Green borscht multicooker Bork U700

Category: First meal
Green borscht multicooker Bork U700

Ingredients

chicken breast 1pc (800gr)
potatoes 8 Wed PC
carrots, onions 1 pc
Bulgarians. pepper, beets taste
tomato. paste 2 tables. lodges
sorrel Wednesday 2 beam
boiled eggs 5 pieces.
parsley, dill, green onions taste
salt pepper taste

Cooking method

  • This borsch is always delicious! According to this recipe, all the women in our family cook and cook, many are surprised that with tomato, but after trying they always ask for supplements!
  • Wash carrots and beets, peel, grate. Onions and bulg. cut pepper into small cubes. Add a little vegetable (olive) oil to the multicooker bowl, turn on the program. ROASTING or OVEN and lightly brown our vegetables, add tomato paste and sauté for a few more seconds. Turn off the multicooker and let it rest a little. Put chicken in the bowl. the breast, diced potatoes, fill with cold water, up to the 3-liter mark, salt (add seasoning if desired), close and select the STEWING program, after 45 minutes, the broth is ready, turn off the heating. Add chopped sorrel, eggs, fresh herbs. Close the lid and let the borscht brew a little. Before serving, disassemble the chicken breast, discard the bones, serve with sour cream. My grandmother (also Ukrainian) added lard with garlic.

The dish is designed for

3 liters

Time for preparing:

50 minutes

Cooking program:

extinguishing

National cuisine

ukrainian

Note

I liked the program. STEWING, in fact, as written in the book, is suitable for making soups. The meat was well cooked, it remained juicy, the potatoes are soft, did not fall apart (I noticed that for a regular soup, 30 minutes are enough for potatoes, and if the time in the tomato broth needs to be increased), the liquid did not evaporate, after cooking there were also 3 liters left.

Elena Tim
Wow, well done, Tanya! I will definitely try to bungle. I love all sorts of green cabbage soup, and now borscht! Thank you!
tatita
Quote: Elena Tim

Wow, well done, Tanya! I will definitely try to bungle. I love all sorts of green cabbage soup, and now borscht! Thank you!
And we called cabbage soup everything with salted cabbage,
Elena Tim
Quote: tatita

And we called cabbage soup everything with salted cabbage,
Tanyushkin, yes, I have come to terms with these cabbage soup for a long time. Earlier, when I was still living in Tashkent, sorrel soup was called simply "Green Soup", and all soups made from fresh cabbage were called borscht. Shchami is only sauerkraut soup. And everyone understood everything. I move 20 years ago to Moscow and I understand that everyone with whom I gave a hint about "borscht" considers himself simply obliged to guide me on the right path and enlighten me - what borscht is. It turns out that borscht is a combination of fresh cabbage and beets, regardless of whether it is cooked on meat or on mushrooms, and whether, for example, beans are used instead of potatoes. Out of harm, I crawl into an old Soviet cookbook and find almost the same information there. In general, with grief in half I get used to not calling all cabbage soups borscht. BUT!!! How then to be with the Ukrainians? After all, borscht is a primordially Ukrainian dish; in Russia, from time immemorial, they cooked "cabbage soup", not "borscht". So, take at least the Ukrainian annual festival of borscht in the city of Borshch, so there you can try so many different types of borscht that you and I never dreamed of. Moreover, there is even a borscht that has nothing to do with cabbage and beets. It is boiled like this: they collect grass in a meadow, somewhere far from the roads, they call it hogweed. Long carved leaves, if I'm not mistaken.But not that hogweed, which in the encyclopia is a poisonous plant, but completely different. So, potatoes are boiled in meat broth, fried onions with carrots are added there. Then they knead with a crush and add chopped "hogweed" and a decent amount of sour cream. After that, cook for five minutes. Salted and served. I just want to ask: "Is this borscht ???". Yes, borscht! And what Muscovite, Tanyush, dares to claim that this is the wrong borscht after that? Right! For a long time already I gave up on all these WRONG FLUIDS from the wrong rice or meat, at the WRONG BASHBARMACS and WRONG SIBERIAN DUMPLINGS. Yes, yes, there are people who claim that the correct Siberian dumplings are made only from bear meat. God, what nonsense! So I don't argue with anyone about the names or the right preparations. And if this is not some author's exquisite French sauce, when the chef stands over it not only with a culinary thermometer, but also with a stopwatch ... everything else, in my opinion, is CORRECT if it is delicious! Whatever the name!
Iri.Ko
Wow! On the Extinguishing, how interesting! And the chicken will be ready, and the vegetables will not fall apart! Cool! We will definitely cook
Thank you, Tanya!
multibork
Tell me, where did you get the sorrel? Winter is outside.
Iri.Ko
Duc in Moscow time if - in the Crossroads, fresh is straight in pots))
Miss Raspberry
Tanya, went according to your recipes, take a report, I really liked your borschik, very tasty, though we ate without eggs. I liked it very much, thanks for the recipe !!!
Green borscht multicooker Bork U700
Marisha Aleksevna
I did not understand with sorrel when to lay it. Is he not cooked at all?
tatita
Good afternoon, why cook it? It's like greens, at the end they added it, and it's delicious and all the vitamins are in place
Miss Raspberry is glad that she liked it (sorry for being late, I haven't been on the forum for a long time), they didn't lay eggs in vain, they are much tastier with them !!!!
Elena Tim
Quote: tatita
haven't been on the forum for a long time
Did you climb de et?
I haven't seen you for a hundred years, I miss you!
tatita
Lenchenok, I'm after you too, I often remembered you. We have big life changes here, we are now laying home eggs in the borschik, and the sorrel is already growing up
I just dropped in to visit you, here you have scribbled recipes, and all some gadgets she has new, smokehouses, blendors
How can I catch up with you now?
Elena Tim
Yes, I have settled here on the Bread Maker in full!
And once I only came to see the recipes for Bork! Since then I have not crawled out of here. So many have been bought, and so many friends have been made that I am amazed! Now I am nowhere without HP!
Tanya, I am very glad that you are doing well! Don't be lost for so long. Come on, too, recipes for the lines, I wonder what the newcomer has got!

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