Mushroom borsch in a multicooker Brand 37501

Category: First meal

Ingredients
Dried mushrooms	good handful
Frozen mushrooms	If there is, and if not, then another handful of dried
Carrot	one big
Bulb onions	one onion
Bulgarian pepper	one joke
Tomatoes	two pieces or crushed from a can
Boiled beets	two pieces
Tomato paste
Condiments, herbs
White cabbage
Potatoes

Cooking method

When I got a multicooker, it made my life very much easier precisely by the fact that almost everything in it can be cooked without using unnecessary dishes, without dirtying the stoves and at the same time quickly and tasty, but here is another story: BORSCH. It was for the mushroom borsch that I had to fry in a frying pan. Real borsch does not like haste, it will, of course, be cooked and will be tasty even, but in order to cook divine borscht, you need to conjure up a little, observing a certain ritual, which everyone has their own, maybe that's why I have never tried two borscht that tastes similar.
To cook borscht faster in the morning, you can boil the beets in the evening, and even fry it, it will not deteriorate, but it will become even tastier. For example, I believe that the main thing in borscht is frying, and it is this that gives it its unique taste. Previously, borscht was still a seasonal dish, and cooked in winter was very different from summer. Now, when you can buy Bulgarian pepper, tomatoes, and herbs all year round, you can always cook delicious aromatic borscht.
So...
In the evening, I soaked dry mushrooms in a multicooker bowl. In the morning I added the frozen ones straight from the freezer and boiled for 30-40 minutes. While the mushrooms are boiling, you can fry them if you haven't done so the day before. To do this, fry carrots, onions, bell peppers, chopped into strips, then add grated beets, tomatoes, tomato paste, pour a little water, cover with a lid, let it simmer. We clean and cut potatoes, shred cabbage. We take out the mushrooms from the broth with a slotted spoon, let them cool. Add water to the broth, because the mushrooms were cooked in a small amount. While the broth is boiling again, cut the mushrooms finely and add them to the bowl, followed by the potatoes. When the potatoes are ready - it's about twenty minutes later, put the cabbage, fry, bring to a boil, cook for about five minutes. Add greens, a lot of greens, if any, bay leaf.
All. Bon Appetit.