Ukrainian borscht in a slow cooker

Ukrainian borscht in a slow cooker

Category: First meal

Kitchen: ukrainian

Ingredients
Meat (beef)	300 g
Potatoes	3-4 pcs.
Cabbage	500 g
Beet	2 pcs. medium-sized
Carrot	1 PC. big
Tomatoes	4 things. medium-sized
Bulb onions	2 pcs.
Tomato paste	1 tbsp. l.
Sugar	1 tbsp. l.
Garlic	4 cloves
Greens and salt	taste
Fat	a piece

Cooking method

• I want to note right away that in different regions of Ukraine it is prepared in its own way. This is probably why for every recipe for "real Ukrainian borscht" there is one that says that "everything is not so!" Into real borsch, etc., etc. "
• My grandmother was my culinary expert, under whose strict guidance I used the technique of its preparation, but in a slow cooker. My grandmother was born, raised and lived almost in Ukraine, so I trust her taste completely and completely.
• We put the cartoon in the “Baking” mode and start conjuring =)
• Pour odorless sunflower oil on the bottom, put finely chopped onions and carrots (thin strips), let them stew a little and add beets, also cut into thin strips, to their friendly company.
• 
• Close the lid and prepare the tomato paste.
• 1 tbsp. pour a spoonful of pasta with 1 multifunctional glass of hot water, add 1 tbsp. a spoonful of granulated sugar, stir and add to the cartoon.
• 
• Next, we send the cut pieces of meat there and, as it were, we bury them in our passivation
• Next, put coarsely chopped potatoes, finely chopped cabbage, finely diced tomatoes, garlic squeezed on them with a garlic press
• Add salt and fill with cold water. We put on "Quenching" for 2 hours.
• When 5 minutes remain until the end. add the following product:
• Ordinary salted bacon + a pinch of salt + a clove of garlic - grind in a mortar until gruel.
• For an amateur, instead of the usual, use old lard + salt + garlic. (old lard gives a completely different taste).
• The total volume should not exceed a teaspoon!
• 
• To understand whether you like this taste, it is with old bacon (as they like in some regions of Ukraine), and at the same time, not to translate the finished borscht (if you still don’t like it), you can separately put this mixture (on the tip of a knife) into a plate and pour borscht.
• Put regular fat (not old) without fear.
• Enjoy!

Super recipe! If only he could port it for the Cuckoo CMC-HE1054F, he wouldn't have a price!

Super recipe! If only he could port it for the Cuckoo CMC-HE1054F, he wouldn't have a price!

sazalexter And what prevents you from doing this? And he doesn't have a price anyway, apparently, the Premiere did a great job.

I haven't tried the premiere about old bacon right away. But then I remembered that my mother told about a neighbor in the village that she, when they cut her pig and had fresh lard, she always went and changed her fresh lard for the old one from someone else. I was so surprised by this. So that it really has to be in the villages.

[Gaby]

Gaby I will find some time for the experiment, I will definitely try to cook

Super recipe! If only he could port it for the Cuckoo CMC-HE1054F, he wouldn't have a price!

sazalexter, so I have already given a guideline for Cuckoo, and then a matter of taste and experimentation!

Your grandmother, almost from Ukraine, did not tell you one of the most important secrets of Ukrainian borscht. You try to cook all the same with only beans. Only the beans must first be soaked in water overnight so that they boil quickly and not be hard.
I am telling you this as a true indigenous hohlushka.

How many types of borscht exist, probably, no one knows.There is borscht Kiev, Poltava, Volyn, Lviv, Hetman, simple, lean, etc., etc.

For example, now I am re-reading the book by Z. Klinovetskaya - "Stravi and Drinks in Ukraine". This is practically the first cookbook on Ukrainian cuisine (published somewhat later in 1911). The book begins with borscht.
The first two recipes are kvass, used as a base for borscht.
Further:
* Getman borscht - curb, onion, pepper, bay leaf, roots, beetroot (beetroot), cabbage. Boiled beans and potatoes are added to almost ready-made borscht. Eggplant is added.
* Volynsk borsch - Beets, cabbage, meat, eggplant.
* Chernihiv borsch - meat, beets, beans, sour apples, onions, cabbage, zucchini, eggplants.
* Kuban borsch - beets, cabbage, parsley, pras (?), Onions, cloves, peppers, bay leaves, dried mushrooms, kvass.
* Kiev borsch with chicken - beet kvass, whey, beef, chicken, beets, carrots, celery, green beans, lamb, cabbage, potatoes, eggplants.
* Borsch with giblets - bird giblets, roots, eggplant, whey, beets.
Further lean borscht ...

Tomato in any form is not indicated anywhere. Its use is a rather late layer of Soviet culture (when there was "no time" to cook, the beets were simply boiled, not stewed, and the color had to be given to the borscht). Previously, the taste, some pungency and acidity of borscht were created due to specially prepared kvass, whey, eggplant, and apples. Now we are replacing all this with tomatoes, tomato paste, lemon juice, acid, or even vinegar.
I noticed that potatoes are not present in every recipe.

The only integral component of borscht is beets (it is from its Old Slavonic name that Borscht comes from).

You try to cook all the same with only beans. Only the beans must first be soaked in water overnight so that they boil quickly and not be hard.
I am telling you this as a true indigenous hohlushka.

like khokhlushka khokhlushka: so as not to steam with soaking beans, collect them in the garden, or buy young beans at the bazaar. Still soft. Freeze. As a hohlushka, you know that young beans are cooked for about the same time as potatoes, and the taste cannot be better!
I already wrote this advice on HP.
I also sometimes add lard with garlic, but only if the borscht is on the water.

Prepared by your borschik
Even my husband, stingy with praise, to the words of the youngest daughter, "can I not," advised me to try it all the same, since "mom's borscht is a FAIRY TALE" !!!
True, I did not add lard. And yet, after 55 minutes I had it ready (I could not stand it, opened the lid, tried it and turned it off, I was afraid to digest it). Or still, next time, you need to withstand the allotted time?

[Marfushenka]

Marfushenka, one can only envy SUCH praise (envy exclusively white envy). If all vegetables are already ready, then you can turn them off. But ... borscht acquires its real taste after something like uprunning - slow cooling. Previously, for this, the pot with ready-made borscht was moved immediately after adding the necessary spices to the edge of the stove - where it was warm, but there was no boiling. That is, it is best to cook borscht half an hour or an hour before serving, and in a slow cooker it will just come to a real taste.

And I have a question about cabbage. Doesn't it boil too much after 2 hours of cooking? When I cook borscht on the stove, I put the cabbage in the late turn and turn it off after boiling. I have CF only 4 days and I would like to cook a borschik. What is the best way to proceed if we don't like boiled cabbage?

I think you need to cook out of habit. I also cooked borscht in a slow cooker (although our main specialist in this dish is my father). They let it boil with cabbage, simmer slowly for several minutes (literally, to add spices) and turn it off. Further - the falling temperature in a slowly cooling saucepan.

My question is: How much water do I need to pour? are there labels? I'm going to buy a multicooker literally today or tomorrow ..

And I have a question about cabbage. Doesn't it boil too much after 2 hours of cooking? When I cook borscht on the stove, I put the cabbage in the late turn and turn it off after boiling. I have CF only 4 days and I would like to cook a borschik. What is the best way to proceed if we don't like boiled cabbage?

I will have a Panasonic multicooker in March for 3 years already. I cook in it every day and I’m not happy!
I cooked borsch many times, I put all the vegetables at the same time. Salt, sugar, spices. Including cabbage. I turn on "Steam cooking" -10 minutes. Then I turn on "Stew" for 1.5-2.5 hours depending on the type of meat. Everything is boiled well, everything is delicious! I advise you to put the beets whole, without cutting, regardless of their size. Just at the end of the programs, take it out and rub it on a grater. This will preserve the authentic taste and color of the borscht!

My question is: How much water do I need to pour? are there labels? I'm going to buy a multicooker literally today or tomorrow ..

The limiting amount of water is shown by marks on the pan. But if we talk about soup, first put whatever you want in the soup, and then, adding water, adjust its density yourself. I like thick and rich soups. I pour water 1.5-3 cm above the food level. All och. simply! :)

I just bought a cartoon Supra, I'm going to cook borsch)))

Today I bought a MULTI-COOKER. I haven't cooked anything in it yet, I don't know where to start. About BORSCH, though just in the pot and on the stove. My mother-in-law loves my borscht very much, she says when she comes to us or when we are with her, so that I must cook it. She says: "She seems to be doing the same thing, but she can't do that kind of borscht and beetroot. I don't know how it will be in the MULTI-COOKER. I WILL TRY.

I just bought a cartoon Supra, I'm going to cook borsch)))

How are your successes in hog brewing ???

the borscht turned out to be delicious .. But I liked the pickle better ..

Thank you very much for the recipe!

It turned out to be a wonderful borsch, only I put a little more meat, and a little less cabbage - just by eye, based on the available reserves.

There are a lot of nuances in borscht, but this recipe is an easy way to cook borscht, and not a general food imitation)))

[Premiere]

To understand whether you like this taste, it is with old bacon (as they like in some regions of Ukraine), and at the same time, not to translate the finished borscht (if you still don’t like it), you can separately put this mixture (on the tip of a knife) into a plate and pour borscht.

I sometimes add a tiny piece of old bacon to borscht. It gives exactly the piquancy.
And here is the garlic in the pan, this is the guard. I never cooked with him, but then I got married and decided to cook with clever books. There was a recipe for Ukrainian borscht with garlic. My husband did not even touch, only said that he had never eaten such a delicious borscht in his life. This is even in comparison with my mother's borschik, which I will never eat in my life. And what is interesting, they even put garlic in the jelly.
So for me, garlic is better in a bite from a delicious borschik.
Premiere, anyway, thanks for sharing the recipe.

PY. sy. Fixed a bug.

And what is interesting, they even put garlic in the jelly.
recipe.

Tan, and what? I also put garlic in jellied meat. When boiled, I add chopped garlic, while I sort out the meat, the broth with garlic is infused, then I filter the broth. We like it, and not only us

Well, the truth is once again confirmed that the taste and color ... I can't even imagine borscht or jellied meat without garlic. I don't like old bacon in borscht, but finely chopped garlic, at the very end, before turning off the stove, I always add. I can't borsch without it. And in jellied meat I always cut it into small pieces, mix it with meat, and then pour it with broth. Here you just try and decide for yourself for everyone.Some not only do not like garlic, but their body categorically "disagrees" ...
PS ... I write and breathe garlic ... I ate a piece of bacon and garlic for this case ... Harrrasho ...

[and]

I also put garlic in jellied meat.

So my jellied meat without garlic does not recognize ... and borscht, by the way, too ... God forbid, God forbid forget about garlic, you won't obscure the noiseand ...

God forbid forgetting about garlic

... and a nice hunk of fresh bread

I can't even imagine borscht or jellied meat without garlic. I don't like old bacon in borscht, but finely chopped garlic, at the very end, before turning off the stove, I always add. I can't borsch without it.

I, too, have little idea of ​​borscht without garlic - it happened a couple of times, this vegetable was not at home, so all their noses turned up - something was missing
and with old bacon, a similar story

or maybe this is a feature of the South Ukrainian cuisine?

Some not only do not like garlic, but their body categorically "disagrees" ...

No, well, my body likes fresh garlic, especially when the cloves are young. And I also love donuts with chasnochkom.

I like it fresh, but when the garlic lends itself to heat treatment, then

or maybe this is a feature of the South Ukrainian cuisine?

Exactly. I have a husband from the south. I'm from the north.
In general, a matter of taste. Here I also tried such tasteless jelly.

And my question is: how long can such garlic borscht stand in the refrigerator waiting in the wings? I usually cook without garlic and it will stand in the refrigerator for 5-6 days.

And with garlic it will stand the same, longer, I think it is not necessary

I have been to western Ukraine (Truskavets) many times, so they use beetroot instead of beetroot. which is prepared and rolled into jars and cellars. very tasty with her. and the dressing can be directly smeared on gray or black bread and in the bite with bacon "in Hutsul" you can clearly hear the notes of chron (by the way, hron with beets on the market in a glass is just a delicious snack for homemade sausage or bacon). and no tomato paste or tomatoes per se.

About potatoes in Ukrainian borscht.
As far back as I can remember from childhood (I lived there until I was 20, lived in the south of Ukraine), we have always had a shortage of potatoes. I remember those terrible queues at the market, brought in in trucks - Gorky, Kursk. They put me in line and sometimes stood for 4 hours. I don't know why, but there was no Ukrainian one. A friend's house was treated to fried potatoes, but relatives brought them from the Kuban. (although here is the Kuban borscht without potatoes with zucchini, well, they did it before)
Now, of course, a lot has changed ...

About potatoes in Ukrainian borscht.

and in what years did you live in Ukraine?
I hope you are not talking about the Holodomor years?
I lived in the Cherkasy region, but I have never heard of the shortage of potatoes in Ukraine! And before perestroika, we did not hear about the shortage of food in general ...

It's so nice that the author is from Russia, and he posted such a good recipe. This is the kind of borsch I love and cook. But also try to put a sprig of dill in the borscht at the end, or rather an umbrella of flowering dill, this is always the final point for me! Of all the first courses, borscht takes the first place !!!

If you have a lot of free time, try making a broth for this borscht with bones and meat. Take a pound of bones, the more bone marrow in them, the better. Cook for at least 3 hours. It is better to do this in a regular saucepan on the stove, the bones can scratch the cover of the multicooker bowl. Then add meat and cook for another hour. Remove the meat and bones, cut the meat into pieces, pull out the bone marrow until you put it anywhere. Pour the fried vegetables in the multit with this broth, i.e. pasta, well, everything is according to this recipe. The stewing time can be reduced to an hour, but let it brew for at least thirty minutes.At the end of the program, throw in meat and bone marrow, a mixture of salt, garlic and lard is also good to add, and you can either exclude lard altogether, or try the option with old / fresh lard, at least in one plate first. I do it with smoked lard. That's it, the borsch is ready. I don’t know what Ukrainian it will be, but it’s sooooo delicious! In general, borschik with sour cream and a slice of freshly baked rye bread with garlic is just a fairy tale!