2 pcs.;
tomatoes – 2 pcs.;
melted butter – 20 g;
garlic – 2 cloves;
sugar – 10 g;
lemon – half the fruit;
greens – 30 g.

Cooking method:

Grate the carrots and beets coarsely, chop the onion, chop the cabbage into strips, chop the tomatoes into cubes, squeeze the garlic through a press.
Add carrots and onions and fry for five minutes in the “Fry” program.
Add chopped ribs and tomatoes and simmer for five minutes.
Add potato cubes, cabbage, half the beets, and sugar.
Pour in hot water and simmer for an hour at the selected function.
Mix the remaining half of the beets with a glass of boiled water, pour in lemon juice, and boil.
Pour the resulting broth into the finished soup, season with garlic and chopped herbs.

Borscht with beef in a slow cooker

Cooking time: 1 hour.
Number of servings: 12 persons.
Calorie content of the dish: 47 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The following step-by-step instructions with a detailed explanation of each stage will teach you how to cook borscht in a slow cooker with beef. To make a delicious dish, you will need brisket or beef pulp, which will quickly cook inside the device. It is good to serve the resulting soup with garlic-scented dumplings, which will give the whole dish an appetizing aroma.

Ingredients:

beef – 400 g;
potatoes – 0.3 kg;
cabbage – 0.25 kg;
beets – 0.2 kg;
carrots – 100 g;
onion – 1 pc.;
tomato paste – half a glass;
garlic – 2 cloves;
water – 2 l;
greens – 10 g.

Cooking method:

Rinse the meat, dry it, cut into wide strips.
Cut the onion into small pieces, grate the carrots. Chop the cabbage, cut the potatoes into cubes, and the beets into strips. Chop the garlic and herbs.
Place all the ingredients in a bowl, add water, tomato paste, and season with spices.
Close the lid and set the “Soup” mode for half an hour.

Borscht with pork in a slow cooker

Cooking time: 1.5 hours.
Number of servings: 12 persons.
Calorie content of the dish: 45 kcal.
Purpose: for lunch.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

You can cook borscht in pork broth using a ready-made base, prepared in advance, or make it at the time of cooking. The latter option increases the cooking time by a couple of hours, which is undesirable when you don’t have enough free minutes, so it’s good to replace the finished broth with your usual water. It is better to pour it hot and boiled to speed up the cooking process.

Ingredients:

pork – 300 g;
cabbage - a third of a head of cabbage;
onion – 1 pc.;
carrots – 1 pc.;
tomatoes – 1 pc.;
potatoes – 4 pcs.;
beets – 1 pc.;
tomato paste – 60 ml;
garlic – 2 cloves;
vegetable oil – 10 ml;
water – 2000 ml;
dry oregano – 2 g.

Cooking method:

Cut the meat into pieces, fry on the “Baking” program, and season with spices after 20 minutes.
Grate the carrots and chop the onion. Serve with the meat with crushed garlic, tomato cubes and grated beets.
Simmer for 15 minutes, add potato cubes, cabbage strips, tomato paste, and season with oregano.
Pour boiling water over it and cook for an hour using the “Stew” function.

Borscht in a slow cooker without cabbage

Cooking time: 1.5 hours.
Number of servings: 12 persons.
Calorie content of the dish: 49 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Borscht without cabbage in a slow cooker will turn out with an exquisite aroma and moderately thick. If you want to maintain its thick consistency, you can increase the amount of potatoes - add some of the tubers whole, boil them, and finally grind them into puree using a potato masher. The resulting dish in a slow cooker is distinguished by its bright color due to the addition of an additional component - bell pepper.

Ingredients:

broth – 2500 ml;
potatoes – 3 pcs.;
onions – 2 pcs.;
carrots – 1 pc.;
beets – 1 pc.;
sweet pepper – 1 pc.;
greens – 25 g;
vegetable oil – 60 ml;
tomato puree – 300 g.

Cooking method:

Heat the oil in the “Baking” mode, add the grated beets, and sauté for five minutes. Add onion cubes and carrot sticks, after five minutes slices of bell pepper.
Pour in tomato puree and let sit for three minutes.
Add potato cubes and fill with broth.
Set the “Stew” mode, leave for an hour, season with herbs.

To make the delicious borscht in a slow cooker more rich, lightly fried potatoes are added to it, after which cabbage is added. When adding onions, roots, sweet peppers and tomatoes, they are sautéed. To make the resulting borscht distinctively spicy, it can be cooked with the addition of bay leaves, garlic flakes and allspice peas. It is good to add lard, softened with onion and garlic salt, five minutes before the end. Green summer borscht can be made by using spinach, nettle or sorrel instead of beets.

Video: Green borscht in a slow cooker

Description

Borscht in a slow cooker– a real solution for those housewives who, due to the crazy pace of life, do not have time to cook for themselves and their family. But borscht is a universal food that both adults and children are crazy about. Therefore, I want to pamper my family with this excellent first course as often as possible.

Borscht in a slow cooker is ideal for those who follow a healthy diet and try to watch their figure. Traditional preparation of borscht makes it a little fatty by frying the vegetables in oil. Most housewives are convinced that delicious borscht can only be prepared in this way, but this is not true.

Surely, many have tried to cook this dish in a slow cooker, but were unhappy with the result. This borscht often tastes like canteen borscht and has an unpleasant smell. However, in today’s recipe we will prove that tasty and low-calorie borscht can be prepared in a slow cooker.

It would seem that what could be done wrong here: chopped vegetables and meat - and threw everything into the slow cooker? But this is far from true! It is in our recipe that we will tell you about all the secrets of preparing quick, tasty and dietary borscht in a slow cooker. Our step-by-step recipe will become an indispensable assistant for you in this matter, and all stages of preparation will be accompanied by photos, so your borscht will turn out incredibly tasty and healthy.

Ingredients

(400 g)
(160 g or 2 medium sized carrots)
(350 g)
(400 g or 4 large potatoes)
(130 g or 1 large onion)
(100 g)
(2 tbsp.)
(2 tsp)
(2 cloves)
(taste)
(2 pcs.)
(6 pcs.)
(1 tsp)
(taste)

Cooking steps

First, let's prepare all the vegetables. Wash the beets, carrots, onions and potatoes thoroughly. Peel the vegetables and start chopping. The beets must be cut into thin strips, the onions into small cubes, and the carrots into half rings.

Place the chopped vegetables in the multicooker bowl, set the “Fry” mode and fry the vegetables for five minutes. Since they are cooked in a slow cooker in their own juices, only about a teaspoon of vegetable oil is needed.

Meanwhile, wash and de-seed the bell pepper. Cut it into cubes or strips and place it in the slow cooker with the rest of the vegetables. Mix thoroughly and fry for another five minutes. It is the bell pepper that will give your multicooker borscht an amazing smell and fresh taste.

Let's prepare the potatoes and meat. Wash the potatoes thoroughly and peel them. Cut into large cubes. Wash the veal and also chop into large squares. Instead of veal, you can use any other meat, but it is with it that your borscht will turn out to be truly dietary and very healthy. After the vegetables have been slightly fried, place the chopped potatoes, veal, black peppercorns and a few tablespoons of tomato paste into the multicooker bowl. Mix all the ingredients of your future borscht thoroughly. After this, pour purified water into the bowl up to the three liter mark.

After this, set the “Soup” or “First Course” mode on the multicooker; the time can be set from 60 to 90 minutes. To begin with, set it to 60 minutes, after which you will try the borscht. If the taste does not seem rich enough to you, set it for an additional 30 minutes.

When there are 10 minutes left before the end of cooking, stop the cooking mode and add bay leaf and citric acid to the borscht. Finely chop the greens and garlic and place them in the multicooker bowl. Close the lid and wait until the mode ends. As a result, you should have delicious borscht in a slow cooker. Its taste will be no less rich than that of borscht cooked in a pan on the stove.

Cut some lard, black bread, place a few slices of juicy onions and a little garlic on a saucer. Pour the borscht into plates, add sour cream to everyone and invite everyone to dinner. Don't be afraid to eat several bowls of this borscht, as it is low in calories and not at all greasy.

Bon appetit!

Borscht recipes

borscht in a slow cooker

2 hours 20 minutes

35 kcal

5 /5 (1 )

Borscht is my family's favorite first dish. I have to cook it almost every week. Previously, I preferred traditional Ukrainian, but sometimes I became too lazy to tinker with it. Naturally, after a multicooker appeared in the kitchen, I decided to experiment, and the result was no worse. Of course, time will still be required, but it will be the “smart” equipment that spends it, not you. By the way, this recipe is also suitable for novice housewives, because it is very simple and requires minimal “kitchen skills” at the level of peeling and cutting vegetables. Well, are you already wondering how to cook borscht in a slow cooker? Let's start cooking!

Kitchen appliances. To prepare this borscht you will need a multicooker, as well as a food processor. The latter can be easily replaced with a knife and a cutting board.

Full list of ingredients

Product	Quantity
Meat	400-500 g
Potato	4-5 pcs.
bell pepper	3 pcs.
Carrot	1 PC.
Beet	1 PC.
Onion	1 PC.
Tomato paste or sauce	3-4 tbsp. l.
Tomatoes	5 pieces.
Cabbage	250 g
Dill	1 bunch
Water	about 2.5 l
Sunflower oil	4 tbsp. l.

How to choose the right ingredients

The key to delicious borscht is properly selected meat.. Many people prefer to cook borscht with pork, but in a slow cooker you can cook a dish with chicken or beef. Try combining different types of meat - the result will pleasantly surprise you.
It is best to take meat with a small piece of bone, this will make the dish more satisfying and rich. If you want a light broth, choose lean fillet.
White cabbage is traditionally used to prepare borscht., but if you don’t have it on hand, the Beijing one will be a good substitute.
It is better to take medium-sized potato tubers and beets, but the carrots and onions are larger.
Tomato paste can be replaced with homemade tomato juice, but in this case, approximately double the amount.
If you want to give the borscht a special flavor, use unrefined oil.
Bell peppers and dill can be taken either fresh or frozen.

Step-by-step cooking recipe

So that you can prepare this dish without any problems, I have divided the recipe into three stages, depending on the mode of use of the multicooker and the products that will be required.

Stage one, “Multi-cook” or “Frying” mode

Prepare sunflower oil, tomato paste, tomatoes, onions, peppers, carrots and beets.

Pour oil into the multicooker, while it is heating up, prepare the carrots: peel, grate on a coarse grater. Pour it into the slow cooker and fry, stirring.
Peel and dice the onion and add it to the carrots.
Peel the beets, grate coarsely or cut into small strips. Add to vegetables. Don't forget to stir!
When all the ingredients are soft, pour in the tomato paste. It is more convenient to do this by moving the frying to the edges and pouring the paste into the middle.
Stirring, fry the vegetables and pasta for a couple more minutes, then add the diced tomatoes.
After a couple of minutes, add chopped bell pepper to the mixture.
When the frying is ready, pour it into another bowl.

Stage two, “Soup” or “Cooking” mode

You will need meat and water.

Stage three, “Soup” or “Cooking” mode

This is the final stage, for which you will need to fry vegetables, as well as potatoes and cabbage.

Add salt to the resulting broth to taste - on average, a tablespoon of salt is enough.
Peel the potatoes and cut into cubes or cubes. Dip it into the broth.
Next add finely shredded cabbage.
Boil the vegetables for half an hour, then add the frying.
Stir the dish and add the remaining water.
Let the borscht simmer for another 25 minutes.
Wash and dry the dill, chop it finely. Add to borscht. If desired, you can add bay leaf, pepper or spices. Boil the dish for another five minutes.

Video recipe for borscht in a slow cooker

If you want to cook delicious and very simple borscht in a slow cooker, watch the following video, which explains in detail how to cook it.

VERY TASTY BORSCH IN A MULTICOOKER

In this recipe you will learn step-by-step preparation of homemade VERY TASTY BORSCH IN A MULTICOOKER!
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VERY TASTY BORSCH IN A MULTICOOKER https://www.youtube.com/watch?v=yORVbeFI4Kw&index=1&list=PLybdZ6o6k0MbXuiywksllYB4A7IKJcofC

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2015-10-15T16:54:27.000Z

If there are no tomatoes or they are not in season, simply increase the amount of tomato paste or use half paste and half juice. By the way, there is another secret to giving borscht a “tomato” taste: after boiling the broth for half an hour, put one small tomato in it (for this I even freeze them whole), which you take out before adding the vegetables.

You can remove the skin from tomatoes first.- this way the dish will be more tender. To do this, simply pour boiling water over them.
To give borscht a unique aroma, at the very end of cooking, add a couple of cloves of chopped garlic to it. It is better to do this when the dish is no longer boiling.
Pour cold water over the meat - this will make the broth more rich.
If you want the beets to retain their vibrant color, sprinkle them with lemon juice or apple cider vinegar before roasting.
It is better to cut the potatoes not too large, but chop the cabbage smaller.
Feel free to use frozen peppers, however, allow it to defrost at room temperature before placing it in the slow cooker.

Other cooking options

My family really likes to season this borscht with sour cream - serve it with the dish. If desired, experiment with herbs: although dill is usually added to borscht, you can also add a little parsley. In winter, dried herbs are also quite acceptable, but they need to boil for about two minutes.

If you don't like boiled meat, replace it with minced meat. You can even try making borscht with meatballs; the taste is very unusual. By choosing chicken to prepare your dish, you will reduce its calorie content. Moreover, it is better to give it to children. Vegetarians or those who fast can omit meat from the dish - it is also very tasty.

In mid-spring, when the first greens are already emerging, I do not cook, but another version of it - in which sorrel is used instead of beets, peppers, tomatoes and cabbage, and sometimes I add young nettles to it. But at the end, you need to add chopped boiled egg to the finished dish.

The meat can be pre-fried - this will give it a richer taste. If you decide to use beef in borscht, but there is too much meat, try the soup with beef broth, it is also very tasty.

Borscht in a slow cooker is a real solution for those housewives who, due to the crazy pace of life, do not have time to cook for themselves and their families. But borscht is a universal food that both adults and children are crazy about. Therefore, I want to pamper my family with this excellent first course as often as possible.

Borscht in a slow cooker is ideal for those who follow a healthy diet and try to watch their figure. Traditional preparation of borscht makes it a little fatty by frying the vegetables in oil. Most housewives are convinced that delicious borscht can only be prepared in this way, but this is not true.

Ingredients

Veal
(400 g)
Carrot
(160 g or 2 medium sized carrots)
Beet
(350 g)
Potato
(400 g or 4 large potatoes)
Bulb onions
(130 g or 1 large onion)
Sweet bell pepper
(100 g)
Lemon acid
(2 tsp)
Garlic
(2 cloves)
Fresh herbs
(taste)
Bay leaf
(2 pcs.)
Black peppercorns
(6 pcs.)
Vegetable oil
(1 tsp)
Table salt
(taste)

Cooking steps

Place the chopped vegetables in the multicooker bowl, set the “Fry” mode and fry the vegetables for five minutes. Since they are cooked in a slow cooker in their own juices, only about a teaspoon of vegetable oil is needed.

Time: 90 min.

Servings: 6-8

Difficulty: 4 out of 5

Simple recipes for delicious borscht cooked in a slow cooker

First courses are almost always present on our table; it is difficult to imagine a daily family menu without them. Everyone can prepare soup, but cooking a rich first course with beets is not an easy task. Our selection of recipes will reveal the secrets of quick cooking; you will definitely get delicious borscht in a slow cooker.

If you use the classic recipe for this dish, you will get a bright and appetizing borscht with beets. But there are also many variations of it: dietary, green, Ukrainian, with sauerkraut. Such recipes will allow you to create a new, special dish every time.

Before you cook red borscht in a slow cooker, you will need to select the necessary products. The basis of delicious borscht in a slow cooker is, of course, the broth. To prepare it, you can use pork ribs, meat on the bone or vegetable broth. By using a proven recipe for borscht in a slow cooker or pressure cooker, you will be able to avoid many mistakes. The taste of a home-cooked dish is bright and rich; in a slow cooker, borscht comes out exactly the same as our grandmothers used to prepare it.

If you have not cooked this dish before, use the simplest borscht recipe. It is best to first watch the video, thanks to which you will learn how long to cook the broth and exactly how to cut the vegetables. Recipes for this dish often involve the use of fresh cabbage, but it is also possible to make it from sauerkraut (similar to cabbage soup).

Do you want to replace the banal soup with another equally tasty and satisfying dish? We will share with you how to cook borscht in a slow cooker in a special way - add sorrel, without cabbage its taste will become much more interesting. And the broth cooked from pork will help reveal the taste of all the additional ingredients. Every housewife can master such recipes, and soup will not be the only dish with which you can truly surprise your family.

Choose your favorite step-by-step recipe with photos and videos; preparing any dish you choose will give you great pleasure.

Pamper your loved ones with a tasty and satisfying dish. You will definitely be able to cook borscht with an incredible aroma and an appetizing burgundy hue.

Ingredients:

Beef tenderloin	- 350 gr.
Tomato paste	- 60 gr.
Potato	- 400 gr.
Onion	- 120 gr.
Beet	- 320 gr.
Fresh cabbage	- 350 gr.
Carrot	- 150 gr.
Vinegar	- 35 ml
Granulated sugar	- 15 gr.
Sweet pepper	- 100 gr.
Dill and parsley	- 1 bunch.

Step 1

Cut the beef tenderloin into small pieces.

Step 2

Pour vegetable oil into the bottom of the bowl and fry the chopped onion and herbs on the “Fry” program for 5 minutes.

Step 3

Add grated carrots and continue frying for another 5 minutes.

Step 4

Combine the roasted vegetable mixture with chopped bell peppers.

Step 5

After 5 min. you should put grated beets, add granulated sugar along with vinegar. Stir and continue cooking for another 10 minutes.

Step 6

Add the meat cut into pieces, fry it until browned. After this, add water and cook on the “Stew” mode for 10 minutes.

Step 7

Place the prepared potatoes and cabbage, add water to 3 liters. Cook on the “Soup” or “Stew” mode for 1 hour 45 minutes. In 10 min. Add chopped garlic before the program ends.

Pour freshly cooked borscht with beef in a slow cooker into prepared plates, add a little sour cream.

Another version of this dish:

Lenten recipe for Ukrainian borscht

If you have never tried cooking, we highly recommend trying this recipe with photos. Prepare dishes from the available set of products.