Borscht (light version)

Well done, you can see professionalism!

If you cook without meat, some vegetables, then simmer for 20 minutes? There are such saucepans with transparent lids with a hole and a bottom / bottom with an overlay - is that right? Thickened? ... and in a multicooker at 90 ° C if something to simmer?

[For diet food]

An ordinary metal pan with a thick bottom is taken, which heats up well and keeps heat for a long time, due to which you can cook in a pan without water and over very low heat.
No holes and inserts need to be inserted. And so, it will cook very well and quickly and at the same time nothing will burst into pieces, even the vegetables will remain intact.

I recommend watching the topic I cook in a double boiler, I was convinced that useful can be tasty))
For diet food this is a find the food turns out delicious, not overcooked, cooks quickly
Including you can cook porridge, soups:
Fish soup in a double boiler
"First, second ... and compote!" Complex lunch in a double boiler!
Chicken thick stew soup with pineapple (double boiler)
Steam cutlets with potato and bulgur garnish (Brand 6050 pressure cooker)
Cottage cheese casserole soufflé (double boiler)

And many, many more different dishes

Fish soup is prepared according to the same principle

Potato soup with trout (cook without water) (Admin)

I have been preparing borscht and cabbage soup according to the zepter rules for many years, the result is always excellent. Only I do it a little differently, I loaded the food into the zepter pan and cook on a slow one until the arrow reaches the middle of the green field. Then, add the desired amount of boiling water, close the lid and turn it off immediately. Let it brew for 20 minutes. Done!
Usually, when I cook borscht, at the same time I prepare diced vegetables for the vinaigrette, which I load in a double boiler and put on a saucepan, I close the lid on top.

I cook slowly until the arrow reaches the middle of the green field.

And this option is also possible - slow cooking To your health! Thank you for sharing your cooking option in the Zepter

Yes, I cook vegetables, eggs too

[Admin]

Admin, Tatyana, I want to thank you for the cooking method, the borscht turned out to be of a very beautiful color and unusually tasty
I cooked without meat in a regular slow cooker on the Stew mode for 40 minutes, then brought it to a boil with water on the Steamer mode. And I also really liked that by adding water you can get the desired density, it happened to me, with the usual method of cooking, as they say, it is thick and empty, and then just perfect borscht

[polliar]

polliar, to your health! I'm glad that I liked the taste

Yes, it's much easier to cook like that, adding water to the thick, there will never be mistakes

Tatyana, thank you very much for the recipe! I cook borscht in about the same proportions from fresh vegetables or separately frozen semi-finished products for borscht. But the fact that you can freeze a full set of borscht did not occur to me. Yesterday I cooked a delicious borscht very quickly. In a cartoon I cooked broth + potatoes, then a blank from the freezer. Beautyaa! Please accept my sincere thanks!

why do I throw out the pigs, even with a small presence of meat on them, it seems to me that pork soups do not taste very well. I probably don't know how to cook them correctly
Tan, and foam. which we usually remove in the process of boiling meat, with this method it is not formed?
probably you can still cook in a slow one

[Vika]

and the foam. which we usually remove in the process of boiling meat, with this method it is not formed?

Vika, there is no foam, since there is no boiling, and the meat does not hang out in the water.
Look at the photo, here I have just a pork brisket with vegetables, and everything is ready in 30 minutes, without water-broth



Difference between Slow Slow and Zepter in Cooking Time. In my Zepter, the meat is ready in 30-40 minutes until completely soft, and together with vegetables.
This will not work in a medelinka, there it takes much more time to cook meat.

[Olya]

But the fact that you can freeze a full set of borscht did not occur to me.

Olya to your health! A great option if you need to quickly cook lunch is the Zepter

You can, you can freeze any food practically.
We have a theme:
Freezing ready-made food, storing ready-made food in the refrigerator
Home freezer - what can be stored in it and how to use it

Thank you! I will study.

But, then I would first cook vegetables and meat together in a double boiler, and then fill it with water as much as needed, and boil it until cooked.
This will be faster because vegetables and meats without water cook faster than water-filled ones. True, the volume will turn out to be small, for 1-2 small portions

Oh, that's just for a couple of servings, I would adapt the recipe for myself! Exactly - in form in SV for a couple!
Tanya, thank you very much for the idea! As always, I love your recipes!

I also really liked that by adding water you can get the desired density, it happened to me with the usual method of cooking, as they say, it is thick and empty, but here it is just perfect borsch

Exactly! Excellent density can be adjusted!

[Girls]

Girls, to your health! Cook with benefit and enjoyment

For a week I dared to write or not ... in general, this borschik of mine was rejected (. and boiled it for "soup" e min 20. They said that it was raw)), or this should be the taste ... xs ...

[Palych]

They said it was raw))

Palych, Igor, teach your pets to express themselves correctly! Not raw, but aldente

[Palych]

... I cooked in a slow cooker on the simmering mode for 40 minutes.

Palych, the recipe cooks 45 minutes for gas the stove, the heating there is stronger than in the multi on the "languor", it seems to me. Maybe you should have had more time to stew the vegetables?

[Palych]

PalychSo I had to try. We focus on readiness and not on time

[Palych]

I cooked in a slow cooker on the simmering mode for 40 minutes.

Palych, Igor, and you probably start counting on the languor in MV right away? After all, Tanya says in the recipe - 45 minutes after boiling.
I also made this borschik in the cartoon the other day. First, I set the steamer mode before boiling, and only then Simmering.
True, he then stood on heating and became pale, it’s even a shame to put up a photo (I also added homemade grated tomato instead of tomato paste, it also affected the color). But the taste was delicious!

[getting a more dietary, light meal]

The taste of borscht and food will be dramatically different for those who are used to fatty food steamed for hours.

Food in a saucepan is cooked without water, so it takes a little time for this, it is quickly steamed under a closed lid and can even give a lot of its juice. it's a matter of taste.
A piece of meat with a large weight and especially beef cannot be cooked in this way, for this the meat needs to be boiled in water for several hours

But, the most important thing in the pan is a zepter - getting a more dietary, light meal which is important for those who adhere to dietary nutrition for various diseases of the gastrointestinal tract and other organs, and those who monitor their diet, weight.

Now "my thoughts are my horses" about the principle of cooking.
About the zepter. Cooking takes place under a completely closed lid, at a very low temperature of the fire, only due to the accumulated in the thick bottom.And this creates a gentle mode of influence of heating-temperature on the product, the liquid-juice will not boil in this mode, therefore the product remains "untouched", only gives off moisture-juice.
Due to this, the natural taste of the product is preserved, flavored with a small amount of salt and spices.

Multicooker... Pay attention to the temperature when cooking this way. On the prog soup-stew-steamer and others, the set temperature will remain at about 100 * C (approximately). The food is tasty, but slightly different from pots with a thick bottom, where the heat is reduced to zero.

Both food deserves attention, especially if you need to get delicious dietary product
And not dietary too

And yes - did you notice the difference in the taste of meat if you cook it without salt in the usual way in water for a couple of hours, and using the zepter method? Have you tried it? I recommend to try and appreciate the taste
The taste of meat boiled in water without salt, absolutely boiled tasteless and not salty!
The taste of meat from the zepter is juicy, soft in 35-45 minutes, and almost salty! You can, if you wish, and adherence to salt diet do not add salt to it at all, because when cooking meat, juice-salt-trace elements from it are not washed out in water, do not dissolve in a large amount of water, remain with it!

The taste of borscht and food will differ dramatically ...

Now, the taste is just different. Whole vegetables "like fresh", but in fact they are ready. Is the potato the most "long-lived"? But not hard, raw, but ready. Not usual.

I cooked in a multicooker on the mode languor EXTINGUISHING (90-95 ° С) 40 min.

He was sealed ... and on languor the temperature is lower, about 80 °. And the cooking time increases dramatically, I tried both meat and sausage-ham ... for a long time, about 5 hours. In MV, warming up to the set temperature is fast, well, max 5 min. need to add.

[Igor]

Igor, get used to it Unusual, but still delicious
It is a healthy food for the gastrointestinal tract and for the pancreas and liver.

To your health!

There are more recipes here Cooking in a dish Zepter with a thick bottom (without water)

[vegetarian borscht, with turnips and salted mushrooms]

Today vegetarian borscht, with turnips and salted mushrooms

Saute in a saucepan Zepter in oil (onions, carrots, sweet peppers, aromatic spices) until the liquid evaporates Roasting (sautéing) vegetables - why do this?



Cutting vegetables:
French fries"
cabbage julienne
turnips, beets on a coarse grater, salted mushrooms from the freezer



I remove the pan from the heat.
I put down mushrooms, cabbage
I put potatoes, turnips, beets on top in piles (so as not to get dirty with beet juice), tomato paste on beets



- DO NOT ADD WATER INTO THE POT !!!
- put the pan on fire, close the lid, and heat the pan over medium heat until the pan heats up and steam comes out of it.
I have zepter lids on pans with a thermal controller that controls the heating and shows at what stage of heating the food is inside the pan. At this stage, the controller is in the "yellow zone". As soon as the arrow reaches the end of the yellow zone, steam will come out of the pan - heating has occurred! A steamer environment has been created inside, and the food will now be cooked under its own condensate, in its own steam-juice. Further, the arrow of the controller should not leave the "green zone" in order to prevent overheating inside the pan.
- now I turn down the fire to the smallest. You do not need to open the lid of the pan during cooking, so as not to interrupt the process, not to let off steam. We are waiting for the required time to cook the product (it depends on the product itself, and the time required for its preparation, meat or vegetables).
- you can open the lid, the dish is ready.

My vegetables were ready in 18 minutes! As you can see, the vegetables did not lose their shape and did not color from the beets.



Now I add the required amount of boiling water to the pan to the desired density of borscht.



Close the lid, make medium heat, bring to a boil, reduce heat and boil the borscht for about 2-3 minutes.
I add greens, salt to taste, brown sugar for taste.Since the tomato paste, the mushrooms were salty, I adjust the taste with sugar.

From a short cooking of the broth (2-3 minutes), adding spices, the borscht gets a beautiful and rich color and taste!
Add sour cream, chopped garlic, herbs to the plate - and you can serve it to the table!





Excellent borscht made from "live" vegetables, not overexposed by cooking, but with great taste

Bon appetit, everyone!

"Lite version" is what I need!) Thanks!

To your health!

[Admin]

Admin, Tatyana, I read it in the column, decided to come in! I don't know, maybe someone wrote before ... I don't have a saucepan with a thick bottom. But there is a stewpan. There, the bottom is thick and the volume ... just enough "thick" to cook borscht in a 3-liter pan. True. I cook borscht always "lightweight" and very rarely with meat. After adding vegetables, I transfer them to a regular saucepan, add water (probably broth) and bring to full readiness (herbs, spices, garlic)

[Anya]

Anya, this is also a way out - to cook in a stewpan with a thick bottom After all, the whole point of the idea is to cook initially without water, under its own steam

It's just more convenient in the pan, and vegetables and then water

Tatyana, thank you so much for such a wonderful recipe for borscht, emotions are overwhelming. Yesterday evening I cooked it playfully, in just 31 minutes, I cooked it in a pressure cooker, half an hour for vegetables with meat and a minute when adding some water. I want to say that I took a chance and added young frozen beans, everything was prepared. I know how to cook borscht, but after this technology, in the future I will only cook this way. I have been preparing vegetable soups for a long time, but I did not think of a borschik. It is a pity that there are few comments, this borscht deserves an award. I’m completely new, or rather, on the site for a long time in the partisans, I registered to express my gratitude to all the girls for the ideas I found and such awesome recipes. Thank you again. I took the photo on my phone, I don't know how to insert it yet.

[Natasha]

Natasha, to your health! It's great that I liked this option for making borsch soups Vegetables are not boiled in liquid and are much tastier

Therefore, I cook in a saucepan on the stove, so that the cooking time is the same, that in the appliances, that is just on the stove