Borsch Natusin for Moulinex Minute Cook CE4000

Borsch Natusin for Moulinex Minute Cook CE4000

Category: First meal

Kitchen: Russian

Ingredients
Beet	2 pcs. medium size
Carrot	1 PC. medium size
Bulb onions	1 PC. medium size
Cabbage	300 g
Pork	300 g
Bulgarian pepper	1 PC.
Tomato paste	1 dec. l.
Sugar sand	2 tsp
Vinegar	1 dec. l.
Salt	2 tsp
Borscht seasoning mix	1 tsp
Sumac, dried tomatoes and bell pepper mix	1 tsp
Water	2 liters
Vegetable oil	1.5 tbsp. l.

Cooking method

• Grate the beets and carrots on a coarse grater, finely chop the onion, cut the pepper into strips. Shred cabbage very thinly. The meat is immediately set into portions.
• We set the frying mode, pour oil and heat it up. We spread the beets and heat for about 5 minutes. Then add carrots, onions and peppers. I put the meat in vegetables and stewed it for about 5 minutes, and then added granulated sugar, vinegar and tomato paste.
• Then I laid the cabbage, added water, put salt and spices (it’s probably better to add spices at the very end).
• I turned on the HP multicooker for 20 minutes (I think it can be done in 15 minutes). Serve with sour cream.

Time for preparing:

40 minutes

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[Tusya]

Excellent borscht, Tusya!
And I see you don't put potatoes. Interesting!
Great recipe! Thank you!

And I see you don't put potatoes. Interesting!

I do not put potatoes in borscht or in cabbage soup, it is too much for me in them
And I definitely add sumac to borsch ...

I do not put potatoes in borscht or in cabbage soup, it is too much for me in them
And I definitely add sumac to borsch ...

Now I understand the color of the borscht. I thought it was due to beet juice, and this is sumac ... Do you buy it in ground form on the market?
Mine are so fond of borscht potatoes that I put even more than necessary ... My daughter does not eat potatoes in any form, except in borscht

sumac ... Do you buy it in a ground form on the market?

Yes, we sell it in ground form ... In addition to color, it also gives sourness

[Tusya]

Yes, we sell it in ground form ... In addition to color, it also gives sourness

Tusya
I know about this seasoning theoretically
Your borscht turned out to have a Central Asian flavor. It practically replaces lemon in dishes and gives a cherry-red color to dishes. But there is also poisonous sumac

I know about this seasoning theoretically

Try it - you will like it ... I generally like to add spices wherever possible ...

Enlighten me - who is this sumy?
The borsch even looks delicious. I see that you are from the Tver region, tell us where you have this magic seasoning for sale. Soon I'll be in your area, maybe I'll be lucky enough to buy it.

HERE, Who is the sumac ???

Enlighten me - who is this sumy?

Sumakh or Sumac is a spice (spice) made from ground berries of one of the types of sumach of reddish-burgundy color with a sour taste. Obviously, due to the sour taste of berries and leaves, sumac is often called "vinegar tree". Sumac is used in Turkish cuisine for dressing salads, in the Caucasus - for marinating kebabs.

Sumac gives food a sour taste and is often used instead of lemon. Sumac is widely used in Central Asian cuisine, practically replacing lemon, moreover, giving dishes a pink (more cherry-red) color.

Sumac is put in fish and poultry dishes, in marinades, salads, kebabs, and legumes. In Turkey and Iran, rice is abundantly sprinkled with ground sumac.Sumac with finely chopped rice is a popular Asian snack. In Lebanon, Syria and Egypt, a very thick decoction of sumach berries is added to meat and vegetable dishes. Yogurt sauce with sumac is served with kebabs. It is spiced with salads and delicious desserts.
It is sold in our market, where all spices are sold by weight ... You probably also have on the market

If it's not a secret, where do you live in the Tver region? I will go to Ostashkov. I wonder if there is?
In Moscow, I don’t get to the market in the near future.

If it's not a secret, where do you live in the Tver region?

Vyshny Volochek

We need to get to you))) Since you have such unusual spices on the market. And the city, people say, is beautiful.

Since you have such extraordinary spices on the market.

I think they are everywhere

Tusya, apples are sweeter in someone else's garden. I'm going to the Tver region, it's more interesting.

[PS.]

I don't know about sumac, potatoes and beans are definitely not enough in the wrestler. Before cooking, it is advisable to soak the beans in water overnight, and add it when

laid the cabbage, added water, put salt and spices

well and then

I turned on the HP multicooker for 20 minutes (I think it can be done in 15 minutes).

PS. After frying the vegetables, I add beans and put them for another 5 minutes. "High pressure", well then

Then I laid the cabbage, added water, put salt and spices (it’s probably better to add spices at the very end).
I turned on the HP multicooker for 20 minutes (I think it can be done in 15 minutes).

plus to this all the same I add one diced (1.5 cm.) potato.