Borscht with beets "Bull's blood *" (Brand 6051 multicooker-pressure cooker)

Category: First meal
Borscht with beetroot Bull's blood * (multicooker-pressure cooker Brand 6051)

Ingredients

Ready chicken broth ** 2 liters
Potatoes 4-5 pcs.
White cabbage 200 gr.
FRYING VEGETABLES
Carrot 1 PC.
Bulb onions 1-2 pcs.
Bulgarian pepper 1/2 pod
Large tomato 1 PC.
Dried herbs: celery, onion, cilantro
Vegetable oil 1 dec. l.
Beet roasting
Beetroot variety "Bull's Blood" 1 PC.
Tomato paste 1 tbsp. l.
Lemon juice 1 tbsp. l.
Vegetable oil grease the pan
Salt, bay leaves, fresh herbs taste

Cooking method

  • Cooked borscht in the image and likeness of Tatiana's recipe-Admin Red borsch with pork ribs in Oursson pressure cooker
  • I prepare vegetable frying: I pour 1 tbsp into a bowl. l. vegetable oil. Turn on the mode FRYING (default time)... I put it in the heated oil in turn and let it warm up: onion (I cut it into cubes), carrots (chopped on Berner ROKO), bell pepper (cut into strips) and tomato (I cut it into small slices). Lastly, I add dry herbs. I fry until the liquid evaporates.
  • Borscht with beetroot Bull's blood * (multicooker-pressure cooker Brand 6051)
  • I add potatoes to the finished frying (I cut 10 mm on the Berner) and shredded cabbage. I fill it with heated broth (since the bowl is hot after frying). I put bay leaves, salt. SUP mode pressure 40 kPa time 15 minutes.
  • While the SOUP mode is working, in a frying pan greased with butter, chop the beets into a Berner ROKO, adding water. Then I add tomato paste + lemon juice and carcass until the liquid evaporates.
  • Borscht with beetroot Bull's blood * (multicooker-pressure cooker Brand 6051)
  • Shredded fresh dill, onion and garlic
  • Borscht with beetroot Bull's blood * (multicooker-pressure cooker Brand 6051)
  • After the signal from the pressure cooker, the pressure was gradually released manually. I open and see a soup that is almost ready to eat
  • Borscht with beetroot Bull's blood * (multicooker-pressure cooker Brand 6051)
  • I put in stewed beets, herbs with garlic and meat from the broth removed from the bones. I add water to the desired thickness, if necessary. I try it for salt.
  • Include mode MANUAL 120 * With time 10 minutes. The lid may not be closed, but only covered.
  • The contents of the pressure cooker bowl are hot and boil in 5-7 minutes. Boil for 2-3 minutes. Close the lid of the pressure cooker and let the borscht brew for 15-20 minutes.
  • Serve with sour cream, garlic, fresh herbs.
  • Borscht with beetroot Bull's blood * (multicooker-pressure cooker Brand 6051)
  • Bon Appetit!

Note

* This beet is grown mainly for its red-green leaves. In stores, you can find ready-to-eat salad sets called Beet leaf - the leaf has a fresh taste with a slight nutty flavor, which is recognizable from the origin of red beet. As a rule, it is eaten raw, but possibly as a side dish. The bull's blood beet tubers on the cut resemble a dart board: bright red rings interspersed with pink, almost white.

** Chicken broth was cooked from the backs.
Borscht with beetroot Bull's blood * (multicooker-pressure cooker Brand 6051)
I put 3 chopped chicken backs in the bowl of the pressure cooker, filled with cold filtered water - 2 liters. SUP mode pressure 40kPa, time 20 minutes... After the signal, wait until the pressure drops or release it manually. She took off the resulting foam and strained the broth. I removed meat from the ridges, there is not much of it, but enough for the first course.

Irina Dolars

And where are the beet tops? There are more vitamins in green leaves than in the root crop itself
Ksyushk @ -Plushk @
Irina, this tops in a salad.
Irina Dolars
Well, fine! To your health!
Nitka818
Does the red (bright) borscht work? I just can't understand the color from the photo.
I tried to cook, but it doesn't work, there is no rich red borscht color, it turns out like ordinary cabbage soup.
qdesnitsa
Now I, too, use the Roman method to cook all the soups, not only borscht, it really turns out great, otherwise the frying would never fit in the pan, I had to pour out the liquid.
Ksyushk @ -Plushk @
Quote: Nitka818

Does the red (bright) borscht work? I just can't understand the color from the photo.
I tried to cook, but it doesn't work, there is no rich red borscht color, it turns out like ordinary cabbage soup.

The color of the borscht is all very subjective. I don't understand what the bright red borscht color means. For me, the color of the borscht should be exactly the same as in the photo.
Quote: qdesnitsa

Now I, too, use the Roman method to cook all the soups, not only borscht, it really turns out great, otherwise the frying would never fit in the pan, I had to pour out the liquid.

Olesya, I remember when I was just learning to cook, I also never guessed with the amount of vegetables for the soup, I had to pour.
qdesnitsa
Ksyusha, it’s difficult to call me an inexperienced cook, but you’re learning all our lives
Ksyushk @ -Plushk @
And while cooking in multicooker-pressure cookers, I derived a formula for the number of products in each soup. Now everything turns out flawlessly.
Rita
Quote: Nitka818

Does the red (bright) borscht work? I just can't understand the color from the photo.
I tried to cook, but it doesn't work, there is no rich red borscht color, it turns out like ordinary cabbage soup.
If you want a rich color, then the beets must be stewed separately and added to the soup after the soup is ready and removed from heat.
Yes, and make sure that the beets are not overshadowed and discolored.

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